When I think of family as a general term, I picture a house full of kids running around causing mischief; dad fixing yet another clogged pipe and mam hanging up the washing in the garden on a lovely sunny day. Everyone seems to be in a harmony, happy and content. What I also picture is the scent of freshly baked goodies, apple tart perhaps? Scones? The last while I’ve been thinking what it means to create a home; sense of belonging and harmony.
Once a month I try and bake at home. I try to create a new tradition of home for my husband, to bring that little bit of familiarity to our lives – lately, we get so caught up in our lives, always running late somewhere, with technology substituting simple daily conversations. Also, because I now am a wife and I feel like it’s my responsibility to create those memories for my husband and carry them on when we have our family someday, please God.
With New Year just around the corner, I felt I am not ready to let go of Christmas Spirit just yet, hence why today I am going to show you a very quick recipe for Homemade Gingerbread Cookies.
- 2 Glasses of Wheat Flour
- 2 Table Spoons of Hot Honey
- 3/4 Glass of Sugar
- 1.5 Tea Spoons of Baking Soda
- 1/2 a packet of Gingerbread Spice
- 1 Table Spoon of Butter
- 2 Eggs
- 1/3 Glass of Warm Milk
- Sieve/Knife/Table Spoon/Rolling Pin/Glazing Brush/Grease-Proof Paper/Cookie Forms
*The above measurements will give you approximately 30 Gingerbread Cookies*
- Heat up the honey. The easiest way to do that is to use measuring jugs. Place the honey into a smaller jug; fill the larger jug with boiling water and then place the smaller jug into the bigger one. This way the honey will heat up in only couple of minutes without getting messy.
- Thoroughly clean and wipe dry the surface you will use for working on the dough. Sieve the flower through onto the surface; make a hole in the middle and add the hot honey. Mix well using a knife. Proceed to add the following: sugar, baking soda, Gingerbread Spice, butter and 1 egg – continuously stirring.
Whilst molding the dough start to add the warm milk – 1 spoon at a time. You might find that you will not need all of the milk. Keep molding the dough and adding milk accordingly until the batter is smooth, united and quite thick. This process may take up to 10 minutes.
- Once the dough is ready, clean the surface all over again and spread some flour on it to avoid the dough sticking. Using a rolling pin roll out the dough ensuring it’s not thicker than 1/2cm. For best results, put some flour directly onto the rolling pin also to avoid further sticking.
- Place the cookies on baking tray lined with a grease-proof paper with a sufficient space in between each other as they grow quite a bit.
- Break the 2nd egg into a bowl an stir. Using a glazing brush, spread the egg on top of each cookie prior to placing the tray into the oven.
- Pre-Heat the over to 180C and bake the cookies 10-15 minutes.
I’m not going to lie I have attempted to do the icing homemade, however as my mixer broke I couldn’t beat the egg properly and the icing was too thin and runny which made this into an epic FAIL. I will however share with you how to do it, and if you have a hand mixer at home it will take a matter of seconds!
What you will need:
- 1 Egg
- Icing Sugar
- Food Coloring (if you want your icing other than white)
Separate the egg white into a bowl (you won’t need the yolk). Beat the white until stiff and slowly add icing sugar whilst still mixing. The icing will be ready once the mixture is thick. You can then add the food coloring or if you are using more than one color divide the mixture into two separate bowls then add each color to each bowl.
It is that simple, however I have been unwell for the last 3 weeks (it’s not an excuse I promise) and I just did not have the energy to try the icing again.
Tag me on your social media if you decide to give this recipe a go and keep Christmas alive for a little while longer 🙂