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Dear little cellist,

Happy New Year from snowy London!

This month littlecellist.com celebrates its first birthday! We're very excited about being 1 and we're planning to mark the occasion by making our special cello biscuits.

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This is our yummy gingerbread recipe, which we've tried and tested many times. You'll need cello cookie cutters which you can buy on the internet. 

350g plain white flour

1 tsp bicarbonate of soda

2 tsp ground ginger

110 g butter or margarine

1 egg, beaten

4 tbsp golden syrup


1. Sift the flour, bicarbonate of soda and ginger into a bowl. Rub in the butter until the mixture resembles fine crumbs.

2. Sift in the sugar and make a well in the centre.

3. In another bowl, beat the syrup and the egg together.

4. Pour the syrup mixture into the well and mix to a fairly firm dough. Knead until smooth.

5. Divide in half and roll out one half at a time on a lightly floured surface to a 5mm (1/4 inch) thickness. Cut out the cello shapes and place them on lightly greased baking sheets.

6. Bake at 190C for 12 minutes until golden.

Just out of the oven!


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