To me Christmas smells of ginger, cinnamon, cloves and nutmeg. I love Christmas and I’m sure many of you do too. It’s almost impossible to resist the Christmas spirit; the decorations, the lights, the music and of course the food make this time of year a special one indeed. Every country has their own food traditions but the cut-out gingerbread biscuits are a popular treat in many places. The gingerbread dough is versatile; you can use it to make decorations, little gifts or even a gingerbread house! But best of all, this dough is easy to manage so children and adults can spend time baking together. There is one must-have ingredient that gives gingerbread its characteristic golden colour. This ingredient varies and it can be honey, molasses, golden syrup or treacle. I chose to post a recipe using molasses for three reasons: first you can find molasses everywhere, second it gives the biscuit a very dark colour which contrasts with the royal icing, and third this recipe comes from a blog that I really like …