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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Old Fashion Granny's Yorkshire Puddings

Old Fashion Granny's Yorkshire Puddings

• 1/2 pint (285 millilitres) milk


• 4 ounces (115 grams) all-purpose flour


• Pinch salt


• 3 eggs


• Vegetable oil

Preheat oven to 450 degrees F.
Mix the batter ingredients together. Let rest for 10 minutes 
Preheat a Yorkshire pudding tray or muffin tin with 1/2-inch (1 centimetre) of oil in each section. After the 10 minutes divide the batter into the tray. Cook for around 15 to 20 minutes until crisp and puffy, don't open the oven door before then or they won't rise.

• Yield: 8 to 10 servings


• Prep Time: 5 minutes


• Inactive Prep Time: 10 minutes


• Cook Time: 20 minutes


• Difficulty: Easy Peasy!!! <3

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Bakery Challenge

Rumour says that Home-baking is the new trend in 2012? Our research indicates that people want more down to earth simple food that is more organic and containing natural ingredients only. There is a burning passion for people will become more experimental, trying out some baking that is a little trickier in particular macaroons and artisan breads.

Baking is Simple and Fun. We will show you how.

Ingredients

• 1-2 cups all-purpose flour


• 2 cups bread flour


• 1 1/2 teaspoon salt


• 1 tablespoon yeast


• 4 tablespoons unsalted butter, melted


• 1/4 cup honey


• 1 1/4 cup warm milk 105F

Directions

1. Mix the milk, melted butter, and honey in a bowl and microwave until it reaches 110-120F. Stir in the yeast and let sit until mixture is foamy, about 10 min.


2. Combine the 2 cups of bread flour with the salt. Slowly adding to the yeast mixture. Stir in the all-purpose flour, 1/2 cup at a time, until the dough no longer sticks to the bowl (I needed about 1 3/4 cups). Knead mixture by hand on a floured surface for 10 minutes until dough is soft and pliable.


3. Place the dough in a large, lightly oiled bowl, then flip the dough bottom side up to lightly coat it with the oil. Cover the bowl with plastic wrap and a dish towel and allow the dough to rise in a warm place for about 30-60 min. or until doubled in size.


4. Empty the dough from the bowl and split it in half. Roll each half into a rectangle about 10×14″. Starting with the 10″ side, roll the dough up, pinching together as you go to make a log. Pinch all seams together with moist fingers. Fold ends under and place dough seam side down in a well-greased bread pan. Cover pans loosely with plastic wrap and a dish towel and let rise for another 30-60 min. or until doubled in size.


5. Bake in preheated 400F oven for about 25 min. Remove from pans and let cool on a cooling rack before slicing.

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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.