We had delightful gingerbread men in mind for this recipe, so we’ve kept the spicing mellow to appeal to all ages of bakers. To boost the flavour, check out our peppery version–an unexpected treat for the cocktail hour.
Stir 8 ounces (250 g) coarsely chopped semi-sweet chocolate, about 1 cup (250 mL), into finished dough before rolling out.
Candied ginger gingerbread
Stir 1/4 cup (50 mL) finely chopped candied or crystallized ginger into flour mixture. Proceed as above.
Orange liqueur gingerbread
Stir 1/2 cup (125 mL) orange liqueur into molasses mixture and 1 tablespoon (15 mL) finely grated orange peel into flour mixture. This dough is soft, so it must be refrigerated until very cold before rolling out.
Stir 1 teaspoon (5 mL) cracked or coarsely ground black pepper into flour mixture, then proceed as above. Cut into small cookies and press a pecan into top of each before baking.