Due in part to the filthy British weather we are having today and partly due to the fact a whole new, nightmarish batch of marking is arriving at any minute, I am having a day of domestic decadence!
A white load of washing, including some salvaged Broderie Anglais
A heeeeeeew-gggggge batch of biscotti (almond, cranberry and dark chocolate)
Crafting new pillow cases
And baking ginger bread family members (this is me and my gingerbread offspring!)
with these two messy, mucky, mischevious monkeymoos!
The Best Gingerbread Recipe To Make with Mini Folk (in Mrs B's opinion!)
350g / 12oz plain flour
175g / 6oz light soft brown sugar
100g / 4oz butter
1 medium egg
4 tablespoons of golden syrup
1 teaspoon bicarbonate of soda
½ teaspoon of ground ginger
Dump all dry ingredients in a bowl, sling butter in and rub between fingers till all looks bread crumby (this is such a therapeutic thing to do and my nearly three year old now has it down to a fine art! Love it). Add your egg and golden syrup (commence gooey words and noises!). Mix till starting to hold together as a ball and then get those hands stuck in (literally). When you have a smooth ball and sticky hands, wrap it in cling film, foil...whatever and put in the fridge for at least half an hour. This makes it much easier to cut out and less likely to adhere to your dining room table with the strength of No Nails! On a flour dusted surface roll out your dough and begin cutting shennanigans! In our case big and small gingerbread men (of known identities!! If you have been to stay at Chez B, you were in the gingerbread line up! MissFish was requested to stand next to MasterB in the cooking process!!) This bakes to a smoother finish if you roll out quite thin (0.5cm?) But...you know...whatever! Its all good fun!
Bake till golden (this only takes 15 to 20 minutes), take off tray and leave to cool, don't worry if still bendy they will crisp up as they cool!
Whats your domestic decadence?!]