Things are pretty frantic around here, as they are with everyone at this time of year, but the other day I took an afternoon off and made gingerbread men with my big boy. His favourite.
We took them out to Nanna's, where we decorated the tree and he helped string our little golden brown men onto ribbon for a garland.
The rest he demanded we dress properly with icing and smarties. A few made it on.
Merry Christmas to you all. I hope you can steal a few special moments in the craziness ahead of the big day. Happy baking and see you in 2014!
Gingerbread Men Garland
(Recipe from Donna Hay Magazine, December 2013)
Makes about 32
125g unsealed butter
1/2 cup brown sugar
2/3 cup golden syrup
2 1/2 cups plain flour
2 teaspoons ground ginger
1 teaspoon bicarbonate of soda
Preheat oven to 160C.
Cream butter and sugar with electric mixer for 8-10 mins, scraping down sides of bowl occasionally until pale and creamy.
Add the rest of the ingredients and beat until the mixture forms a smooth dough.
Roll out between two sheets of non-stick baking paper to 4mm thick and refrigerate for 30mins.
Using a small gingerbread cutter, cut out 32 men, re-rolling dough as necessary.
Place on two large baking trays lined with non-stick baking paper.
Using the tip of a 6mm round piping nozzle, cut two holes from the chest of each gingerbread man.
Bake for 6-8 mins or until golden.
Turn off the oven and allow to cool completely.
Thread the gingerbread men onto a length of ribbon and tie the ends.
* Tip: place a piece of sticky tape around the end of the ribbon for easy threading.
Store in an airtight container for 2-3 days and hang on Christmas Eve. Yum!