Last time I made something Gingerbread was several years ago. Gingerbread Jaffa cake is a very happy recipe which I made many years ago and was a happy surprise. Do give that recipe a go !!
Year of Defaulter
This year has defaulted in so many ways. Here’s why ! To our neighbour who lost his grandfather, to the Doctor on the other side of my 111 call who takes her son for tests every fortnight. Also, to my long-lost friend who works at Royal Mail while my handyman who manages Amazon delivery by evening. To my daughter’s teacher who managed to deliver books to us and my kin who battles depression and a truck load of work. To those millions of business which got closed this year and to the nursery teacher who now works at the Till while my hairdresser drives a delivery van…This year again is a defaulter to so many of us……
The Boy, The Mole, The Fox and The Horse
This book by author and illustrator Charlie Mackesy could get as simple as it could be. To many it may seem a book of quotable quotes but it’s these simple messages which escape us in our darkest times. He illustrates a picture of an idealist world which in today’s time seems utopian. When you are in pain and someone reaches out to you, it’s a natural instinct to rebuke cause not many of are willing to accept we need help.
“What’s the bravest thing you’ve ever said?” Asked the boy. “Help,” said the horse.
“One of our greatest freedoms,” the mole says, “is how we react to things.”
In a time of confusion, rancour and tragedy, the story of the boy, mole, fox and horse offers a simple reset to the world around us. Some of the sentiments on offer may appear simple, but they are vitally important things that we can all forget or repress in times of strife.
Gingerbread Cookies
I wanted to make cookies for Christmas and so on Christmas Eve we made these cookies and decorated them. This year I am working until new year so I am trying my best to spend as much of my free time with my kids. The gingerbread cookies this year were fabulous and went straight from the hot oven into our bellies. So literally I got to save nine cookies for this shoot (from a total of 40 cookies :)) They had the right balance of spice and crunch which made them so tempting.
- 75 ml date molasses or any molasses of your choice
- 135 g sugar
- 1 1/2 teaspoons vanilla extract
- 1 large egg
- 2 tsp. ground sweet cinnamon
- 2 tsp. ground ginger
- 100 g unsalted butter
- 300 g all purpose flour
- 1 1/2 tsp. baking soda
- pinch of salt
- Store bought Royal Icing for decoration and piping
- In a large mixing bowl, Sieve together flour,sweet cinnamon, ginger, baking soda and salt. Set aside.
- In an electric stand mixer fitted with the paddle attachment (or alternately, you can use a hand mixer and a separate large mixing bowl), beat the butter and sugar together for 2 minutes on medium-high speed until light and fluffy. Add in egg, molasses and vanilla, and beat on medium speed until combined. Reduce mixer speed to low, and gradually add the flour mixture until combined to form a soft dough.Cover the bowl and let it rest in the fridge for at least 24 hours.(My dough was a little softer than normal because I think I used date molasses).
- You could get it out sooner the idea is to solid the butter in the dough to form a firm dough for rolling.
- On a lightly floured surface, roll out the dough to about 5-6 mm thickness. Also dust some flour on the dough and then using cookie cutter cut out the shapes. Then put them on the baking tray without a baking paper to ensure even heat to the cookie bottom.
- Bake the cookies for 5-7 minutes depending on size. Use the second last level to place your baking tray. Ideally, Let it cool completely. But not in my home where they are eaten hot from the oven. 🙂
- Use a piping bag with a writing nozzle to pipe the icing onto the cookies.
