A couple of weeks ago we were lucky enough to win a competition being run by Laura Ashley on Twitter. I can not tell you how excited we were when they Tweeted ‘Congratulations @CraftInvaders – you are our #LAGBBO star baker.’ Star Baker! Finally our talents have been recognised! A few of days later, a HUGE box arrived, and we are now the proud owners of a beautiful baking set from their lovely Parma Violets range. I honestly think it is the prettiest bakeware I have ever seen, and certainly that I have ever owned!
The kids, of course, have been asking to use it ever since it arrived (they have this really weird joint ownership idea). So we decided to try it out while making some Halloween Gingerbread biscuits.
How To Make Easy Gingerbread Mummies
350g plain flour, plus extra for rolling out
1 tsp bicarbonate of soda
2 tsp ground ginger
1 tsp ground cinnamon
175g soft brown sugar (we used a mix of light and dark)
1 free-range egg
4 tbsp golden syrup
Sift together the flour, bicarbonate of soda, ginger and cinnamon into your bowl. Add in the sugar and give it a quick mix.
Add the butter and rub with your fingertips until the mix looks like breadcrumbs. (This photo is after I told the kids to handle it delicately!)
Lightly beat the egg and golden syrup together and add to your other ingredients.
Mix it all with your hands until the dough comes together.
Tip the dough out (if you haven’t eaten it all), knead briefly until smooth, pop in a plastic bag, and leave to chill in the fridge for 15 minutes.
Roll the dough out to a 0.5cm thickness on a lightly floured surface. Cut into any shape you like!
Bake for 12-15 minutes, or until lightly golden-brown at 180C
Leave to cool, and decorate to your heart’s content!