Wednesday, 16 December 2009
These soft chewy cupkies (cookies made in the shape of muffins) have bits of candy cane in them and are a big seasonal favourite with my boys. The recipe is super easy to make for all ages.
This recipe makes 12 cupkies.
Preheat oven to 190 degrees Celsius
1 cup of Stork (margarine)
1 cup of soft brown sugar
1 tsp vanilla essence
3/4 tsp of cream of tartar
1/2 tsp of salt
2 1/2 cups of flour
1 cup of candy cane broken into pieces no larger than 2cm.
Cream Stork and sugar together and beat until light and fluffy then beat in egg. Add rest of ingredients except for candy cane. Mix until the batter is sloppy and then add candy cane pieces.
Drop by heaping tablespoon into well greased muffin tin or into silicone muffin cases (these work best as it is easier to get the cupkies out after baking).
Bake for 10 mins if using the muffin tin or 15 minutes if using silicone cases.
Remove once cooled enough to handle.
Eat and repeat as above until the new year.
Saturday, 12 December 2009
Like a slice of warm winter sunshine -
At long last here is the recipe!
1 cup white sugar
2 tbsp plain flour
3 tbsp corn starch
1/4 tsp salt
1 1/2 cups water
2 lemons juiced and zested
2 tbsp butter
4 beaten egg yolks
6 tbsp caster sugar
In a saucepan, whisk together 1 cup sugar, flour, starch,and salt. Stir in water, lemon juice and zest. Bring to a boil. Stir in butter. Place egg yolks in a bowl and gradually whisk in 1/2 cup of the hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook until thick. Pour into pastry shell. Make the meringue with the egg whites and remaiing sugar, spread on top of lemon pie and bake at 190 degrees for 10 mins.