• In a large mixing bowl, beat together the butter and sugar until light and fluffy. Then add the egg yolk, followed by the molasses and vanilla, beating to combine.
• Sift the flour, baking soda and spices together in a separate bowl. Add these to the sugar mixture a bit at a time, mixing with a spatula to incorporate.
• When the dough becomes too thick to stir, use your hands to knead this together. Work the dough until it is no longer crumbling apart, then form into a ball. Wrap this in cling film or plastic wrap and gently flatten into a disc. Place this in the refrigerator to chill for at least 1 hour.
• Meanwhile pre-heat your oven to 350°F (175C/155C Fan) and line a couple of cookie sheets with parchment paper or silicone baking mats.
• After the dough has chilled, take out of the wrapping and break in half or into thirds. Working with one at a time, place on a floured work surface and roll out to be about ¼" thickness.
• Using a sharp knife cut out the shapes or your template or use cookie cutters. Transfer these to the cookie sheets spaced about 1" apart and bake in the oven for about 12 minutes.
• Once baked, allow to cool for about 5 minutes on the tray before transferring to a wire rack to cool completely.
• Continue to repeat the process, kneading any scraps together and re-rolling the dough until you have finished baking.

Instructions for Making Gingerbread House

• Once your gingerbread pieces are cool, you can use buttercream to construct your house. Working on top of a piece of parchment or a tray, pipe lines of American buttercream along the joints of your house pieces and press together. Pipe additional buttercream to firm up the construction. Once you've formed the gingerbread house and roof, allow to chill in the refrigerator for at least 30 minutes to allow the frosting to crust and harden.
• Decorate with more icing, candies or sweets.
• The gingerbread house can stay at room temperature in a cool space and will last for several days.