During this last week, lovely Norma (who I think is blogless?) sent me this fabulous family-secret recipe for a "gingerbread" dough. I thought you might be interested, as there are some unusual twists to this recipe.
Firstly, it contains an array of delicious spices but no ginger whatsoever. It does, however, include beautiful flavourings like cardamon and rosewater.
The other twist is that you cut the pieces after baking. This would work particularly well if you had some purpose-built cottage cutters.
Norma swears that these pieces keep very well over long periods and can be made well ahead of time. I think they would taste better than my efforts last year (which tasted of soap).
Thank you for sharing your mum's special recipe, Norma!
Norma says that this would make a very big house.
You may like to halve the quantity.
500g white sugar
2kg plain (all purpose) flour
4 teaspoons baking powder
20g cinnamon, ground
20g cardamom, ground
10g cloves, ground
4 eggs, lightly beaten
4 tablespoons rosewater
(Measurement and baking conversions here)
- Preheat the over to 200oC
- Place the sugar, honey and copha in a saucepan. Melt and then bring to the boil.
- Sift the dry ingredients into a bowl.
- Add the boiled liquid and stir to combine.
- Add the eggs and rosewater and stir in thoroughly - the dough needs to be soft, but not sticky or damp.
- Spread and flatten in an ungreased baking tray with sides.
- Bake for 20 - 25 minutes.
- Remove the gingerbread from the oven and cut whilst as hot as possible, using a template.
- Cool totally before assembling.
Tomorrow: assembling and decorating your cottage
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