Heat oven to 180 degrees.
Chuck your wet ingredients in, give them a good stir, then follow with your dry ingredients. If I'm in a hurry I use the dough arm on our food processor. Otherwise I give both of my daughters a wooden spoon and instruct them to "mix mix mix!" Either way, keep mixing until you end up with something that looks like dough.
Once the dough comes together, pat it into a ball, roll it in greaseproof paper or bees wrap and put it in the fridge to firm up for 20 minutes. My kids are often to impatient to leave it for that long.
Roll the dough out onto a lightly floured surface. This is where my two can get a bit slap happy with sprinkling flour and whacking the dough with a rolling pin. Use biscuit cutters to make your chosen shapes, and carefully line up your baking efforts on greaseproof paper on a baking tray.
Pop in the oven and cook for ten minutes, or until slightly darker in colour.
Once done, let your gingerbread creations to cool on the baking sheet before transferring them to a rack.