My December was a whirlwind of baking, singing and merriment with my family and friends and by jove did I make the most of it! (I don't think I've ever said 'by jove' before)...
I'm super late in posting this, although I have been posting some of my recipes straight onto my Instagram when I haven't had enough time to blog, so I hope you don't mind that. I'm getting round to it now anyway so it'll be in the archives for you all next year!
Look at their teeny weeny FACES!
Shame I had to decapitate them with my mouth.
I bagged a lot of these up and gave them as stocking fillers and they went down a treat!
They're super tasty, packed full of spices and because I didn't have any molasses, (and couldn't be bothered to don my woolly hat to go find some), I used golden syrup and BY JOVE it worked out wonderfully taste wise! I'll use syruppy yumminess every time now.
TIP: If you can - chill your dough over night to let the fat solidify, if you cannee be bothered, no problem, leave if for at least 4 hours! This is so that the dough's easier to work with and the little men will hold their shapes...otherwise you'll have fat little men.
Makes approx 40 gingerbread cookies (depending on size of cutter!)
Chilling time: 4-24 hours
Rolling & baking time: 30 mins
What you'll need//
150g unsalted butter (room temp)
190g golden syrup or molasses
75g light brown sugar
75g dark brown sugar (or 150g of either one)
1 tsp vanilla paste or extract
1 large egg
440g plain flour
pinch of salt
1 tsp baking soda
2 tsp cinnamon
half tsp nutmeg
3 tsp ground ginger
a cocktail stick
1 tbsp of icing sugar & couple of drips of water
What to do//
In a large bowl beat the butter well with an electric hand mixer until it turns pale. Add in the syrup/molasses and sugars and mix well. Add egg and vanilla and mix well. Gradually sift in all the dry ingredients and mix slowly until all combined.
Separate dough into 3 parts and wrap each in cling film to chill overnight (or at least for 4 hours).
Preheat the oven to 180 degrees C (fan) and line 3-4 baking trays with greaseproof paper (or do in two batches if you only have two trays like me!)
Flour a clean surface, rolling pin and cutters before rolling out dough to approx 3/4s of a cm (not 3-4 cms!) and cutting into shapes. Don't be afraid to keep re-flouring surface and equipment if you need too!
Place on a baking tray with a fingerprint size distance between each - you don't want them holding hands :) I used a cocktail stick to poke them some features.
(Spot the weird one with crazy eyes!)
(I feel like he's my christmas spirit gingerbread man...)
Bake for 8-10 mins. Leave to cool slightly on tray before transferring to a wire rack. Cool completely before decorating to your hearts content with icing and sprinkles!
I bought some little cellophane bags from a catering shop but you can easily find them on Amazon to give as cute prezzies :)
Happy New Year everyone!
