SPICED GINGER COOKIES

Spiced ginger cookies were made for tea the other day... I bought the candied ginger from winter bazaar few weeks back which I picked up thinking it would be a nice soother to clear up my throat, but realized it was way too strong on my pallet and thought I need to change its avatar...I had to create a recipe for my magazine column and quickly thought of making ginger spiced cookies... well, what other way would be best to utilize my candied ginger which was sitting in my pantry unused. Here's the recipe for you all below, give it a try!

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YIELDS: 20-22 pieces

PREP TIME: 15 minutes

REFRIGERATION TIME: 2 hours

BAKING TIME: 10 minutes

INGREDIENTS

• 3/4 cup unsalted butter

• 1 cup light brown sugar

• 1 egg

• 1/2 cup molasses

• 2 1/4 cup plain flour

• 1 tbsp baking soda

• 1/2 tsp salt

• 1 tsp ground cinnamon

• 1/2 tsp nutmeg, freshly grated

• 2 tsp ginger powder

• 3 tablespoons candied ginger, chopped

• 1/4 cup caster sugar

METHOD

1. In an electric mixer, cream butter and sugar until light and fluffy, add egg and molasses, blend to combine well.

2. In a bowl, sift flour, add baking soda, salt, cinnamon, nutmeg, ginger powder and candied ginger, mix them all together. Now, gradually add the flour mix to butter mixture and blend until just combined. Chill in refrigerator for 2 hours.

3. Now preheat oven to 180°C/350°F.

4. After 2 hours, make dough balls about 1 ½” big, roll them into caster sugar, place on baking sheet 2” apart and bake for 9-10 minutes.

5. Leave it on tray for 15 minutes before transferring on cooling rack. Store in airtight container.

COOK'S NOTES:

• Add some chocolate chips to the dough for an indulgent treat. Can be stored in an airtight container for 2 weeks. Pairs really well with Earl Grey tea.

#vegetarian #bakesandbites #kids #children #tea #afternoontea #snack #cookie

PISTACHIO MACARONS WITH PISTACHIO CREAM

I like calling my friends over for a nice brunch at my place. It’s so lovely to take some time out and treat ourselves to some baked goodies that we try to avoid day-to-day. Having a little break from our jobs and taking care of the kids to just sip on some tea is a much needed activity that we all look forward to! Also, I love getting any chance to put out my fancy crockery and get those beautiful flowers to dress up my house. Macarons are a fail-safe easy dessert I like to serve, as they’re deceptively simple to make, and everyone loves it!

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YIELDS: 16-20 pieces

PREP TIME: 30 minutes

BAKING TIME: 12-15 minutes

TOTAL TIME: 45 minutes

INGREDIENTS

• 75g Pistachios, unsalted

• 175g icing sugar, sifted

• 2 egg whites

• 2-3 drops green food colouring

For Filling:

• 1 tbsp pistachio spread (store bought)

• 1/4 cup double cream

METHOD

1. Grease oven trays lightly; line with baking paper.

2. Process pistachios and 75g of icing sugar in a processor; blitz it to fine powder.

3. Beat egg whites in a small bowl with an electric whisk until soft peaks form. Add few drops food coloring and remaining icing sugar to the egg whites and whisk until stiff and glossy.

4. Sift the pistachio powder over egg whites; gently fold with spatula, taking care not to over-mix.

5. Spoon mixture into piping bag fitted with 1cm nozzle. Pipe 4cm (1 1/2 inch) rounds about 2cm apart. Tap trays on bench to release excess air pockets, stand for 20-30 minutes at room temperature to allow skin to form.

6. Meanwhile, preheat oven to 160˚C.

7. Bake macarons about 12-15 minutes, or until firm but not browned; cool on trays completely.

8. Whip double cream with wire whisk until thick, add pistachio spread and whisk again to blend well. Refrigerate filling until ready to spread.

9. Carefully remove macarons from trays, sandwich with pistachio cream filling.

COOK'S NOTES:

• Keep unfilled macarons in an airtight container up to a week. Fill macarons just before serving.

#vegetarian #dessert #partyfood #afternoontea #tea #snack #sweet #nibble