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French Gingerbread

Mix a tablespoonful of ground ginger and half a tablespoonful each of ground aniseed and ground cloves with a pound and a half of flour; then mix in one pound of molasses and work it until quite smooth. Cover the paste over with a cloth and leave it until the following day; then roll it out and with a round tin cutter about two inches in diameter stamp the paste out into rounds. Butter a baking-sheet, lay the gingerbreads on it, brush them over with a paste brush dipped in beaten egg, and bake for half an hour in a moderate oven. The cakes should be kept in biscuit tins in a dry place.