Ginger cookies

Originally I started making real ginger cookies to make it on boat trips. As in, on a lake my tummy would be upset. Then I found watching cricket does the same…. Weird connection! So the natural ginger in these settles my gut down and allows me to go on a barge over to the islands, and watch that 6 get pelted over the fence!

Ingredients

250g butter, melted or very soft

200g brown sugar

1 egg

2 cups plain wholemeal flour

1 tsp ground ginger

2 cm grated fresh ginger

 

Method

Combine the butter and sugar. Then add the egg, flour and ginger, mixing all the ingredients together. Roll tablespoon portions of the mix in your hands and place on a lined baking tray, about 3 cm apart. Mark with the back of a fork (as traditionally done for ginger cookies)! Bake in 180 degree Celsius oven for about 15 minutes. Try not to eat them all in one go! Have a fabulous time making them!

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Ginger cookies

Easy caramel sauce

My family love caramel sauce! We use it on waffles on Bathurst morning, on ice-cream with caramel popcorn on movie night, as a side to scrumptious cakes… the list goes on! Making your own caramel sauce is pretty easy, and way less costly compared to buying it. This recipe makes about a cup, which is all we can handle at once! Have a go, you’ll fall in love!

Served with vanilla ice-cream and caramel popcorn! Feb 2017 166

Ingredients

6 tbs butter

1 cup caster sugar

½ cup cream

 

Served with waffles and bananas!Feb 2017 153

Method

Put the butter in a saucepan and melt on medium heat. Add the caster sugar and swirl the pan a little until al coated. Now leave it! Don’t touch it! After about 3 minutes, give the saucepan a swirl, whilst twirling your hips too (it makes for good effect)! Leave it on the stove again. You will see the colour starting to darken and the sauce take shape. Once the colour has darkened and is bubbling a little, take off the heat and add your cream, stirring with a metal spoon. Vigorously stir the cream, no hip actions required, until combined and pale brown in colour. You can serve the sauce hot, or alternatively for a thicker sauce, cool it down and then place in the fridge for a few hours or overnight. This makes quite a thicker sauce. Please use this delicious sauce as you wish!

Straight outta the saucepan!

Feb 2017 149

Easy caramel sauce

Gingerbread cookies

Ingredients

250 g butter

1 cup brown sugar

2/3 cup treacle

2 egg yolks – and keep the whites for the icing

5 cups plain flour 3 tbs ground ginger

2 tsp bi carb soda

2 egg whites – from above for icing

3 cups icing sugar for icing

Any lollies or decorations you like!

 

Method Cream the butter, sugar, treacle and yolk. Then add sifted flour little by little. Add the ginger and bi-carb too. Divide the mixture and knead well. Add more flour if it is too sticky. Roll your dough out onto bake paper until about 5-7mm thick. Lay your patterns you’ve cut on top and use a knife to cut the edges off. You can also use cookie cutters. I did a combination this year! Lay on a baking tray lined with baking paper and bake for around 20 minutes on 170 degrees Celsius, but check after 15 minutes – it all depends on the thickness of your dough!

Royal icing aka glue Mix egg whites with an electric mixer, gradually adding the icing sugar. Mix on high until the icing is at a consistency of being able to have some on a spoon and it not slip off.

Once the cookies have cooled down, use the royal icing and any lollies you have to decorate. This year we have lots of different things and the kids have been creative! Have fun with this, it really is a lovely way to spend a few hours getting into the Christmas spirit! I even had a little Ten Tenors and Frank Sinatra serenading us in the background! Love Christmas!!

Gingerbread cookies

Molly’s choc chip cookies!

My kids love love love cookies! When I bake these, the kids come out of hiding and go nuts, so they don’t last the day! We do manage to save one for daddy, our hard working hero! Have a go! You might just love these too! Oh yeah, and they really do go…. no picky for these, so here is our pet cat, Molly!

Molly

Ingredients

125 g butter

1 egg

1 cup brown sugar

1 cup plain flour

1 cup self-raising flour

Splash milk

1 tsp baking powder

4 tbs cocoa powder

Handful of white choc chips

 

Method

Basically put everything together and combine well. Place heaped tablespoons on a lined baking tray about 5 cm apart and bake at 180 degrees Celcius for around 20-25 minutes until a little golden brown. You’ll smell them and know they’re ready! Let them cool on the trays….. but warning! Some might go missing as they cool….. if the kids are around, they’ll go like the best biscuits ever, cause they are!!

Molly’s choc chip cookies!

Gingerbread houses!

