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.

pistachio and craisin shortbread

i had this a week ago and it was delicious. this recipe comes from the thermomix festive season 2008 cookbook.

40 grams white rice
60 grams sugar
300 grams plain flour
250 grams butter
100 grams pistachio kernels
100 grams craisins (dried cranberries)
150 grams white chocolate melts

line a baking tray with baking paper.
preheat oven to 150° celcius.
place the rice and sugar into the bowl and pulverise 1 minute on speed 10. don’t be tempted to shortcut this, you need 1 minute for the texture of the shortbread.
add the flour and the butter (chopped) into the bowl, mix for 5 seconds on Speed 5.
knead the mixture for 40 seconds on interval setting.
add nuts and cranberries and with lid in closed position, pulse with the turbo button 4-5 times. this will chop the fruit and nuts a little, but that is fine.
if the mixture is crumbly, bring the dough together using reverse on speed 1 for about 30 seconds.
roll the mix into a log shape with baking paper. slice into oval shapes and lay on lined tray. place into a preheated oven and bake for approximately 20-30 minutes.
once baked allow the shortbread to sit for 10 minutes before moving.
melt white chocolate in TM bowl at 50˚ celcius for 5 minutes on speed 1.
dip one end of each cooled shortbread into the melted chocolate and place on baking paper to set.

champagne cocktails

last night, salli and i went out, and the evening started with a champagne cocktail....and it was good.....

using the thermomix, pulverise 60 grams of sugar on speed 9 until the sound changes, about 7 seconds. add 500 grams of berries (strawberries or raspberries would be perfect for the upcoming christmas). place a little in each champagne flute and top up with very well chilled champagne. you can use frozen fruit if you like, this will keep the cocktail nice and cold.

so easy to drink and get drunk on.....

shortbread cookie dough for cut out cookies

this is the cookie recipe i use to make my cut out cookies. i tend to roll the dough to about 3 millimetres thick to make them easier to handle, before and after baking. they are easily decorated either before or after baking as well.

1 cup butter
3/4 cup sugar
2 cups plain flour
1/2 cup custard powder

cream butter & add sugar gradually.
combine the flour and custard powder.
add the flour and custard powder to the butter mixture and mix well.
divide dough into several portions.
flatten one portion at a time on lightly floured surface with hands.
roll out smooth with lightly floured rolling pin.
cut into desired shapes & place on baking sheets lined with baking paper.
bake at 170°C for 10-15 minutes until golden brown around edges.

gingerbread dough for cut out cookies

i love this dough because it is so nice to work with and smells so nice.

1 1/2 cups plain flour
1 1/2 self raising flour
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 brown sugar
1 large egg
1/2 cup golden syrup
2 teaspoons vanilla
1 teaspoon finely grated lemon zest (optional)

in a small bowl, whisk together flour, bicarbonate of soda, salt, ginger, cinnamon, and cloves until well blended.

in a large bowl beat butter, brown sugar, and egg on medium speed until well blended.

add golden syrup, vanilla, and lemon zest and continue to mix until well blended.

gradually stir in dry ingredients until blended and smooth.

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. dough can be stored for up to 4 days, but in this case it should be refrigerated. return to room temp before using.

preheat oven to 180° celcius.

place 1 portion of the dough on a lightly floured surface.

sprinkle flour over dough and rolling pin.

roll dough to 3 millimetres thick.

use additional flour to avoid sticking.

cut out cookies with desired cutter-- the gingerbread man is favorite, of course.

place the cookies on baking sheets lined with baking paper

bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies which are 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.