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RECIPES
GINGERBREAD
Makes 30-40
INGREDIENTS
1 ½ sticks (170g) butter, cubed
½ cup (109g) packed soft brown sugar
½ teaspoon salt
1 cup (300g) Molasses
2 ½ tablespoons ground ginger
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3 cups (391g) all-purpose flour
½ teaspoon baking soda
METHOD
1. Preheat oven to 350° F (180°C). Line two
baking sheets with parchment paper.
2. In the bowl of the electric mixer, beat
the butter sugar, salt, molasses and
spices together on speed 8 for
2 minutes.
3. Add remaining ingredients and beat
until mixture just forms a thick dough.
4. Place dough onto a floured surface. Roll
out to a
1
⁄8" (5mm) thickness. Using a
shaped cutter Place cut out shapes onto
baking trays.
5. Bake in oven for about 13-15 minutes.
Cool for 5 minutes before transferring
to a wire rack. Repeat with remaining
dough.
Use Gingerbread with Royal Icing
RASPBERRY CUPCAKES
Makes: 12
INGREDIENTS
1 ¾ cups (218g) cups self-rising flour
¾ cup (147g) bakers sugar
M cup (166ml) milk
2 large eggs, lightly beaten
1 stick (113g) unsalted butter, melted, cooled
½ teaspoon vanilla extract
1 cup fresh or frozen raspberries
Whipped cream, to serve
Powdered sugar, to serve
METHOD
1. Preheat oven to 350°F (180°C) no fan
325°F (160°C) with fan. Line a 12 cup
capacity muffin tray with cupcake liners.
2. Combine all ingredients except
raspberries into the bowl of the electric
mixer. Beat on speed 2 until combined
then increase to speed 7 until smooth.
Do not over beat. Gently stir through
raspberries.
3. Divide mixture into tray. Cook in
preheated oven for about 20 minutes or
until cooked when tested with a wooden
skewer. Remove from muffin pan and
place onto wire racks to cool.
4. Using a fine-pointed knife, cut circles
from the tops of the muffins about ¼"
from the edge and ½" down into cakes.
Spoon with whipped cream and replace
tops; dusted with icing sugar.
TIP
If using frozen raspberries, thaw first
on paper towels.
BEM600XL_IB_A12_FA.indd 30 21/06/12 10:25 AM