Gingerbread Santa Hats

Festive, cute, bite-sized, and most importantly quick, these are a real Christmas star to serve. 

Empty your ingredients for a basic sponge into a bowl.
If you don't have a go-to sponge recipe use 150g (6oz) self-raising flour, 150g caster sugar, 150g butter and 2 eggs. 

Add to that a heaped tablespoon of ginger & a (little less) heaped tablespoon of mixed spice, cinnamon & a grating of nutmeg. 

Then however many eggs your sponge recipe requires. I used one egg, but if you're following the 6oz-6oz-6oz recipe then you need 2 eggs & a splash of milk. 

Whisk/Beat/Stir the cake batter together. 

And bake! 

Whilst they cool, you want to make Santa's hats...
Chop the stalks off a handful of strawberries and whip up half a tub (about 150ml) of double cream & add 1/2 teaspoon of vanilla essence. 

Grab a circular cookie cutter or improvise (mine broke half way through cutting and I ended up using a metal napkin holder!) 

In the centre of each cake bite, pipe a small circle of cream then stick a strawberry on top. 
Pipe around the edges and delicately dollop a dab of cream to complete the hat.

See, told you it was quick & easy. 
Happy Christmas Eve Eve!! (this exists right?)