Before I became a mum I had this dream of baking with my wee angel. Lending a hand to create beautifully iced sponges. Teaching my methods to make perfectly decorated biscuits. Showing my skill at blending ingredients together to make something truly amazing. Making some Mother’s Day biscuits.
That all changed once she was born. I baked my first cake with her when she was only 6 weeks old. Rather than my vision of happily balancing her on one arm and stirring with the other I soon discovered that she was, quite simply, a nuisance! So when my baking really mattered I chose to pack her off to her dad.
Now that she’s two I still hold this vision in my head (we have matching aprons for goodness sake). But I confess, I can’t handle it! Who knew that baking a small batch of biscuits could be so stressful?
I take pride in my bakes. Some might say I’m a bit of a perfectionist. I can’t help it but I want to yank the dough out of her hands and roll it “properly”. I can’t hold myself back when she doesn’t press the cutter down far enough and when she licks the spoon before the end…
But she loves it. She frequently pulls her little chair into the kitchen, gets out her cutters and chants “I want to bake aside mummy”. So after leaving her out of my recent baking projects I decided to give her another chance. You could say I rolled with it! I’ve found (when her persistence prevails) that if I give her a small quantity of my dough it will keep both her and me happy for a while.
For this bake, though, it was all about her. Ok, ok, I did do the tiniest bit of rolling for her to cut out but gave up when she started, ahem, freestyling.
That was definitely the low point as despite my fears the icing and sprinkling stages went surprisingly well. Personally I think she did a reasonably good job… I mean she is only two after all. Ah, you can’t beat a bit of mother’s pride!
This mother’s day hopefully someone else will help your little ones make these iced gingerbread biscuits while you put your feet up and enjoy a nice cup of tea.
- 80g soft margarine
- 80g soft brown sugar
- 3 tbsp golden syrup
- 200g plain flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 2 tsp ground ginger
- Icing sugar
- Preheat oven to 180C (160C fan) and line 2 baking trays with baking paper
- Put all the ingredients in a bowl and mix together to form a dough.
- Knead and then roll to about a 5mm thickness
- Bake in the centre of the oven for about 10 minutes
- Decorate with water icing and heaps of sprinkles
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