Thank you for stopping by...

Thank you for visiting me today, I hope you see something here that you like. I love colouring digital images and I am on a few Design Teams.I am taking art classes with Kit and Clowder, and Make it Crafty. I hope maybe you will get some new ideas here or you can leave comments and links so I will be picking up new ideas from you. Anyway I will put on the kettle and have some cupcakes at the ready...

Friday, 27 February 2015

My Favourite Gingerbread recipe

180g unsalted butter
125g brown sugar
300g golden syrup
500g plain flour
1/4 teaspoon salt (That means just a tiny amount.. I haven't got a symbol for quarter)
1 tablespoon ground ginger
1/2 teaspoon bicarbonate of soda ( That is just a half a teaspoon)
Extra bit of flour for rolling
Two large sheets of greaseproof paper
Rolling Pin
Biscuit cutter
2 baking trays lined with greaseproof paper

This is my tried and trusted method.
Heat the oven to 150 C (fan)
Place the butter in an oven proof largish dish and place in the oven. Measure out the sugar and syrup. By this time the butter should have melted. If there are still large lumps leave it in the oven for a few more minutes but keep an eye on it. Take the bowl with the butter out of the oven and place on a heat proof surface. Now tip the sugar and the syrup into the melted butter. Mix the butter/sugar/syrup together very slowly until the sugar has melted and everything comes together in a gorgeous thick gloop. This is not a quick recipe, it will take a few moments till you see no buttery topping.
Place all the dry ingredients into a large mixing bowl and add the butter/sugar/syrup mixture and stir until it is all mixed together in a very thick dough.
Shake a little flour onto one of the greaseproof paper sheets. Place the cookie dough onto the floured paper and shake a little flour onto the dough. Place the second sheet on top of the dough and roll the dough to the desired thickness. Gently remove the top sheet of paper and cut out the biscuit shapes, I just use a ring cutter. The dough will be quite floppy so this is how I remove the shapes. Take hold of the paper near the first shape and bend it slightly so the biscuit slowly comes away from the paper and gently scoop the biscuit up and place on the papered baking tray. Repeat for as many biscuits as you manage to cut out of the dough. Gather up the remaining dough and repeat the process. Lay one greasproof sheet on the work surface and scatter a little flour onto it. Shape the dough into a ball and place onto the floured paper. Scatter a little flour onto the dough and place the second sheet of paper on top. Roll out the dough as before, take off the sheet of paper and cut out the biscuits, gently take the biscuits off the floured paper and add to the papered baking trays. Continue doing this until all the dough is used up. If you have a little bit of dough left just squish it into the baking tray near the edge (when they are baked that will be your treat).
Place into the heated oven for 15 minutes, remove them when the colour goes a pretty shade of brown Do not poke them as they carry on cooking out of the oven and you will leave fingerprints. Be brave and trust me. After about 10 minutes take the biscuits off the tray and place on a cooling grid.. I don't know what you call it... just the thing you cool cakes on. When they are completely cold place them in an airtight tin..the biscuits will be lovely. The next day they will be wonderful and the next day they will have a crisp 'break' to them and will withstand dunking in coffee!!!

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