GingerbreadWednesday, October 19, 2011
Food painting artwork30 x 30cm oil on linen. Ready to have some fun? Relive some happy childhood memories? Dump your diary in the bin, clear the kitchen table, sit down with a bunch of friends and have an innocent child-at-heart partytime.
Remember - play with your food!
Original artwork can be purchased in the Official Art Store. To be kept updated on available paintings, get on the mailing list, yellow box top left.
The meatless meals recipeThis quote from a recipe tester says it all, "makes commercial gingerbread look like sweet sludge".
1/2 cup golden syrup or similar
1/4 cup raw sugar
3 tablespoons butter
1 tablespoon milk
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1 1/2 tablespoons finely chopped glace ginger (the secret ingredient)
1/2 teaspoon bicarb soda
2 cups plain flour
several tablespoons water as needed
Heat the golden syrup almost to the boil, then add sugar, butter and milk. Mix well until sugar is dissolved and butter melted then remove from the heat source.
Mix the dry ingredients together, including the glace ginger.
Slowly add dry to wet ingredients, mixing carefully to avoid lumps. A few tablespoons of water may be needed to make a dough that will hold together and can be handled easily.
Roll out to 3/4 cm thick. Cut out fun shapes. Decorate with currants, sultanas and candied citrus peel if you want.
Bake for 5-7 mins in 180C/350F oven.
Eat straight away or cool on a wire rack if you can resist.
Makes about a dozen 10cm tall gingerbread people.