Recipe ( makes 40 cookies, depending on the size of your cookie cutters )

Ingredients:

100 g unsalted butter

100 g brown sugar

100 g molasses

230 g all-purpose flour

½ tbsp ground cinnamon

1 tsp ground ginger

½ tsp ground cloves

½ tsp baking soda (or 1 tsp potaske, if available)

Pinch of salt
 

1. Melt and mix: In a saucepan, melt butter, sugar, and molasses over low heat until smooth. Let cool for 5–10 minutes. In a separate bowl, combine flour, spices, baking soda, and salt. If using potaske, dissolve it in 1 tsp water and omit baking soda.
2. Make the dough: Stir the dry ingredients into the molasses mixture until fully combined. Wrap the dough in cling film and refrigerate overnight (or at least 3–4 hours) to firm up and develop flavor.
3. Roll and cut: Preheat oven to 175°C (350°F). Roll out the dough very thin on a floured surface. Cut into shapes with cookie cutters and arrange on parchment-lined baking sheets.
4. Bake and cool: Bake for 6–8 minutes, until edges darken slightly. Cool on a rack until crisp. Store in an airtight container.
    

Note: Thin dough makes extra-crispy cookies. The dough can be chilled for up to two weeks for a deeper flavor.