When an almost-7-year-old asks you to make him gingerbread people for his classmates on his birthday , you make him gingerbread people. These would not have been possible were it not for the snap cold spell we had yesterday after weeks of 30C+ temperatures. Making pastry is a very cold-weather endeavour. The addition of cocoa here adds some familiarity to a cookie that some find overpowering.

Makes 15 large people

Ingredients:

2 1/2 cups all purpose flour

1/2 cup cocoa powder

1 teaspoon ground ginger

1 teaspoon cinnamon

1/4 teaspoon cloves

1/4 teaspoon allspice

1 teaspoon baking soda

1/2 teaspoon salt

1 stick (115 g) unsalted butter

1/4 cup molasses

2/3 cup light brown sugar (packed)

Directions:

Place dry ingredients into bowl: flour, cocoa, salt, baking soda, spices. Mix well.

Cream butter and sugar. Add egg. Add molasses. Add dry ingredients and mix until all dry ingredients are incorporated. Form into two disk shaped balls and wrap in plastic wrap. Place in fridge for two hours.

Preheat oven to 350C. Roll dough 3/4 inch thick (1-2 cms) – the thicker your dough the softer your ginger-people will be. Cut out shapes – I used large cut outs. Bake in oven for 10-12 mins – cook longer for crunchier cookies.