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.
July 3, 2016 / Lyn Jones / 0 Comments
A light, creamy orange topping adds a delightful touch to a homemade spice cake
FOR CAKE:
½ cup brown sugar, firmly packed
¼ cup butter, softened
1/3 cup sour cream
1/3 cup orange juice
¼ cup honey
2 egg whites
2 cups plain flour
1 tsp bicarb soda
1 tsp cinnamon
½ tsp ground ginger
¼ tsp salt
ORANGE CREAM:
2/3 cup sour cream
1 Tab sugar
1 tsp orange peel
1 Tab orange juice
1. Heat oven to 325ø.
2.In large mixer bowl combine: brown sugar, butter, sour cream, orange juice, honey & egg whites. Beat at low speed, scraping bowl often, until well mixed (1 – 2 minutes).
3. Continue beating – gradually adding all remaining cake ingredients – until well mixed
(1-2 minutes). Pour batter into greased 9-inch round cake pan.
Bake for 35-40 minutes or until toothpick inserted in centre comes out clean.
4. Meanwhile, in small bowl, stir together all orange cream ingredients.
5. Serve cake warm or cool with dollop of orange cream.