2 minute read
Gingerbread Chanukah gelt
from CTJC Chanukah bulletin 2020
by CTJC
Ruby was about to say “see you later” but she realised something. “I’m sorry, I don’t know your name?” she asked. He yelled that his name was Volf, and she made her way to her grandma’s house. As Ruby got to the party, she was wondering if Volf would show up. However just as she rang the doorbell, he came hurling out of the forest.
“Hi Ruby!” he said happily. They went in, and a warm glow filled them. That night, gelt was devoured, dreidels were spun, the gingerbread house was absolutely ruined by Volf’s little brother, Wolfie, and everyone had a great time. And everyone lived happily ever after.
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THE END
Gingerbread Chanukah gelt
If the purpose of modern gelt is to remind us of a custom from a bygone age, why does it have to be made from chocolate? Hailing from Northern Europe and particularly popular in Scandinavia, gingerbread biscuits or gingersnaps are widely enjoyed. They are a favourite treat in the winter months as their rich spiciness is deliciously warming. This recipe makes 48 gingerbread Chanukah gelt biscuits.
I n g r e d i e n t s 100g dairy-free margarine 100g golden caster sugar 100g golden syrup 70g treacle 400g plain flour 1 tsp bicarbonate of soda 1½ tsp ground ginger 1 tsp mixed spice For the vegan royal icing: 150g icing sugar (powdered/confectioners sugar) ⅛ tsp xanthan gum (I eyeballed the measurement by taking half of a ¼ tsp) 25-30ml water
I n s t r uc t i o n s 1. Preheat the oven to 190°C. Line a large baking sheet with parchment or a silicon baking liner 2. In the bowl of a stand mixer, cream the margarine and sugar until light and fluffy 3. Add the syrup, treacle, flour, bicarbonate of soda, ginger and mixed spice. Turn the motor to a medium speed. The ingredients will initially come together to a crumbly consistency, so continue to mix until a soft dough forms - this might take a few minutes 4. Tip out the dough onto a floured surface and knead very briefly. Divide the dough into halves or thirds for easier rolling out 5. Roll out one piece of gingerbread dough to a thickness of 4mm. Use plain or fluted round cutters to cut out biscuits. Transfer to the prepared baking sheet, leaving some room between the biscuits, as they will spread slightly as they bake 6. Repeat with the remaining dough. You will probably have to bake them in batches 7. Bake the gingerbread at 190°C for about 8 minutes, until they are just beginning to colour at the edges 8. Remove from the oven and cool on wire racks. Once completely cold, decorate with icing