IADT to project graduates’ films and art onto Dún Laoghaire’s LexIcon library
IADT to project graduates’ films and art onto Dún Laoghaire’s LexIcon library

Megan Burns

Wicklow villages get the Disney treatment as filming for ‘Disenchanted’ officially gets underway
Wicklow villages get the Disney treatment as filming for ‘Disenchanted’ officially gets underway

Sarah Finnan

#MattieBan: Matt LeBlanc reacts to the Irish uncle memes
#MattieBan: Matt LeBlanc reacts to the Irish uncle memes

Sarah Finnan

Book gift ideas for every kind of reader
Book gift ideas for every kind of reader

Amanda Kavanagh

Something to do in lockdown? Sort out the photos at home
Something to do in lockdown? Sort out the photos at home

Amanda Kavanagh

3 dreamy waterside homes for €200,000 around the country
3 dreamy waterside homes for €200,000 around the country

Megan Burns

20 beautiful destination restaurants to visit in Ireland this summer
20 beautiful destination restaurants to visit in Ireland this summer

Sarah Finnan

Long Covid: ‘I never expected chronic fatigue and its impact on my family’
Long Covid: ‘I never expected chronic fatigue and its impact on my family’

Jennifer McShane

How to navigate the first tentative steps towards separation and divorce
How to navigate the first tentative steps towards separation and divorce

Amanda Cassidy

True crime documentary ‘The Jinx’ resumes in real life (sort of)
True crime documentary ‘The Jinx’ resumes in real life (sort of)

Jennifer McShane

Image / Editorial

Today’s Christmas Prep: Fun Gingerbread Shapes


by Meg Walker
20th Dec 2017
blank

Here’s something for everyone to enjoy at Christmas. This gingerbread has enough warm spice to make a sophisticated treat for the grown-ups, but not enough to turn the kids off. The kids can get involved in making them, too; cutting out the shapes and icing them can be a lot of fun. The gingerbread will last up to five days in an airtight container, so it makes an excellent gift in the lead-up to Christmas.

Makes 24

Ingredients
For the gingerbread
585g plain flour
pinch ground clove
pinch nutmeg, freshly grated
1 tsp ground cinnamon
2 tsp ground ginger
1 tsp bread soda
½ tsp salt
215g unsalted butter, softened
225g soft brown sugar
185g golden syrup (use honey or maple syrup if preferred)
3 egg yolks, at room temperature

For the icing
1 egg white
250g icing sugar, sifted
½ tsp lemon juice

Method
To make the gingerbread, sift together the flour, spices, bread soda and salt in a medium sized bowl. In a stand mixer fitted with the paddle attachment, cream the butter, sugar and golden syrup until pale but not too aerated.

With the mixer still running, add the egg yolks one a time, beating between each addition until just combined. Add the dry ingredients and mix gently on a low speed, until just combined.

Divide the dough into two pieces and roll each piece out into a disc roughly 2cm thick. Wrap each disc in plastic wrap and refrigerate for 1 hour, to rest.

Remove the dough from the fridge and roll each disc out between two sheets of baking paper into a sheet 5mm thick. Leave them between the sheets of baking paper and return them to the fridge for an hour, to set firm.

Preheat the oven to 170°C/gas mark 3. Remove the biscuit dough from the fridge and lay the sheets out on the bench. Line three trays with baking paper, and cut your shapes out of the dough with cookie cutters, laying them out evenly on the trays and leaving 2cm between each biscuit to ensure an even bake. Bake for 6 minutes, then turn the trays around and bake for another 4-6 minutes, until the biscuits are golden brown. Set aside to cool completely before icing.

To make the icing, place the egg white in a medium sized bowl and add the icing sugar one spoonful at a time, whisking lightly to fully incorporate the sugar between each addition. Whisk through the lemon juice, then transfer the icing to a piping bag fitted with a fine nozzle and decorate your biscuits as you like. The gingerbread is ready to eat once the icing has set.

Extracted from The Tivoli Road Baker by Michael James with Pippa James (Hardie Grant, approx €28).

 

Also Read

shells cafe
EDITORIAL
A Sligo cottage is transformed into a cool and cosy surfers’ haven

Still one of our favourite homes ever, the easy-breezy interiors...

By IMAGE Interiors & Living

DIY wall murals
EDITORIAL
People are getting creative with their walls in lockdown and we’re dying to give it a go

While staying at home and with plenty of time to...

By Megan Burns

Has society become more tolerant of the idea of dating interracially?
premium IMAGE WRITES, REAL-LIFE STORIES, RELATIONSHIPS
Interracial dating: “People kept asking ‘where is she from?'”

With diversity on the rise, what struggles do interracial couples continue to face today? Filomena Kaguako speaks to three couples about their experiences.

By Filomena Kaguako

blank
EDITORIAL
Nutritionist Daniel Davey’s harissa squash with giant couscous

This is a perfect lunch recipe, and the harissa does...

By Meg Walker

Women with MS who take medication, especially immunosuppressants, cannot become pregnant unless they come off medication.
premium HEALTH & WELLNESS, REAL-LIFE STORIES
I had to weigh up the possibility of losing my mind against losing my future children

Holograms of the children she may never have dance across Dearbhla Crosses' mind as an MS diagnosis and Covid-19 are unwelcome reminders of her biological clock ticking.

By Dearbhla Crosse

blank
EDITORIAL
Setting mental health boundaries: ‘I didn’t expect the level of anger it caused’

The entitled backlash when someone tries to set their own...

By Amanda Cassidy

blank
EDITORIAL
‘We went to the zoo today – and life felt deliciously normal’

What’s seldom is truly wonderful, writes Amanda Cassidy Dublin Zoo...

By Amanda Cassidy