20 Dec Christmas Gift Guide – Day 12
At this stage, online shopping descends into a frenzy of clicks as you try to beat pre-Christmas ordering deadlines.
As for going to a real, live shop… well, that becomes a battle of elbows and a struggle to stay cool as stores crank their heating to ‘tropical’.
Picture the scene: You in your toasty kitchen, with Christmas music (optional), and maybe a cup or glass of something delicious.
Doesn’t that sound like a tempting way to solve your last-minute present needs?
My kitchen is most certainly where you will find me over the next couple of days, whipping up batches of my very favourite presents – the edible ones.
This recipe for Gingerbread biscuits has been in my sticky clutches for so many years that I cannot remember who first gave it to me.
To whoever I am failing to thank here – please know that your recipe has been used and loved. A lot.
The biscuits make wonderful tree decorations and with the help of some festive cookie cutters they can be shaped into your own winter wonderland of trees, snowmen, baubles and stars. You could even fashion a Gingerbread house if the mood takes you. At our place, there is always a festive ‘Kiwi’ in the mix!
Did any of you try my favourite Christmas pudding recipe?
This Gingerbread recipe is much easier – and the results can be eaten in under 30 minutes. Result!
What you need
A wooden spoon
A big bowl
A rolling pin (a wine bottle works just as well)
A baking tray
A wire rack
Ingredients (for 20-24 biscuits)
75g softened butter
50g caster sugar
1/2 tsp bicarbonate of soda
50g golden syrup
2 egg yolks
250g plain flour
1/2 tsp ground cinammon
1/2 tsp ground ginger (I also add finely grated fresh ginger)
Preparation time: 15 minutes. Cooking time: 12 minutes.
Suitable for vegetarians. Ingredients can easily be doubled.
What you need to do
Heat the oven to 180C/fan or 160C/gas 4.
Beat together the softened butter and caster sugar until mixture is creamy.
Stir in bicarbonate of soda, golden syrup and the egg yolks.
Sift in the plain flour, cinnamon and ginger.
Bring the mixture together with a wooden spoon.
Shape into two balls.
Knead until the dough comes together.
Then chill for 30 minutes.
Roll out one ball at a time to a thickness of 2cm.
Stamp out your shapes.
Re-roll the trimmings.
Lift shapes onto a baking tray lined with buttered greaseproof paper.
Bake for 10-12 minutes, until slightly risen and golden brown.
Cool on a wire rack.
The biscuits will keep in an airtight container for up to a week.
(They rarely survive beyond nightfall in our house.)