Gingerbread cutout cookies

Combine 360 g flour, 1 tsp baking soda, 1 tsp cinnamon, 2 tsp ground ginger, 1/4 tsp freshly grated nutmeg, 1/4 tsp cloves and 1/4 tsp salt; sift if wanted to catch large spice pieces, then whisk and set aside.

Cream 170 g room-temperature unsalted butter briefly in a stand mixer with the paddle.

Add 3/4 cup packed brown sugar and mix until creamy, scraping the bowl.

Mix in 3/4 cup molasses well before adding anything else.

Add the egg and 1 tsp vanilla and mix 1 minute; a broken-looking mixture is fine.

Add the dry ingredients and mix on low until almost combined; finish by hand with a spatula, scraping the bottom.

Divide the dough in two, press into discs and roll out before chilling; refrigerate for hours to overnight.

Preheat the oven to 350. On a heavily floured surface with a floured pin, roll the dough about a quarter inch thick, pinching any cracks.

Cut with cookie cutters and place on a baking sheet; gather scraps, re-roll once, and return to the fridge if too soft.

Bake at 350 for about 10 minutes, less for smaller shapes.

Decorate with royal icing through a number three round tip held about half an inch above the cookie: outline the edge, add eyes, buttons and zigzags; double stripes on candy canes.