I always have a few gingerbread bones decorated for my French bulldogs every year, too. It's their treat, but I don't hang it on the Christmas tree because they are very weak-willed puppies. And of course, there must always be a generous batch of gingerbread boys and girls to distribute with care packages during Christmas. Recipe: Gingerbread cookies Ingredients (makes plenty): Dry ingredients: 2 cups all-purpose flour 1 cup whole wheat flour 1/2 tsp salt 1 tsp baking soda 1 tbsp ground ginger 1 tsp fresh grated ginger 1 tsp 5-spice powder 120 g butter, room temperature 100 g soft brown sugar 1 large egg; 160 ml dark honey Icing: Lemon juice; Icing sugar; Silver or gold dragees Food coloring Method: 1. Sift dry ingredients together. 2. Cream the butter and sugar until light and fluffy. Add the egg and honey and beat until well combined. Gradually beat in dry ingredients. 3. Divide dough into two batches. Wrap in plastic and chill. (Cold dough is easier to work with.) 4. Preheat oven to 175 C. Line baking sheets. 5. Roll out dough between two large sheets of parchment paper. The dough becomes tacky quickly if you roll on it directly.