Sunday Morning Gingernuts and Family Time

Well it's Sunday morning and I have been up since quite early. We are having the family arrive later today and so as a quick fix for the school lunches this week I have made some Gingernut Biscuits. These gorgeous little golden delights remind me of sitting on the end of my mum and dad's bed with a cup of tea. It was a family tradition that started when I was very young, that continued long after I was a teenager - it was our 'family chat time', whereby you could hunker down and share plans for the day, connecting with each other, sharing space. No pressure, just tea, biscuits and family company. It is a tradition that I have carried over with my children, one that I hope they will love and remember fondly as they get older.

The importance of families in young children's lives is immeasurable. Taking time to connect with the kids each day is so important - whether it is at the dinner table, time at the park or simply cups of tea in bed. Early Childhood educators work in harmony with families when they recognise this important relationship and make time and space for families to play an active part in their child's educational setting. Inviting families to work along side educators can be a tricky task - the token 'parent helper' should be explored as far as possible with families feeling like they are contributing to the programmes, planning and general operations of the service, not just sharpening pencils and cutting up craft supplies. Thoughtful conversations, connections through a shared interest in children must be encouraged and documented, enhancing everyone's daily experiences.

Here is the Gingernut recipe, I hope you share it with your loved ones and squeeze in a cup of tea for good measure. Happy Sunday :)

Ingredients
250g butter 200g (1 cup, firmly packed) soft brown sugar
250mls (1 cup) golden syrup
1/2 tsp ground ginger
1 tsp ground cinnamon
1 tsp bicarbonate of soda
1 tbs boiling water
450g (3 cups) plain flour, sifted

Method
Preheat oven to 180°C. Line 2 baking trays with non-stick baking paper.

Combine butter, brown sugar, golden syrup, ginger and cinnamon in a large saucepan and stir over medium heat until well combined. Heat, stirring frequently, over medium heat until almost to boiling point and then remove from the heat.

Dissolve the bicarbonate of soda in the boiling water and then stir into the butter mixture. Add the plain flour and stir with a wooden spoon until well combined.

Use a teaspoon to spoon the mixture onto the lined baking trays to form rounds about 3cm in diameter. Leave plenty of room for each to spread.

Bake in preheated oven for 10 minutes or until a medium golden brown. Remove from oven and cool on the trays. Repeat with the remaining mixture. Store in an airtight container.

Recipe courtesy of Goodtaste.com.au