Mix the dry ingredients together and set aside

In an electric mixer, beat the butter and sugar together on high speed, till light and fluffy (Approx. 2 minutes)

Add egg and mix well

Now add the molasses and lemon rind

Mix on low speed to combine and slowly add the dry ingredients.

Combine well. (You can do this even by hand)

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.)

When you're ready to bake your gingerbread planes, heat the oven to 375 degrees F.

Lightly grease baking sheets.

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)

Cut out your planes with a cookie cutter shaped like a plane.

Gently transfer each plane to the baking sheet, leaving a 1 inch gap between each.

Bake for 8-10 minutes, till the cookies are lightly browned.

Transfer from the baking sheet to a cooking tray or rack. Cool completely if you plan to decorate them...or enjoy these as is.