Gingerbread Goodness

Gingerbread Goodness

It’s that time of year, the festive season. Luckily for us, we are sitting in the heart of summer, so we are spending our days basking in the sun on the beach, sipping on copious amounts of cocktails, cooling down with granidilla ice lollies and fulfilling our appetites with fresh sushi or lemon drenched garlic prawns. 

  

So why gingerbread? This recipe, to me, means that everyone can gather around the kitchen counter, cookie cutters in hand, and bake, then go slightly crazy by grabbing a piping bag and releasing their inner Picasso. These can then be devoured during the evenings, or gifted to kids at a shelter! 

I think you should wake up everyday and be thankful for family and friends that you hold dear, but this time of year, we tend to get all emotional about being home, cooking feasts and spending time with the ones that we hardly see! Having fun with this recipe will give you that much needed family time, that you wouldn’t generally get to spend together, because…life! 

  
  
Fair warning, this recipe needs to refrigerate overnight, so make a batch and plan when you are going to have a baking session! They keep fresh for 1 week in an airtight container.  

Gingerbread Biscuits

  • 3 cups of flour 
  • 4 tsp of ground ginger
  • 3 tsp of ground cinnamon 
  • 1 tsp of baking powder 
  • 1/2 tsp ground nutmeg 
  • 1/4 tsp fine salt 
  • 3/4 cup of soften unsalted butter 
  • 3/4 cup brown sugar 
  • 1/2 cup of golden syrup 
  • 1 egg 
  • 1/2 tsp of vanilla extract 

Mix the flour, ginger, cinnamon, nutmeg, salt and baking powder in a large bowl. 

In a mixer, add your butter and sugar to the bowl, with the paddle beater attachment, beat on medium, until creamy and fluffy! Add the egg, vanilla and golden syrup, mix to incorporate. Starting on the lowest speed, gradually add the flour until well mixed. Take the dough out the bowl, and shape into a ball,  flatten this slightly and wrap with plastic. 

Pop into the fridge and leave to rest overnight. 

Preheat your oven to 180C 

Grease your oven trays well. Starting my softening the dough with your hands, and then roll it out to about 1cm thick. Cut out your shapes (gingerbread men or what ever shapes you wish) 

Bake for 8 to 10 minutes until the edges are slightly golden 

Remove from the oven and leave to cool on the trays before transferring them to wire racks to cool completely. 

I used vanilla royal icing and added red and green food coloring, with the addition of edible silver balls to add some sparkle, but go wild and don’t be limited to how you can decorate your biscuits! 

   
  

   

Have the best festive season! 

Bananarama! 

Bananarama! 

There’s no real write up about this recipe. I had ripe bananas in the fruit bowl that I needed to use…I’m also a firm believer in the power of chia seeds, and I love walnuts…presto, a recipe was born. 

  
Banana loaf, for me, makes me reminisce about moments spent, on a Sunday, in my grandmothers kitchen, where she made the most amazing banana loaf and muffins, adding dates, Brandy and obviously loads of love, to her recipes. They were moist, delicious and lathered in butter, it was moments of pure bliss. Alas, I was never able to get the recipe out of her, and I try my best to recreate it every now and again. (Failing, but still resulting with yummy bakes) 

   
    
    
 

Banana, Chia and Walnut Loaf

  • Servings: 1 large loaf
  • Print
 

Ingredients 

1 1/2 cups of flour (GF or ordinary) 

2 tsps of baking powder 

1/4 tsp of salt 

1 large egg 

2 TBSPS of soft butter 

1/2 cup of brown sugar 

1/3 cup of chia 

1/2 cup of walnuts 

3 large bananas 

1/2 cup of milk or almond milk 

1 TBSP of cinnamon

Method  

  • Set your oven to 180C and grease a large loaf tin 
  • In a mixing bowl, add the egg, butter, sugar, milk, nuts and 2 bananas. With a paddle attachment, mix these together on a medium speed. 
  • In a seperate bowl, mix you flour, baking powder, salt, cinnamon and chia. 
  • Once your wet mix is done, start adding the flour mix bit by bit. Keep adding until all the flour mix is done, and give it a quick blast on high, just to make sure all the mixture is properly incorporated. 
  • Place into your greased loaf tin, and top with the remaining banana, cut in half. 
  • Bake for 45-60 minutes, depending on your oven speed. 
  • I drizzled warmed honey on the top of the loaf as soon as I take it out of the oven. 


 

Cinnamon Goodness

Cinnamon Goodness

Not the healthiest recipe that I’ve posted, but it sure is delicious and filled with loads of cinnamon yumminess! 

