Gingerbread Snakes Recipe

A recipe for gingerbread snakes for Samhain by Leanne. Easy to make and delicious to eat.

This recipe is prepared and left overnight in the fridge to rise.  The following day it is cut, decorated and cooked (and eaten).  The recipe makes approximately 28 snakes depending on the length of your snakes. I make these at Samhain for our celebration feast.

Ingredients:

5 cups wholemeal flour

4 tsp baking powder

1 tsp salt

4 tsp ginger powder

2 tsp ground fresh ginger

½ cup butter

½ cup vegetable oil

2/3 cup raw sugar (or brown)

1 cup molasses

2 eggs

1/2 cup milk or soy milk or orange juice

1 small packet of sultanas (for decorating)

 

Method:

1.   Cream butter and sugar
2.   Add beaten eggs, oil, molasses, and milk
3.   In another bowl sift flour, salt, ginger powder and baking powder together
4.   Add sifted ingredients to wet ingredients and mix.
5.   Chill overnight in the fridge.

 

The next day:

1.   Preheat oven to 180 C
2.   Roll out mixture to 1cm thick
3.   Cut into snakes – straight, wavy, curly, whatever you like.
4.   Put sultanas on for eyes
5.   Place snakes on a greased oven tray.  The snakes will almost double in size as they cook.
6.   Bake at 180 C for 15 mins or until cooked looking.

 

They are delicious warm.  Keep leftover snakes in an airtight container.

 

Leanne, Trainee Priestess of Cerridwen, Priestess of the Global Goddess Temple

Sydney, Australia

Leanne is a qualified sacred mentor and soul guide, sound healer, Reiki and Seichim master, and Crystal Dreaming healer. She is a published artist and a sculptor. Leanne has been a voice for the environment for the last 35+ years with Greenpeace and has volunteered with animal charities most of her life. She has taught English to refugees in Australia and has advocated for people with disabilities. Leanne has a passion for gardening and orchids. Having had a career in the health system for over 25 years, Leanne retired from the corporate world to follow her spiritual path.