My mum isn’t a baker. My dad did all the baking in our house so that meant my mum’s baking supplies were limited when we were at home. Who doesn’t have vanilla extract or baking powder as a staple?? My mum it turns out. Though she did have ginger. So I asked the Toddler if he wanted to make gingerbread.
Of course he did.
Gingerbread has long been my nemesis I have never been able to get the consistency right resulting in a
burnt crisp biscuit. Persistence it would appear is key, as is trying different recipes and this one worked perfectly.
The gingerbread dough handled being bashed around by the Toddler and multiple, and I mean MULTIPLE, re-rolling. The other great thing is that as it has no egg in the ingredient list it didn’t really matter that half the dough ended up in the Toddlers mouth. Or mine for that matter. I love raw biscuit dough!
Makes 12 small round biscuits or 6 mega large ones
50g caster sugar
2 generous tbsp golden syrup
1 tsp bicarbonate of soda
2 tsp ground ginger
1 tsp ground nutmeg
175g plain flour
How To Do It
1. Pre-heat the oven to 180 degrees Celsius
2. Melt the butter, sugar and golden syrup – be careful not to boil the mix
3. In the meantime weigh out the flour, bicarbonate of soda and spices in a separate bowl
Listen to the toddler shout MMMMMM yummy flour as he tries to eat it
4. Pour the golden syrup mix into the flour and mix until a dough is formed
Battle with toddler to allow you to help, sounds of “I do it, I can do it, I do it, please” float from kitchen. Finally get in to help and finish off to make it a dough.
5. Turn dough out onto a floured surface and gently knead it together
Let toddler loose bashing the dough
6. Roll out to about half a centimetre and cut out shapes
Badly stocked kitchen without cookie cutters meant using a large cup to make ginormous biscuits
7. Grease a baking tray and lay biscuits on, well spaced
8. Cook for 10-15 minutes until golden brown.
More of my cooking with the toddler recipes can be found here.