July 3, 2016 / Lyn Jones / 0 Comments
1 cup butter, softened
¾ cup sugar
¼ cup honey
3 cups flour
2 tsp ground ginger
½ tsp baking powder
- In a large bowl, with mixer at med speed: beat butter, sugar & honey until light & fluffy.
- In a small bowl combine flour, ginger & baking powder. With mixer at low speed, beat into butter mixture to blend well.
- Flatten dough to disk shape; refrigerate, wrapped in plastic 1 hour until firm.
- Heat oven to 325.
- Work with half the dough at a time; keep remainder in refrigerator:
Mould into shapes or press into pans, or roll out to ¼” thickness between 2 sheets or waxed paper & cut into shapes. Place on ungreased cookie sheets about 1″ apart.
- Bake 12-40 minutes, according to size & thickness of cookies, until golden brown. Cool on wire racks. Store in air-tight containers.
June 26, 2016 / Lyn Jones / 0 Comments
serves 4
1 kg sausage mince
2 Tab mustard powder
1 medium onion, diced
1 each of a medium carrot, zucchini – grated
1 cup fresh breadcrumbs
2 eggs, beaten
1/2 tsp garlic powder
4 sheets puff pastry
1 Tab each of sesame and poppy seeds
1.Preheat oven to 200 degree C. Line two baking trays with greaseproof paper.
2.Combine first 5 ingredients, add 1 egg and garlic powder. Season and mix well.
3.Cut each pastry sheet in half and shape sausage mixture into 8 tubes. Place one in the centre of each cut pastry sheet.
4. Wrap pastry around the sausage mix, brush edges with remaining egg and enclose. Repeat. Cut each roll into 6, brush with more egg and sprinkle over the seeds.
5. Bake for 30 minutes or until golden and cooked through.
Serving suggestion: Make spicy tomato sauce by mixing 1/2 cup tomato sauce with 2 tsp mustard powder.