28 Dec. 2000 - 3 Jan. 2001
Issue No.514
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Al-Ahram Weekly On-line 28 Dec. 2000 - 3 Jan. 2001 Issue No.514 |
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| Published in Cairo by AL-AHRAM established in 1875 | Current issue | Previous issue | Site map | ||
Christmas gingerbread biscuits
Ingredients:
21/2 cups plain flour
1/2 cup firmly packed brown sugar
1/2 cup molasses
1 egg yolk
1 tbsp. ground ginger
1 tsp. mixed spice
1 tsp. bicarbonate of soda
Gold and silver cachous (for decoration)
125 gms. soft butter
Royal icing:
2 egg whites
3 cups pure icing sugar
Food colourings
Method:
Beat butter and sugar until creamy. Beat in molasses and egg yolk then stir in sifted dry ingredients. Knead dough on floured surface until smooth. Cover and refrigerate for 30 minutes. Roll out dough between sheets of baking paper until 4 mm. thick. Cut shapes from dough using Christmas biscuit cutters. Place shapes 3 cms. apart on greased oven trays. Bake in preheated moderate oven (200°C) 10 minutes or until firm (time depends upon size of shapes). Transfer shapes to wire racks to cool. Spread or pipe royal icing onto shapes. Decorate with cachous.
Royal icing:
Beat egg whites until just frothy. Gradually beat in sifted icing sugar for mixture to form very stiff peaks. Divide icing into several small bowls. Tint each bowl with colouring as desired.
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