1/2 cup (125 ml) unsalted butter, softened

1/2 cup (125 ml) sugar

1/2 cup (125 ml) molasses

1 egg

3 cups (750 ml) flour

1 teaspoon (5 ml) baking powder

1 tablespoon (15 ml) ground ginger

1/4 cup (60 ml) milk

1 block 8 cups (2 litres) vanilla ice cream

In a bowl, beat the butter, sugar, molasses and egg with an electric mixer.

In another bowl, combine the flour, baking powder and ginger.

With a wooden spoon, add the dry ingredients to the previous mixture alternately with the milk. Cover with plastic wrap. Refrigerate for 1 hour.

Preheat the oven to 180 °C (350 °F). Line a baking sheet with parchment paper.

Divide the dough into thirds. Keep two of the three parts in the refrigerator. On a floured work surface, roll out the dough thinly, like a pastry crust. Cut into 6 x 9-cm (2 1/2 x 3 ½-inch) rectangles, keeping the scraps to make cookies. Place on the baking sheet. Bake in the middle of the oven for about 8 minutes.

Let cool. Repeat with remaining dough.

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