Triple ginger gingerbread hoops
I once joined a hula-hooping class for a short time. As a fairly
uncoordinated human, I could never hit the dizzying heights
of hooper-stardom (hell, I barely got a foot on the first rung
of that ladder), but I could (and still can, with the adult-sized
hoop I treasure) deftly bump a moving hoop up from my waist
to my underarm. When I had to decide on the shop’s signature
gingerbread shape I chose a hula hoop, and they were iced with
individual patterns. Kids loved them, and when an adult asked for
one and you let them choose the pattern, they got a cute smile on
their face. Their childhood hoops and dreams in one spicy bite.

To make the dough, put the butter, sugar, golden syrup (or honey)
in the bowl of an electric stand mixer. Using the paddle attachment,
cream the ingredients together on speed 5 (medium) for 10 minutes
until creamy and a pale malt colour.

Weigh the flour, salt, bicarbonate of soda and spices into a small
bowl. Take a small sieve and sift the dry ingredients together, pushing
any lumpy bits through. Set aside.

This is one of the only cookie dough flours I will ever sift. Not for air, but to
disperse the spices evenly and eradicate any lumps.

Finely chop the candied ginger (if using) and peel and finely grate the
fresh ginger. Combine and set aside.

Add the egg to the creamed butter and beat on speed 5 (medium)
until the egg is incorporated and the mixture looks the same as it did
pre-egg. Add the gingers and beat for 10 seconds. Stop the mixer, tip
the flour mix in and restart on speed 2 (above low) until the dough
just comes together and begins to leave the side of the bowl clean.

Scrape the mix out onto a piece of plastic wrap, form into a disc and
cover with the plastic. Chill for at least 2 hours or overnight.

This is a super soft dough that will firm as it chills. It also develops mellow
flavour as it ages, due to the sharpness of the fresh spices softening.

continued …

Keeps Up to 3 months in an airtight

Makes 12–15 hoops.

Takes Thirty minutes to make the

dough. After at least 2 hours’ rest,
around 1½ hours to roll, bake,
cool and decorate.
Gingerbread
110 g (4 oz) unsalted butter,
softened
110 g (4 oz) dark muscovado
(brown) sugar
110 g/ml (4 oz) golden syrup
(or honey)
270 g (9½ oz) plain
(all-purpose) flour
3 g (¹⁄₁₀ oz/heaped ¼ teaspoon)
salt
3 g (¹⁄₁₀ oz/½ teaspoon)
bicarbonate of soda
(baking soda)
8 g (¼ oz) German gingerbread
spice (page 275)
¼ nutmeg, freshly grated
20 g (¾ oz) candied ginger
(optional)
10 g (¼ oz) fresh ginger
50 g (1¾ oz) egg (approx. 1 egg)
cooking oil spray
Royal icing
30 g (1 oz) egg white
(from approx. 1 egg)
200 g (7 oz) icing
(confectioners’) sugar
2 g (¹⁄₁₆oz/¼ teaspoon) cream
of tartar
2 g (¹⁄₁₆oz/¼ teaspoon) fine
sea salt
10 g (¼ oz) strained fresh
lemon juice
food dye (optional)