My true love gave to me ...
9 ladies dancing,
8 maids a milking,
7 swans a swimming,
6 geese a laying,
5 Gold Rings ......
4 calling birds,
3 French hens,
2 turtle doves,
and a partridge in a pear tree
I’ve taken to volunteering in the kitchen in the hopes that the cooking sherry will be at hand – today – can you believe it – 9 dancing ladies arrived – which was just too much – yet again – all the men went quite silly and ran around after them in the hallways here at Serenity Farm ... they got all hot and bothered and about 4 had to be rushed off to the medics hall for additional attention and medication – it really puts me in a bad light, and anyhow I don’t understand why my true love would want to send me women .... I think I might be going a little mad ... hope I find that sherry soon .... and while we are at it .... here is a great chewy gingerbread recipe – it would be lovely baked into fingers to dip into that sherry
Gingerbread
350 g cake flour
1 tsp bicarbonate of soda
1 teaspoon cinnamon
3 teaspoons ginger
125g butter (unsalted)
250 g light brown sugar
1 large egg4 tablespoons golden syrup
In a medium sized bowl, mix together the flour, bicarbonate of soda, ginger and cinnamon.
Grate the butter into the flour mixture and rub in to make breadcrumbs
Stir the sugar into the flour and butter mixture
In a separate bowl, beat the egg and golden syrup together until well mixed with electric beaters
Mix all the ingredients together and knead well to make a firm but moist dough
Cover the bowl with clingfilm and chill in the fridge for 30 minutes
Meanwhile preheat the oven to 190C.
After the dough has chilled roll out on a floured surface to make shapes as desired, place on a well greased and floured baking tray about 3 – 5 centimetres apart
Baking times:
5 mls thick – 10 to 11 minutes
8 mls thick – 13 to 16 minutes
Allow to cool on the baking tray for 10 minutes, gently move onto cooling rack and allow to cool completely.
Note this recipe is great to use for making gingerbread houses (see pic on fb page) and all sorts of wonderful shapes – a really versatile recipe!
9 ladies dancing,
8 maids a milking,
7 swans a swimming,
6 geese a laying,
5 Gold Rings ......
4 calling birds,
3 French hens,
2 turtle doves,
and a partridge in a pear tree
I’ve taken to volunteering in the kitchen in the hopes that the cooking sherry will be at hand – today – can you believe it – 9 dancing ladies arrived – which was just too much – yet again – all the men went quite silly and ran around after them in the hallways here at Serenity Farm ... they got all hot and bothered and about 4 had to be rushed off to the medics hall for additional attention and medication – it really puts me in a bad light, and anyhow I don’t understand why my true love would want to send me women .... I think I might be going a little mad ... hope I find that sherry soon .... and while we are at it .... here is a great chewy gingerbread recipe – it would be lovely baked into fingers to dip into that sherry
Gingerbread
350 g cake flour
1 tsp bicarbonate of soda
1 teaspoon cinnamon
3 teaspoons ginger
125g butter (unsalted)
250 g light brown sugar
1 large egg4 tablespoons golden syrup
In a medium sized bowl, mix together the flour, bicarbonate of soda, ginger and cinnamon.
Grate the butter into the flour mixture and rub in to make breadcrumbs
Stir the sugar into the flour and butter mixture
In a separate bowl, beat the egg and golden syrup together until well mixed with electric beaters
Mix all the ingredients together and knead well to make a firm but moist dough
Cover the bowl with clingfilm and chill in the fridge for 30 minutes
Meanwhile preheat the oven to 190C.
After the dough has chilled roll out on a floured surface to make shapes as desired, place on a well greased and floured baking tray about 3 – 5 centimetres apart
Baking times:
5 mls thick – 10 to 11 minutes
8 mls thick – 13 to 16 minutes
Allow to cool on the baking tray for 10 minutes, gently move onto cooling rack and allow to cool completely.
Note this recipe is great to use for making gingerbread houses (see pic on fb page) and all sorts of wonderful shapes – a really versatile recipe!
