Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Festive Gingerbread Cookies December 24, 2015

Biscuits 1Biscuits 2

 

 

 

 

 

 

 

 

 

 

These are great to make yourself or with some help from the children. Lovely as they are, decorated or you can even top cupcakes with small ones. The decorated ones above are what Freya, my 4 year old  Granddaughter did 🙂

Makes approx 60, depending on size.

 

Ingredients

 

5 1/2 cups plain flour

1 tsp bicarbonate of soda

1 tsp salt

2 tsp ground cinnamon

2 tsp ground ginger

1 tsp ground nutmeg

1 tsp ground cloves

1 cup lard ie: Trex (shortening)

1 cup granulated sugar

1 1/4 cups treacle

2 eggs, beaten

 

Method

 

Preheat oven to 190C/gas 5.

Thoroughly mix flour, baking soda, salt and spices. Melt lard in large saucepan. Cool slightly. Add sugar, treacle and eggs to saucepan and mix well. Add 4 cups dry ingredients and mix well.

Turn mixture onto lightly floured surface. Knead in remaining dry ingredients by hand. Add a little more flour, if necessary, to make firm dough.

On floured surface, roll out 1/8 to 1/4 in. thick for cut-out cookies. Bake on ungreased cookie sheet, small and medium-sized cookies for 6-10 minutes.

Substitute 1 1/4 cups golden syrup for treacle to make lighter, slightly sweeter Gingerbread.

If you want to make these for hanging on the Christmas tree, make a hole near the top with a skewer before baking, to thread ribbon through and bake them for 10 – 15 minutes.

Have fun!

 

 

 

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Peppermint Melts December 16, 2012

Peppermint Melts 1

Just so easy to make!

 

Ingredients

 

1 cup icing sugar

1 cup butter, softened

1/4 tsp peppermint extract

2 cups plain flour

1/8 tsp salt

1/2 cup finely crushed peppermint sweets

20 – 40 chocolate chips (I guess you could also use Hershey’s Kisses)

 

Method

 

Preheat the oven to 175C/gas mark 4.

In a large mixing bowl with an electric mixer, combine 1/2 cup of the icing sugar and the butter and mix until light and fluffy. Add the peppermint extract and mix to combine. Next, slowly add the flour and salt, mixing until just combined.

In a separate small bowl, combine remaining 1/2 cup icing sugar and the peppermint sweets.

Roll the dough into approximatly twenty 1 1/2-inch balls. Insert 1 – 2 chocolate chips into each ball and re-roll to ensure that the  dough encases the chocolate. Next, transfer to the bowl with the powdered sugar and crushed candies rolling each to coat.

Place the balls on an ungreased baking sheet, spacing them about 1-inch apart. Bake until they start to turn golden brown, about 20 minutes. Remove and transfer to wire wire rack. Cool until they are just cool enough to handle, 3 – 5 minutes. Return the cookies to the bowl with the powdered sugar and crushed candies and toss gently until each cookie is coated.

Store in an airtight container.

 

 
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