|Ingredients||The mixing business (instructions for the patient)|
Stuff it all in! Not in your mouth silly! Not yet anyway..:):)
I´m saying...stuff it all in a large foodprocessor and blend it! Save some of the flour for the baking of the biscuits...don´t use it all up now! You´ll get a nice, pretty "hard" dough...if it feels "slimy" well, more flour!
(It´s also possible to build a mountain of all the flour, dig a big hole in the middle and stuff the rest in....then all you´ve got to do is to put one hand on each side of the mountain and start to blend it with your fingers...soon you´ll get the feeling of tending to a volcano....streams of syrup, eggs, cream etc..flooding down the sides of your mountain...like lava ....that´s how I blended it!..)
Now comes the easy part! Let the dough rest in the fridge! At least for 12 hours, there´s no rush in baking it really, you will probably do that anyway for the next few days...:)
OK, the magic moment has arrived! Baking time! (it´s OK to taste the dough now, it´s pretty good..)
Take out one part of the dough from the fridge, pour some floor on your table or wherever you´re planning to bake it out...Roll out the dough pretty thin, yes thin! Flat and thin!
Mark out the biscuits/ginger breads, with pastry cutters, we usually use heart-formed cutters for our biscuits at Christmas-time. But....use your imagination!! Put them on baking sheets.
Heat the owen to 200° Celsius (much more in Fahrenheit!) Bake the biscuits for about five minutes in the middle of the owen. They shall be medium to dark brown, not black! When there ready, take them out and let them rest on a cooler place than on the baking sheet...
Do exactly as on the second day....:))
Some day you probably will have finished all the dough and got yourself a lots of ginger breads instead!.......
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