• 1/2 Unsalted butter, softened to room temperature
• 4 Milk
METHOD
1. In a large bowl, mix the flour, baking powder, cocoa, ginger, vanilla, and salt. Add the sugar, egg, butter, and milk. Mix until a soft dough forms. Shape it into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes. Take the dough out of the fridge and line your baking sheets with parchment paper.
2. Flour a surface and roll out the dough to about ½ cm thickness. Cut out the cookies using a Gingerbread Man cookie cutter or any other Christmas shape you like. Rework the remaining dough and repeat the process until all the dough is used. Place the cookies on the baking sheets, leaving about 2 ½ cm space between them. Poke holes in the cookies using the tip of a small piping bag. Alternatively, use a metal straw to poke holes.
3. Bake in a preheated oven at 180° C for 12-14 minutes, depending on their size and how soft you like them. I prefer mine quite crispy. Let them cool completely, as they will be soft right out of the oven, and then transfer them to a serving plate. For the most impressive result, decorate them with kitchen twine.
