Prepare the dough exactly as for the ginger biscuits. Let it rest in the fridge for about an hour after mixing. Sprinkle some cake flour on a solid surface and rub some more flour on a rolling pin. This will prevent the dough from sticking to the pin or the surface.
Roll the dough out to about 0,5 cm thick. I prefer to work in batches, rolling only half the dough out at a time. This is a personal choice, but one you might consider if you have space restrictions.
Press the gingerbread men out, trying to fit as many as possible. (You can use any shape cookie cutter, of course).
Lift the cookie cut-outs from the surface with a spatula and transfer them to a baking sheet.
Space the cookies to allow room to expand in an oven preheated to 180°C for about 10-12 minutes.
Remove the baking sheet from the oven and leave the cookies to harden for a few minutes (about 5 minutes). Move to a cooling rack to cool further, before packing away in cake tins or sealed containers.
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Remember to keep nurturing your TALENT for making PRETTY things.
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