I love spices in baking and last year treated myself to the book Gingerbread Wonderland by Mima Sinclair. Not for the recipes, as most are not suitable for our free from needs, but the 30 recipes have some great ideas for adapting.
I made stained glass window biscuits a few years back, but this house is obviously too humid and the sweets just went gooey (never had that problem in old house!), so this year I'm trying a different simple biscuit decoration.
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| A few biscuits may have been lost (so only a tiny detail shown) as using two over enthusiastic boys to hold ribbon didn't go well... |
I batch of Gingerbread Dough
40g Cocoa Powder
Christmassy Cutters
Ribbon
Divide the gingerbread dough into two. Knead the cocoa into one half.
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Roll out the dough to about 5mm thick (I do it between sheets of cling film so it doesn't stick).
Cut shapes and place on lined baking tray.
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Cut two slices in each biscuit, about 1cm apart and wide enough for the ribbon to thread through.
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Bake for 12 minutes at 160ºC until golden brown at the edges.
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Check the slits are large enough and re trim if necessary.
Transfer to cooling rack.
When cold, thread ribbon through slits. Don't pull ribbon to tight or it will break the biscuit.
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