We’ve been doing an activity advent calander this year, which has been a lot of fun. Each day I’ve planned out and put a different Christmas themed activity in our advent calander. It’s meant I’ve been able to plan in all the little things I’ve wanted to do with the kids and it’s made me be organised! However I have also been able to swap activities around as long as I get to the calander before Miss K. That happened last weekend, when I had been planning to do some Christmas baking with the small ones, but a close friend died and so I opted for Christmas colouring instead so we could go to the celebration service.
So this weekend, we got stuck into the baking. I’d never made gluten/wheat free gingerbread before, it was great fun to make. Miss K enjoyed weighing out things, licking bowls, eating dough, rolling and cutting out biscuits. I’m now having to hide the tin as it’s so tasty I’m sure it will go too fast!
- 350g plain gluten free flour (I used Doves Farm)
- 1 tsp bicarbonate soda
- 2 tsp ground ginger
- 125g butter
- 125g brown sugar
- 50g black treacle
- 50g golden syrup
- Extra flour to dust and roll out
- Mix the flour, bicarbonate of soda and ginger together.
- Run in the butter.
- Mix in the sugar.
- Weigh out the treacle and syrup, heat gently to soften (I did this for 1 minute in the microwave)
- Make a well in the flour mix and pour in the wet mix. Stir and then knead to a dough.
- Roll out onto a floured board, keep it pretty thin, we went for about 1/4 inch.
- Preheat the oven to Gas Mark 5.
- Go crazy with your Christmas cutters and transfer carefully to a greased, lined baking tray (we used a palate knife for this).
- Bake for 10-15 minutes, stay close and check them regularly so they don't catch around the edges.
- Leave to cool for 5 minutes on the baking tray and then transfer to a plate or wire rack.
- As the baby was asleep we made this by hand, but you could easily use a food processor to speed the process up.
