The Accountant Nov-Dec 2016
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By Sharon Gatonye<br />
Sgatonye@outlook.com<br />
<strong>The</strong> Black & White Kitchen<br />
Gingerbread Stars<br />
Serves: 24 cookies<br />
This cookies will help to spread the<br />
Christmas holiday cheers with others.<br />
125g Margarine<br />
100g Dark Brown sugar<br />
320g All Purpose<br />
4 Tbsp Honey<br />
1 Tsp Bicarbonate Soda<br />
1 Tsp Ground Cinnamon<br />
2 Tsp Ground Ginger<br />
Royal icing<br />
1 egg white<br />
2 cup icing sugar, sifted<br />
Method<br />
• Preheat the oven to 170C degrees.<br />
• Line two baking trays with baking<br />
paper.<br />
• In a small saucepan melt together<br />
the margarine, honey and sugar then<br />
remove from the heat.<br />
Total time: 30 min<br />
• Sift the flour, bicarbonate of soda,<br />
ginger and cinnamon in a large bowl,<br />
then stir in the melted ingredients to<br />
form a stiff dough.<br />
• Roll the dough out onto a lightly<br />
floured surface to a thickness of<br />
4-5mm.<br />
• Use a variety of star shaped cutters<br />
placing each one on the lined baking<br />
trays.<br />
• Bake in the preheated oven 10-12<br />
minutes until golden brown. Allow to<br />
cool before decorating.<br />
• To make Royal icing .Beat the whites<br />
until stiff but not dry. Add the icing<br />
sugar gradually, beating continuously<br />
until the consistency is thick but still<br />
easily spreadable. <strong>Dec</strong>orate as<br />
desired.<br />
NOVEMBER - DECEMBER <strong>2016</strong> 67