Gingerbread Fractures

I've spent the best part of this evening baking, making gingerbread fractures for the Derby Bakesale on Saturday. I am sooo super tired now, my mouth is still thrilling from all the sugar I have ambiently absorbed and my hands are stained with black food colouring. Isn't it odd the way that Royal icing inevitably creates a sort of sticky fluid that oozes out of the sides of the piping bag? Tonight aforementioned sticky fluid was black from the food colouring I'd used. Seems an odd concept really, black food colouring. Food shouldn't be black. Nor I suppose should it be the other lurid colours usually available in the food colouring aisle... Oh, you can tell how tired I am. Making no sense whatsoever.

I also made some ginger crunch, which is ok. Probably should have made it with wholemeal flour, would have been more wheaty that way.  Wheaty good. Ginger crunch, ok.

I always end up baking at the last minute for bakesales.

I want to drink the soymilk Rooibos tea beside my bed and sleep for a thousand years. zzzzzz.