1. Blend all the spices (ginger through cloves) together in a medium bowl. Add the flour, sugar and baking soda and whisk together. If you want a chocolate undertone, feel free to use the cocoa powder. This is not necessary though. I often omit it.

2. Measure the oil, molasses and honey in a measuring cup.

3. Now combine the flour mixture and the liquid mixture together either by hand or in a heavy standard mixer using the paddle attachment. Mix until the dough holds together, adding 1 or 2 tablespoons of water only if necessary to help bind the dough.

4. Turn the dough out onto the counter and knead it into a smoothish ball. If you find the dough too sticky, knead in small small amounts of flour until it is not sticky to the touch. Press it into a rough disk and place into a freezer bag. Let the dough rest for at least 1 hour or refrigerate overnight. I refrigerate overnight as it makes the dough easier to work with.

5. On a lightly floured surface, roll the dough with a plain rolling pin about 1/4 inch or a bit more thick, depending on the depth of your embossed rolling pin or cookie stamp. Using a pastry brush, flour the surface of your rolling pin or cookie stamp. Press firmly onto the flat surface of the dough and then lift the stamp straight up. Re-flour the rolling pin or stamp for every pressing. Roll slowly and deliberately. If you aren't embossing the dough, then aim for just around 1/6-1/4 inch thickness.

6. Using a biscuit or cookie cutter just larger than your stamp (if using a stamp) cut out the cookies, surrounding the stamped pattern. If using an embossed rolling pin, feel free to cut out cookies throughout the pattern.

7. Transfer the cookies to parchment lined baking sheets, leaving 1/2 inch (1 cm) space between each.

8. Re-roll the dough and continue till all used up.

9. Let cookies dry on the baking sheets for at least 12 hours. Up to 24 hours is good to help set the pattern so that it won't melt away during the baking. If you are cutting them out without a pressed in pattern, you can bake them right without waiting.

10. Pre-heat the oven to 300F. Bake for 12 minutes, rotating the sheets halfway through the baking time, until just firm to the touch. They will continue to firm up as they cool, so don't be tempted to cook them further.

Rum Butter Glaze

1. While the cookies are in the oven, create the glaze and have it ready- it works best brushed on while the cookies are still warm out of the oven. Having said this, I have also glazed cooled cookies, with fine results.

2. Sift the sugar and cinnamon in a small bowl.
3. Add the melted butter, rum and water and mix till smooth. The glaze will thicken slightly if it sits around, so stir in a little more water when needed. It should have the consistency of runny honey (but not too runny)
4. Remove the cookies from the oven, and leave them to cool for 5 minutes.
5. Then brush or dab the cookies with the glaze. Let it settle into the crevices.
6. Transfer to a wire rack to cool completely.

7. PLEASE See blog post for more details.