Here's the recipe for those who requested it for the Gingerbread we made yesterday. It caught my eye because it called for a decent amount of spices and lots of molasses, compared to many I've seen. I like a "stout" gingerbread that has lots of flavour....;)
3 cups all-purpose (plain) flour (I used whole wheat/wholemeal)
1/2 teaspoon of baking soda (Bicarb soda)
1/2 tspn of salt (also known as salt in Australia LOL)
1 tspn of ground ginger
1 tspn of ground cinnamon
1/2 tspn of ground nutmeg
1/2 tspn of ground cloves
1 stick of butter (1/2 cup for the Aussies)
1/2 cup sugar (I used Raw Sugar, or as they say over here, "sugar in the raw" ????)
3/4 cup molasses
1 egg beaten ( recommend a chicken egg, emu would be too large)
Preheat your oven to 375*F/190*C
In large bowl, combine flour, baking soda, salt, and spices. In separate bowl, melt butter, cool slightly. Stir in sugar, molasses and egg: mix well. Add 2 cups of flour mix....(I say dump it all in): mix well. (they say to "turn it out onto a floured surface, knead in remaining flour mixture by hand - whatever) Add additional flour if necessary, to make firm dough. Roll out on a lightly floured surface, 1/8 to 1/4 inch thick. (I definitely recommend 1/4") Cut out cookies with cookie cutters in a variety of shapes. Bake on an ungreased cookie sheet (tray - LOL) (and I greased mine, so there!) about 10 - 15 mins for large cookies (so they say, I say check after 7 -8 mins. if you like them soft like I do!), and 6 - 10 mins for small to medium size.
Cool and then decorate!
For the icing I just dumped powdered/icing sugar in a bowl and added just enough milk to make a stiff icing, then piped it on some and then got lazy and smeared it on the rest...tastes the same, and if you immediately dip in sprinkles...they still look cute too ;)