Tag Archives: royal baby

Royal Baby: Gingerbread Acorn Biscuits

More on the theme of the royal baby, I’m afraid! Normal summer food will resume next week, but for the moment, we’ll still share in the national joy of the arrival of HRH Prince George of Cambridge.

Clearly a lot of people have decided to mark the event in various forms of cute cakes (myself included). So what else could I come up with that was interesting but not too twee or obvious. Cupcakes? Done. Cake pops? Not a fan. Macarons? Hmmm….

Then it came to me – what about gingerbread? Very traditional biscuits, with their rich spiciness said to have medicinal and healing properties. During the reign of England’s Queen Elizabeth I, gingerbread figures covered in gold leaf would be presented to court visitors, so these biscuits also have royal pedigree. I also tweaked my spices by adding some aniseed, given its traditional association with new births. I also happened to have a rather nifty acorn cookie press, symbolising both new life (from little acorns mighty oaks do grow…) as well as the family crest of the Duchess of Cambridge’s family. With that, a perfect idea was born!

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Never one to do things by halves, I’ve had a go at two different sorts of gingerbread biscuits (and no, this time there was no pink version just in case…). First is one darker gingerbread, which is vegan. Cocoa and treacle give them a rich, deep colour.

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The lighter gingerbread is made in the more traditional way – lots of butter and syrup, as well as generous amounts of ground ginger. Both recipes are below so you can choose the one that you prefer.

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While these look very different from what you might usually associate with a new baby (being neither pale pink nor baby blue), I think they are rather striking. The flavour is also superb – they have a real depth of flavour from the spices and treacle but not too sweet.

Some tips for baking – the darker gingerbread uses oil, so it’s important to make sure it is very fresh and light-tasting. If it’s been lurking in the cupboard for a while, you’ll find that it affects the flavour of the finished gingerbread (or play it safe and use melted butter). I also found that the biscuits kept their shape better if they were put into the freezer for 10 minutes before baking. It’s not vital, but it seems to help make the details a little sharper. Finally, you can give these gingerbreads a nifty scalloped edge using a fluted cutter – I think the finished effect looks something like medallions.

If you’re keen to have a go at these biscuits and want to get presses of your own, you can buy them online from House on the Hill here.

To make light gingerbread medallions:

• 500g plain flour
• 4 teaspoons ground ginger
• 1 1/2 teaspoons ground cloves
• 2 teaspoons cinnamon
• 1 teaspoon salt
• ½ teaspoons baking soda
• 225g butter
• 170g soft brown sugar
• 1 large egg
• 120ml golden syrup
• 2 tablespoons black treacle

1. Sift the flour, spices, salt and baking soda into a large bowl.

2. In a separate bowl, beat the butter until creamy. Add the sugar and beat until soft and fluffy. Add the egg and mix well, then the syrup and treacle.

3. Add the flour mixture to the butter and mix to a soft dough. Wrap the dough in cling film and refrigerate overnight.

4. The next day, preheat the oven to 175°C (350°F) and line a baking tray with greaseproof paper.

5. Take slices of the chilled dough and place on a lightly floured worktop. Roll out to around 1 1/2cm thick, then dust the top lightly with flour and press the mould into the dough. Use a fluted cutter to give the gingerbread a fluted edge. Transfer each to the baking sheet as you go.

6. Bake the biscuits in batches of 12 – they will take around 10-12 minutes to bake, until they are just golden at the edges (you may need more or less time depending on size so you might want to experiment with the first couple of biscuits).

7. When baked, allow the gingerbreads to cool for a minute, then transfer to a wire tray to cool completely.

To make dark gingerbread medallions (from House on the Hill):

• 325 cups plain flour
• 50g cocoa powder
• 3/4 teaspoon baking soda
• 100g soft brown sugar
• 1/2 teaspoon ground aniseed
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon ground cloves
• 2 teaspoons ground ginger
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 120ml vegetable oil

• 120ml treacle
• 120ml golden syrup
• 2 tablespoons water

1. Mix the flour, cocoa powder, baking soda, spices and salt in a large bowl. Sift to ensure everything is properly combined.

2. In a bowl, stir the treacle, golden syrup, oil and water until smooth. It doesn’t look it, but it will come together and turn smooth.

3. Combine the wet and dry ingredients, mixing well until you have a solid dough. Add a few drops of water if necessary. Wrap in cling film and refrigerate overnight.

