Steps
- Cream 200g of cubed butter with 375g of dark brown sugar. Beat in 2 eggs one at a time, mixing for 30-60 seconds after each addition.
- Mix 500g of all-purpose flour, 1½ teaspoons of baking powder, 1½ teaspoons of ground cinnamon, and ½ teaspoon of ground ginger. Add ⅜ teaspoon of ground allspice and ¼ teaspoon of ground cloves.
- Mix the flour into the butter in three additions, then knead briefly until combined. Wrap and refrigerate for at least 30 minutes.
- Leave the dough out for 15 minutes. Preheat the oven to 350°F / 175°C. Roll a portion on a lightly floured surface to ⅛in / 3mm thick and cut into shapes.
- Transfer to parchment-lined baking sheets. Bake for about 15 minutes per batch, until lightly browned, rolling the remaining dough while each batch bakes. Cool on a rack.