What’s better than baking? Baking with spirits.
I should point out that, in a sensational departure from business as usual, the whiskey was used solely in the gingerbread batter. That, plus a liberal embellishment of real ginger gave the whole thing a nice kick. I still need to get the hang of measuring by volume rather than weight, and of mixing up my own flour; these turned out to be big fluffy gingerbread cookies. Tasty though.
Plus, giving away biscuits is a great way to make new friends.