Operation Manual

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GINGERBREAD
Makes 15–20
INGREDIENTS
90g butter
60g firmly packed soft brown sugar
¼ teaspoon salt
150g treacle
1 tablespoon ground ginger
¼ teaspoon ground cloves
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
225g plain flour
¼ teaspoon bicarbonate of soda
METHOD
1. Preheat oven to 170°C. Line two trays
with baking paper.
2. Assemble mixer using scraper beater,
Add the butter, sugar, salt, treacle and
spices in mixer bowl. Turn the mixer
to CREAM/BEAT setting and beat for
1 minute.
3. Reduce speed to KNEAD/FOLD setting;
add remaining ingredients and mix until
mixture just forms a thick dough.
4. Place dough onto a floured surface.
Roll out to a 5mm thickness. Using a
shaped cutter approximately 10–12cm
in size cut out shapes and place onto
baking trays.
5. Bake for about 13–15 minutes. Cool for
5 minutes before transferring to a wire
rack. Repeat with remaining dough.
6. For decorating gingerbread use the royal
icing recipe on page 49.
TIP
To make a gingerbread house the mixture
needs to be doubled. We recommend using
the standard paddle if doubling the recipe.
CARAMEL CHIP
PEANUT BUTTER COOKIES
Makes 36
INGREDIENTS
125g butter, softened
280g crunchy peanut butter
220g firmly packed brown sugar
1 egg
260g plain flour
½ teaspoon baking powder
70g roasted salted peanuts, chopped
95g caramel choc chips (see note)
METHOD
1. Preheat oven to 170°C fan forced. Line
two baking trays with baking paper.
2. Assemble mixer using scraper beater.
Combine butter, peanut butter and
brown sugar in the mixer bowl. Slowly
turn mixer to LIGHT MIXING setting
and for 30 seconds. Increase speed to
CREAM/BEAT and beat for 2 minutes
until pale and creamy.
3. Reduce speed to LIGHT MIXING
setting; add egg and beat 30 seconds.
Sift the flour and baking powder over
the butter mixture then beat on
KNEAD/FOLD setting for about
30 seconds or until just combined.
4. Remove the bowl from the mixer and stir
through the peanuts and caramel choc
chips. Roll tablespoons of mixture into
balls. Place onto prepared baking trays,
allowing room for spreading. Flatten
with fingertips to about 1cm thick.
Bake for 15–18 minutes or until golden.
Allow to stand on trays for 5 minutes
before transferring to a wire rack to cool.
Repeat with remaining cookie mixture.
NOTE
Caramel choc chips are available in baking
section of most supermarkets, alternately
use white, milk or dark choc chips.
STARTER RECIPES FROM SAGE STARTER RECIPES FROM SAGE
PASSIONFRUIT YO YO'S
Makes 20 sandwiched biscuits
INGREDIENTS
250g butter, softened
80g icing sugar
1 teaspoon vanilla extract
225g plain flour
80g custard powder
Extra Icing sugar, for dusting
Filling
125g butter, softened
240g icing sugar
60ml passionfruit pulp
4. For the filling; Assemble mixer using
scraper beater. Combine the butter and
icing sugar in the mixer bowl. Slowly
turn mixer to AERATE/WHIP setting
and beat 1 minute, increase speed to
CREAM/BEAT setting and beat further
1–2 minutes until thick and pale. Fold
through the passionfruit pulp.
5. Spread half the biscuits with passionfruit
filling and sandwich together with
remaining biscuits. Dust with extra icing
sugar just before serving serve.
METHOD
1. Preheat oven to 160°C fan forced. Line
two baking trays with baking paper.
Assemble mixer using scraper beater.
Add butter, sugar and vanilla in mixer
bowl; slowly turn mixer to LIGHT
MIXING setting and beat for 1 minute.
2. Increase speed to CREAM/BEAT
and beat for 3–4 minutes until pale
and creamy. Reduce speed to LIGHT
MIXING setting; add flour and custard
powder and beat until just combined.
3. Roll heaped teaspoons of mixture into
balls. Place onto prepared baking trays.
Press with a floured fork to flatten
slightly. Bake for 15–18 minutes or until
firm to touch. Allow to stand on trays
for 5 minutes before transferring to a
wire rack to cool. Repeat with remaining
biscuit mixture.