These are some of my favourite recipes:
Treacle Gingerbread Men
125g butter, softened
½ cup Chelsea Soft Brown Sugar
½ cup Chelsea Treacle
1 egg yolk
2 ½ cups flour
1 Tbsp ground ginger
1 tsp mixed spice
1 tsp baking soda
½ cup Chelsea Soft Brown Sugar
½ cup Chelsea Treacle
1 egg yolk
2 ½ cups flour
1 Tbsp ground ginger
1 tsp mixed spice
1 tsp baking soda
Method
Pre-heat oven to 160˚C. Line two baking trays with cooking paper. Beat butter andsugar together until creamy add treacle and egg yolk and beat until well combined. Sift over dry ingredients and mix in well. Turn mixture out onto a lightly floured surface and knead together to make a soft dough. Wrap in cling film and chill for 30 minutes. Roll outdough between two sheets of baking paper or cling film until approx. 3 mm thick, stamp out shapes using cookie cutters and arrange on the lined trays. Bake for about 15-20 minutes until golden brown, remove from the oven and allow to cool and harden. Cool completely then decorate with icing. Excess dough can be re-rolled and cut out.
For icing glaze:
Beat 1 egg white until frothy then add approx. 1 ½ cups icing sugar and squeeze of lemon juice, mix until piping consistency adding more icing sugar if necessary. Spoon into a piping bag.
*add little “button” Smarties before cooking shapes OR pipe with icing and decorate with lollies when baked and cold.
For icing glaze:
Beat 1 egg white until frothy then add approx. 1 ½ cups icing sugar and squeeze of lemon juice, mix until piping consistency adding more icing sugar if necessary. Spoon into a piping bag.
*add little “button” Smarties before cooking shapes OR pipe with icing and decorate with lollies when baked and cold.
Best ever American Brownie
Ingredients
400g Chelsea White Sugar
100g Cocoa
4 eggs
1tsp Vanilla essence
200g Butter (melted)
200g Dark chocolate chips
90g sifted Flour
1tsp Baking powder
100g Cocoa
4 eggs
1tsp Vanilla essence
200g Butter (melted)
200g Dark chocolate chips
90g sifted Flour
1tsp Baking powder
Method
In a large bowl mix the sugar, cocoa, eggs, vanilla and butter to a smooth paste. Add the chocolate chips and stir through.
Add the sifted flour and baking powder and stir through to combine it.
Pour mixture into a greased and lined tin (30x20cm), bake in a pre heated oven at 150°C (fanforced oven) or 170°C (normal oven) for 25-30 min or until mix is set.
A knife/skewer will come out with melted choc on it but not mixture. Leave in tray until almost completely cool then turn out and cut when cold.
Makes a really yummy dessert served warm with vanilla ice cream and berry coulis orchocolate sauce and whipped cream.
This recipe has not been tested by Chelsea sugar.
Add the sifted flour and baking powder and stir through to combine it.
Pour mixture into a greased and lined tin (30x20cm), bake in a pre heated oven at 150°C (fanforced oven) or 170°C (normal oven) for 25-30 min or until mix is set.
A knife/skewer will come out with melted choc on it but not mixture. Leave in tray until almost completely cool then turn out and cut when cold.
Makes a really yummy dessert served warm with vanilla ice cream and berry coulis orchocolate sauce and whipped cream.
This recipe has not been tested by Chelsea sugar.
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