WHAT PART OF A FISH WEIGHS THE MOST?.................IT'S SCALESWednesday, October 01, 2014
There’s two fish in a tank. One turns to the other and says
‘You man the guns, I’ll drive’
I collect cookie cutters. I have a great selection that includes airplanes, feet, ducks, teapots and even one for boobs of various sizes! I bought a new one this weekend- a fish! I love it! This would explain the bad fish jokes and of course gingerbread shaped like fish!
Bad fish jokes you say? Nothing bad about a little Monty Python.....
Are you ready to make gingerbread fish now? Of course if you don't have a fish cutter, please feel free to use any shape you have. The sillier the better I say;
CUT OUT GINGERBREAD
- 300g all purpose flour
- 50g wholemeal flour
- 1 tsp bicarbonate of soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 125g butter
- 175g light soft brown sugar
- 1 large free-range egg
- 4 tbsp golden syrup
- Add the flours, bicarbonate of soda, ginger and cinnamon and pour into the bowl of a food processor- give it a quick blitz to mix and add a little air.
- Add the butter and blend until the mix looks like breadcrumbs the stir in the sugar.
- Lightly beat the egg and golden syrup together, add to the food processor and pulse until the mixture clumps together. Tip the dough out, knead briefly until smooth, wrap in clingfim and leave to chill in the fridge for 15 minutes.
- Preheat the oven to 350F. Line two baking trays with greaseproof paper.
- Roll the dough out to a 0.5cm thickness on a lightly floured surface.
- Using your cutter, cut out the gingerbread shapes and place on the baking tray, leaving a gap between them.
- Bake for 12-15 minutes, or until lightly golden-brown.
- Leave on the tray for 10 minutes and then move to a wire rack to finish cooling.
- When cooled decorate with a little icing made with icing sugar mixed with a little vanilla essence and cold water.
OK, I promise, no more fish jokes, for now, just go make some gingerbread before I think of anymore.......