Northern Lights | Olive Oil Gingerbread
It was a mighty voice, a woman's voice, but a woman with lungs of brass and leather. Lyra looked around for her at once, because this was Ma Costa, who had clouted Lyra on two occasions but given her hot gingerbread on three.
Northern Lights
Phillip Pullman
This gingerbread was made close to a month ago - created on a day spent babysitting and the realisation that making batches upon batches of cookies was the best way to entertain little ones. I think there was a particular thrill also, making gingerbread so close to Christmas, the spicy scent of it filling the air as it baked.
Like many I'm sure, I spent the later part of the previous year fixed very closely on the TV show of His Dark Materials. I loved it - the casting was superb and I love how firmly the book was followed. It even inspired me to pick up the books again, I had forgotten how incredible they were - I think I likely finished all three within the month.While the gingerbread made by Ma Costa likely wasn't cut into the shape of people, it was sure to have the strong flavours that this one is filled with. And like hers, this is best enjoyed hot from the oven with a cup of tea.
Olive Oil Gingerbread
Makes approx. 16
Ingredients
1/3 cup extra virgin olive oil
3/4 cup raw caster sugar
1/4 cup molasses
1/4 cup milk
2 cups plain flour + 1 tbsp for rolling out dough
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
2 tsp ground ginger
1/2 tsp bi-carb soda
1/2 tsp baking powder
1/2 tsp sea salt
Whisk together the oil and sugar until well combined. Add in the molasses and milk, mixing together as best you can. The oil will be tricky to mix in, but just do the best you can.
Sift all dry ingredients together, adding in the combined wet ingredients. Mix until a stiff dough forms. Flatten the dough a little and wrap in cling wrap - chill for at least an hour.
Preheat oven to 180C, line two baking trays for baking paper and put to the side.
Lightly flour a large surface, roll out the chilled dough till it is around 1cm thick, use any cookie cutter (or even the rim of a glass works well, honestly) you want and cut out the shapes wanted. Bundle the cut off dough together and repeat until all the dough is used.
Using a thin spatula, or the edge of a butter knife, gently place the cut out gingerbread shapes onto the prepared trays. Bake for around 8 - 10 mins.
Leave the cookies to cool on the baking tray for at least 2 minutes, to allow them to harden slightly before transferring them to a wire tray to cool completely. Or do as Ma Coster does and serve them hot!