Yes, it’s a mini gingerbread man. A treat with a cup of tea. Nice and spicy with a good snap. Dunked in to his knees first, then waist, and body, finally his head. Sorry gingerbread man, but you were very tasty. I might find room for another!
I know that far more elaborate ginger biscuits used to be made, for some reason I remember them being mediaeval? Maybe made in the Netherlands? Someone please let me know. I do know they are made in Market Drayton, in Shropshire. I can’t tell you more….
We used..a lot of carrots, half an onion, 3 large cloves of garlic, some garlic olive oil and plain olive oil. A knob of butter, a bit of flour, a bit of ginger powder, a couple of pinches of salt, some crushed black pepper, luck….
Mix the chopped up carrot onion and garlic in a blender with water and oil. When its blended cook for 20 mins….
Added black pepper, ginger and salt to taste. We tasted as we cooked and gradually added more flavouring as it was a bit bland to start. My blender does not completely pulp vegetables so it’s a bit chewy.
No chick peas, fish food or UFOs were used in the soup. My hubby was wearing a tweed but you dont need that either for flavour!
Downside…I took over a bit, should have let him do it all…