If this is your first visit, be sure to
check out the FAQ by clicking the
link above. You may have to register
before you can post: click the register link above to proceed. To start viewing messages,
select the forum that you want to visit from the selection below.
OMFG....just noticed the middle one ain't finished....no icicles down the lefthand side. Quick! to the icing gun! I knew I was getting tired, but honestly.......
Jules
Coffee. Garden. Coffee. Does a good morning need anything else?
♥ Nutter in a Million & Royal Nutter by Appointment to HRH VC ♥
OMFG....just noticed the middle one ain't finished....no icicles down the lefthand side. Quick! to the icing gun! I knew I was getting tired, but honestly.......
This is the dark traditional continental gingerbread in the photos.
5 Cups plain flour (which is 20oz/570g).
1 tsp bicarbonate of soda
1 tsp ground cloves
1 tsp gound nutmeg
2 tsps cinnamon
3 heaped teaspoons ginger (or more if liked)
½ salt
225g vegetable shortening or butter
225g dark muscovado sugar
170g black treacle or molasses.
Two eggs, beaten
Melt all the wet ingredients (but NOT eggs) together in a heavy-bottomed pan. They won't combine, so don't panic. Cool for a bit. Whisk in the beaten eggs (these will cook on contact if you don't cool the mixture)
Sift all of the dry ingredients together in a large bowl. Add the wet ingredients to the dry and stir well, bringing together to form a (quite greasy) dough. Roll on onto baking parchment and cut out your desired shapes or house pieces. Remove the trimmings and lift the paper & dough onto baking sheets. Bake for 15 to twenty minutes at 180c, 160c fan oven, Gas Mk 4, 350f.
You'll need royal icing to cement together and to decorate and lots of sweeties of your choice too.
Comment