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.
