Today the weather was hideous. Luckily I’m currently in the cycle of organised mum. This “organise mum status” will soon change to distraught and irate mum as I burn out, decide I don’t give a crap, relax about the house, rest and then slowly work myself back into being uber organised mum again before I burn out……..again.
So with ugly weather afoot and my current cycle state confirmed we embarked on a journey of ginger bread love.
I made the dough in the morning whilst the kids were gaming (I’ve taken to electronic parenting on winter weekends) and after a lunch of leek and potato soup (homemade – see I’m definitely at the peek of the burnout cycle) we started cutting shapes and baking. Then came the decorating with lots and lots and lots of sprinkles.
We used some fab cookie cutters from Sainsburys that were on sale at £1.99 for 3. They are so cool they slot onto the side of your cup. Not that there was much time for that malarkey with my piggy lot. They lasted all of 20 minutes and some were being eaten whilst simultaneously being decorated. How is that even possible I hear you say? It involved double dipping in the icing bowl when mummy wasn’t looking I believe.
350 g plain flour
1 tsp bicarb of soda
1 tsp ground cinnamon
2 tsp ground ginger
175 g light soft brown sugar
125 g butter
4 tbsp golden syrup
Icing and sprinkles for decorating
Pre-heat your oven to gas mark 4, 180 C, 350 F
using a sieve place dry ingredients into a large mixing bowl. Dry ingredients are flour, bicarb of soda, cinnamon and ginger
add butter and using your finger tips rub into the dry mix until the texture is similar to that of bread crumbs
stir in the sugar
beat egg and golden syrup together
create a well in the dry mix and pour in the egg and syrup mix
using a butter knife slowly stir gathering more of the dry mix in with the wet as you go. This process will eventually pull together to form a dough
Wrap the dough in cling film or place in a lightly greased bowl and put in the fridge for 15 minutes to chill.
line baking trays
remove dough from fridge and roll out onto a floured surface. roll to a thickness similar to that of a £1 coin (0.5 cm/1/4 inch)
Using cutters cut out your desired shapes and place on the prepared baking trays with plenty of room between to allow for the dough spreading as it bakes
Bake for 15 minutes or until the colour has darkened. Leave to cool for 10 minutes. Be sure that the biscuits are fully cooled before decorating.
Eat and enjoy!