Mince Pies and Gingerbread

Thu, 6 December 2018

GINGERBREAD

INGREDIENTS:

·  300g plain flour

·  1-teaspoon bicarbonate soda

·  2 tea spoons ground ginger

·  ½ tea spoon cinnamon

·  ½ tea spoon ground nutmeg

·  125g unsalted butter

·  100g soft brown sugar

·  3 tablespoons golden syrup

METHOD:

· Pre heat the oven to 180 and line 2 baking trays with baking paper.

· In a large bowl sieve the flour, spices and bicarbonate of soda.

· Melt the butter, golden syrup and sugar until dissolved, add to the dry ingredients and stir until forms a still dough. Leave to rest in the fridge for an hour.

· Lightly flour a work surface and roll the dough until 5mm thick, using a cutter, cut shapes as desired and transfer on to lined baking trays.

· Bake for 12 minutes until golden brown and delicious.

· Leave to cool on a wire rack and decorate with icing pens and edible glitter and sweets.

 

MINCE MEAT

INGREDIENTS:

·  175g currants

·  175g raisins

·  175g sultanas

·  175g dried cranberries

·  100g mixed peal

·  1 apples cored and grated

·  125g butter

·  1/2 table spoons grated ginger

·  50g Almonds chopped

·  250g muscovado sugar

·  1/2 table spoons ground cinnamon

·  1/2 table spoons mixed spice

·  Juice and zest of 1 lemons and 1 oranges

·  200mls brandy or rum

METHOD:

·  Put all the ingredients into a large pot except the alcohol and simmer for 10 minutes.

·  Allow to cool and add the Alcohol.

·  Spoon the mincemeat into sterilised jars and keep in a cool dark place until ready to use.

·  I like to use sweet pastry to line the tart shells but shop bought shortcrust works well too.