Time to bust out your favorite cookie stamps.
1/8 tsp ground cinnamonPlace the butter, sugar and molasses in the bowl of an electric mixer with the paddle attachment in place. Beat on medium speed until smooth and incorporated. Add the egg yolk and continue to beat until fully combined.
Sift the flour, cocoa powder, baking soda, ginger, cinnamon, cloves, salt and pepper into a bowl. Turn the speed of the mixer to low, and add the dry ingredients to the butter and molasses. Once the mix comes together, tip the dough onto a lightly floured work surface and knead gently. Roll out the dough so that it is about 1/4 inch/ 0.5 cm thick. If the dough is very soft, you will need to chill it.
Bake for 9–10 minutes, rotating the sheets halfway through, until firm to the touch. They will continue to firm up as they cool, so don’t be tempted to bake them for any longer.while the gingerbreads are in the oven, as the glaze needs to be brushed onto the cookies while they are still warm, sift the confectioners’ sugar and cinnamon into a small bowl. Add the melted butter, rum and water and mix with a spoon until smooth.
Remove the cookies from the oven, leave them to cool for 5 minutes, then brush or dab the glaze all over with a pastry brush. Transfer to a wire rack to cool completely.Once the dough is made, it can be covered in plastic wrap and kept in the fridge for up to 2 days before baking.These will keep for up to 5 days in an airtight container. The glaze will discolor and crack a little, but this will not affect how they taste.
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