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I love the smell of freshly made gingerbread cookies even though I’m not a big fan of ginger itself. I found this lovely recipe from ChocolateSuze and it was a definite winner among friends and family, it’s perfect and you can bake it to your liking! Like your gingerbread crunchy? Leave it in the oven a bit longer! Love it soft like I do? Take it out earlier!

Gingerbread Cookies (From ChocolateSuze.com)
Makes: 30 cookies
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Passive Time: 30 minutes

Ingredients
140g salted butter, softened
1/4 cup brown sugar
1 egg yolk
1/2 cup golden syrup
2 1/2 cups (400g) plain flour
1 tsp baking soda
2 tsp mixed spice
4 tsp ground ginger
Icing Tubes (or make your own batch using Royal Icing Mix)

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Method
1. Preheat oven to 150°C fan forced.

2. Beat the butter and brown sugar together until the mixture is creamy and lighter in colour.

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3. Beat in the egg yolk and the golden syrup until mixture is just combined.

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4. Sift in the plain flour, baking soda, mixed spice and ground ginger and stir until combined.

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5. Place a baking paper on the table and place dough on top. Place another baking paper on top and roll flat until about 5mm thick (or preferred thickness).

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6. Use a cookie cutter until the entire dough has been cut. If you find the dough quite soft, you can leave it out to firm up for around 30 minutes or into the fridge or freezer for around 10-20 minutes.

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7. Gently, remove excess dough and use a palette knife or a flat thin utensil to lift the cookie from the baking paper and onto a lined baking tray 2 cm apart.

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8. Place in the oven for 6 minutes or until the edges have slightly browned. You can leave it in for a minute or two longer if you prefer firmer, crunchier gingerbread.

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9. Leave to cool before icing the gingerbread and once finished, leave again for the icing to harden.

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Gingerbread Cookies
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  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
These cookies have the perfect balance of sweetness, and spices. Great fun to decorate too!
Servings Prep Time
30Cookies 30Minutes
Cook Time Passive Time
30Minutes 30Minutes
Servings Prep Time
30Cookies 30Minutes
Cook Time Passive Time
30Minutes 30Minutes
Gingerbread Cookies
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
These cookies have the perfect balance of sweetness, and spices. Great fun to decorate too!
Servings Prep Time
30Cookies 30Minutes
Cook Time Passive Time
30Minutes 30Minutes
Servings Prep Time
30Cookies 30Minutes
Cook Time Passive Time
30Minutes 30Minutes
Ingredients
  • 140g Salted ButterSoftened
  • 1/4cup Brown Sugar
  • 1 Egg Yolk
  • 1/2cup Golden Syrup
  • 400g Plain Flour
  • 1tsp Baking Soda
  • 2tsp Mixed Spice
  • 4tsp Ground Ginger
  • Icing Tubesor Royal Icing Mix and Food Colouring
Servings: Cookies
Units:
Instructions
  1. Preheat oven to 150°C fan forced.
  2. Beat the butter and brown sugar together until the mixture is creamy and lighter in colour.
  3. Beat in the egg yolk and the golden syrup until mixture is just combined.
  4. Sift in the plain flour, baking soda, mixed spice and ground ginger and stir until combined.
  5. Place a baking paper on the table and place dough on top. Place another baking paper on top and roll flat until about 5mm thick (or preferred thickness).
  6. Use a cookie cutter until the entire dough has been cut. If you find the dough quite soft, you can leave it out to firm up for around 30 minutes or into the fridge or freezer for around 10-20 minutes.
  7. Gently, remove excess dough and use a palette knife or a flat thin utensil to lift the cookie from the baking paper and onto a lined baking tray 2 cm apart.
  8. Place in the oven for 6 minutes or until the edges have slightly browned. You can leave it in for a minute or two longer if you prefer firmer, crunchier gingerbread.
  9. Leave to cool before icing the gingerbread and once finished, leave again for the icing to harden.
Recipe Notes

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  • Let icing completely harden before storing
  • Icing Tubes are a great and less messy way to decorate!
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I’ve always wanted to cook a turkey and have that American Christmas. It’s something you always see on TV with the centrepiece being this just golden brown turkey straight out from the oven looking ever so lovely. This recipe I’ve tried a couple of times and the stuffing that goes with it is absolutely delicious. It can really take quite sometime to prepare and wait for it to cook but the end result is always satisfying. Check out the recipe below, I believe it’s from Women’s Weekly Christmas Edition from a couple years back.

