January can be a bit rubbish, and my year has started a bit of a grumpy one, one main issue is that I have been run off my feet at work, soooo busy, working fulltime and then more overtime. And stressful.
On top of that, my ducks escaped the other night and the female; Lucky (or not so now) got eaten by Mr Fox. Note to gamekeeper sent asking him to do a better job!
Due to the bird flue concerns, I have penned my hens in….. No one is happy.
So lets make gingerbread, with an aim to not have eaten all of them by Monday morning so I can take to work and share between the team.
320 g plain flour 1 teaspoon bicarbonate of soda 2 teaspoons ground ginger 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 125 g unsalted butter 100 g soft light brown sugar 3 tablespoons golden syrup
Method Preheat the oven to 180ºC Cut out some baking paper to fit your baking tins. In a large bowl mix the flour, bicarbonate of soda and the spices.
In a heavy bottomed pan melt the butter, sugar and golden syrup on a low heat stir until the sugar dissolves Pour over the dry ingredients in the mixing bowl Stir in until it forms a stiff dough. If soft add some more flour roughly cut into to two place the baking sheets on a worktop and put half the mixture onto each. roll out to around 5mm thick
Cut out the shapes (gingerbread men here) on the paper and peal away the excess make extras with the left overs and add them in where there is space carefully slide the baking trays under the baking sheets place in the oven for around 12 minutes, or until lightly golden brown. gently lift out onto a cooling tray.
Eat and enjoy!