Today we have a volunteer who wants to contribute to our Christmas recipe segment and what an amazing contribution from our wonderful Ski & Yacht consultant Abi Dunlop.
On the eigth day of Christmas Abi Dunlop gave to us:
1kg plain flour
400g light brown sugar
300g golden syrup
400g unsalted butter
Zest of two lemons
4 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
2 lightly beaten eggs
2 teaspoons bicarbonate of soda
• In a pan, melt the butter, sugar and spices and lemon zest. Bring to the boil, then take off the heat and add the bicarbonate of soda (it will froth up at this point). Leave for 15 minutes to cool.
• Fold in the flour (sifted) and beaten eggs.
• The mixture will now form a very sticky dough. Lightly knead on a clean surface until the mixture comes together and holds. Then place the dough in the fridge for one hour.
• In the meantime you can start making your templates, or using cutters for the ginger bread to make the walls and roof of the house.
• After the mixture is set, start rolling out and making into shapes then bake in the over for around half an hour on 160 until the shapes are cooked and firmed.
• Once left to cool, they might need a trim so use your templates to check they are still in shape as some pieces may have expanded while cooking.
• Once the shapes are cool you can then start decorating. You can either use royal icing or make a caramel glue to stick the walls together – caramel glue is just water boiled together with sugar until it caramelises in a pan. It hardens fast so you have to work quickly to paint the edges and hold them together until they set.
• Decorate the house with your choice of colourful sweets, biscuits and chocolate!