Gingerbread is a year-round treat, but there’s something about cold weather and long nights that makes it the perfect recipe for this time of year. Full of warming spices and with a satisfying crunch, they’re best enjoyed dunked in a cup of tea in front of the fire. And because they’re so easy to make, it’s an ideal introduction to baking with children. Do it on a rainy Saturday afternoon, or even after school and let them unleash their creative talents with some coloured icing!
There's nothing like decorating gingerbread to get you in the mood for the upcoming festivities...
All you need is a bowl
, a whisk
, a baking tray
and your imagination. Oh, and some flour, ginger, sugar, cinnamon and golden syrup….
are a classic for a reason, and you can pick up the shapes at any supermarket or cookery shop. Not only are they delicious, but you can decorate them to suit any occasion.
Go festive with red and white for a gingerbread Father Christmas or get creative and decorate them to look like each member of the family.,For something a bit more advanced, there’s no place like home and there’s definitely no place like a gingerbread house
. Make an edible replica of your own home or get ambitious - gingerbread pool, anyone?
aren’t just a post-dinner treat - they can be Christmas decorations as well. If you have enough self control, you can save them up as an edible advent calendar, or glaze them and leave them to harden and hang them up around the house - just remember to poke a hole in for the ribbon before they go in the oven!
Image Source - Olive Magazine
,For the Doctor Who fans among us, nothing beats a gingerbread TARDIS
. Just like the gingerbread house except it can travel in space and time and requires a lot of blue icing. Add a gingerbread man (or 13) and decorate them like your favourite Doctor.
One of the best ways to introduce little ones to baking - and get them excited about the parts of Christmas that don’t involve presents - the only problem with gingerbread decorations is they might look too good to eat.
Image Source - The Happy Foodie
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