Gingerbread for Christmas biscuits.

Gingerbread biscuit dough, suitable for making “houses” or cutting in shapes etc

For 1 house or 4 doz bix

MELT  the first four things together:

 3 oz butter,

4 oz soft brown sugar.

 4 Tablesp treacle or molasses

4 Tablesp golden syrup or honey.

Meanwhile, SIFT into a large bowl:

1 lb plain flour

1 and ½ Tablesp ground ginger

1 Tablesp mixed spice

Other things, put by in small bowls;

1 Tablesp bread soda plus 2 Tablesp cold water, (separately, at first)

Finely grated rind of 1 small lemon

1 medium egg, beaten,

Method:

Put first four things into a saucepan, place over  low heat, stir until butter melts and sugar dissolves, and stir until blended and no longer grainy. Take off heat and cool to lukewarm.

Have dry ingredients ready.

Mix the bicarbonate of soda into the cold water.

Stir this into the warm, melted mixture, add lemon zest, stir well, the mix may foam. (this is OK)

Gradually mix this liquid into the dry ingredients alternating with drips of the beaten egg; It may look very dry etc  but persevere.  Work with hands and squeeze and knead until dough forms.  Gather into a ball. (if too slack, rest it for 15 mins; or add a little more flour, cautiously)

You may chill it at this stage to recover firmness (or rest your hands) but don’t leave it to get too cold or it will crack and be too stiff to roll thinly.

Oven to 375deg F or 120deg C

Line your tin trays with non-stick baking parchment.

Shake dusting mixture on the table or a very little flour.

Roll out quite thinly (thicker for gingerbread houses though, obviously) cut and bake, until puffy and dry but not scorched...watch!! for about 10 mins. Cool promptly, on rack, box in airtight Tupperware or similar.

Superb for holding shapes and impressions, does not spread.

Not too sweet, so needs sugar icing (or a roof of marshmallows and liquorice allsorts etc!.)

Ice when completely cold.

The raw dough can be sticky - roll complex shapes on silicone paper.

Makes lots and lots.

Crisp brown flaky pastry - Mince Pies

Quantities for 1 jar of commercial mincemeat, makes 2 dozen little pies.

(Set your oven to 200degs C, or 425F)

1 lb flour, with a level teaspoon salt mixed in
6 oz lard
6 oz butter
7 fl oz cold water

Method:
Put the flour and salt into a large bowl (no need to sieve but you can if you want)
Cut the fats into 1 cm cubes and add to flour mix; stir to coat them.Add the water which will mix the flour into a sludgy paste with lumps: stir all this roughly together and turn out onto a well-floured tabletop. Knead just enough to make this very lumpy paste easier to handle; then press or squeeze, or even BANG with a rolling-pin, the mound into a rough rectangle, shaped like a paperback book.
Press this out to flatten a little, then fold the top third down, the bottom third up, (use a blunt knife or similar to do this) and turn the whole thing north-to-west. Flatten again with the rolling pin.
Repeat this process several times: it will get smoother and roll out flatter each time.
After three turns, wrap closely in foil or greaseproof and rest it for 15 minutes.
(It doesn't have to be in a fridge, but must be cool) (to keep the fats firm)
Then repeat the rolling and folding, say three more times.
By then it will be a smooth sheet that rolls out flat and far;
Wrap and rest and chill again before use; but, a note of caution; do NOT over-chill; if this gets too cold it may dry out and crack, and also, being hardened, it won't roll thin enough and may give a thick doughy result.
Finally when ready to bake, have your oven hot and lightly grease a sheet or two of patty tins.
Roll out your cool pastry, fairly thin.
If it is too cold to roll thinly, wait while it slackens a little.

Cut into circles, larger for lining, smaller for lids; (or any variation you like)
Put just a small teaspoon of mincemeat in each: any more is liable to boil over and run out making a mess!
Glaze the tops of the little pies by brushing with beaten egg.
Bake for 13 to 15 mins
Take out and remove from the tins while warm: if you leave it until they are cold, the syrup sticks the pies down like glue and they are much harder to remove!

These can be warmed a little to serve; shake a little icing sugar over to decorate.

re; mincemeat: recipes vary; the commercial kind is fairly ordinary but some of the home-made ones can be very coarse - choose one that you know you like, applying the trusty tastebud test!

It must be REAL lard and real butter; nothing else gives the same flaky result.