Gingerbread & Baking in a time of crisis.

I'm sure there's some psychological reason so many of us decide to bake during a crisis. Maybe it's the feeling of accomplishment in making something or just the homely comfort of following a recipe, the smells from the oven and having something amazing to indulge in but it seems to be a thing judging by the sudden difficulty in finding flour and other baking ingredients at the moment. Maybe it's just a panic situation where people think there won't be any food so they want to be able to make staples like bread at home. Either way, we're enjoying baking for fun and as part of the twins' home education - it's totally science and maths right!?



I got a few fun photos of the twins when I let them loose with the sieve and rollers so I'll share a few here and post our recipe below if you fancy making these. I used a recipe with olive oil as we had run out of butter and milk (luckily I found some UHT milk in the cupboard, I reckon you could easily substitute this for any kind of milk alternative to make it vegan).



It was a 3 stage baking expedition. We made the dough and it had to chill for an hour, it was too close to bedtime so it chilled overnight and we finished off rolling, cutting and baking after school/work on Tuesday.


We then didn't have decorating stuff in the cupboard (I thought we did) so I had to go to Tesco (and get other actually essential things to justify it so got back after bedtime), so we decorated them in the morning before school so they could take them to share with the teachers and any other kids that day as the twins are only in for two days/week.



And of course, there was the eating!



They did share most of them when they took them to school but kept two big hearts with their names on at home - some extra flourishes were added when we got home from school/work on Wednesday too.



Here's the recipe...


Ingredients:

  • 80ml sunflower oil

  • 170g sugar soft light brown sugar