Recently I mentioned that the kids and I were going to take some extra time to spend together. Last tuesday we blew off play group to make Gingerbread Fish.
We took our ugg boots and track pants to the local supermarket to stock up on essential ingredients. Ground ginger, glazed cherries, preserved fruit peel, almonds and shiny little bobble thingies made their way into the trolly. Zeph took the opportunity to run a few laps of the isles while the lady baby left a trail of sultanas wherever we went.
Once home we gave our fish shaped sand toy a thorough cleaning (no crunchy bits please) and got to work.
ooh, it was good for my soul to dedicate every single second of the day to my two rascals. As a reward (for me) they both slept??!! Success feels good.
If you want to skip school and make fish biscuits, here's the low down...
- Preheat oven to 180°C. Brush 2 baking trays with melted butter to lightly grease.
- Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add the golden syrup and egg yolk and beat until combined. Stir in the flour, ginger, mixed spice and bicarbonate of soda. Turn onto a lightly floured surface and knead until smooth. Press dough into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
- Meanwhile, place egg white in a clean, dry bowl. Use an electric beater to beat until soft peaks form. Gradually add icing sugar and beat until stiff peaks form. Divide icing among 3 bowls. Cover 1 bowl with plastic wrap and place in the fridge. Add red colouring to 1 bowl and stir until combined. Add green colouring to remaining bowl and stir until combined. Cover with plastic wrap and place in the fridge.
- Place the dough between 2 sheets of baking paper and roll out until about 4mm thick. Use a 9cm fish cutter to cut out shapes. Place on trays about 3cm apart. Repeat with any excess dough.
- Bake in oven for 10 minutes or until brown. Remove from oven. Transfer to a rack to cool.