(no subject)

[changeling]

Started cooking the damn gingerbread today. Holy testicles of Buddha, but it takes a long time. Each round takes two and a half fricking hours to cook. No wonder there's "no-bake gingerbread houses" websites out there. I thought they were weak-as-shits, but now I understand they were missionaries of sanity.

Had a dream last night that I met up with Sandra and Av, can't remember why, and then I got robbed. Didn't have much for them to steal, but I realised later that they'd taken my CD wallet, complete with DAAS and Voltaire, and also Buhfly and Billradish's December presents. I was unimpressed.

I have been rereading Transmetropolitan while sitting in the kitchen waiting for the gingerbread to cook. I am still missing the final book, dammit. Spider Jerusalem, with his casual violence and love of truth, remains my god.

Comments

[crantz.livejournal.com]

I finished reading The Cure this morning.

I too feel the Spider love.

[delirieuse.livejournal.com]

*peers at you inquisitively* Did you post something earlier "today" about reading/rereading Transmet? Because I could have sworn you did, which was what sent back to my bookshelves. Only, I look, and I cannot find the entry. Hmm.

[crantz.livejournal.com]

I did.

Hrm.

[twelveeyes.livejournal.com]

2.5 hours to cook, eh?

I use the recipe in the Women's Weekly Party Cookbook... that stuff bakes in about 20 minutes, I think. Is very strong, too...

Re: Hrm.

[delirieuse.livejournal.com]

Ah, well. I didn't use that recipe. Could you post it, or send it on, or something? It sounds useful...

Re: Hrm.

[twelveeyes.livejournal.com]

Hrmm... have changed all the ickle auto-formatted fractions into decimals ... this makes ... roughly one A4-ish sheet ... we do four times this recipe and get enough to make 200+ cookie-cut biscuits... so, er. Yes. Depends on how much you need.

1.25 tablespoons golden syrup
60g (2oz) butter
1/4 cup sugar
1 egg yolk
1.25 cups plain flour
1/2 teaspoon bicarbonate of soda
1.5 teaspoons ground ginger

Pour golden syrup into small heatproof jug, stand jug in heatproof dish or saucepan of hot water until syrup warms and softens.
Cream the butter and sugar until light and fluffy, add egg yolk, beat well; slowly add sifted dry ingredients and warmed syrup, mix well. Knead mixture lightly.
Roll out very thinly (about 3mm?), then use cookie cutters to cut out shapes. Transfer to a tray lined with baking paper and bake in moderate oven for 20 minutes or until cooked (and golden brown).

Re: Hrm.

[delirieuse.livejournal.com]

Thanks.

Hmm. I have a feeling that gingerbread for houses is a different consistency than gingerbread for biscuits.

Re: Hrm.

[twelveeyes.livejournal.com]

This stuff is quite hard, though. I've made houses out of it before.