Gingerbread

Chill the cut-out shapes on their baking tray for about 20 minutes before baking, and roll the dough evenly so the edges cook at the same rate. Take them out when the edges are set; they firm up as they cool.

Once completely cool, keep soft gingerbread in an airtight tin at room temperature. A piece of apple can help soften dry biscuits, but replace it daily and remove it if it starts to look damp or mouldy.

Soft gingerbread cake is lovely with custard, thick yoghurt or a little whipped cream; crisp biscuits go well with tea or coffee. Gingerbread is also used to make decorated gingerbread people and gingerbread houses.

Yes. Wrap cooled gingerbread cake well and freeze it whole or in slices; freeze biscuits in a sealed container, with baking paper between layers. Thaw at room temperature while still wrapped to limit condensation.

It can be either: the name covers soft, often treacle-rich cakes as well as crisp rolled biscuits. In Britain, parkin is a familiar kind of sticky gingerbread made with oats and black treacle.

Mix ground ginger with cinnamon, then add a little ground nutmeg or cloves if you have them. Ginger gives the blend its characteristic warmth, so keep it as the main spice.

Firm gingerbread biscuits can be cut into panels and joined with thick royal icing, which sets hard and acts like edible mortar. Let each wall set upright before adding the roof.