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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.

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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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