Saturday, 23 November 2013


My husband commissioned me to bake a ginger biscuit to have a home made alternative to his favourite teatime treat. He loved it when it was still fresh and crunchy, but I loved it when it became soft after 4-5 days in the biscuit tin.


350 g self-raising flour
pinch of salt
200 g caster sugar
2 tbsp ground ginger
1 tbsp chopped steamed ginger
1 tsp bicarbonate of soda
125 g butter
75 g golden syrup
1 egg, lightly beaten
1 tsp grated orange rind

Preheat the oven to 160C and lightly grease several baking sheets.

Sift together the flour, salt, sugar, ginger, steamed ginger and bicarbonate of soda in to a large bowl. Heat the butter and golden syrup together in a saucepan over a very low heat until the butter has melted. Leave to cool slightly, then pour it onto the dry ingredients. Add the egg and orange rind and mix thoroughly to from a dough.
Using your hands, carefully shape the dough into 30 even sized balls.
Place the balls on the baking sheets, spaced well apart, then flatten them slightly with  your fingers.
Bake in the preheated oven for 15-20 minutes, then carefully transfer the biscuits to a wire rack to cool.

Tuesday, 12 November 2013

Apple Gingerbread

I am now in a full on festive mood. So the second bake I prepared for the winter period is this easy tray bake. Smells lovely, taste delicious and easy to make, so all you can ask for when you have to rush round to do everything before the guests arrive.  This recipe from the 1001 Cupcakes and cookies book.

Apple Gingerbread

150 g butter
165 g soft brown sugar
2 tbsp black treacle
225 g plain flour
1 tsp baking powder
2 tsp bicarbonate of soda
2 tsp ground ginger
1 tsp ground cloves
150 ml milk
1 egg, lightly beaten
2 dessert apples, peeled, chopped and coated with 1 tbsp lemon juice

Preheat the oven to 160C and line a 23cm square cake tin with baking paper.
Place the butter, sugar and treacle in a saucepan and heat gently until the butter is melted, then leave to cool.
Shift the plain flour, baking powder, bicarbonate of soda ground ginger and ground cloves into a large bowl. Stir in the milk, egg and cooled buttery liquid. Pour the mixture into the tin and spread the apple pieces equally on the surface and smooth the surface.
Bake in the preheated oven for 35-40 minutes, or until the cake has risen and a fine skewer inserted into the centre comes out clean. Leave the cake to cool in the tin before turning out and cutting into 12 bars.

Sunday, 3 November 2013

Lebkuchen Mézeskalács

Recently I started baking again and with the clock change and the miserable windy, wet weather inspired me to bake more and more Christmas goods. I found my old recipe cards I got from my auntie and just the kind of recipe I was after: Lebkuchen. The recipe I got is the one without butter making it lighter and less sinful.

Lebkuchen - Mézeskalács

Ingredients (makes about 35)
zest of 2 lemon -finely chopped
50 ml Kirsch
2 eggs
50 g honey
200g muscavado sugar
1/4 teaspoon of cinnamon
1/4 teaspoon of ground ginger
1/8 teaspoon of cloves
1/8 teaspoon of nutmeg
1 pinch of black pepper
1 vanilla pod
50 g ground almond
300 g self raising flour
1/4 teaspoon of baking powder
80-100g icing sugar to cover the surface
Place the zest of one lemon in the Kirsch and leave it to soak for 20 minutes.
Preheat the oven to 200C and line two baking sheet with baking parchment.
Beat together the eggs and sugar together until light and fluffy. In a separate bowl mix together all dry ingredients then add in the egg mixture lemon zest, Kirsch and honey. Form a nice dough and shape it to a 5cm thick big "sausage".
Cut it to small pieces and form 2cm small balls with the palm of your hands.
Place them on a baking tray (leave some spaces in between) and bake it for 15-20 minutes.
When it is ready take them out of the oven and roll it in icing sugar while still hot.
Leave it rest until next day to soften a little.