• In a bowl, mix all ingredients for the flour mixture. Mix in gingerbread spice and cocoa. Add remaining ingredients and knead evenly with the whisks of a hand mixer, first to fine crumbs, then with your hands briefly to a smooth dough. Place in a fresh-keeping box and seal airtight. Refrigerate overnight.

  The next day, preheat the oven to 180 degrees (convection oven 160 degrees). Roll out the dough on a lightly floured work surface or on baking paper. If necessary, dust the rolling pin with a little flour to prevent the dough from sticking. Cut out cookies as desired and place on a baking tray lined with baking paper. Cool if necessary. Bake for 10- 12 minutes until golden brown. Pull out onto a cooling rack with the baking paper and let cool.

Tips

• If the dough has become too soft and needs to be rolled out again, place it in the freezer for a few minutes until it is firmer again.

  Chill the cookies on the baking sheet for about 10 minutes more before baking, then they won't rise as much.