A couple of weeks ago, when I was in San Francisco, I visited a dollar-fifty store in Japantown. Where, you guessed it, everything cost $1.50 and was Japanese. Since everything inside was Japanese, their kitchen aisle was full of amazing Japanese cooking and baking tools.
I found a pair of cookie cutters (well, technically they were labelled as carrot or daikon cutters) that made 3D animals. I had seen 3D cookie cutters online before, but this was a perfect opportunity to finally try them (and it only cost me a couple of dollar-fifty’s).
Gingerbread is eaten a lot during the holiday season and has been associated with Christmas celebrations. If you want perfectly chewy gingerbread cookies, with a touch of crunch, this recipe is a great place to start. Throughout this tutorial I’ve included suggestions to either spice up the recipe (for a more in-your-face flavour) or tone it down if you’re planning on serving these to kids (or dogs – dogs like gingerbread).