Well hello there people!
I’m bored, I’m the chairman of the bored.
I know some people like putting their feet up but I’m fed up with it. Teeny bit of an oops and I’m on crutches. No hefting of hives or bothering bees for me for a few weeks.
Daytime TV is terrible, I’m fed up with the internet and my hands are sore (because of the crutches not the internet). I need something to do.
Luckily I can stand on one leg for ages ( thanks to years of circus acrobatics 🙂 ) and with the kitchen a short hop away I might as well stand at the counter and get baking. Eating large amounts of sweet things whilst unable to exercise might not be the smartest idea but it’ll keep me sane and I can blog about it.
First up it’s that time of the year again when the streets of Brum fill up with stalls full of German cliches ( my German friends find the market hillariously corny ) and drunk people. Gingerbread is everywhere, I quite like it but I can’t go and fetch it – even if my leg was working I’d rather avoid the market.
Gingerbread normally calls for syrup. As a beekeeper, guess what I’m going to use instead.
Normally gingerbread calls for black treacle and dark sugar but that would swamp the flavour of the honey.
I ‘measured’ all the ingredients by eye and I beg you to do the same – but I did at least weigh stuff so I can give you a vague idea. You’ll need more flour than if you were using treacle.
Butter – 70g
Honey – 4 tablespoons
Light brown soft sugar – 45g
Plain flour – about 200g plus a bit more.
Baking powder – 1tsp
Ginger power – 1 tablespoon
Mace – 1 tsp
Black pepper ( trust me ) 1/2 tsp.
Melt the butter in a pan, add honey and sugar. Stir well and don’t let it burn.
Mix the flour with the rest of the dry stuff, add to the melted mix and stir well. Add more flour if you need – you’re after a plasticine consistency.
Roll out on a floured surface to about 1 1/2cm thick.
Cut into shapes. I’m using a simple pentagonal cutter because it’s only bloody November .
Bake at 170C for about 10 mins – until lightly browned. They will be soft when they come out of the oven but do firm up. Cool and eat.