GINGER GEMS
150g butter
1/2 cup sugar
2 tsp ground ginger
1/2 tsp ground cinnamon
2 tbsp golden syrup
1 egg, lightly beaten
2 cups standard flour
1/2 tsp baking powder
1 tsp baking soda
1/2 cup milk
Preheat oven to 200C. Place gem iron in oven to heat.
Cream 100g of the butter with sugar, ginger and cinnamon. Beat in golden syrup and egg, adding a tablespoon or two of flour to prevent curdling.
Sift flour and baking powder. Dissolve baking soda in the milk. Mix flour into butter mixture alternately with the milk.
Remove gem iron from the oven and put it on a wooden board. Add half a teaspoon of remaining butter to each mould or hollow. It will sizzle. Fill moulds with batter. Bake for about 15 minutes, until a skewer inserted in the centre comes out clean. Cool slightly then remove gems to cool on a wire rack.
Excellent served warm, split and filled with butter or table spread. Makes 12.
LITTLE WALNUT COOKIES
Walnut meal is available from most delis and some supermarkets. The texture of the finely ground walnuts is similar to that of ground almonds.
175g butter
1/2 cup icing sugar, sifted
1/2 tsp vanilla essence or vanilla paste
3/4 cup each: standard flour, walnut meal
Icing sugar for dusting
Preheat oven to 180C. Line an oven tray with baking paper. Cream butter, icing sugar and vanilla until creamy. Sift in flour. Add walnut meal. Mix well.
Take teaspoons of dough and roll into balls. Place on the prepared tray. Flatten gently with a small fork. Bake for about 15 minutes or until lightly golden. Cool on a wire rack. When cool, dust with icing sugar. Makes 40.
MINI VEGETABLE MUFFINS
50g butter
1/4 cup each: finely diced onion, red pepper, frozen corn (thawed), chopped
coriander
1 tsp chilli paste
3/4 cup milk
2 large eggs, lightly beaten
1 & 1/4 cups self-raising flour
1/4 tsp each: baking soda, salt
1 tbsp sugar
Preheat oven to 200C.
Lightly oil two 12-hole mini muffin pans. In a saucepan, melt butter, add onion and cook until soft. In a mixing bowl, combine pepper, corn, coriander, chilli paste, milk and eggs. Whisk in butter mixture.
In a separate bowl, combine flour, baking powder, soda, salt and sugar. Stir well. Mix into the liquid mixture. Using a dessert spoon, fill muffin holes with batter. Bake 10 to 15 minutes or until cooked.
Makes about 20.
ORANGE BITES
2 egg whites
2 cups ground almonds
1 cup caster sugar
Finely grated rind 1 orange
2 tsp honey, warmed
Icing sugar to coat
Preheat oven to 180C. Line a tray with baking paper. Beat egg whites to soft-peak stage. Mix almonds, sugar, orange rind and honey into the egg whites. Dust a chopping board with icing sugar. Take tablespoons of the mixture and roll into balls. Roll in the extra icing sugar and place on tray. Using a teaspoon, press lightly on biscuits to make a hollow in centre. Bake 10 to 15 minutes or until golden brown. Cool on a rack. Makes about 24.