Gingerbread biscuits with royal egg white icing

These biscuits make fantastic gifts in little boxes, and are wonderful to bring your loved ones together making beautiful memories in the kitchen! Furthermore, they are delectable! I hope you enjoy these lovely treats!

 

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

Hundreds and thousands sprinkles!

 

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 15 minutes on 170 degrees Celsius, but check after 10 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 to spread on the cookies to decorate. Some we leave just like that, and others we sprinkle with hundreds and thousands for a pop of colour – the kids love them!! These really are a beautiful gift for people, and a lovely way to make memories with your family or helpers!

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Gingerbread biscuits with royal egg white icing

Rocky road

A friend of mine created this unique twist to an old classic, and I make it now too! Have a shot, you will not be disappointed!

late november 2017 007

Ingredients

250 g bag of pink and white marshmallows

250 g chocolate – here I have used milk but use what you love!

A bag of raspberry lollies

Method

Line a small slice tray with baking paper. Melt your chocolate in a saucepan over low heat, stirring until smooth. Add the marshmallows and raspberry lollies, coating and combining until covered. Spoon the mix into your slice tray. If you like, sprinkle with your favourite nuts! Sometimes I go for pistachios here! Leave on the bench to set, or if it is a hot Queensland day, pop her in the fridge for a few hours. Cut into small squares to enjoy this easy and yummy treat!

Rocky road

Brown sugar dotties

This recipe is based off my cookie base, and is a winner with kid’s parties and afternoon tea treats. They look so fun and playful, and are very tasty! Good luck keeping these around, they go quick!

 

Ingredients

125 g butter

3/4 cup brown sugar

2 eggs

2 cups self-raising flour

A pinch of salt

Large chocolate buttons

 

Method

Have the butter at room temperature and then stir in your sugar. Add the eggs one at a time and stir for a while. Now add the salt and flour. Stir until combined. It should be hard to stir with your spoon, and still pliable . Using a tablespoon to measure, section out portions and roll into balls using the palm of your hand. Place on a lined baking tray. Press the chocolate buttons a little bit into the middle of your balls.

Bake your cookies in a 180 degree Celsius oven for about 20 minutes. This recipe makes about 24 cookies. For a variation have a go with a little crushed almond on top!

[LM1]

Brown sugar dotties

Jam drops

It is quite remiss of me that jam drops are not here yet! We love our jam drops! This recipe is a little different to others as I use rice flour and self-raising flour. These little morsels make fabulous gifts too! And really, who wouldn’t want a bag of buttery goodness?!

 Ingredients

250 g butter

1 cup caster sugar

½ cup brown sugar

4 eggs

1 ½ cups self-raising flour

1 cup rice flour

A pinch of salt

Strawberry jam

 

Method

Have the butter at room temperature and then stir in your sugars. Add the eggs one at a time and stir for a while. Now add the salt and rice flour. Stir until combined. Finally, add the self-raising flour. It should be hard to stir with your spoon, and still pliable . Using a tablespoon to measure, section out portions and roll into balls using the palm of your hand. Place on a lined baking tray. Press into the middle of the balls with your finger, being careful not to touch the bottom, just making a small indent. Add a little jam into the cavity you’ve created. Mine usually take ¼ to ½ a teaspoon.

Bake your cookies in a 180 degree Celsius oven for about 20 minutes until golden brown on the top. This recipe makes lots of cookies!! Approximately 40. For a variation have a go at some little chocolate bits instead of jam, plain or with a little crushed almond on top!

[LM1]

Jam drops

fun butters

These are a hit with young and old alike, a sensation at kid’s birthday parties and a real hoot with class functions! I named them fun butters because they look like fun and are full of butter!

 

Ingredients

125 g butter

3/4 cup caster sugar

2 eggs

2 cups self-raising flour

A pinch of salt

100s and 1000s sprinkles

 

Method

Have the butter at room temperature and then stir in your sugar. Add the eggs one at a time and stir for a while. Now add the salt and flour. Stir until combined. Now add ¼ cup of 100s and 1000s sprinkles and just give a few turns of your spoon, don’t combine in all the way. Your mixture will be  thick and able to be touched with your fingers without them getting sticky. Using a tablespoon to measure, section out portions and roll just a few times using the palm of your hand. Place on a lined baking tray. Bake your cookies in a 180 degree Celsius oven for about 20 minutes. Allow to cool on a baking rack and you are done! Ta da!! Enjoy.

[LM1]

fun butters

Eatons messy mess

If you are looking for some fun cooking toddlers can do or age six and upwards can completely do on their own, this is for you! Also, if you’ve had a few wines and the dinner party is going great, this is an easy put together that friends and family will love! There is no cooking, just a little melting of chocolate. I taught this to my twin sisters one afternoon. We sat under a huge mango tree in the backyard, chickens at our feet, scraping each and every last speck out of the dish until it was all gone!

 

Ingredients

A 6 pack of mini pavlovas

½ a kilo of delicious strawberries

1 punnet of blueberries

¼ cup icing powder

150 g milk chocolate

 

Method

Wash, hull and cop the strawberries into bits. Place the strawberries in the dish you intend to serve in. Add the icing powder to the strawberries and stir. Now wash the blueberries. Crumble the pavlova rounds in your hands and let fall over the strawberries. Smoosh everything around a bit. Now add the blueberries, scattering around. Melt the chocolate until creamy smooth. Sometimes I use a pot of water on the stove with a steel bowl on top where the chocolate rests, other times I whack it in the microwave, your cooking, do it your way. Once smooth and amazing, drizzle the chocolate back and forth over the fruits and crumbled white clumps until it looks incredible. Serve! Eat! Scrap the dish until all is gone!

Eatons messy mess

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!

Ginger cookies