My son loves gingerbread men. From the story, to the biscuit to anything that has ample ginger in it. Like jamaica ginger cake or ginger tea. He recently did a gingerbread activity for his homework. (Which he also did last year because he is a September baby so he is at nursery for an extra year).
This is a great little activity to do with the kids. I always make half of them thick and chewy and half of them thinner with a snap. Kids of course, love to get involved in anything that means they can cut shapes out of dough..which is why they love play doh.
So i decided to come to my parent’s house after all and i am so glad that i did. Just yesterday alone made it worthwhile. The noise, the banter, the food and of course the belonging. I also watched The Antiques Roadshow with my parents. Well actually i went to sit with them and they were watching it. My dad LOVES that show. When we were younger, we used to always make a joke of it and i did yesterday too actually but secretly i relished having that time with them both. However I do wish the experts would just get to the price and stop talking about the history. After all there is no future in history. Ba da boom. (You’re welcome). Gabby Logan was on yesterday with the FA Cup and i sensed that even she was getting impatient with the over excited expert. It was valued at £1Million in the end! Should have snatched it and ran Gabs.
- 350 g plain flour and extra for rolling dough/dusting
- 1½ tbsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp bicarbonate of soda (baking soda)
- Pinch of salt
- 100 g butter (cold is better)
- 140 g light brown sugar
- 1 egg
- 60 g golden syrup
- 20 g black treacle
- 1 tbsp freshly grated ginger/crystallised ginger/stem ginger (Whichever you prefer)
- Finely grated zest of a small orange
- Preheat oven to gas mark 4.
- Line 2 or 3 trays with greaseproof paper/parchment.
- Sieve the flour, ginger, cinnamon and bicarbonate of soda in a large bowl.
- Rub in the butter with your hands until the mixture is breadcrumb like.
- Stir in the sugar, ginger and orange zest.
- In a separate bowl whisk the egg, treacle and golden syrup together.
- Combine the mixtures and work with your hands to form a dough. (Don't handle it too much). At this stage you can if you have time, pop the dough into clingfilm and refrigerate for half an hour as i often do. This is more important in the summer months and also if your butter wasn't cold to begin with.
- Transfer the dough to a floured surface and roll out your dough to your desired thickness. You may need to keep adding flour to the surface. Roll the door thinner for a snappy biscuit and thick for a chewy biscuit. Re roll with scraps and continue till all dough is used up.
- Put your gingerbread onto the lined trays and bake for 10 minutes.