Also, Joe asked if we can make them, he has me wrapped around his little finger, so I was game! New recipe, my best recipe tester/helper…how could I say no?! 

  
Cinnamon rolls, are fairly easy to make and if you have bread making knowledge, you could probably do it with your eyes closed! These are very basic and this recipe is a simple one. You can add raisins, chocolate chips, or even dried fruits to give it extra dazzle, but I’ve kept these filled with cinnamon, sugar and butter! 

   
    
    
 

Cinnamon Rolls

  • Servings: 10-12 rolls
  • Print

  • 1 packet of instant yeast (10g) 
  • 1 cup of milk 
  • 1/2 cup of butter (halved) 
  • 1/4 teaspoon salt 
  • 3 cups of flour 
  • 2 TBSP of cinnamon 
  • 1/4 cups of sugar + 1 TBSP (divided) 

Method 

  1. Set your oven to 180C 
  2. In a sauce pan, add your milk and the first butter half. Bring to heat until the butter has just melted. Do not boil the milk. Remove from heat and transfer to a bug mixing bowl. 
  3. Once the milk and butter mix is tepid, sprinkle your yeast over the liquid and give it a stir, leave to stand for 10 minutes, this helps activate the yeast. 
  4. Now add the 1 TBSP of sugar and salt. Give this a quick stir. Next add 1/2 cup of flour at a time, keep incorporating the flour, until you get a rough ball of dough. 
  5. On a clean surface, knead your dough for about 10 minutes (give it loads of love) Transfer the dough into a lightly oiled bowl and over with cling. Leave to rest for at least 1 hour or until I doubles in size. 
  6. On a lightly floured surface, roll out the dough, into a thin rectangle and brush with the remaining butter and sprinkle with loads of cinnamon sugar.  
  7. Roll it up, baby! 
  8. Cut into 10 equal pieces and place them into a grease baking dish, leaving space in between them for the second rise. Cover in cling and leave to prove for 15 minutes. 
  9. Brush with any remaining butter and bake for 20-25 minutes until slightly golden. 
  10. EAT 

  
Side note : I made a very quick sour cream frosting, well not so much a frosting, more like a sweetened sour cream. 

1 cup sour cream : icing sugar to taste 

This helps keep it slightly healthier! 

❤️🍴

I like big buns!!!!

I like big buns!!!!

I feel, in my heart, that hot cross buns should be an all year thing. For me, they are the most amazing tasting, smelling, let’s eat then for the entire day, little bits of heaven. 

This is a combination of two recipes, a Jamie Oliver and a Ina Garten mashup. I love both recipes, but combining segments of it, makes these hotcross buns awesome (in my eyes and heart) ❤️

Hotcross Buns

  • Servings: 12 buns
  • Difficulty: fairly complex, but easy once you get the hang of it
  • Print

Ingredients

200ml milk

50ml water

55g butter

14g of dried yeast

455g of flour

1 tsp of salt

1 TBSP of mixed spice

1 tsp of cinnamon

1/2 whole nutmeg grated

1 tsp of ground ginger

55g of brown sugar

2 pieces of stem ginger (chopped)

1 large egg

30g cranberries

50g raisins or sultanas

The zest of one lemon

2 tablespoons of mixed peel (chopped)

2 TBSP of plain flour and water for the cross paste

1 egg for brushing

Honey

Method

Add milk and water to a saucepan and heat until tepid (you can stick your finger into it without difficulty).

Add the yeast to this liquid mix and stir well and set aside.

Melt the butter in the microwave and set aside.

Sift flour, salt, spices and sugar.

Add the chopped stem ginger to the dry mix.

Make a well and add your yeasted milk mix, butter and the egg, stir well until all combined. Transfer your dough mix onto a well flour surface and knead baby knead.

Knead for about 10 minutes.

Now take your gorgeous dough and place it into a floured bowl. Leave covered with plastic wrap in a warm place (not to warm, you don’t want it to sweat) – leave to rest for an hour.

Transfer your dough onto a floured surface, press down to flatten and add the remaining fruits, knead the dough and keep mixing fruits into it until it’s all incorporated.

Set your oven to 190C, grease and like a baking tray.

Now, shape. You get about 12 buns from the mix, weighing between 80-90g each.

Leave them to rest for a further 30 minutes. In the meantime mix a paste with the flour and a little water, and place this into a piping bag. Once rested, pat the buns to flattent them slightly.

Brush with egg and then pipe your crosses.

Bake for 20 minutes.

While still hot, glaze with the soft honey.

These lasted two days. They are amazing.

 

❤️🍴