A week or so ago, Isabelle helped me to make gingerbread moustaches. We’d planned to make gingerbread in the school holidays (it’s a tradition) but we didn’t get round to it – so I knew we’d have to set aside a morning for it. Noah was at school and Pipi napping so Isabelle and I got stuck in – seriously that girl’s work ethic is amazing, she just pulls her sleeves up and gets right into it. (Did I mention that before this she’d helped me get a casserole in the slow cooker?)
Cutting out gingerbread shapes is fun anyway, but it’s even more fun when you have a whole range of moustache cutters and stamps to use. (I scored these a while back at the op shop, brand new still in their packaging … and you might remember me using them for this baby shower?)
Not only do they look super cute, they actually taste great too. I love our simple and easy gingerbread recipe. I shared it here in case you’re keen to make it yourself!
- 2 cups flour
- ½ tsp baking soda
- 1 Tbsp ground ginger
- 1 cup (220g) firmly packed soft brown sugar.
- 150g butter
- 1 egg, beaten
- Preheat oven to 180°C. Line 2 baking trays with baking paper.
- Sift flour, baking soda and ground ginger together and place in a bowl or food processor. Add brown sugar.
- Add butter and rub in with fingertips or pulse in food processor until resembles fine breadcrumbs. Add egg and stir or pulse to mix. If the dough is too sticky, add a little more flour to the mix and wrap in cling wrap. Refrigerate for 30 minutes.
- Roll out on lightly floured surface or between 2 sheets of baking paper until 5mm thick. Using cookie cutters, cut shapes and place on tray. Form leftover dough into a ball and re-roll and repeat cutting out until all the dough is used up.
- Bake gingerbread men for 8-10 minutes or until cooked and golden. Remove from oven and cool on baking rack. (You can choose to ice/ decorate with lollies, but we generally don’t bother.)