Gingerbread and other cooking delight
So over the past few weeks, i've been cooking stirr frys with capcicum, cellery, Bock Choy, carrots, mushrooms, snowpeas and beans with various sauces; so far the very first one i attempted turned out the best.
I had plans to make it today which hasn't happened yet, but I did make gingerbread for the first time; I've got one tray in the oven and got to do another. I used cutters that Nan picked up for me this morning when she was at the $2 shop but unfortunately there was no christmas ones there; I will def be on the look out for them though at cook some next Sat and take them over to Ang' for christmas day.
I got this recipe from taste.com.au and
Here is the ingredients:
Ingredients
125g butter, softened
1/2 cup (100g) brown sugar
1/2 cup (125ml) golden syrup
1 egg yolk
2 1/2 cups (375g) plain flour
1 tbs ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
Smarties or M&M's, to decorate
Royal icing
1 eggwhite, lightly whisked
2 cups (320g) pure icing sugar, sifted
Method
Preheat oven to 180°C. Line 2 oven trays with baking paper. Use an electric mixer to beat
the butter, sugar and golden syrup together in a medium bowl until pale and creamy. Add the
egg yolk and beat until just combined. Add the flour, ginger, cinnamon and cloves and stir
with a wooden spoon until almost combined. Use your hands to knead until smooth.
Divide the dough into 2 portions. Roll a portion out on a lightly floured surface to a
5mm-thick disc. Use a 10cm gingerbread man pastry cutter to cut out shapes and place them on
the lined tray. Bake in oven for 10-12 minutes or until lightly golden. Repeat with
remaining dough, rolling and re-rolling any gingerbread dough scraps.
To make the royal icing, place the eggwhite in a small bowl and gradually add the icing
sugar, stirring between each addition, until a smooth paste forms. Fit a piping bag with a
No. 4 plain nozzle. Spoon the icing into the prepared bag. Pipe icing onto each gingerbread
figure and decorate with Smarties, if desired. Set aside for 30 minutes for the icing to
set. Store in an airtight container for up to 2 weeks.
Til Next Time, RdFreak
I had plans to make it today which hasn't happened yet, but I did make gingerbread for the first time; I've got one tray in the oven and got to do another. I used cutters that Nan picked up for me this morning when she was at the $2 shop but unfortunately there was no christmas ones there; I will def be on the look out for them though at cook some next Sat and take them over to Ang' for christmas day.
I got this recipe from taste.com.au and
Here is the ingredients:
Ingredients
125g butter, softened
1/2 cup (100g) brown sugar
1/2 cup (125ml) golden syrup
1 egg yolk
2 1/2 cups (375g) plain flour
1 tbs ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
Smarties or M&M's, to decorate
Royal icing
1 eggwhite, lightly whisked
2 cups (320g) pure icing sugar, sifted
Method
Preheat oven to 180°C. Line 2 oven trays with baking paper. Use an electric mixer to beat
the butter, sugar and golden syrup together in a medium bowl until pale and creamy. Add the
egg yolk and beat until just combined. Add the flour, ginger, cinnamon and cloves and stir
with a wooden spoon until almost combined. Use your hands to knead until smooth.
Divide the dough into 2 portions. Roll a portion out on a lightly floured surface to a
5mm-thick disc. Use a 10cm gingerbread man pastry cutter to cut out shapes and place them on
the lined tray. Bake in oven for 10-12 minutes or until lightly golden. Repeat with
remaining dough, rolling and re-rolling any gingerbread dough scraps.
To make the royal icing, place the eggwhite in a small bowl and gradually add the icing
sugar, stirring between each addition, until a smooth paste forms. Fit a piping bag with a
No. 4 plain nozzle. Spoon the icing into the prepared bag. Pipe icing onto each gingerbread
figure and decorate with Smarties, if desired. Set aside for 30 minutes for the icing to
set. Store in an airtight container for up to 2 weeks.
Til Next Time, RdFreak