Gingerbread Folk

In a small bowl, whisk together the flax meal and water. Refrigerate until the mixture is similar to the texture of egg whites, about 15 minutes.

In a large mixing bowl, using a hand mixer on high speed, cream the butter, sugar and molasses together for 20 to 30 seconds. Add the flax mixture, ginger, cinnamon, cloves, salt and baking soda and blend until just combined.

Using a wooden spoon, stir in the flour 1/2 cup (2 1/2 oz./75 g) at a time. Once you’ve added 2 cups (10 oz./315 g), start mixing in the flour 1/4 cup (1 1/2 oz./45 g) at a time. If the dough feels firm after 2 1/4 cups (11 1/2 oz./360 g) of flour have been added, omit the remaining flour. Divide the dough into 2 equal portions and shape each into a disk.

Preheat an oven to 350°F (180°C). Line a large baking sheet with a silicone mat or parchment paper.

Spread a large sheet of parchment paper on your work surface and lightly sprinkle with flour. Using a rolling pin, roll out half of the dough on top of the parchment paper until it is 1/4 inch (6 mm) thick. Using miniature gingerbread man cookie cutters, cut out figures and transfer to the prepared baking sheet. Chill in the freezer for 5 minutes, then bake until lightly browned on the bottom, 6 to 7 minutes. Transfer the cookies to wire racks. Repeat with the remaining half of the dough, then gather up the scraps and reroll them and cut out additional cookies.

Let the cookies cool completely, then store in an airtight container for up to 5 days. Makes about 100 mini gingerbread folk.

Recipe by Ashlae Warner, creator of the blog Oh, Ladycakes