This is the only recipe I have ever used for gingerbread. It has never let me down and gets dragged out every year again for Christmas.
Fabulous recipe! I've made this a couple of times with a few fun spicy tweaks. I don't think you can top this recipe! I cooked them for about 8-9 minutes to keep them a little on the soft side. I have also made the dough and kept it refrigerated for 18 or so hours and they still turned out great! - 26 Dec 2010
Something else. I used only 1/2 a teaspoon of cloves, but added 1/2 a teaspoon of cardamom. The best bit though was the 3/4 teaspoon of fresh ground black pepper I added, bit of a subtle zing! - 26 Dec 2010
Great and easy recipe. I like a bit of spice in my gingerbread so its nice to find a recipe that has that in mind. I used some small bite sized cookie cutters and got a batch of 86 cookies. My friends especially liked the Kahlua icing that I dipped them into with a chocolate Smartie to finish them off. They couldn't stop eating them throughout the night. I also made another batch for myself where I added a dash of ground Cardamon for a lovely exotic flavour (not too much!) and added a bunch of Blackcurrants so that they didn't need to be iced. Great with a cup of tea! - 19 Jan 2010