PAgeRECIPESheader.....
Gingerbread
Makes
INGREDIENTS
1 ½ sticks (170g) butter, cubed
½cup (109g) packed soft brown sugar
½teaspoon salt
1 cup (300g) Molasses
2 ½ tablespoons ground ginger
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3 cups (391g)
METHOD
1.Preheat oven to 350° F (180°C). Line two baking sheets with parchment paper.
2.In the bowl of the electric mixer, beat the butter sugar, salt, molasses and spices together on speed 8 for
2 minutes.
3.Add remaining ingredients and beat until mixture just forms a thick dough.
4.Place dough onto a floured surface. Roll out to a 1⁄8" (5mm) thickness. Using a shaped cutter Place cut out shapes onto baking trays.
5.Bake in oven for about
Use Gingerbread with Royal Icing
30
Raspberry Cupcakes
Makes: 12
INGREDIENTS
1 ¾ cups (218g) cups
¾cup (147g) bakers sugar M cup (166ml) milk
2 large eggs, lightly beaten
1 stick (113g) unsalted butter, melted, cooled ½ teaspoon vanilla extract
1 cup fresh or frozen raspberries Whipped cream, to serve Powdered sugar, to serve
METHOD
1.Preheat oven to 350°F (180°C) no fan 325°F (160°C) with fan. Line a 12 cup capacity muffin tray with cupcake liners.
2.Combine all ingredients except raspberries into the bowl of the electric mixer. Beat on speed 2 until combined then increase to speed 7 until smooth. Do not over beat. Gently stir through raspberries.
3.Divide mixture into tray. Cook in preheated oven for about 20 minutes or until cooked when tested with a wooden skewer. Remove from muffin pan and place onto wire racks to cool.
4.Using a
TIP
If using frozen raspberries, thaw first on paper towels.
BEM600XL_IB_A12_FA.indd 30 | 21/06/12 10:25 AM |
