So the children were off sick today, but of course not THAT sick that they would just sit on the sofa watching telly or reading a book. Nooo. They were like, hooray no school, what shall we do today?? Requests ranged from play dough making to gingerbread men baking, so I decided to go with the latter.
But then I realised that I can’t find the gingerbread man cutter, so we tried all sorts of Halloween related things according to Bobcat’s request. Added green, orange and red candy pops and sprinkles to the dough, decorated the cookies with candy eyes, we had lots of fun.
The dough was great, so the cookies tasted delicious anyway, even if they really looked like some sort of a monster disaster after baking.
But the little bat shaped cookies came out beautifully and as they are rather cute I will share these along with the recipe. All you need is a Batman cookie cutter and little red candies for the eyes.
The extra pumpkin which I added to this classic gingerbread recipe made the cookies taste like a perfect Halloween treat! Also if you have ever wondered if you could swap golden syrup for maple syrup: yes! It works just as well.
A little autumnal twist on my regular gingerbread recipe: PUMPKIN! Added veg, who doesn't like that??
- 350 g all purpose flour
- 65 g salted butter room temperature
- 65 g pumpkin cubed and roasted with maple syrup
- 7 tbsp maple syrup 5 tbsp for the dough and 2 tbsp for roasting the pumpkin
- 1 tsp bicarbonate of soda
- 2 tsp ground ginger
- 175 g soft brown sugar
- 1 small or medium egg beaten
- Red candy pieces for eyes
Roast the maple syrup covered pumpkin pieces for about 40 minutes on 180 Celsius. Then add them to the food processor.
Preheat oven to 180 Celcius. Line two baking trays with baking paper.
Also add the flour, the bicarbonate of soda and the butter. Give it a whizz, until they are combined well. Stir the sugar in.
Beat the add and mix it with 5 tablespoons of maple syrup. Add this mixture to the food processor along withe the ginger and the cinnamon. Work it with your food processor until the your smooth and soft dough is formed. Add some more flour if you find it too soft.
Roll the dough out to about half a cm to a cm thickness depending how you like your gingerbread.
Using a cookie cutter cut out the cookies and place them on the baking tray.
Bake them for 8 to 10 minutes if the shapes are small and 10 to 15 minutes if they are larger.
Let them cool before eating.