The Christmas is probably busiest time to lots. I always end up running around trying to make everything perfect, like there is no opportunities after the 25th of December. I have grand plans how I will be super organised and start to get ready weeks before the big day. The truth is I do everything few days before Christmas Day, hoping that I will get everything done on time.
The gingerbreads were ready on time but got decorated few days after the Christmas, which means I’ve eaten most of them as guests, who they were meant to, were gone and I like them too much. I have lot’s of gingerbread recipes but I think those are the closest as they should be by Estonian standards and would pass Mary Berry test to snap properly, even after the few days they are still crispy.
Old Style Gingerbreads
2 dl sugar
3/4 dl dark syrup ( I used treacle, but you can also use Golden Syrup or make your own by melting the sugar on high heat until it ‘s desired colour)
1sp mixed spice
1tsp bicarbonate of soda
Measure sugar, syrup and spices to the saucepan. Cut the butter in to the small pieces and add to the saucepan. Heat it up to the boiling point until the house is filled with the divine smell. Mix it well. Take it from the cooker and put the saucepan in the bowl filled with the cold water so it will cool down quickly.
Add slightly beaten eggs
Mix flour and bicarbonate of soda and mix well. Cover the saucepan or wrap the dough to the cling film. Keep it in the fridge 3-4 hours or even better, overnight.
Next day roll it out thinly on the floured table. Cut out the gingerbreads with cutters and place them on the baking sheet, which is covered with baking paper.
Bake them on Gas mark 4 (175C) about 10 minutes.
Cool them and decorate.
I have to say, that they have disappeared rather quickly from the plate, while enjoying all the Christmas lights – gone bit mad this year, but I really hate this December darkness and it really cheers our house up.