A little something to do while we’re staying safe. Click on the image for a pdf that can be downloaded, printed and and coloured.
If you share your colouring on social media, I’d love to see them. Please tag me: @pipisinpangolin on instagram or twitter. Thank you.
Follow these links for more pangolin crafts and colouring pages.
Pipisin Pangolin is a Philippine pangolin, inspired by my visit to the Philippines. But did you know… there are eight different species of pangolin? Four in Africa and four in Asia. Pipisin has been on his travels, and finally, met all the species.
I don’t do a lot of baking but I do like making biscuits. When I made some spiced biscuits for Christmas, I couldn’t help myself, I had to try making a pangolin. I cut it out freestyle with I knife then used the handle of a teaspoon to make indentations for the scales. It worked but took ages… for one biscuit.
There are descriptions online of how to make your own cookie cutters using aluminium foil. I was considering this when Cathy from Marvellous Creatures posted her pangolin cookies on instagram and passed on a link to a pangolin cookie cutter! Such things do actually exist!
Armed with my new pangolin cookie cutter, I set about making cookies! …I may have got a little carried away with the quantities but I’ve got plenty to share for World Pangolin Day 🙂
I used the gingerbread recipe from the Good Housekeeping website. It’s a great recipe and really easy, there’s even a video showing what to do. I just added more ginger.
What you need:
3 1/2tbsp golden syrup
60g light soft brown sugar
175g plain flour
1/4 tsp bicarbonate of soda
2tsp ground ginger
How to make gingerbread biscuits:
Add butter, golden syrup and light brown sugar to a pan. Stir on a low heat until sugar has dissolved.
Add flour, bicarbonate of soda and ginger to a mixing bowl then stir together. Make a well in the centre and pour in the sugar and butter mixture.
Stir together to form a dough (it might be easiest to use your hands).
Chill for 30mins to firm up.
Lay the dough between two sheets of baking parchment. Press dough lightly with a rolling pin. Give a quarter turn then repeat.
Give it a final quarter turn, then start to roll backwards and forwards, giving regular quarter turns. Until dough is roughly thickness of a £1 coin.
Using a biscuit cutter cut out the shapes. Bake at 190°C (170°C fan) mark 5 for 10 to 12min, until lightly golden brown.
The biscuits won’t be firm but will harden when left to cool outside the oven.