non-spreading gingerbread for stained glass biscuits

[littlefrog]

I've just made a batch of stained glass biscuits according to this recipe. They looked lovely before I cooked them, but in cooking they all spread, so that the holes (cut out stars in a star-shaped biscuit) were more bottom-shaped, if you see what I mean, and the biscuits themselves though ok-looking, very much had that home-spun charm.

Has anybody got a recipe for delicous spicy biscuits that take about 10-15 minutes to cook, and that don't spread as badly as gingerbread, so that I can make something a tiny bit more sophisticated-looking?

Did you put the dough in the fridge for long enough? I find if you don't chill it right down then the cut shapes expand.

Oh, I've never done that, is that the trick? None of my recipes say to do it! What do you do, do you cut them all out and then chill, or chill the dough before cutting (though it'll then be harder to work).

I've just made these using cinnamon instead of ginger and they've worked really well.

I cut them out and then pop the baking trays with them on in the fridge for about 20-30 mins.