Ginger Snaps

Ingredients:
50 gm butter
50 gm castor sugar
2 tbsp honey
50 gm flour
½ tsp ginger powder
1 tsp rum
Juice ½lime
Whipped cream
Sugared fruit
200 gm quartered strawberries
250 gm halved grapes
1 tbsp sugar
1 tbsp rum

Method:
Melt butter, sugar and honey. Add remaining ingredients and mix well. Grease and flour a baking sheet. Drop mixture in tsp 3” apart. Bake at 170 degrees C for 7-10 minutes till golden in co lour. Remove baking tray from oven, allow it to stand for 1 minute before removing ginger snaps. Roll around a wooden spoon handle. Allow it to set. Fill with whipped cream and serve with sugared fruit. For the sugared fruit, combine all ingredients. Chill for 2-3 hours before serving with ginger snaps.

Festive Cardamom Biscuits

Ingredients:
300 gm flour
125 gm castor sugar
200 gm chilled butter
½ tsp cardamom powder
To Decorate
2 tbsp castor sugar
Edible food color

Method:

   Mix flour, sugar and spice in a bowl. With your fingertips, rub in diced butter into the flour. When the mixture resembles breadcrumbs; knead it into soft dough.
   Knead on afloured surface until smooth. Wrap the dough in a paper and chill for 30 minutes.
   Roll on a floured surface till 1/8” thick. Cut and arrange on a baking tray. Chill for ten minutes.
   Bake in a pre-heated oven at 170 degree C for ten minutes or until golden.
   Dip each biscuit into a plain or colored sugar and cool before storing in an airtight tin. 

Chocolate Ginger Cookies

Chocolate Ginger Cookies



11 oz/23/4 cups all-purpose flour

11 oz ¼ cup cocoa powder

1 teaspoon ground ginger

1 teaspoon ground mixed spice (apple pie spice)

1 teaspoon baking soda

4 oz ½ cup unsalted butter

6 oz ¾ cup superfine sugar

4 teaspoons light corn syrup

1 egg

1 oz / 1 square dark chocolate




Grease to baking sheets lightly sift the flour , cocoa powder , ginger , mixed spice , and baking soda into a bowl. Cut the butter into small pieces and rub into the flour mixture with your fingertips.

Add the sugar , syrup , and egg , and mix to a firm dough. Knead lightly until smooth. Roll out half the mixture on a lightly floured work surface and cut out shapes, using gingerbread cutters. Transfer them to the prepared baking sheets and bake in a preheated oven at 3750 F for about 15 minutes until slightly risen. Leave on the baking sheets for 5 minutes before carefully transferring to a wire sheets for minutes before carefully transferring to a wire rack to cool completely. Roll out the remaining mixture and bake in the same way.

To decorate the cookies , break the chocolate into pieces and melt in a heatproof bowl over a saucepan of simmering water. Using a fine paintbrush , paint decorative features such as buttons and faces on to the cookies. Leave to set.