Step 1 Blow up the template page to A4 size and print 2 copies . If you can , print 1 copy on thin card stock as you ’ ll find it easier to cut around than plain paper which tends to curl up . Cut out sleigh pieces 1 to 8 using a Stanley knife / scissors .
Step 2 Roll out your gingerbread dough to a 6mm sheet and refridgerate for at least 30 mins .
Step 3 Re-roll to ensure the surface is perfectly flat , then place your template pieces on the dough surface and holding gently but firmly in place , cut around each piece using the Penblade / stanley knife . Try not to push on the surface with your fingertips or you ’ ll create dents on your cookies .
Step 4 & 5
Bake your gingerbread pieces and allow thoroughly cool . I baked mine for 14 minutes , rotating the tray halfway through . Holding your card / paper template pieces against their gingerbread counterparts , check to see if there has been any spreading on your cookie pieces and if yes , file the edges that need straightening ( it doesn ’ t matter if any curved edges have spread a little ). In patricular , check the bottom of the sleigh blades ( this is the part the sleigh sits on ) and the straight edges of the seat , back , front and bottom pieces .
Step 6 Place seat piece 6 under seat piece 7 and hold seat piece 5 up against these two at a 90 degree angle and draw a straight line across the seat back using an edible marker .