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Prep 30min (+2hr chilling and decorating time)Bake 20-25minMakes about 25 cookies
Use this recipe as the base for cookies decorated with either royal icing (like these gorgeous Iced Heart Cookies) or fondant. The sweetness of the icing complements the spicy gingerbread base perfectly and lays down a canvas for you to create something extra special for customers, friends and family.
125g salted butter, softened 90g (½ cup, lightly packed) brown sugar 235g (160ml/⅔ cup) golden syrup 1 teaspoon natural vanilla extract or essence 375g (2½ cups) plain flour 2 teaspoons ground ginger 1 teaspoon ground cinnamon 1 teaspoon bicarbonate of soda
Use an electric mixer with a paddle beater attachment to beat the butter and sugar on medium speed for 2-3 minutes, or until pale and creamy. Add the golden syrup and vanilla and beat to combine evenly. Sift together the flour, ginger, cinnamon and bicarbonate of soda. Add to the butter mixture and beat on low speed until just combined evenly and a soft dough forms. Turn the dough onto a lightly floured surface and divide into 2 equal portions. Shape each portion into a disc about 2cm thick, wrap in plastic wrap and place in the fridge for 2 hours or until firm enough to roll easily.
Preheat the oven to 160°C (140°C fan-forced). Line two large oven trays with baking paper.
Use a lightly floured rolling pin to roll out one portion of the dough (leave the remaining portion in the fridge) on a lightly floured benchtop to 6mm thick. Use cutter/s of your choice, approximately 7.5cm across at the widest part, to cut out shapes and then use a palette knife to carefully transfer the shapes to the prepared oven trays, leaving a little room between each for spreading. Reroll any dough scraps to make more shapes. Discard any offcuts from the second rolling. Repeat with the remaining gingerbread dough portion.
Bake in preheated oven for 20-25 minutes, swapping the trays halfway through baking, or until the cookies are just starting to colour and are cooked through. Stand the cookies on the trays for a few minutes before transferring to a wire rack to cool completely. Decorate as desired.
Undecorated biscuits will keep in an airtight container at room temperature for up to 5 days.
Prep 15 mins (+1 hour cooling)Bake 40minMakes 10 serves
This cake was shared by Hannah Scott as part of her Make Me a Baker program homework for Module 5. "This sturdy but moist cake is a real crowd pleaser and a favourite in my family. To be honest, I’m not exactly sure why it’s called a Mexican Wedding Cake as I don’t think it’s traditionally served at weddings, but since my family usually make it for family gatherings and celebrations, the name has stuck. It’s super easy to make using the measure and beat method."
15g melted butter mixed with 1 teaspoon plain flour
310g plain wholemeal flour (unsifted)
2 teaspoons bicarbonate of soda
165g brown sugar
2 eggs, at room temperature, lightly whisked
85g slivered almonds
100g coarsely chopped glace ginger
450g tin crushed pineapple in natural juice, (with its juice)
75g butter, at room temperature
250g cream cheese, at room temperature
125g icing sugar, sifted
2 teaspoons natural vanilla extract or essence
Preheat oven to 180°C (160°C fan-forced). Brush a 2 litre (8 cup) fluted ring or bundt tin with the melted butter and flour mixture to grease.
Place the flour, bicarbonate of soda, brown sugar, eggs, almonds, glace ginger and crushed pineapple into a mixing bowl and use an electric mixer to beat on low speed until well combined.
Pour the cake batter into the prepared tin. Bake in preheated oven for 40 minutes or until a skewer inserted into the cake comes out clean.
Stand the cake in the tin for 5 minutes before turning onto a wire rack to cool (this will take about an hour).
Meanwhile, to make the Icing, use an electric mixer to beat the butter, cream cheese, icing sugar and vanilla until pale and creamy.
Once cake has cooled completely, use the back of a metal spoon to gently spread the icing all over the cake. Serve in slices.
This cake will keep in an airtight container in the fridge for up to 3 days. Serve at room temperature.
Hannah Scott (aka@thefoodstoryteller) won a scholarship to BakeClub's Make Me a Baker program thanks toSBS Food. Her rustic approach to baking is partly to thank for winning her the top spot in the competition. Stay tuned toInstagramandthe blogto follow her Make Me a Baker journey over the next 6 months! In the meantime,click hereto get to know a little more about her.
To find out more about how you can be part of a future Make Me a Baker program,click here.