One for the Kids (Big or Small)
Halloween Gingerbread
Here’s a lovely quick recipe you can make with the children over the holiday, although they disappeared as if by magic from my work when I took a box in the other day...
I’ve made these several times using gluten free plain flour and brown rice flour as the latter gives a nice texture, but all plain flour will work for those with no allergies. The ginger taste is stronger than some bought gingerbread so you may want to adjust a little for a child’s taste.
Makes about 50 small cookies.
Ingredients
175g brown rice flour
450g plain flour (plus extra for rolling out)
175g soft brown sugar
100 butter
1 egg
4 tbsp golden syrup
1 tsp bicarbonate of soda
2 tsp dried ginger
Pinch sea salt
Fun cutters of your choice
Icing and sweets to decorate
Method
- Add all dried ingredients and mix to ensure all lumps are removed.
- Melt butter and golden syrup and add to mixture, add beaten egg and mix thoroughly. The dough should be firm and quite dry.
- Leave to chill in the fridge for about an hour before rolling out to about the depth of a £1 coin. Sprinkle with additional flour if the mix sticks to the rolling pin.
- Cut out shapes and place on greased baking tray. I like the reusable silicone sheets you can buy in most cookshops (nothing ever sticks).
- Place in a preheated oven at 180 for about 8 minutes, remove from sheet when warm and leave to cool.
- Decorate as you like and enjoy.
