• Place your Large Bonmat on the top of your Large Perforated Baking Sheet. Set Aside.

GINGERBREAD COOKIE PREPARATION

• In a mixing bowl, using your spatula gently cream the butter and brown sugar together.
  3.53 oz butter, 5.29 oz light brown sugar
  
• Mix in the water. Then, combine the all-purpose flour, baking powder, gingerbread spice and sea salt together. Use your hands to knead it into a ball.
  0.88 oz water, 8.82 oz all-purpose flour, 1/2 tsp gingerbread spice, 3/4 tsp baking powder, 1/8 tsp sea salt
  
• HOW TO USE THE WOODEN MOLD: Coat your wooden mold with flour, remove the excess by tipping it out. Then, place 2 / 3 tablespoons of dough inside the mold, ensuring it is pressed all around the corners and that the dough is leveled as much as possible. Finally, give the mold a few taps on the sides to help it come out.
  
• Place your cookies directly onto your Bonmat and let them dry at room temperature for about 30 minutes NOTE: This will ensure that they do not loose their shape when baked.
  

BAKE!

• Preheat oven to 350F/180C. Bake for 9 minutes at 350F/180C. (Every oven heats differently, monitor your cookies from 8 minutes). It is ready when they don't look quite done and barely golden around the edge, the top staying soft.
  
• Once your Gingerbread Cookies in Wooden Molds are out of the oven, let them cool down completely as is on your Baking Sheet. When ready, slide them onto a serving plate to share or store them in a tin metal box (They stay fresh up to 3 weeks). Bon Appétit & Happy Holidays!