Gingerbread Dreidels

The first thing Ruby (our 8 year old daughter) asked me this morning when I woke up was, "How many more days to Hanukkah?". With only 2 days until the first night of Hanukkah, I am feeling really good to be so organised this year! The past few weeks have been a bit of a blur with getting presents for all the girls, deciding on food, Hanukkah related learning and activities for the girls. Thanks to the lovely Batya over at me-ander, we now have another activity for the girls.... "pin the candle on the chanukiya". I know the girls will have so much fun with not just playing this game, but also with the 'making' side of it all too. My 3 older girls love anything to do with craft and cooking. Which brings me to the whole point of this post! A few days ago, the girls and I made gingerbread dreidels, they hardly lasted long enough to be iced even after making a double batch! So obviously they were delicious! Here is the recipe for anyone wanting to give them a go.

Ingredients:

• 125g pareve margarine or butter, at room temperature
• 100g (1/2 cup, firmly packed) brown sugar
• 125ml (1/2 cup) molasses
• 1 egg, separated
• 375g (2 1/2 cups) plain flour
• 1 tbs ground ginger
• 1 tsp mixed spice
• 1 tsp baking soda
• 150g (1 cup) pure icing sugar, sifted
• 8-10 drops blue liquid food colouring

Method:
1. Preheat oven to 180°C. Line 2 baking trays with baking paper.
2. Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add the molasses and egg yolk and beat until combined. Stir in the flour, ginger, mixed spice and baking soda. Turn onto a lightly floured surface and knead until smooth. Press dough into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
3. Meanwhile, place egg white in a clean, dry bowl. Use an electric beater to beat until soft peaks form. Gradually add icing sugar and beat until stiff peaks form. Divide icing between 2 bowls - one for white icing, one for blue (or whatever colours you choose). Cover 1 bowl with plastic wrap and place in the fridge. Add blue colouring to 1 bowl and stir until combined. Cover with plastic wrap and place in the fridge.
4. Place the dough between 2 sheets of baking paper and roll out until about 4mm thick. Use a dreidel cutter (or cutter of your choice) to cut out shapes. Place on trays about 3cm apart. Repeat with any excess dough.
5. Bake in oven for 10 minutes or until brown. Remove from oven. Transfer to a rack to cool.
6. Place prepared icings in small plastic bags. Cut a small hole in a corner of each bag. Pipe icing over gingerbread to decorate as you choose.

{before icing}

Makes about 25 (depending on cutter size used)
Enjoy!

Just another day ....