Christmas madness and almost perfect gingerbreads

   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 cardamom

1sp cinnamon

1tsp cloves

1sp mixed spice

150g butter

2 eggs

7dl flour

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.

Recipe 3. Oat-Chocolate Biscuits with Chocolate Buttons.

Here comes the recipe of the biscuits, which was approved by my son and this is a big thing, I tell you. Usually my children have just ice-creams for the puddings and they turn they nose up if I make traditional Estonian puddings or even tempt English favourites. So hearing my son to run my mother in law and the first words were how wonderful those biscuits were, really made my day and as the 20 biscuits disappeared from the plate within hour before I managed take any photos, I had to make another batch today.

Also, some self-rising flour got used up as well!

Oat-Chocolate Biscuits with Chocolate Buttons

150 grams soft butter

1,5 dl sugar

2tsp vanilla sugar

1 egg

2 dl jumbo oats

2,5 dl self-rising flour

1tsp baking powder

100 g chocolate (break in small pieces)

glazed chocolate buttons

Heat the oven to Gas mark 4/175 c.

Cream the soft butter with sugars until pale and then add egg, while keep beating the mixture.

Mix together all dry ingredients and add it to the egg mixture. Roll between your hands small balls and flatten them a bit. Put them on the baking sheets which are covered with the baking paper. Sprinkle with chocolate buttons and bake 10-15 minutes until golden brown.

Cool them on the cooling rack

Bon appetite! Your children will be hooked (and your husband 🙂 )