Hi there again - later in the day than usual but a bigger and better post than last night - I was just so tired that I crawled off to bed.
Beautiful day here in Adelaide - and lots of things to do - and lots I don't want to do. That's why I am here blogging - it is called "procrastination" and Charles Dickens wrote "procrastination is the thief of time" (from David Copperfield.)
I have had a goofy sort of day - just kept driving about four kms past the turn off to the hairdresser and then left my shopping on the checkout and had to go back. Must be spring fever or something like that - could be that I am very vague and have my head in the clouds.
Perhaps I overdosed on them.
Inspiration for me this morning came from the pure joy of being alive and able to smile at people and find pleasure in the day. My indulgence is sitting here catching up on things and enjoying it all.
Recipe for you today:
A Christmas one that they tell me is lovely - but ginger is not my thing at all.
Jingle all the way with these fun gingerbread bikkies that double as tree decorations.
Preparation Time
60 - 120 minutes
Cooking Time
15 minutes
Makes
45
Ingredients
· 125g butter, at room temperature
· 60ml (1/4 cup) treacle
· 2 tbs honey
· 2 tbs caster sugar
· 300g (2 cups) plain flour, sifted
· 1/2 tsp bicarbonate of soda
· 1 tbs ground ginger
· 1 tsp mixed spice
· 1/4 tsp ground cloves
· 1 egg white
· 150g (1 cup) pure icing sugar
· 2-3 tsp fresh lemon juice
· Pure icing sugar, extra
Method
1. Use an electric beater to beat the butter, treacle, honey and caster sugar until pale and creamy. Add the flour, bicarbonate of soda, ginger, mixed spice and cloves, and stir until well combined. Turn onto a lightly floured surface and knead gently until smooth. Press into a disc. Cover with plastic wrap and place in the fridge for 1 hour to rest.
2. Preheat oven to 160°C. Line 3 large baking trays with non-stick baking paper. Roll out the dough on a lightly floured surface until 5mm thick. Use an 8cm-long bell-shaped biscuit cutter to cut bells from the dough. Place on the lined trays. Use a clean drinking straw to cut a hole from the top of each bell. Bake in oven for 15 minutes or until lightly browned. Transfer to wire racks to cool completely.
3. Whisk the egg white in a bowl until foamy. Gradually whisk in the icing sugar until well combined. Gradually add the lemon juice, stirring until a smooth paste forms.
4. Use a palette knife to spread half the icing over half the biscuits. Add enough extra icing sugar to the remaining icing mixture, stirring, until a firm paste forms. Transfer to a piping bag fitted with a 2mm plain nozzle. Decorate the remaining bells with different designs, such as dots, stripes and snowflake patterns. Set aside until set.
Notes
Store the bells in an airtight container in a cool dry place for up to 2 weeks.
· Freezing tip: At end of step 2, place in an airtight container. Label, date and freeze for up to 2 months. Thaw. Continue from step 3.
I guess we are going to have to start really thinking about Christmas recipes soon - I only said "thinking" hehehehe !
Have a wonderful day - sleep warm and well when nighttime comes for you and be safe and happy.
Love and hugs,
"Think what a better world it would be if we all, the whole world, had cookies and milk about three o`clock every afternoon and then lay down on our blankets for a nap."
Alf Hutchison
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