Edited to add the recipe.

According to the revised schedule, today was making gingerbread.

I now have six balls of uncooked gingerbread dough in the fridge (I use six biscuit cutters, and can’t stand to cut all the biscuits in one go!)

The boy was having so much fun cutting and glitter glue-ing cards that he spent huge amounts of time today doing that. I took advantage of it to do some sewing… not specifically for Christmas (although, I have two thirds of Bilby and Baby Girl’s Christmas presents sewn), but I’ve been meaning to make some clothes for a while, and finally decided on something. I did the cutting last night, and today have almost finished the sewing (it’s a skirt, so it’ll need to hang for a while in any case).

So we have many cards created, but gingerbread, Speculatius and ice cream pudding on the go… And the Christmas cake is still lingering also.

Fortunately, there are a few more ’slack’ days ahead, so we should be able to catch up:-)

Gingerbread

340 grams plain flour
1/4 teaspoon salt
1 dessertspoon ground ginger
85 grams butter
60 grams sugar
2 eggs
3 rounded tablespoons golden syrup

Sift flour, salt and ginger into a bowl. Cream butter, sugar and golden syrup in another bowl, beating in eggs one at a time. Add the flour mixture to this. The consistancy should be similar to pastry. Roll out 3 millimetres to 6 milliimetres thick. Cut into shapes. Bake in a moderate oven for 10-15 minutes.
Ice with Royal Icing or Glacé Icing and decorate with cachous.