THE GIFT OF FOOD
GERMAN LEBKUCHEN Makes 60
GINGERBREAD COOKIE
SANDWICHES Makes 25 Cookies
350g plain flour 7g bicarbonate of soda 2tsp ground ginger 1
/2 tsp mixed spice
1oogunsalted butter 175g light brown sugar 3tbsp golden syrup 1 large egg, beaten
x 5
u
To decorate: 225g icing sugar, plus extra for dusting 125g unsalted butter, softened 1
/2 tsp natural lemon extract
1 Preheat the oven to 190°C (170°C fan oven), gas mark 5. Line three large baking trays with baking parchment. Sift the flour, bicarbonate of soda, ginger and mixed spice into a bowl and rub in the butter until the mixture resembles fresh breadcrumbs. Stir in the sugar and make a well in the centre.
2 Add the syrup and egg and carefully combine the wet and dry ingredients together until well mixed. Bring the mixture together to form a firm dough. Turn the dough out onto a lightly floured surface and knead until smooth and pliable.
3 Roll out the dough to a thickness no greater than½ cm. Using a 5.5cm diameter round, flower or heart-shaped cutter – stamp out approximately 50 shapes, re-rolling the dough as necessary. Arrange the shapes on the baking trays, prick lightly with a fork.
4 Bake for 10-12 minutes until golden and firm. Cool for 5 minutes before transferring to a wire rack to cool completely.
5 To decorate, place the butter in a mixing bowl and beat until soft. Gradually sieve in the icing sugar, beating well after each addition, to make a smooth, spreadable icing. Add the natural lemon extract and mix well. Sandwich the cookies together with lemon buttercream and dust with icing sugar before serving.
Dr. Oetker (UK) Limited
FOODLOVERMAGAZINE.COM | 29
3 eggs 200g caster sugar 55g plain flour 2tsp cocoa powder 1 tsp ground cinnamon 1 1 1
/2 /4 /4
foamy. Remove the bowl from the pan and continue whisk for two minutes.
4
tsp ground cardamom tsp ground cloves tsp ground nutmeg
175g ground almonds 55g mixed peel, finely chopped
To decorate: 115g plain chocolate, broken into pieces 115g white chocolate, broken into pieces Sugar crystals
1 Preheat the oven to 1800C/Gas Mark 4. Line several large baking sheets with baking paper. Place the eggs and sugar in a heatproof bowl set over a saucepan of gently simmering water and whisk until thick and
2 Sift the flour, cocoa, cinnamon, cardamom, cloves and nutmeg into the bowl and stir in with the ground almonds and mixed peel. Drop heaped teaspoonfuls of the mixture onto the prepared baking sheets, spreading them gently into smooth moulds.
3 Bake in the preheated oven for 15-20 minutes, until light brown and slightly soft to the touch. Leave to cool on the baking sheets for 10 minutes, then transfer the cookies to wire racks to cool completely.
4 Place the plain and white chocolate in two separate heatproof bowls, set the bowls over two pans of gently simmering water and heat until melted. Dip half the biscuits in the melted plain chocolate and half in the white chocolate. Sprinkle with sugar crystals and leave to set.
Recipe courtesy of the Christmas Cookies book from Parragon's Love Food range
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