4. The next day, preheat the oven to 150°C (300°F) and line a baking tray with greaseproof paper.

5. Take slices of the chilled dough and place on a lightly floured worktop. Roll out to around 1 1/2cm thick, then dust the top lightly with flour and press the mould into the dough. Use a fluted cutter to give the gingerbread a fluted edge. Transfer each to the baking sheet as you go.

6. Bake the biscuits in batches of 12 – they will take around 10-12 minutes to bake, until they are slightly puffed (you may need more or less time depending on size so you might want to experiment with the first couple of biscuits).

7. When baked, allow the gingerbreads to cool for a minute, then transfer to a wire tray to cool completely.

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Royal Baby: Petits Fours

Hurrah, after all that waiting, the royal baby has arrived! Even if you were not following the event closely, the atmosphere in London was exciting – one of the hottest days of the year, giving way to excitement in the warm evening as the news emerged. The media went into meltdown, getting more and more excited as we got to see the first pictures, then the news and the newborn was to be called HRH Prince George.

Never one to shy away from a bit of baking in honour of a national event, I’ve made a batch of little cakes with a suitably regal theme. Little blue petits fours flavoured with almond and topped with silver.

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Now, in the interests of full disclosure, I have to admit that I made these little cakes just ahead of the birth, and hedged my bets by decorating some of them blue and others pink. I had planned to post the right colour on the day, but in the end I think they all look rather sweet so you get to benefit from the blue and silver look, as well as pink and gold.

For some reason, I had it most firmly in my mind that the Duke and Duchess of Cambridge would be having a girl. I even took a £5 hit on our office sweepstake where I went for the name Princess Charlotte Elizabeth Frances…maybe next time!

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Petits fours are one of those things that can seem like a lot of work, and I agree they are hardly the sort of thing that you can whip up in less than an hour. However, I think there is something quite satisfying about tackling something a little more complex when you have a few hours to spare. All the more so when you are in the middle of a heatwave – after each stage, you can pop out into the garden to bask in a little sunshine, which allows you to make sure you do not get too much exposure to the sun in one go.

If you’re keen to try making these, you’ve got two choices. I used a recipe from Martha Stewart to make thin layers of almond sponge, then sandwiched them together to make the cakes. However, there is a simpler way – get any sort of dense cake (like pound cake), then trim off the darker crusts and cut into cubes (or go crazy – use round or heart-shaped cutters to get creative). In all honesty, this latter option is a lot easier and ideal if you want to try making these little cakes with children. They tend to want to minimise the time between cake-making and cake-eating. You could still go for a fancy effect by using a marble cake as your foundation.

When it comes to the filling, this is entirely up to you. Jam would be traditional, with raspberry providing a slightly tart contrast to the sweet icing. Otherwise, try a firmer fruit jelly made with pectin if you want thicker layers of summery sweetness. However, I happened to have a pot of almond jam from Mallorca lurking at the back of the cupboard, and it was just perfect here (and fittingly – I bought it the week before the Royal Wedding in 2011). The flavour was nutty rather than sweet, with a dash of cinnamon and citrus to round out the flavour. To keep the almond theme going, I added a little marzipan square on top of each cake.

When it comes to icing, again Martha came to the rescue. I’ve tried simple water icings in the past, but they tend to be too thin, take too long to set and don’t give a great finish. The perfect – and traditional – option is to make sugar fondant, then melt it using sugar syrup. However, this is a bit of a faff, and I tend not to have an amazing hit rate when it comes to working with sugar syrup and getting things to set. The third way seemed like something I would work with – fill a large bowl with icing sugar, add liquid glucose (the nearest thing we have in the UK to corn syrup), water and any colouring, then warm in a bain marie until smooth. This went on like a dream and set fairly quickly.

So there you have it – pretty little petits fours which I might dare to suggest are fit for a prince. I would just make sure he has access to enough outdoor space to run around after all that icing!

For the cake recipe, see Martha’s recipe here. This was a great simple almond sponge so recommended whenever you need a thin layer sponge.

If you fancy making a pound cake, my butter-rich version is here.

Martha’s icing recipe is here, and there is a great video showing the technique here. It’s worth checking it out before having a go yourself! When I was making this, I found I needed to add a little water from time to time to keep the icing at the right texture. If it gets too thin, just pop back over the bain marie to warm and it should sort it out.

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