Christmas Turkey with  Pine Nut, Herb and Bacon Stuffing

Ingredients

5kg turkey (I used a ~4kg turkey)
60g butter, melted
1 1/2 cups (375ml) salt-reduced chicken stock (or enough to cover the pan)

Pine Nut, Herb and Bacon Stuffing
125g butter
2 medium (300g) brown onions, chopped finely
2 trimmed (200g) celery stalks, chopped finely (did not include)
4 rashers bacon, chopped finely
2 cloves garlic, crushed
4 cups (200g) loosely packed coarse fresh white sourdough breadcrumbs
1/2 cup (80g) toasted pine nuts
1 cup coarsely chopped fresh flat-leaf parsely
1/4 cup finely chopped fresh sage
1 tablespoon finely grated lemon rind
1 egg, beaten lightly

Gravy
60g butter
50g plain flour
1 cup (250ml) dry white wine
1 1/2 cups (375ml) salt-reduced chicken stock

Method
Pine Nut, Herb and Bacon Stuffing:
1. Melt the butter in a large frying pan over medium heat; cook the onions, celery, bacon and garlic, stirring, until softened; cool. Combine onion mixture in a large bowl with the remaining ingredients

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2. Preheat oven to 180C (160C fan-forced). Discard neck from turkey if still intact. Briefly rinse turkey under cold waterl pat dry inside and out with absorbent paper. Fill neck cavity loosely with some of the stuffing (don’t pack too tightly, as it will stop the meat from cooking evenly). Secure skin over the opening with toothpicks to enclose stuffing. Fill large cavity loosely with remaining stuffing (you may have some stuffing leftover). Tie legs together with kitchen strings tuck wings under.

3. Place turkey on oiled rack in a large flameproof baking fish. Brush turkey all over with half of the butter, rub a little salt onto skin. Pour the stock into the dish. Cover dish tightly with greased foil; roast for 2 hours. Uncover turkey; brush with remaining butter. Roast, uncovered, for a further 1 hour 30 minutes or until browned all over and cooked through, adding more water to the dish if needed. Remove turkey from dish, cover turkey with foil; stand for 15 minutes while preparing gravy.

Gravy
4. Pour turkey pan juices from dish into a medium heatproof jug discard fat from surface of pan juices. Heat the butter in same baking dish, add flour; cook, stirring, until mixture is well browned. Gradually stir in wine; bring to the boil. Stir in reserved pan juices and stock; bring back to the boil and simmer, stirring until gravy thickens. Season to taste with salt and pepper. Strain gravy into a jug. Serve with turkey (Not suitable to freeze or microwave)

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Side Note:
Thawing Your Turkey
Allow time for thawing a frozen turkey. A 5 kg turkey will take about 3 days to thaw in the refrigerator. Place it on a tray in its original packaging or covered with plastic wrap

Checking if the Turkey is Cooked
Test it by inserting a skewer sideways into the thickest part of the thigh, then remove and press flesh to release the juices. If the juices runs clear, then the turkey is cooked.
Or, you can use a meat thermometer into the thickest part of the thigh without touching the bone. It should reach 90C

You can cook the stuffing separately
Make it as per the recipe but increasing the eggs to 2 eggs. Shape into a 28cm log on an oven tray lined with baking paper. Once the turkey is cooked, increase the oven temperature to 200C (180C fan-forced). Cook, uncovered for about 20 minutes or until well browned and crisp.

