This one’s great for getting kids into the kitchen for some hands on baking and creativity.
Once the dough shapes are cut out (we do people and stars) and put on the baking tray, get creative and “dress” them with the remaining dough. We’ve had snowboarders, sumo wrestlers, footballers and crazy hat ginger-peeps – and that special one with a large neck tie that master 8 stuck on too far down the torso… We agreed that one wasn’t going in anyone’s school lunchbox!
I can’t believe I don’t have any pics of our ginger art other than the dodgy (and zero creativity) one below!! I will update this post the next time we make them.
2 cups of plain flour
1/2 t bicarb soda
1/2 t cinnamon
1/2 cup brown sugar
1/2 cup golden syrup
Sift all the dry ingredients.
Melt the butter, sugar and golden syrup in a saucepan.
Mix the saucepan contents with the dry ingredients and knead on a floured surface until it’s a firm dough.
Roll out the dough and cut your shapes – I roll it out into 1cm thick pancakes on baking paper. It’s much easier to wiggle the cookie cutters out and put the shapes on the tray if they don’t stick to the bench.
Place the shapes (well spaced) onto an oven tray lined with baking paper. Let the kids accessorise. Try not to laugh.
Bake at 180C for around 8 mins. Keep an eye on them, they should be just brownish around the edges when done. This recipe is a mild tasting firm/chewyish gingerbread. Not crunchy.
Let the gingers rest on the tray for a few mins to keep their form, then transfer to a cooling rack so they don’t sweat. Take care not to stack them, they will stick to eachother in odd positions (think ginger karma sutra or exhibit A below).