GINGERBREAD
HOUSE COOKIES
PREP + COOK TIME 1 HOUR 30 MINUTES
(+ REFRIGERATION & STANDING) MAKES 26You need either a small disposable
or paper piping bag. (If you prefer,
you can use white writing icing,
available from the baking aisle
in supermarkets, instead.)125g butter, softened
½ cup (125ml) golden syrup
½ cup (110g) firmly packed
brown sugar
1 egg yolk
2½ cups (375g) plain flour
1 tablespoon ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
300g white chocolate melts
(if not using white writing icing)
length of ribbon or cord,
for hanging1 Beat the butter, syrup and sugar in
a medium bowl with an electric mixer
until creamy and paler in colour. Add
the egg yolk; beat until just combined.
Add the combined sifted flour and
spices, then stir until the mixture
just comes together.
2 Knead dough gently on a lightly
floured surface until smooth. Cover
with plastic wrap; refrigerate for
30 minutes or until firm.
3 Preheat oven to 180°C/160°C
fan. Grease oven trays; line with
baking paper.
4 Roll dough on a lightly floured
surface until 3mm thick. Using a 5cm
square cutter or cardboard template,
cut out 39 squares. Cut 13 of the
squares in half to form two triangles.5 Arrange the squares on trays
about 3cm apart.Place a triangle
on top of each square, slightly
overlapping to form a house shape;
press gently over the join to seal.
Using a skewer, make a small hole
in the top of each house, not too
close to the edge.
6 Bake the cookies for 10 minutes
or until light golden. Stand the
cookies on trays for 5 minutes before
transferring to wire racks to cool.
7 Stir the chocolate in a medium
heatproof bowl over a medium
saucepan of simmering water until
smooth (don’t let water touch base
of the bowl).
8 Fill the piping bag with melted
chocolate; cut a small hole from the
tip of the bag. Pipe chocolate onto
biscuits using picture as a guide.
Stand for 15 minutes or until
chocolate is set.
9 Thread ribbon through holes
to hang biscuits.COOK’S
NOTES
GINGERBREAD HOUSE COOKIES
The cookies will keep in an
airtight container for up
to 1 week. Cool the trays
between each batch and
re-line with baking paper.
The shapes will still feel soft
when they’re baked; however,
they will crisp on cooling.BONBONS
PREP + COOK TIME 20 MINUTES
(+ REFRIGERATION) MAKES 24If you don’t have a silicone pan, turn
this recipe into a rocky road. Melt the
chocolate and mix with the remaining
ingredients; spread into a shallow
tray lined with baking paper and,
when it’s almost set, cut into squares.⅓ cup (45g) roasted unsalted shelled
pistachios, chopped coarsely
40g mini white marshmallows
¾ cup coarsely chopped glacé orange
⅓ cup coarsely chopped glacé ginger
370g dark (semi−sweet) chocolate1 Sprinkle half each of the nuts,
marshmallows, orange and ginger
into holes of two 12−hole silicone
mini muffin pans.
2 Stir chocolate in a medium
heatproof bowl over a medium
saucepan of simmering water until
smooth (don’t let water touch base
of bowl). Pour the chocolate into pan
holes, covering nut mixture. Sprinkle
the tops with remaining nuts,
marshmallows, orange and ginger,
pressing gently into the chocolate.
Refrigerate for 2 hours or until set.AWW FOOD • ISSUE TWENTY TWO 123
Christmas Gifts