Step 1

This recipe can be made using a stand mixer or mixed by hand. I find using a stand mixer the easiest way, but either way works.Mix together butter, sugar, egg, molasses, sourdough discard and vanilla until thick and creamy. The mixture will be quite glossy.

Step 2

Next, add the flour, salt, baking soda and spices and mix together to form a dough.This step can be difficult by hand but persevere with the sticky dough, it will come good.If using a stand mixer, you want the dough to be smooth and pliable.You should be able to roll it into a small ball without it sticking to your hands.

Step 3

Once the dough is ready, turn it out on to the counter. Cut it in half.

Step 4

Form each half into a disc and wrap each disc in parchment paper. Place both on top of each other and wrap together with plastic wrap.Place into the fridge for at least 4 hours or overnight.

Step 5

When you are ready to make the gingerbread cookies, take a disc out of the fridge and let it sit for a few minutes.

Step 6

Preheat the oven to 160C/325F.

Step 7

Using a rolling pin, roll the dough out to around 1/2 cm thick.

Step 8

Cut out shapes using a cookie cutter of your choice.

Step 9

Place gingerbread shapes onto a baking tray lined with parchment paper.

Step 10

Bake at 160C/325F for 10-15 minutes. The gingerbread will still be soft. Allow it to cool for 30 minutes and it will become crunchy. YUM!