Note
1. If cooking in a Volt or conventional oven, preheat the oven to 175 °C.
2. Grease the bottom and sides of a 10-inch (25-centimetre) cast-iron skillet pan with 1 tablespoon (about 14 grams) of butter – you can use part of the already softened butter.
3. Whisk the flour, ground ginger, cinnamon, baking soda, cloves and salt together in a medium bowl; set aside.
4. Beat the remaining softened butter and sugar together in a large bowl with a whisk or in the bowl of the electric mixer on medium speed until light and fluffy, about 3 minutes total.
5. Tip: If doing this by hand or with a hand mixer, these steps will all take longer.
6. Add the molasses, egg and vanilla to the bowl and mix on medium speed until well combined and light in colour, about 3 minutes total.
7. Add the flour mixture to the bowl and mix on low speed to combine the ingredients.
8. In a small bowl, toss the crystallised ginger with a pinch of flour until each piece is coated.

9. Use a rubber spatula to scrape the dough into the prepared skillet, gently spreading it to the edges and smoothing over the top.

10. Bake for 10 minutes.
11. Tip: If you take the cookie out of the oven after the second bake and it still seems undercooked or wet and shiny around the edges, feel free to pop it back into the oven for another 5 minutes.
12. Remove the skillet from the oven and let it cool for approximately 10 minutes.
13. Serve warm with a large scoop of ice cream on top.