Yes I'm back with the flour and the sifting thanks to this recipe for Gingerbread to Warm Your Heart. And thanks to the ever inspiring piequeen for making me wanna get straight back into the kitchen even when it's way to hot for any bit of me to need warming.
This is gonna make the best gingerbread icecream.
The texture is just how I want gingerbread to be - cakey sticky and soft.
Ps - If you use chinese ginger powder from Minh Phat it will taste slightly Asian. I'm not sure this is to be recommended.
Sunday, January 21, 2007