There is no better gift a Mom can receive than a homemade one. Try these gingerbread Mammy's from Eunice Power this Mother's Day
"I cannot imagine anything nicer than a packet of handmade gingerbread biscuits decorated in my own likeness for Mother’s Day. We use my grandmother’s antique ‘ginger-lady’ cookie cutter for these. It’s a great one for mums to make with their kids as well and they’re lovely served alongside coffee or tea on Mother’s Day. This recipe makes 40x9cm gingerbread mammies. They are dainty in size as opposed to the commercially-made giants." – Eunice Power
Yield: Makes: 40
- 300g/10.5oz plain flour
- 200g/7oz butter, chilled and cut into cubes
- 100g/3.5oz muscovado sugar
- 3 heaped teaspoons ground ginger powder
- 1 level teaspoon salt
- 3 large egg yolks
- 1 bag royal icing
- Preheat the oven to 180ºC/350ºF/gas mark 4. Line three baking tins with parchment paper.
- Blitz all the ingredients together in a food processor until the mixture resembles breadcrumbs. Turn out onto a clean counter and bring the dough together by hand.
- Roll out on a floured surface and, using a gingerbread lady cutter, cut out the cookies. Bake in the oven for 10-15 minutes. Leave to cool on a wire rack.
- Make the icing according to packet instructions. Put icing in a pastry bag fitted with a small plain round, and decorate the biscuits. Let icing set completely at room temperature, about one hour. They last up to 10 days in an airtight container.
TIP: Instead of icing, dip in chocolate instead. Messy, but fun for the kids. You can pick up a gingerbread gift cutter from most baking shops.