By now everyone’s seen The Hobbit. Or at Least Lord of the Rings. So here is a life-size gingerbread replica of Sting, the Hobbit-sized sword that glows in the presence of Orcs or Goblins. The weird part is, it’s perfectly proportioned for me to use as well.
It’s also a lot better proportioned in reality - foreshortening has made it look a bit odd.
It’s reinforced with kebab sticks, and can be picked up by the handle, but it is fragile - a few minutes after taking this picture, it was picked up and the handle finally snapped.
Recipe below the cut.
For those of you in the US, golden syrup (wikipedia entry) is a pale, sweet treacle. It never caught on in the US because you use corn syrup, but it’s pretty readily available and probably healthier. You could substitute corn syrup if you really must, but it won’t taste as good.
10oz (300g) Self-Raising Flour
3-6 tsp Ground Ginger depending on your preferred spice levels
4oz (100g) Sugar
2oz (50g) Butter
3 tbsp Golden Syrup
3 tbsp Water or Milk
2oz Icing sugar
Few drops water
Preheat oven to 160C/320F/Gas Mark 3
Find the largest flat surface that can go in your oven - I turned a grill pan upside down and used that. Cut a square of greaseproof paper to cover your baking surface.
Combine the flour, salt and ginger in a large bowl.
Melt the sugar, butter and syrup in a pan, then add to the dry ingredients. Mix well, then knead the dough into a ball. If needed, add some water or milk to make the dough stickier, or more flour to make it less sticky.
Lightly flour a worktop and roll the dough out into a long, not very wide strip. Use your baking parchment to measure your gingerbread, it should go from one corner to the opposite one and be about half an inch thick in the middle at least.
lay a few kebab sticks along the diagonal of your baking sheet on the work surface next to the dough, where the middle of the sword will be. Make sure at least one goes past the hilt.
Carefully transfer your dough to the parchment, pressing down lightly to cover the kebab sticks.
Slide the baking parchment and dough onto your baking tray, and it’s time to cut out the sword shape.
Use your fingertip to trace the pattern first so it shows up faintly, don’t use a knife as any indents in the dough transfer to the finished gingerbread.
Once you’re happy, use a sharp knife to cut the pattern out, remove the excess gingerbread, and bake for 10-15 minutes until just golden brown, be careful as thicker bits will not be as cooked, you may need to sacrifice some smaller bits to be overcooked to cook the whole sword. Allow to cool for a few minutes, then lift gently and peel the baking parchment away. Once it is loose from the parchment put it back and leave it to cool completely.
To make the icing for the embossed design, gradually add icing sugar to water until a thick paste is formed, and pipe it on. Leave overnight to set. (if the sword happens to break, the icing also makes great cement for fixing it, it sets like rock.)
To turn the sword silver, I used Dr. Oetker silver shimmer spray.
You’ll have plenty of dough left over, so make some biscuits by rolling to a half centimetre thickness, cutting them out, and baking for 5-8 minutes.
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