Baking with friends is really fun. If you are also a particularly anal cook, like me, it also serves as an opportunity to really highlight this particular (loveable) quality. I am fine adding more spices into mixtures as I tend to think a lot of recipes don’t add enough, but one thing that drives me nuts in Cyprus is the fact that no one over here seems to use measuring cups. (OK, that may be a little exaggerated. Some people do. But remember, I’m anal.) Now when I go to bake at my friends’ houses, I actually bring measuring cups with me. And measuring spoons. I have debated bringing and selling measuring cups over here. Or doing a giveaway on the blog for measuring cups. But maybe people wouldn’t want any?! No one seems to have needed them thus far! Truth be told, there is a certain freedom of not needing measuring cups. I am doing this when I cook now, but I still have my training wheels on I guess when it comes to baking. Anyway, enough babbling about measuring cups. This recipe was chosen by one of the girls in our group and it’s really, really good. I am more a molasses girl myself, and I made this recipe with my other friend (Mrs Cypriot & Proud) which turned out great too, but I would say that the recipe below taken from BBC new good food and barely modified is actually the easier one. When we made this recipe, I put together a little video for entertainment purposes only. I will upload that onto Facebook this week when I promote the recipe! Anyway, enjoy! See you next week … from snowy Canada!! Yippy! xxx
140g unsalted butter
100g dark muscovado sugar (brown sugar is OK)
3 tbsp golden syrup
350g Mitsides Plain Flour
1 tsp bicarbonate of soda
2.5 tsp ground ginger
1.5 tsp ground cinnamon
1. Heat oven to 180C. Line 2 baking sheets with baking parchment. Melt butter, sugar and syrup in a pan. Mix flour, soda, spices and a pinch of salt in a bowl. Stir in the butter mix and chopped ginger to make a stiff-ish dough.
2. Wait until cool enough to handle, then roll out dough to about 5mm thick. Stamp out gingerbread men, re-rolling and pressing the trimmings back together and rolling again. Lift onto baking sheets. Bake for 12 mins until golden. Cool 10 mins on the sheets, then lift onto cooling racks.
3. To decorate, mix icing sugar with a few drops of water until thick and smooth. Decorate spooning the icing overtop the gingerbread men as you wish.