'Tis the season for anything gingerbread-y! Yay!
I really shouldn't read so fast; I kept reading the recipe as "Gingerbread Camels" and kept wondering where the camel-shaped cookie cutters were and what made them so much more special than your average gingerbread men!

The comments mention that the spice content could be upped a bit on this recipe, best to play around with that. I wonder if fresly steeped ginger or candied ginger would be a good thing to add to the mix.

Yum! I wonder if you could just steep the fresh ginger in the cream for a bit (then remove) before adding the rest of the ingredients.

I do not have a candy thermometer, as I am scared to work with hot sugar.