A recipe to support your NHS physios!
75 g of light brown sugar
2 tbsp golden syrup
1 tbsp molasses (black treacle)
1 tbsp water
1 tsp ground cinnamon
2 tsp ground ginger
pinch of ground cloves
zest of one orange
100 g of butter
1/2 tsp baking soda
235 g cake flour
mixture of icing sugar and water (to form a thin paste)
ready to roll coloured icing
Heat A in a large pot until starts to boil, then remove from heat.
Add B (butter) and melt;
Add C (baking soda) and stir (will foam!). Make sure ingredients are all properly incorporated;
Add D (flour) and mix into a smooth paste.
Remove from pot, and place in bowl. Cover and let rest for at least 30 min until the dough thickens.; heat oven to 180; roll and shape dough with cookie cutters!
Bake at 180 for 10-12 min.
To decorate, allow cookies to cool on a wire rack; roll out icing to desired thickness, and place cookies on icing, using a delicate knife (such as a paring knife) trace the shape of each cookie into the icing, remove cookie, cut icing. Using the icing sugar mixture spread a thin layer on the cookie (don't use too much as this is the glue and you don't want it to drip over the sides of the cookier), and then place cut coloured icing on top.
Added by: Baron Ilan
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.