Gingerbread has been around for centuries, the gingerbread fair in Paris dates back to the 11th Century. Gingerbread figures were originally made as pigs and later developed into little men.
Lois
Preheat the oven to 220 C
Cream butter and sugar, add egg and beat well. Add golden syrup, and baking
soda dissolved in milk. Add flour and ginger and mix lightly.
Pour into hot, greased gem irons and bake for 10 minutes.
From Ann
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Annabelle
From Marjorie
Melt the chocolate with butter and stir in condensed milk. Mix in coconut and dried
fruit and nuts. Roll into balls and coat with coconut or chocolate hail.
This chocolate brownie has just the right amount of chewiness and it is also fudgy. If you slightly undercook it the texture will be moist and soft, the longer you cook it the more chewy the edges will become.
Check out our other brownie recipes for variations.
From Charli Foote
Melt 500g of the chocolate with the condensed milk, stir until smooth and add
the vanilla. On a lined tray, place teaspoons
of mixture and form into balls. Set in the fridge for ½ hour.
Melt the remaining
chocolate and coat each ball with melted chocolate and then sprinkle with
100\’s and 1000\’s.
An oldie but a goodie. Who doesn’t like Fudge Slice or otherwise called Hedgehog Slice.
The great thing is that it is unbaked so no cooking involved.
½ teaspoon sugar
150ml lukewarm water
1 teaspoon dry yeast
150g flour
1/2 cup polenta
1 teaspoon sea salt
2 tablespoons extra virgin olive oil
60g walnuts, lightly toasted and roughly chopped
1/2 tablespoon finely chopped rosemary
extra sea salt
Stir the sugar into the warm water and sprinkle over the
the yeast. Leave until frothy, about 5 minutes.
Mix the flour, polenta and
salt together in a bowl and make a well in the centre, pour in the yeast
and 1 tablespoon of olive oil. Knead for 6-8 minutes until dough is smooth
and elastic, knead in walnuts.
Place the dough in a greased bowl and cover,
leave to rise for an hour or so. Roll dough out to around 30×25 cm and place
on a baking tray. Cover and leave for another 50 minutes.
Preheat oven to 200 C.
Mix the remaining oil with 1 tablespoon water. Just before baking
moisten your fingers with the oil and water and make dimples in the top
of the dough. Sprinkle with rosemary and sea salt and bake until golden.
About 20 – 25 minutes.
Melt butter in a small saucepan and add sugar. Stir to dissolve sugar and bring
to the boil, gently boil for 1 minute. Crush cornflakes with your hand and
mix in a bowl with walnuts, almonds, sultanas, cream and flour. Mix in melted
butter and sugar. Place teaspoons of mixture onto baking tray leaving room
for spreading. Bake at 180 C for 10 minutes or until golden brown. With
a slice push edges of warm Florentines towards the centre to make each biscuit
more compact. Leave biscuits to cool on a wire rack. Ice bottoms of each
biscuit with melted chocolate and leave to set. Store in an airtight container.
