Chocolate Gingerbread men
Servings: 12
Preparation time: 25 minutes
Cooking time: 10 minutes
Ingredients
85g (3 oz) Stork packet
85g (3 oz) soft brown sugar
85g (3 oz) golden syrup
200g (7 oz) plain flour, sieved with
25g (1 oz) cocoa powder and
1 teaspoon baking powder, and
1-2 teaspoon ground ginger, and
½ teaspoon bicarbonate of soda
Preparation time: 25 minutes
Cooking time: 10 minutes
Ingredients
85g (3 oz) Stork packet
85g (3 oz) soft brown sugar
85g (3 oz) golden syrup
200g (7 oz) plain flour, sieved with
25g (1 oz) cocoa powder and
1 teaspoon baking powder, and
1-2 teaspoon ground ginger, and
½ teaspoon bicarbonate of soda
For the decoration:
Icing sugar
Red and white fondant icing
Method
Cream together the Stork, sugar and syrup.
Blend in the dry ingredients and knead thoroughly. Roll out the dough until about 75mm (¼ inch) thick.
Cut into shapes or use a cutter. Lift onto lightly greased baking sheets and bake in centre of preheated oven 210°C, 190°C fan, Gas mark 7 for 8-10 minutes.
Add either water or food colouring to the icing sugar to make glace icing. Decorate biscuits with the icing and use the fondant icing for hats, scarves etc.
Icing sugar
Red and white fondant icing
Method
Cream together the Stork, sugar and syrup.
Blend in the dry ingredients and knead thoroughly. Roll out the dough until about 75mm (¼ inch) thick.
Cut into shapes or use a cutter. Lift onto lightly greased baking sheets and bake in centre of preheated oven 210°C, 190°C fan, Gas mark 7 for 8-10 minutes.
Add either water or food colouring to the icing sugar to make glace icing. Decorate biscuits with the icing and use the fondant icing for hats, scarves etc.
Rudolph red velvet cupcakes
Prep time: 15mins
Cook time: 20mins
Makes 10-12 cakes
Ingredients:
115g (4 oz) Flora Buttery
115g (4 oz) castor sugar
2 eggs, medium
115g (4 oz) self-raising flour
15g (½ oz) cocoa powder
30ml red food colouring (gel is best)
Cook time: 20mins
Makes 10-12 cakes
Ingredients:
115g (4 oz) Flora Buttery
115g (4 oz) castor sugar
2 eggs, medium
115g (4 oz) self-raising flour
15g (½ oz) cocoa powder
30ml red food colouring (gel is best)
For the icing:
55g (2 oz) Flora Buttery
225g icing sugar, sieved
1-2 tablespoons milk
25g (1 oz) cocoa powder
For the decoration:
White chocolate buttons and plain chocolate drops
Pretzels
Red sweets
Method:
Preheat oven to 180°C, 160°C fan, Gas mark 4.
Weigh your eggs. Note the weight and measure the same amount of Flora, sugar and flour. Place all the ingredients in a mixing bowl and beat with a wooden spoon 2 – 3 minutes until well mixed.
Place dessertspoons of the mixture in 10-12 paper cases or greased bun tins.
Bake for around 20 minutes until soft and springy to touch. Cool on a wire tray.
Mix icing ingredients together and spread over the cakes. Decorate using pretzels for antlers, chocolate buttons and drops for eyes and red sweets for the nose.
55g (2 oz) Flora Buttery
225g icing sugar, sieved
1-2 tablespoons milk
25g (1 oz) cocoa powder
For the decoration:
White chocolate buttons and plain chocolate drops
Pretzels
Red sweets
Method:
Preheat oven to 180°C, 160°C fan, Gas mark 4.
Weigh your eggs. Note the weight and measure the same amount of Flora, sugar and flour. Place all the ingredients in a mixing bowl and beat with a wooden spoon 2 – 3 minutes until well mixed.
Place dessertspoons of the mixture in 10-12 paper cases or greased bun tins.
Bake for around 20 minutes until soft and springy to touch. Cool on a wire tray.
Mix icing ingredients together and spread over the cakes. Decorate using pretzels for antlers, chocolate buttons and drops for eyes and red sweets for the nose.
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