I can’t believe it’s Christmas eve already! All of our decorations are up (and have been for a week or two) and it finally feels like Christmas.
I’m really sorry for not posting earlier. I feel so bad, but I've been really busy recently what with exams and illness and Christmas shopping (aka stressing- Christmas presents are hard work!) I’ve really not had the chance, and I've not really been doing anything ‘blog worthy’ anyway. I have a couple of ideas for future posts, which is pretty exciting considering my lack of creativity/motivation/time.
But that’s okay now, because I’m here and I bring Christmas goodies! Well, Christmas goody, but its gingerbread so you aren’t allowed to complain. It’s perfect for a last minute present, or a Christmas party you might be attending. Or maybe you just want to stuff you're face with gingerbread. Don’t worry, I won’t judge.
I found this recipe on the BBC website. You can never go wrong with BBC food. I made it a few days ago for my mum to take with her to work, and now I’ve made it again today, just for fun.
|Sorry for the crazy collage, I'm still working on my photo skills|
· 350g plain flour, plus extra for rolling out
· 1 tsp bicarbonate of soda
· 2 tsp ground ginger
· 1 tsp ground cinnamon
· 125g/4½oz butter
· 175g/6oz light soft brown sugar
· 1 free-range egg
· 4 tbsp. golden syrup
1. Sift together the flour, bicarbonate of soda, ginger and cinnamon and pour into a bowl. Add the butter and blend in a food processor until the mix looks like breadcrumbs. Stir in the sugar.
2. Lightly beat the egg and golden syrup together, add to the food processor and pulse until the mixture clumps together. Tip the dough out, knead briefly until smooth, wrap in clingfilm and leave to chill in the fridge for at least 15 minutes.
3. Preheat the oven to 180 C. Line two baking trays with greaseproof paper.
4. Roll the dough out on a lightly floured surface. Using cutters cut out the gingerbread men shapes and place on the baking tray, leaving a space between them so they don’t morph into one.
5. Bake for 8-12 minutes (my biscuits were only small, so they didn’t need as much time) or until lightly golden-brown. Leave on the tray for 10 minutes and then move to a wire rack to finish cooling.
These are some of the best gingerbread biscuits that I’ve ever made, and they're really easy to make.
Love, Shay. xo