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Mix the dry ingredients together and set aside
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In an electric mixer, beat the butter and sugar together on high speed, till light and fluffy (Approx. 2 minutes)
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Add egg and mix well
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Now add the molasses and lemon rind
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Mix on low speed to combine and slowly add the dry ingredients.
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Combine well. (You can do this even by hand)
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Once the dough is ready, divide the same into 3 parts, put each bit into a ziploc bag or wrap in a plastic wrap and place in the fridge to firm up. (Leave the same in the fridge for a minimum of 2 hours or overnight, like I did.)
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When you're ready to bake your gingerbread planes, heat the oven to 375 degrees F.
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Lightly grease baking sheets.
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Remove one bag of dough and roll out the same to a 1/8th thickness, (You can do this between two sheets of wax paper if you feel the dough is a little sticky)
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Cut out your planes with a cookie cutter shaped like a plane.
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Gently transfer each plane to the baking sheet, leaving a 1 inch gap between each.
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Bake for 8-10 minutes, till the cookies are lightly browned.
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Transfer from the baking sheet to a cooking tray or rack. Cool completely if you plan to decorate them...or enjoy these as is.