Carving Your Turkey
1. Remove kitchen string. Cut through the skin between the breast and the leg and push the leg away from the breast to make room to carve

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2. Begin carving slices off the breast, starting at the top of the breastbone and slicing at an angle away from the centre of the bird. Cave as much as your family needs

3. Separate drumsticks from the thigh by cutting through the knuckle at the point of the bend.

4. Make a vertical cut above the wing through the body and remove. Repeat these steps for the other side of the turkey.

Cooking Times for Turkey Sizes
2kg to 3kg – 1 hour 30 mins to 2 hours 15 mins
3.1kg to 4kg – 2 hours 15 mins to 2 hours 45 mins
4.1kg to 5kg – 2 hours 45 mins to 3 hours 30 mins
5.1kg to 6kg – 3 hours 30 mins to 4 hours 15 mins
6.1kg to 7kg – 4 hours 30 mins to 5 hours 30 mins

Impressions

Following the recipe to a T, it works out wonderfully. The meat of the turkey comes out so buttery smooth and just cooked to perfection. It can be very easy to overcook turkey. I find it you stick with those meat thermometer recommended temperatures like at 90C it can be a tad dry. I find that you can have great tasting turkey at around 77C but should be at least 74C for health and safety reasons.

The stuffing is the best stuffing I’ve ever had, and the parsley and pine nuts play a big part in that. It truly is a wonderful recipe. I’ve never tried the gravy to be honest, as I like to eat turkey with just a bit of tabasco sauce but I think most gravies taste similar so never bothered with it. The recipe is also very easy to follow and the hardest part is basically making sure the turkey is cooked right so once you got that down, cooking turkey will become a breeze.

 

 

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 It’s that festive time of year and what better way to get into the mood then to bake some ginger cookies! I really don’t know why I like ginger snaps/cookies so much, I have such a strong distaste for ginger in anything. I found this recipe on SimpleRecipes.com and thought they looked quite cute. Little did I know how out of ordinary the recipe was when I started to make it.

Gingersnap Cookies (SimplyRecipes)

Yield: Makes 6 to 8 dozen cookies.

Ingredients
8 oz unsalted butter (226g)
1 1/4 cup + 2 Tbsp. granulated sugar (I used a bit more than 1/2 cup brown sugar)
1/2 teaspoon vanilla extract
2 small eggs or 1 1/2 large eggs
1/3 cup molasses
3 cups all-purpose flour
2 1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/2 teaspoon cinnamon
2 1/2 teaspoon ground ginger
1/8 teaspoon finely ground black pepper

Method
1. Cream butter until soft; add sugar, and beat until light and fluffy. Add vanilla and eggs, and beat until fluffy. Add molasses and beat until well-mixed.

2. Sift the dry ingredients; add to the mixture, 1/3 at a time. Mix only until the dry ingredients become incorporated.

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3. Line a 9″ x 5″ loaf pan with plastic wrap, so that some hangs over the outsides. Press the dough into the bottom of the pan. Pack it tightly, and try to make the top as level as possible. Cover the dough with the plastic overhangs. Freeze until very firm, preferably overnight.

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4. Unwrap and remove dough from the pan. Slice brick into thin slices, no more than 1/8″. Place on a parchment or Silpat-lined sheetpan (space at least an inch apart) and bake at 175 degrees Celsius until the edges turn dark brown, 7-12 minutes, depending on how thinly you have sliced the dough. Check the oven for doneness at 7 minutes.

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Impressions

I made a few variations that didn’t seem to turn out that well. For one, I used cooking margarine which will have a lower fat content so it makes it less firm. So you’ll have difficulty trying to slice it evenly after it’s supposedly frozen and it’s hard to cut thin pieces because of it. Using a loaf pan is probably a good idea so you’ll get a consistent shape. My cookies certainly look terrible unattractive so that’s a reason to use a loaf pan instead of just throwing it into the freezer on a flat surface.

The other change I made was to the sugar content, I halved roughly but the cookies come out slightly less sweet then I would have liked. Probably 3/4 cup brown sugar would be the right amount if you’re eating them like this. I think if you intended on icing these

Other than that, taste wise it’s pretty good. I added a tad more ground ginger maybe 1/2 tsp and it gives it a more pronounced flavour to it.

Would I try the recipe again? I might, the long “cooking” time is a bit of a disincentive as you’ll have to wait one night or so to bake it but if I had an abundance of free time it’s worth a shot to try and perfect it.

Merry Xmas and have a safe and joyous New Year!

 

 

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