Tansy Rayner Roberts

Posts Tagged ‘gingerbread daleks’

Gingerbread Dalek Season

Sunday, December 22nd, 2013

Gingerbread daleks are not just biscuits (or cookies if you are American). “Gingerbread daleks” has become a shorthand for me that conveys a) how ridiculously domestic I get in December, with the crafting and the cookie baking and the menu planning and the (gasp) cleaning; and b) the way that Doctor Who and Christmas have become interwoven over the last few years – in our house in particular.

If Daleks exterminate a forest of Christmas trees, does anyone hear them?

If Daleks exterminate a forest of Christmas trees, does anyone hear them?

It all started with a cookie cutter that my honey made for me by bending a teddy bear out of shape until it resembled a dalek. Talk about the gift that keeps on giving! I can of course make dalek cookies at any time of year, but once you get a chance to make gingerbread daleks at Christmas, believe me, you never go back.


Christmas is… Gingerbread Daleks

Tuesday, December 25th, 2012

Gingerbread Personages (gluten and dairy free)

Friday, December 18th, 2009

So a few people have asked for my dairy and gluten free gingerbread recipe – I feel a bit guilty about posting this, because I’m pretty sure I don’t have the recipe right yet. It’s very much a work in progress. If you try it for yourself and add any tweaks that improve on it, please let me know! In particular I think the mix of flours could use work…

Gingerbread Personages (gluten and dairy free)

Dry Stuff:
1.5 cups potato flour
2 cups rice flour
1/2 tsp bicarb of soda
1 tsp ground cinnamon
1-2 tsp ground ginger

Wet Stuff:
1 egg
1 cup brown sugar (firmly packed)
2/3 cup treacle
140g pureed apple

1. Mix wet stuff in one bowl, and dry stuff in another bowl.
2. Mix contents of two bowls together; stir well, should end up a soft and sticky dough
3. Cover and refrigerate for at least an hour (overnight also good)

4. Pre-heat oven to 180?C (350?F)
5. Heavily flour (any gluten free option – rice, potato, corn) your cutting board & rolling pin. Carefully roll out gingerbread a small handful at a time to 1cm or so thick.
6. Cut out shapes with cookie cutters – gingerbread people, daleks, rabbits, whatever you have handy.

7. Place shapes on oven tray lined with baking paper. Leave a couple of cm between each but they shouldn’t spread that much.
8. Bake for 8-9 minutes.
9. DO NOT LEAVE IN HOT OVEN, COOL IN FRESH AIR ON WIRE TRAYS (sorry for shouting, just telling my future self)
10. Should make about 3 trays worth of biscuits.

You can decorate with icing made from pure icing sugar & water/eggwhite, bits of dried fruit, or any other dairy & gluten-free tidbit.

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