Over the last couple of years I developed a new, totally mine, Christmas tradition. Guess what – it’s of course related to food and baking – it’s gingerbreads time!
Couple of years ago I started baking gingerbreads. And I love it. This will be my third or fourth season and I’m happy to experiment with new versions – I’m planning to do a gluten free version for my celiac friend for example.
I’d like to share with you what I’ve learned so far and of course my favourite recipe.
First, it’s good to start early – mid November is usually good time. Might think it’s too early, but…Gingerbreads are magic – they just disappear. You can perfect your recipe and then the making process with the first batch. You really can’t have too many. They make a great little gift for family and friends. They can also become a pretty decoration for a Xmas tree. And later after the Xmas days I end up eating them when all the sweets and chocolate are gone. My last resort is to reach out to the tree – but that is usually the sign that the holidays season is about to end soon.
Another reason to start early is that they stay fresh long time and I can decorate them later in December – perfect job for a long winter afternoon with kids.
Baking is a great activity for kids. My 2 year old can mix the dough and cut some gingerbreads – she picks her favourite shape and then press really hard and voila. We then move it on the baking tray, put them all into the oven and wait. Super exciting! My 5 year old also loves picking her favourite shapes – a reindeer and a fox so far are winning. I really like to add new shapes of cutters every year to my collection. This year I got a snowman for example and a unicorn – super cute.
No better Christmas flavour than the spicy mixture of cinnamon, cardamon, coriander and cloves. When they are baking in the oven the whole house smells amazing. Winter aromas at it best and a reminder that Christmas are just around the corner.
See my favourite recipe below:
Ingredients:
- 550g of flour
- 100g of icing sugar
- 300g of honey
- 120g of butter
- one pack of gingerbread mixed spices
- 2 tsp of baking soda
- 1 egg
Method:
Melt butter and honey in a small pot on low heat. Add it to the dry ingredients plus egg. Mix it all well until you have smooth dough. Roll it with rolling pin until 2-3 mm thick. Use flour on your surface and under your rolling pin to prevent stickiness. Cut your shapes and bake in an oven at 180 degrees for 11 minutes. Happy baking!
