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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

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