MAKE AHEAD NOTE
The gingerbread can be baked up to 1 week ahead. Wrap in baking parchment followed by layer of clingfilm and store in airtight container in a cool place. Keep for total of 2 weeks.


FREEZE NOTE
The gingerbread can be frozen, wrapped in layer of baking parchment and double layer of foil, for up to 3 months. Defrost on wire rack at room temperature for 3-4 hours and cut into squares. 


Recipe from Nigella Kitchen by Nigella Lawson, published by Chatto & Windus, part of the Random House Group Ltd.