Gingerbread

Fun. Spiced. Homely. Robust.

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Food painting artwork

30 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.

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The meatless meals recipe

This quote from a recipe tester says it all, "makes commercial gingerbread look like sweet sludge". 

This gingerbread has a real and robust flavour that you can actually taste. It's just as easy to make as any other gingerbread. The secret ingredient is glace ginger. 

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
pinch ofsalt
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.

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More vegetarian cookbook goodies

Need help with cooking conversions? Download this handy dandy pdf of cooking conversion charts for every cooking measuring system I could find. It should make your life easier.

Where are the rest of the vegetarian dinner recipes? They're all in the Table of Contents.

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