Bake, eat and be merry
‘Tis the season for festive baking so how could I resist this Christmassy tin of golden syrup? It’s destined to be a plant pot / pen pot / tin of pretty things in the future. For now though I put the syrup to good use with these gingerbread reindeer, which are actually upside down gingerbread men. Clever, huh? Sadly I can’t claim credit for the idea; it’s all over pinterest. I am really pleased with how they turned out though!
If you fancy something a bit more cakey, here are some previous posts with my favourite festive recipes. I’ll be making all of these over the next few weeks!
Gingerbread reindeer (recipe tweaked from Delia’s)
1. Put 75g light brown soft sugar, 2 tbsp golden syrup, 1 tbsp black treacle, 1 tbsp water, 1 tsp ground cinnamon, 1 rounded tsp ground ginger, a pinch of ground cloves and the finely grated zest of 1 clementine into a large pan and bring to the boil, stirring.
2. Take the pan off the heat and add 95g butter, cut into cubes, and 1/2 tsp bicarbonate of soda. Stir until smooth.
3. Gradually stir in 225g plain flour, sifted, and mix until you have a smooth dough. This takes a bit of work but it will get there!
4. Wrap the dough in clingfilm and pop in the fridge for about half an hour until cool and firm, then roll out, cut and bake at 180 c / gas mark 4 for about 10 minutes; they should be golden brown and firm to touch. Mine were ready in 8 but my oven is quite quick. Cool on the baking sheet for a few minutes then transfer to a wire rack to cool.
5. Stand them on their heads and use royal icing (ideally in one of these) to turn your army of gingerbread men into a gaggle of gingerbread reindeer. When it comes to eating them you get to bite the head off first without feeling bad about it!