Super Healthy Ginger Cookies

Super Healthy Triple Ginger Cookies

Soft, Tender and a Gingery Texture. The taste feels raw and crunchy leaving a touch of vanilla sweet fragrance lingering in your mouth...

Ingredients

• 3/4 cup butter
• 1 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 3/4 cup rice flour
• 3/4 cup sorghum flour
• 1/2 cup potato starch
• 1/4 cup sweet rice flour
• 1 teaspoon baking powder
• 1 teaspoon xanthan gum
• 2 tablespoons molasses
• 2 tablespoons freshly grated ginger (use frozen or peeled ginger)
• 1/2 teaspoon powdered ginger
• a finger pinch of minced crystallized ginger
• crushed brown sugar

Directions

1. Whip the butter and sugar in a large bowl until light and creamy, then add the egg and vanilla and stir to combined.


2. Whisk together rice flour, sorghum flour, potato starch, sweet rice flour, baking powder, xanthan gum and salt in a medium bowl and add to the butter mixture. Stir until all the ingredients are well incorporated.


3. Add the molasses, fresh ginger, powdered ginger and crystallized ginger and mix to distribute evenly.


4. Put the mix in the fridge for an hour. *this process encourages the mix to reform and flavours to soak through*


5. 10 minutes before the mix comes out of the fridge, preheat oven to 350 degrees and lightly spray a cookie sheet or line with parchment paper.


6. Sprinkle some of the brown sugar onto a large plate.


7. Take heaping teaspoons of chilled dough and roll in the sugar. Drop on the prepared baking sheet, about 2 inches apart.


8. Bake for approximately 12 minutes, or until the cookies turn a light golden brown. Remove from oven and let the cookies stand on the baking sheet for a minute or two. Remove to a cooling rack.

Depending on your taster's appetite, you have enough dough to make 30 - 40 cookies.

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Hogwarts Cupcakes

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Ingredients

For the cupcakes

• 100 g Golden caster sugar


• 130 g margarine


• 130 g self-raising flour


• 2 eggs, at room temperature


• ½ tsp baking powder


• Food colouring


• 2 drops of vanilla essence

For the buttercream

• 100 g butter


• 200 g icing sugar


• 1 tsp vanilla essence

For the strawberry sauce

• 15 strawberries


• 2 tbsp soft brown sugar

To decorate

• 1-2 meringue, crumbled


• strawberries

Method

1. Pre-heat the oven to 160C/140C fan/gas 3.

2. For the strawberry sauce: remove stalks and slice strawberries into about 6 pieces each. Place them in a saucepan with the sugar and simmer over a gentle heat for about 10 minutes with the lid on, stirring occasionally. The strawberries will go very slushy.

3. Use a masher to gently squash all the strawberries and simmer with the lid off for another 2 minutes.

4. Run the sauce through a sieve to remove all the pips and pulp and leave to cool.

5. For the cupcakes: lay out cupcake cases. If you use silicon you can lay them on a flat baking tray, if you use paper ones, I advise using a bun tin to make the cakes hold their shape.

6. Whisk the eggs and sugar for at least 4 minutes with an electric hand whisk and beat air into the mix so it fluffs up.

7. Bit by bit, sieve in the flour and baking powder and add bits of butter, whisking the mixture each time to ensure a smooth texture, until fully mixed, then mix in the vanilla paste or essence.

8. Divide the mixture evenly into two bowls. In one bowl mix 4 tablespoons of strawberry sauce. Add red food colouring if the batter is not strongly coloured.

9. Take a spoonful of the white batter and spoon into the middle. Gently make a well with the base of a spoon in the middle. Repeat with pink mixture. Fill cupcake cases about two thirds full.

10. Put the cupcakes into the oven for 15-20 minutes until they feel spongy and the tops have got some colour.

11. Once out of the oven, place on a wire cooling rack to cool down.

12. For the buttercream: cream the butter on its own for a couple of minutes using an electric hand mixer, then add the icing sugar and vanilla essence and beat until light and fluffy.

13. Make a cupcake swirl, but after you’ve scooped the buttercream on, gently drip on strawberry sauce so that it makes a strawberry ripple in buttercream.

14. Sprinkle the meringue over the top of the buttercream.

15. decorate with a strawberry, then try not to eat them all at once.