For over two decades the Varon team Helsinki has enjoyed this special old ginger bread recipe.
With the spirit of the season I would like to share this little secret.
Follow the instructions and I guarantee that you`ll never get the industrial version from the store again.
Happy holidays !
GINGER BREAD DOUGH
250 g butter
2 cups demerara sugar
3 tsp cinnamon
3 tsp cardamon
2 tsp ginger
1 tsp clove
1/2 tsp allspice
3 1/4 cups flour
2 tsp baking soda
Bring the butter, sugar and spice to boil. Let the mixture cool down. Add the eggs.
Mix the flour and soda in the dough by sieving it gradually. Mix the dough until even. Let it harden in the fridge at least until the next day.
Roll the dough into a thing layer with a little bit of flour if needed. Make different forms using ginger bread molds.
Bake for 6-8 minutes at the heat of 175 degrees Celsius. Be careful not to burn the cookies!
We got to see some underwater wonders at the Red Sea in Eilat.
Images by Jonathan Fournerie
Nana turned her stomach to Adi and longed for some scratching.
You can snorkel and dive at the Dolphin Reef and in both cases you will be accompanied by an instructor. You don’t need prior experience in diving, instructions, equipment… everything is included.
Only the instructors are allowed to touch the dolphins as the owners of the place try to keep the living conditions of the dolphins as natural as possible. The reef is open from time to time for the dolphins to dive in the sea.
Snorkeling 270 nis, diving 340 nis incl. the equipment.
All my sleepiness was swept away at this stage…
Our bedouin guide Younis finds a herb from the nature for every problem, holds a scorpion without getting bitten and catches a porcupine (I saw one by the way!) from its nose.
My faithful shoes got a bit dusty on our 10 km long hike.