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GINGERBREAD MEN, A CHRISTMAS CLASSIC

Posted on December 17, 2012 by Francesca Lanni

350g plain flour, plus extra for rolling out, 1 tspbicarbonate of soda, 2 tspground ginger, 1 tsp ground cinnamon, 125g butter, 175g light soft brown sugar, 1 egg, 4 tbsp golden syrup.To decorate: writing icing cake decorations.

Sift together the flour, bicarbonate of soda, ginger and cinnamon and pour into the bowl of a food processor. Add the butter and blend until the mix looks like breadcrumbs. Stir in the sugar. Lightly beat the egg and golden syrup together, add to the food processor and pulse until the mixture clumps together. Tip the dough out, knead briefly until smooth, wrap in clingfim and leave to chill in the fridge for 15 minutes. Preheat the oven to 180C. Line two baking trays with greaseproof paper. Continue Reading →

TRICK OR TREAT? FRANCESCA’S HALLOWEEN COOKIES

Posted on October 26, 2012 by Francesca Lanni

Are you getting ready for next week? These spooky cookies are sure to go down a treat with children at Halloween. I’m sure they will also love to get involved with making them too. My 1year old son goes in his play kitchen and starts doing what I do! Simply bake cookies in suitable Halloween shapes and decorate with colored sugarpaste. For more realism, try adding a bit of texture to the icing before it dries.

225 g of butter at room temperature 110 g caster sugar 275 g plain flour pinch of salt ground spices or vanilla (optional). Preheat oven to 180C . Make the dough: In a medium bowl, with mixer on medium speed, beat butter and sugar until well blended. Add vanilla or spices (if using). Reduce speed and gradually add flour and salt and beat until a dough forms. Divide the dough in half. Between 2 sheets of floured parchment paper, roll one half of the dough to 1/4-inch thickness. Cut into desired shapes with cookie cutter and repeat with remaining half of dough. Reroll dough scraps and cut more cookies.

Bake and cool the cookies: Place cookies 1 inch apart on ungreased baking sheets. Bake just until golden brown — 10 to 12 minutes. Carefully transfer the cookies to a wire rack to cool.

MY CHOCOLATE CHIP COOKIES

Posted on June 7, 2012 by Francesca Lanni

This famous classic American cookie is a treat no matter what the age or occasion. Be careful not to cook these too long. I know it becomes tempting to keep cooking these because they don’t seem to be done after 10 minutes, but they will continue to cook for awhile after you take them out of the oven, and when cool, will be nice and chewy. Continue Reading →