(from the good old "Aargauer Rezepte" by Dora Schärer, Betty Pircher and Yvonne Fauser)
3 tablespoons cocoa powder
3 tablespoons gingerbread spice mixture (I usually buy mine at MIGROS)
1 tablespoon baking powder
4 tablespoons vegetable oil (I usually use olive oil)
Line a large baking tray (ca. 40x35cm) with parchment paper. Don't preheat the oven.
In a large bowl, combine flour, sugar, cocoa powder, gingerbread spice mixture and baking powder. Combine milk and oil and add to the dry ingredients. Beat well with an electric hand mixer until you have a smooth batter.
Fill your batter into the prepared baking tray. Put the tray into the oven and turn the oven on (180°C). Bake for about 30 to 40 minutes. I've made the experience that it's usually done after 30 minutes, but I guess that depends on the oven.
When your gingerbread is thoroughly baked, take out of the oven and let cool. You can serve it with or without icing.
For the icing mix 100g icing sugar with 2-3 tablespoons cranberry juice. Spread over your ginger bread and decorate further with sugar stars or sugar pearls… Whatever you feel like.
Cut into squares and serve. The gingerbread can be stored in an airtight box for a few days.