Traditions are fun aren’t they.
Or are they?
My darling boyfriend has managed to wheedle one into our annual festivities right under my very nose, and now I fear I’m stuck with it forever.
It all began when Disney bought the rights to the Star Wars franchise. That’s right folks, Disney have got a lot to answer for in my household.
With the yearly release of a new Star Wars movie, David decided that we should watch all of the films chronologically to prepare ourselves for the new instalment. With the franchise growing exponentially, it’s a marathon to say the least.
And it’s not like we can just buckle in, shut the curtains and blitz them over a long weekend. No, that would be far too easy, because David also decided that although some of the films can be watched back-to-back as they are a continuation of each other, with others – a significant time has elapsed in the Star Wars universe and must be reflected in our viewing.
God forbid, we ever watch A New Hope straight after Revenge of the Sith, when 19 years elapsed in Star Wars time. To watch them back-to-back without respecting the long years under Imperial reign would be madness… Or so David says.
At least I can add some Christmas trimmings to our yearly hoopla with these wonderful Gingerbread Wookie Cookies.
RECIPE: Gingerbread Wookie Cookies
FLAVOUR PROFILE: Caramel and spice, just like gingerbread cookies should be.
GOES GREAT WITH: A cup of hot chocolate and your favourite Star Wars movie.
NOTES: These are a little chewy with a bit of a bite to them. If you want a softer biscuit, take a minute off the cooking time. If you prefer your cookies crunchy, add a minute. You could always put a few test subjects in to the oven first and experiment with cooking times. Of course, you’ll have to eat them. #chefperks
MAKES: 24 cookies
- 420g (14.8oz) PLAIN FLOUR, plus a little extra for flouring the work surface
- 175g (6.2oz) MOLASSES
- 85g (3oz) DEMERERA SUGAR
- 115g (4oz) BUTTER, room temperature
- 1 EGG, room temperature
- 1 tsp. BAKING POWDER
- 1/4 tsp. SALT
- 1/8 tsp. ALLSPICE
- 1 tsp. GROUND GINGER
- 1/4 tsp. GROUND CLOVES
- 1 VANILLA POD
- MILK OR DARK CHOCOLATE WRITING ICING (found in small tubes on the baking aisle, or make your own by melting some chocolate and pipe from a small bag)
- WHITE CHOCOLATE WRITING ICING (see above)
- To a large bowl, add the FLOUR, BAKING POWDER, SALT, ALLSPICE, GROUND GINGER and GROUND CLOVES and mix well.
- In a separate large bowl, add the BUTTER, SUGAR and MOLASSES. Whisk until it is nicely incorporated.
- Add to the butter mixture the EGG. Split the VANILLA POD and scrape in the seeds. Whisk again.
- Add the dry ingredients to the wet ingredients half at a time, whisking after each addition until it is all combined.
- With your hands, gather the mixture and press together to form a dough.
- Wrap it in clingfilm and place in the fridge for an hour to chill. At this stage, you may want to divide the dough into two pieces. This will make it easier to roll later.
- Preheat oven to 180c.
- After an hour, FLOUR your work surface. Roll out the dough so that it is 1/2cm (or 1/4inch) thick, stamp out your gingerbread men and place on a baking sheet. Gather, re-roll and stamp until the dough is used up.
- Press the tines of a fork into the men to create the fur-effect.
- Bake for 15 minutes and transfer to a wire rack to cool.
- When cool, use the DARK or MILK CHOCOLATE to paint the utility belt and eyes, and use the WHITE CHOCOLATE for the belt details and mouth.