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17
PAge heAder.....
RECIPES
GINGERBREAD
Makes 30-40
INGREDIENTS
90g butter
¼ cup firmly packed soft brown sugar
¼ teaspoon salt
150g treacle
1 tablespoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 ½ cups plain flour
¼ teaspoon bicarbonate of soda
METHOD
1. Preheat oven to 180°C no fan (160°C
with fan). Line two trays with baking
paper.
2. In a bowl beat the butter, sugar, salt,
treacle and spices together on speed 8
for 2 minutes.
3. Add remaining ingredients and beat
until mixture just forms a thick dough.
4. Place dough onto a floured surface. Roll
out to a 5mm thickness. Using a shaped
cutter approximately 10-12cm in size cut
out shapes and place onto baking trays.
5. Bake in oven for about 13-15 minutes.
Cool for 5 minutes before transferring
to a wire rack. Repeat with remaining
dough.
Decorate with royal icing
RASPBERRY CUPCAKES
Makes: 12
INGREDIENTS
1 ¾ cups self-raising flour
¾ cup caster sugar
2
⁄3 cup milk
2 x 60g eggs, lightly beaten
125g unsalted butter, melted, cooled
½ teaspoon vanilla extract
1 cup fresh or frozen raspberries
Whipped cream, to serve
Icing sugar, to serve
METHOD
1. Preheat oven to 180° no fan (160°C with
fan). Line a 12 cup capacity muffin tray
with patty cases.
2. Combine all ingredients except
raspberries into a bowl. Beat on speed 2
until combined then increase to speed 7
until smooth. Do not over beat. Gently
stir through raspberries.
3. Divide mixture into patty cases. Cook in
preheated oven for about 20 minutes or
until cooked when tested with a wooden
skewer. Turn onto wire racks to cool.
4. Using a fine-pointed knife, cut circles
from the tops of the cakes about 1cm
from the edge and 1.5cm down into
cakes. Spoon with whipped cream and
replace tops; dusted with icing sugar.
TIP
If using frozen raspberries, thaw first
on paper towelling.
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