Tag Archives: Christmas

Gingerbread

Gingerbread cookies

Ingredients (for gingerbread):

  • 2 cups plain flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 2 teaspoons ground ginger
  • 1/4 cup golden syrup
  • 1/2 cup brown sugar
  • 1/2 tsp bicarbonate of soda
  • 1 pinch salt
  • 1 egg
  • 125g butter

Ingredients (for icing):

  • 1 egg, separated
  • 150g (1 cup) pure icing sugar, sifted

Method:

  1. In a large bowl, cream the butter and brown sugar.
  2. Add the golden syrup and 1 egg and mix until combined.
  3. In a separate bowl, sift together all dry ingredients. Add to the wet ingredients.
  4. Mix well, then refrigerate the dough for 1 hour.
  5. Place refrigerated dough on a floured surface and knead lightly.
  6. Roll out to 5mm thickness and then cut into shapes using cookie cutters.
  7. Bake in 170 degree celcius oven for 15 minutes or until browned nicely.
  8. Leave to cool on tray for 5 minutes then transfer to cooling racks.
  9. Place egg white in a clean, dry bowl. Beat with an electric beater to form soft peaks. Gradually add the icing sugar and beat until stiff peaks form.
  10. When the gingerbread is cool, pipe icing over the shapes to decorate.

(photo credit: Żywe Muzeum Piernika via photopin | license)

Rum balls

My sister invented this recipe and they are the yummiest rum balls I’ve ever tasted. I highly recommend these for your next Christmas celebration – they’re sure to be a hit with your guests!

Rum balls

Ingredients:

  • 1 pack Milk Arrowroot biscuits, finely crushed
  • 2 tabs cocoa
  • 1 cup sultanas
  • ½ cup desiccated coconut
  • Extra desiccated coconut, or chocolate sprinkles, to decorate
  • 1 tin condensed milk
  • ⅓ cup Bundaberg rum

Method:

  1. Remove any large or hard sultana pedicels (stems). This step is optional, but rum balls are much nicer when you don’t need to chew on hard little stems!
  2. Mix cocoa, desiccated coconut, sultanas and crushed Arrowroot biscuits until well combined.
  3. Add rum and condensed milk. If desired, more rum to taste. Refrigerate 1 hour, or until firm.
  4. Roll mixture into small balls, then toss them in the chocolate sprinkles (or extra desiccated coconut if preferred).
  5. Refrigerate the rum balls until ready to serve.

Rum balls

(photo credit: Beppie K via photopin | license)

Gingerbread men

I love gingerbread men! These ones are designed not to spread while cooking, and have just the right amount of spice. My son loves helping to decorate them too.

EDIT: My mother-in-law made some delicious gingerbread cookies last Christmas – they were so good! Try the new gingerbread recipe to see which you prefer.

Gingerbread men

Ingredients:

  • 125g butter, at room temperature
  • Extra butter, to grease
  • 110g (1/2 cup, firmly packed) brown sugar
  • 2 tabs caster sugar
  • 125ml (1/2 cup) golden syrup
  • 1 egg, separated
  • 300g (2 1/3 cups) plain flour
  • 2 tablespoon ground ginger
  • 1 teaspoon mixed spice
  • 150g (1 cup) pure icing sugar, sifted
  • 8-10 drops red liquid food colouring
  • 8-10 drops green liquid food colouring
  • Smarties, to decorate (optional)

Method:

  1. Preheat oven to 180°C (or 150°C fan-forced).
  2. Grease two flat baking trays with butter.
  3. Beat the butter and sugar in a bowl with an electric mixer until pale and creamy. Add the egg yolk and golden syrup and beat until combined.
  4. Stir in the flour, ginger and mixed spice.
  5. Turn dough onto a lightly floured surface and knead until smooth. Press dough into a disc, and place it between two sheets of baking paper and roll out until about 5mm thick. Use a gingerbread man cutter to cut out shapes, but do not separate shapes from the dough yet. Place the rolled dough in the freezer for 30 minutes to harden.
  6. After 30 minutes, remove from freezer separate the cut-out men, placing them on trays about 2cm apart.
  7. Repeat steps 5 and 6 with the leftover dough.
  8. Bake in oven for 7-10 minutes or until brown. Remove gingerbread from oven and transfer to a wire rack to cool.
  9. Place egg white in a clean, dry bowl. Use an electric beater to beat until soft peaks form. Gradually add the icing sugar and beat until stiff peaks form. Divide icing evenly among 3 bowls. Add red colouring to 1 bowl and stir until combined. Add green colouring to another bowl and stir until combined.
  10. Place each of the prepared icings in small plastic bags (sandwich bags work well). Cut a small hole in a corner of each bag. Pipe icing over gingerbread men to decorate.
  11. If desired, add Smarties while the icing is still wet.
%d bloggers like this: