Page 24 Recipe Corner
It is the time of year when you can really treat yourself and not worry too much about the waistline. Here are two of our favourite treats.
Ginger Biscuits Ingredients
2¼ cups all-purpose flour 2 teaspoons ground ginger 1 teaspoon baking soda ¾ teaspoon ground cinnamon ½ teaspoon ground cloves ¼ teaspoon salt ¾ cup margarine, softened 1 cup white sugar 1 egg
1 tablespoon water ¼ cup black treacle 2 tablespoons white sugar
Directions Preheat oven to 175ºC. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and treacle. Gradually stir the sifted ingredients into the treacle mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
Macaroons Ingredients
100 grams egg whites 50 grams white sugar 200 grams confectioners’ sugar 110 grams ground almonds
Directions Line a baking sheet ideally with a silicone baking mat as this makes it easier to remove them cleanly.
Beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until whites are foamy; beat in white sugar and continue beating until egg whites are glossy, fluffy, and hold soft peaks. Sift confectioners’ sugar and ground almonds in a separate bowl and quickly fold the almond mixture into the egg whites, about 30 strokes.
Separate the meringue into separate bowls to flavour and colour, if desired. For example:- pink and flavour with raspberry flavouring; yellow and flavour with lemon flavouring; pale blue and flavour with vanilla; brown and flavour with chocolate.
Spoon a small amount of batter into a plastic bag with a small corner cut off and pipe a test disk of batter, about 1½ inches in diameter, onto prepared baking sheet. If the disk of batter holds a peak instead of flattening immediately, gently fold the batter a few more times and retest.
When batter is mixed enough to flatten immediately into an even disk, spoon into a pastry bag fitted with a plain round tip. Pipe the batter onto the baking sheet in rounds, leaving space between the disks. Let the piped cookies stand out at room temperature until they form a hard skin on top, about 1 hour. Preheat oven to 140ºC.
Bake cookies until set but not browned, about 10 minutes; let cookies cool completely before filling.
QF Focus Magazine
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