whisks' favourite gingerbread cookies

when my best friend from high school told me she liked gingerbread cookies, i set upon a journey to find a recipe for gingerbread cookies, and this is what i came up with. generally, i like to bake them slowly so they don't burn, yet come out firm. they do soften nicely and the flavours develop beautifully. once rested, this is a beautiful dough to work with and smells divine.

1 1/2 cups self raising flour
1 1/2 cups plain flour
1 1/2 teaspoons baking powder
3/4 teaspoon bicarbonate of soda
1/4 teaspoon salt
1 tablespoon ground ginger
1 3/4 teaspoons ground cinnamon
1/4 teaspoon ground cloves
125 grams butter
3/4 cup dark brown sugar
1 large egg
1/2 cup golden syrup
2 teaspoons vanilla
a few strips lemon rind (optional)

place flour, baking powder, baking soda, salt, ginger, cinnamon, cloves and lemon rind in the thermomix bowl and mill for 10 seconds on speed 10 until well blended. set aside.
place butter, brown sugar, egg, golden syrup and vanilla into the thermomix bowl and combine for 10 seconds on speed 5. scrape down bowl and combine again for 5 seconds on speed 5.
add the flour mixture which was set aside earlier to the thermomix bowl and combine for 10 seconds on speed 6.
set dial to closed lid position and knead for 40 seconds on interval speed.
divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours. this dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. return to room temp before using.
preheat oven to 170°C.
line cookie sheets with baking paper.
place 1 portion of the dough on a lightly floured surface.
sprinkle flour over dough and rolling pin.
roll dough to a scant 2mm thick.
use additional flour to avoid sticking.
cut out cookies with desired cutter.
space cookies 3cm apart.
bake 1 sheet at a time for 10-15 minutes (the lower time will give you softer cookies-- very good!).
remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
after cookies are cool you may decorate them any way you like - they look wonderful decorated with royal icing.

whisks' orange coconut custard

this is my answer to making a dairy, egg and gluten free pouring custard to serve with christmas pudding, or any cake, or anything (or nothing) for that matter.

the rind an orange
60 grams sugar
10 grams maize cornflour
500 grams coconut milk
orange liqueur, optional, but nice to add for something festive

place the orange rind, sugar and cornflour into the thermomix bowl and grind on speed 10 for 10 seconds. take a good long sniff of this mixture - it smells so good.
add the coconut milk and cook for 8 minutes at 90 degrees at speed 4.
if you're adding some orange liqueur, now's the time to add it...at your discretion, and give it a stir in the thermomix on speed 4 for about 5 seconds.
pour this into a jug and serve. just a warning, this is hot, so if you want to have a taste, spoon some out to let it cool, then have a taste. very delicious. as with all custards, this one will form a skin. if you like the skin, you don't have to doo anything. if you don't want a skin to form, place a piece of baking paper on the surface of the custard and remove it before serving.