In a big bowl mix the flour, baking powder, cocoa, ginger, vanilla
and salt. Add the sugar, egg, butter and milk.
Stir until a soft dough is formed. Shape it into a ball, wrap it with
cling film and place it in the fridge for ½ hour.
Remove the dough from the fridge and place non-stick paper onto
oven fans.

Spread a surface with flour and open the dough into a leaf of ½
cm thickness. Cut the biscuits using a Gingerbread Man mold, or
whatever else holiday shape you like. Open the remaining dough
and repeat the process until you run out of dough. Place the
biscuits in the pans, leaving space between them of about 2 ½
cm. Pierce the biscuits with the sharp edge of a small cornet.
Alternatively, pierce them with a metallic straw.

Cook in a preheated oven at 180° C for 12-13 minutes, depending
on their size and on how soft you want them to be.

I like them crunchy. Let them cool down well because when you
remove them from the oven, they will be too soft, and then transfer them into a glass serving plate. For a beautiful result, decorate them with kitchen twine.