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32
PAge heAder.....
GINGERBREAD
Makes 15–20
INGREDIENTS
90g butter
¼ cup firmly packed soft brown sugar
¼ teaspoon salt
150g treacle
1 tablespoon ground ginger
¼ teaspoon ground cloves
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 ½ cups (225g) plain flour
¼ teaspoon bicarbonate of soda
METHOD
1. Preheat oven to 170°C. Line two trays
with baking paper.
2. Assemble mixer using scraper beater,
Add the butter, sugar, salt, treacle and
spices in mixer bowl. Turn the mixer
to CREAM/BEAT setting and beat for
1 minute.
3. Reduce speed to KNEAD/FOLD setting;
add remaining ingredients and mix 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 for about 13–15 minutes. Cool for
5 minutes before transferring to a wire
rack. Repeat with remaining dough.
6. For decorating gingerbread use the royal
icing recipe on page 49.
TIP
To make a gingerbread house the
mixture needs to be doubled. We
recommend using the standard paddle
if doubling the recipe.
CARAMEL CHIP
PEANUT BUTTER COOKIES
Makes 36
INGREDIENTS
125g butter, softened
1 cup (280g) crunchy peanut butter
1 cup (220g) firmly packed brown sugar
1 egg
1 ¾ cups (260g) plain flour
½ teaspoon baking powder
½ cup (70g) roasted salted peanuts, chopped
½ cup (95g) caramel choc chips (see note)
METHOD
1. Preheat oven to 170°C fan forced. Line
two baking trays with baking paper.
2. Assemble mixer using scraper beater.
Combine butter, peanut butter and
brown sugar in the mixer bowl. Slowly
turn mixer to LIGHT MIXING setting
and for 30 seconds. Increase speed to
CREAM/BEAT and beat for 2 minutes
until pale and creamy.
3. Reduce speed to LIGHT MIXING
setting; add egg and beat 30 seconds.
Sift the flour and baking powder over
the butter mixture then beat on
KNEAD/FOLD setting for about
30 seconds or until just combined.
4. Remove the bowl from the mixer and stir
through the peanuts and caramel choc
chips. Roll tablespoons of mixture into
balls. Place onto prepared baking trays,
allowing room for spreading. Flatten
with fingertips to about 1cm thick.
Bake for 15–18 minutes or until golden.
Allow to stand on trays for 5 minutes
before transferring to a wire rack to cool.
Repeat with remaining cookie mixture.
NOTE
Caramel choc chips are available in
baking section of most supermarkets,
alternately use white, milk or dark
choc chips.
RECIPES
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