Tag Archives: ginger

Donna Hay gingerbread biscuit [cookies] recipe with dark chocolate

17 May

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I adore Donna Hay. I love her magazine, her homewares, her style, her gorgeous store, everything. I’ve been lucky enough to meet her a few times and begged her for a job [no luck there, unfortunately]. I have every edition of her magazines and the vast majority of her cookbooks. All get a workout in my kitchen and her recipes are versatile, simple and usually no fuss.

For my mum’s birthday recently she decreed a ‘no gifts’ policy. The exception was anything home made. With this in mind I set about making her some gingerbread bickies. Mum adores gingerbread and I knew she’d love these.

The recipe is from Donna Hay Magazine issue 6. I use it every year to make gingerbread men at Christmas and it always turns out beautifully.

I dressed the biscuits up with dark chocolate glaze, another Donna Hay recipe, this time from the Simple Essentials – Chocolate book.

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GATHER:

125g softened diced butter

½ cup brown sugar

½ cup golden syrup

2 ½ cups self-raising flour

2 teaspoons ground ginger

1 teaspoon bicarb soda

LET’S GET TO IT:

Preheat oven to 190C, line two baking trays with baking paper.

Place butter and sugar in bowl of electric mixer and beat until light and creamy then add golden syrup.

Add sifted flour, ginger and bicarb soda and stir to combine.

Knead lighty on a floured benchtop to form a smooth dough.

Roll dough between two sheets of non-stick paper until 5mm thick. Use cookie cutter to cut out shapes.

Bake for 8 or so minutes/until golden.

Cool on trays.

When totally cold decorate with choc glaze. 

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CHOCOLATE GLAZE:

Melt 150g best quality dark chocolate with ½ cup pouring cream in a small pan over low heat, stirring until melted and smooth. Stand for 20 minutes to thicken. Then dunk the biscuits in the melted, gooey mix. Yum.

I keep a container of this in the fridge as it can be used to top a big cake, cupcakes, sandwich biscuits together, heated to pour over ice cream or eaten by the spoonful.

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Chocolate ginger cupcakes with rich chocolate glaze

16 Apr

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This recipe is from a book called [take a deep breath] Green & Black’s Organic Ultimate Chocolate Recipes The New Collection. The recipe is ‘the Hummingbird Bakery’s ginger chocolate cupcakes’ and I made these for my mum at Easter, who adores choc ginger. 

GATHER:

100g plain flour

1/2 tablespoon baking powder

140g caster sugar

20g cocoa powder, sifted

40g butter at room temperature

100mL full at milk

1 egg

1 heaped teaspoon powdered ginger 

LET’S GET TO IT:

Preheat oven to 170C and line cupcake pan with wrappers. I used a muffin pan and made larger sized cakes.

In an electric mixer combine butter, sugar, flour, baking powder, ginger and cocoa until all mixed together.

Combine milk and egg in a jug, whisk and add to the mixture in two lots. Mix until everything is combined.

Fill wrappers two thirds full and bake for 15-ish mins [for small sized cupcakes] to 20-ish [muffin size].

Remove to wire rack to cool completely.

The book had a choc/ginger icing combination but I used my go to, fool-proof Donna Hay chocolate glaze recipe: mix 1/2 cup of cream with 150g dark chocolate in a small pan. Stir over low heat until melted and smooth. Remove from heat; allow to stand 10 mins until thickened. Pour over a well chiled ckae and tap to remove air bubbles. I usually have a container of this in the fridge and use it for ice cream topping [a few seconds in the microwave makes it gooey and warm], icing for cakes and slices, and eaten by the spoonful…  it is good just to have on hand…

I decorated mine with little edible silver balls because they are pretty. Ginger crystals would have been the logical decoration.