Gingerbread – made in His image

Gingerbread is a favourite in our house. My three year old and I baked these this week. She helped to add ingredients, mix, eat the dough, mix, eat the dough again. I rolled and after we ‘cut’ the shapes together she helped me add the eyes and mouth with a bamboo skewer. What intrigued me is that even though each little person was cut from the same dough, with the same hands…..they all have their own unique personality. Their expressions have changed and I swear that guy in the top right corner is waving to me! There was a lesson here. We are all made by the same creator, all in His image and yet we all seem so radically different.

If you struggle to apply a creator God to your worldview then look closely at your children or at a family you know. Have you ever wondered how they could all have come from the same parents? I have helped bring to life five little people and they have black and brown and blonde hair, we have brown and blue and hazel eyes, we have thick and straight and curly hair too. And yet I know they are all expressions of me and my man. Just as we are all expressions of Him. Hhhmmm.

Here is the recipe:

INGREDIENTS


125g butter
½ cup (100g) firmly packed brown sugar
1 egg yolk (I tend to sue the whole egg)
2 ½ cups (375g) plain flour
1 teaspoon bicarbonate of soda
3 teaspoons ground ginger
½ cup (125 ml) golden syrup

Icing:
1 egg white
1 ½ cups pure icing sugar, sifted

sultanas or raisins for decorating

METHOD


Preheat oven to 180°C. Beat the butter and sugar together until light and creamy. Add the egg and beat until combined.

Sift dry ingredients and stir into butter mixture with the golden syrup. Mix to a light dough and knead gently on a lightly floured surface until smooth.

Roll out between 2 sheets of baking paper until approximately 3 mm thick. Cut gingerbread men from the dough and place on baking paper on biscuit trays and bake for 10 minutes or until lightly golden. Re roll dough as many times as necessary. Cool on trays.

Combine the icing sugar gradually the egg white until smooth. Spoon into a piping bag or freezer bag with the corner snipped. Decorate biscuits as desired.

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