Ginger Cookies

Assorted Designs

A box of love for my munchkins

My munchkins love ginger cookies. So, mummy has to set the baking mode on. Hope they like these 'sugar-minimized' cookies. Happy 1st Advent of Sunday! <3 <3

Ingredients
150ml water
320g sugar
100 ml light syrup
300g butter
1tbsp powdered cloves
1tbsp cinnamon
1tbsp powdered ginger

700-750g flour
2tbsp bicarbonate soda (sifted)
* flour and bicarbonate soda to be whisked together

Method

1. Boil up water and sugar.
2. Remove from heat.
3. Add syrup, butter and spices. Stir till smoothly combined. 
4. Add in flour and bicarbonate soda and stir till combined.
5. Dough is a little soft but it will harden when it's cooled down.
6. Divide the dough as you wish and wrap with clingwrap and keep in the fridge for 1 day before baking. ( I have divided into 4)
7. Preheat the oven at 200 degrees. 
8. Roll out a piece of the dough till to your desired thickness. 
9. Cut out the dough with your desired shapes.
10. Lay them on a piece of baking paper and bake for about 5mins. They burn very quickly, so do check on the time. 
11. Leave them to cool and store in air-tight container for freshness.

* The dough can be kept in the fridge for a few days. You can bake them in batches. :)

Marble Butter Cake

Yummm yummm

I haven't baked this for the longest time. I love the buttery and chocolatey taste. So sinful but super delicious. Had a friend over for coffee the other day and made this for her but unfortunately, not very moist. I wonder what had gone wrong. Nevertheless, the boss of the house ate it all up. Thank you! >_<

Ingredients

8 eggs-separated

230g sugar

340g butter, softened

255g flour

1.5tsps baking powder

1.5tsps pure vanilla extract

2 tbsps cocoa powder

1/4 tsp salt

Method:

1. Preheat oven to 160 degrees. Line a cake pan (8-inch or a square one will do as well) with parchment paper. 
2. Sift flour, baking powder and salt and set aside.
3. Use a stand/hand-held mixer and cream butter till light light and fluffy.
4. Whisk egg yolks with sugar till light.
5. Add this to the butter gradually and beat at medium speed till just combined well.
6. Whisk egg whites till stiff peaks form.
7. Use a spatula and fold in the meringue (in 3-4 batches) into the egg yolk mixture.
8. Add in the dry ingredients and combine well.
9. Ladle 1/4 of the batter into a bowl. 
10. Sieve cocoa powder into the batter and fold the mixture well.
11. Alternate between the two mixtures, pour the batters into the cake pan.
12. Start with the yellow batter and end with the cocoa mixture.
13. Tap the pan on the counter several times to eliminate air bubbles.
14. Use a long skewer and swirl around the batter to create the marble effect.
15. Bake for 40-55 minutes or till a skewer comes out clean from the cake.
16. Enjoy with a cup of tea or coffee.

 *Recipe is taken and adapted from www.thelittleteochew.com.