It was a return to two wheels for my journey to work this morning. The air felt damp and cold, but it was still, and my ride was pleasant enough, even if I'd had to brake abruptly in order to avoid a rabbit which darted across the lane just in front of me. It was still completely dark as I posted some of my cards at the village Post Office. Too early still, even for dog walkers. The sheep quietly grazing in the fields. A gentle start to my day.
At work, it's definitely beginning to look a lot like Christmas, with cake, chocolates and other goodies appearing in the staff room on a daily basis. But at home, the biscuit tin has stood disappointingly empty since we finished off the cinnamon shortbread last weekend. I am happy to say this situation has now been rectified, as this afternoon I baked some delicious gingerbread cookies. Another quick and easy bake, these are a huge favourite of mine, especially around Christmas time.
All you need is:
3½ tablespoons golden syrup
60g dark brown sugar
175g plain flour
¼ teaspoon bicarbonate of soda
2 teaspoons ground ginger
½ teaspoon cinnamon
¼ teaspoon ground cloves
Melt the butter, syrup and sugar in a pan, add to the rest of the ingredients and mix well together.
The mixture will be quite sticky, but cover and leave in the fridge for around 30 minutes, by which time it will have firmed up enough to roll out and cut into shapes. This quantity makes around 25 cookies.