Ingredients
Instructions
- Preheat the oven to 190oC or 375oF Gas 5. Grease a baking sheet.
- Cream together the sugar, margarine, salt and vanilla essence until very soft and light.
- Work in the flour, cocoa and ginger, adding a little milk, if necessary, to bind the mixture. Knead lightly on a floured surface until smooth.
- Roll out the dough to about 5 mm or 1/4 inch thick. Stamp out shapes using floured biscuit cutters and place on the prepared baking sheet.
- Bake the cookies for 10 - 15 minutes. Leave to cool on the baking sheets until firm, then transfer to a wire rack to cool completely.
- Decorate with glace icing and pieces of glace cherries.