Gingernuts
- 100g butter
- 1 tablespoon golden syrup
- 1 cup sugar
- 1 egg
- 1 teaspoon baking soda
- 2 teaspoons ginger (or tablespoons if you like it spicy)
- 1 3/4 or more cups of plain flour
- Use a wooden spoon for all the beating and mixing
- Melt the butter in a medium saucepan.
- Stir in the golden syrup.
- Stir in the sugar.
- Beat in (by hand) the egg.
- Beat in the baking soda, making sure there are no lumps.
- Stir in the ginger.
- Start with a cup of flour, and then keep stirring in more until the dough leaves the sides of the pot.
- Roll into large marble sized balls and put on greased tray.
- Bake 10-12 minutes at 180 degrees celsius.
Breadmaker Bread
- 1 cup warm water (lukewarm)
- 2 teaspoons active yeast mixture ("Surebake", not the granulated stuff)
- 350g high grade flour
- 50g gluten flour (fluffy) or wholemeal flour (sliceable)
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons olive oil (optional)
- Stir the yeast into the warm water in the bottom of the breadmaker tub.
- Leave the yeast to activate while you weigh out the dry ingredients in another bowl.
- Shake the dry ingredients together.
- Stir olive oil into the yeast/water mixture.
- Dump the dry ingredients into the yeast/water mixture
- Start the regular white recipe on the breadmaker.
Square
- 125g butter
- 1 tablespoon golden syrup
- 1 cup sugar
- 1/2 cup sultanas
- 1 teaspoon baking powder
- 1 1/2 or more cups of plain flour
- Use a wooden spoon for all the beating and mixing.
- Melt the butter and syrup together in a medium saucepan.
- Stir in the sugar.
- Beat in (by hand) the baking powder, making sure there are no lumps.
- Stir in the sultanas.
- Start with a cup of flour, and then keep stirring in more until the dough leaves the sides of the pot.
- Press into a greased swiss roll tray.
- Bake 20 minutes at 180 degrees celsius.
- Ice while still a little warm (but not too warm) with about a 3/4 cup of icing sugar whisked together
with
2 tablespoons of cocoa powder and about 3 tablespooons of boiling water to make a thick paste.
- Slice while not yet cold, but when the icing has set a bit
Praline
- 340g white sugar
- 160g brown sugar
- 1/2 cup milk
- 1/4 teaspoon cream of tartar
- 150g pecans (or other nut e.g. almonds)
- 85g butter, diced
- 1 teaspoon vanilla essence
- Use a wooden spoon for all the stirring.
- Stir together the sugars, the milk and the cream of tartar in a decent sized, heavy based saucepan.
- Get the butter, essence and nuts ready. Lay out sheets of greaseproof paper (about three decent
sized
sheets).
- Put the saucepan on a medium heat. Stir constantly until a thermometer shows 114.5°C - the
mixture
will be bubbling, frothing and steaming.
- Take off the heat.
- Dump in the butter, essence and nuts.
- Stir until the mixture is cloudy, starting to thicken, and the nuts are suspended. This will be
about
95°C.
- Spoon dessert spoons onto sheets of greaseproof paper.
- Allow to cool and set.