Gingerbread houses, Christmas music, the thought of Michael Buble popping by to jazz up my day and the kids decorating our little treats with smiles and love enhance Christmas into it’s fullness of life for me! So every year we make gingerbread houses, and the scene unfolds….. except for Michael arriving! This recipe makes 2 medium houses, 1 large house and 1 small house (or as we have done this year, a dog house)! So if you only want one large, half the quantities. Or it makes 5 medium houses (so each child can have their own individual one if you like)! Enjoy this magical time of year! Celebrate the birth of the Lord by filling your home and heart with Christmas memories, and this is a memory making recipe!!

Ingredients

250 g butter

1 cup brown sugar

2/3 cup treacle

2 egg yolks – and keep the whites for the icing

5 cups plain flour

3 tbs ground ginger

2 tsp bi carb soda

2 egg whites – from above for icing 3 cups icing sugar for icing

Lots of lollies!!

Method Cream the butter, sugar, treacle and yolk. Then add sifted flour little by little. Add the ginger and bi-carb too. Divide the mixture and knead well. Add more flour if it is too sticky. Set aside and cut patterns for the gingerbread house.

Roll dough out onto bake paper until about 5-7mm thick. Lay your patterns on top and use a knife to cut the edges off. You need 2 of each pattern! Bake the parts for around 20 minutes on 170 degrees celcius, but check after 15 minutes – it all depends on the thickness of your dough! Leftover dough can be used to make gingerbread men, shapes, christmas trees for the front yard of your house, whatever you desire! Bake small shapes like that at 170 degrees for about 10 minutes and cool on wire racks.

Royal icing Mix egg whites with an electric mixer, gradually adding the icing sugar. Mix on high until the icing is at a consistency of being able to have some on a spoon and it not slip off.

Assembly You need a large plate or a foil board. Use icing to ‘glue’ the house together with some on each end that touches another end. I also cut a couple of inches off a paper towel roll cardboard thingy and place it inside to help the roofs.

Before applying the roof wait fifteen minutes to let the sides and ends settle. To get the icicle affect run some of the royal icing over the end of each outer edge and then put the knife side-on back on the underneath side of the icing and pull down, pulling the icing gently with you. Repeat everywhere you want the icicles!

To fasten sweets onto the house use the royal icing as glue! We use a range of treats each year but the kids seem to always choose smarties and freckles! Some years they’ve used all sorts of things; freckles, small balls, milk bottles, liquorice! I always dust with icing sugar at the end to make it look like snow! Enjoy your creation, and have fun with the smash up and eating!!

 

Gingerbread houses!

Mini Christmas puddings!

Christmas cooking that the kids can do all by themselves always creates great moments in our home! I play old Christmas CDs in the background, plonk ingredients on the bench and instruct an eldest what to do. Then I sit back with a wine and look on with excitement watching the kids accomplish something together. This is a great recipe, simple and easy enough that a couple of kids can make it happen! I hope your kids have fun with this and you enjoy the fruits of their labour!!

Ingredients

250 g block milk chocolate

1 tbs butter

500 g Christmas pudding

50 g white chocolate

20 cranberries or glace cherries, chopped up a bit

Method

Melt the milk chocolate and butter. Crumble the pudding into the melted mixture. Roll tablespoon size portions into balls, setting aside on bake paper. Place the balls into a fridge. Once done and everyone has finally got permission to lick their fingers and go wash up, melt the white chocolate. After ten minutes the chocolate will be a consistency that is easy to spread but not running away, it is now that you dollop small blobs of white choc on the tops of the little puds. Garnish with a little bit of red, here I’ve used dried cranberries, but some years I use glace cherries. Back in the fridge for at least half an hour just to set things off. This is fun because the kids can pretty much do everything and you can sit back with a vino!! I hope you enjoy these sweet little morsels!!

 

Mini Christmas puddings!

Shortbread!

Shortbread is like an old faithful friend. Always there when you need it. Makes you feel good. Takes you to a place you’ll want to visit time and time again. This old friend is delightful, bringing people together. Young and old alike come together over this and all agree, its delectable!

Ingredients

250g butter

1/3 cup caster sugar

2 cups plain flour

½ cup rice flour

Method

Combine the butter and sugar until it is a paste. Add the rice flour and mix well. Add the plain flour bit by bit and mix well in between additions. Knead into a dough. Put the dough in the fridge for 20 minutes. Once out, halve the dough and roll each ball out with a rolling pin until about half a centimetre thick. Use cookie cutters to cut shapes out and place them on a lined baking tray. Bake the cookies at 180 degrees celcius for about 12 minutes. Smell your kitchen!! The aromas of shortbread so delicately baking away are absolutely scrumptious! Leave to cool and ta da!! You’re done! Enjoy this old favourite!

Shortbread!