A few weeks back, I got these adorable moomin cookie cutters from my lovely family in Ireland and have been dying to use them ever since. I was given a Little My, a Snufkin and a Hattifatteners cookie cutter along with a giant Moomin cutter – I made a few of each to share with everyone but the big gingerbread cookie is just for me, obviously.
I wasn’t having a great day for photography today and Moomin was my worst model yet. No matter which angel I photographed him, he had this ^ scared look on his face :-( Perhaps he is camera shy? But I couldn’t resist including him.
Anyway, this gingerbread recipe is taken from the BBC Food website and is one of the best gingerbreads I’ve ever tasted. Really traditional flavours (not like those artificial ones you buy in supermarkets) and the perfect mixture of crunch and dense, chewiness. One of my favourite Christmas time treats, enjoy!
- 350g plain flour (sifted) plus extra for rolling out
- 1 tsp bicarbonate of soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 125g unsalted butter
- 175g light brown sugar
- 1 medium free-range egg
- 4 tbsp golden syrup
- Writing icing (royal icing) to decorate
- Mix the flour, bicarb soda, ginger, cinnamon and sugar together in a food processor. Add the butter and mix again until the mixture resembles breadcrumbs.
- In a bowl, lightly beat the egg and golden syrup together. Add the the food processor and mix again until the mixture starts to clump together.
- Tip the dough out onto a lightly floured surface and knead briefly until smooth. Wrap in clingfim and chill in the fridge for about 15 minutes.
- Preheat the oven to 180C and line two baking trays with greaseproof paper.
- Roll the dough out to about 0.5cm thickness on a lightly floured surface. Create the gingerbread men (or gingerbread moomin!) shapes using cutters, then arrange them on the baking tray, making sure to leave gaps between each cookie.
- Bake for 12-15 minutes, or until lightly golden-brown. Leave to cool on the tray for about 10 minutes before transferring to a cooling rack and letting them cool completely.
- Once completely cooled, decorate with the royal icing.
- Katie’s Gingerbread Spiced Mince Pies – sounds so good and the photos are beautiful!
- Gingerbread Loaf over at Making Today Beautiful
- Samina’s Zig-Zag Mince Rolls – check these out, such a cool idea…