Ginger Lupin Biscuits

 

 I love a ginger biscuit. There is something that just takes me back to my childhood having Arnott's Ginger Nut biscuits with a glass of cold milk after school...they were simpler times...

I was given this Lupin flour to try so I logged onto the Irwin Valley web site and found this recipe. I made a few tweaks according to what ingredients I had on hand...and these delicious delights were produced. 

 

Ingredients

• 150g lupin flour
• 250g plain flour (I only had wholemeal self raising)
• 200g sugar (I used 100g of raw sugar)
• 1 tsp bi-carb soda (discarded due to the SR flour)
• 2-4tbs ground ginger (according to personal taste, I used 4)
• 4 tbs golden syrup or honey
• 150g butter
• 1 egg

Method

Mix dry ingredients together, add melted butter, egg and stir. Finally blend in golden syrup. Roll into balls and place on baking tray. Flatten slightly with a fork. Bake in warm oven (160C) for 10-15 minutes.

 From this little guy and myself have a wonderfully Merry Christmas and a safe and happy New Years!!

Broad Bean Felafel's

This recipe was cut from the paper a few weeks ago, it's from Margaret Johnson. I am always looking for ways to use broad beans for the very short time they are in season.

250g broad beans, podded weight fresh

1/3 cup coriander leaves

1/4 cup mint leaves

1/2 - 1 green chilli

2 tsp garlic, crushed

1 tsp cumin powder

1 tsp coriander powder

zest of a lemon

salt & pepper to taste

1 Tbsp flour

olive oil for deep frying

Sauce

1 cup pot set yoghurt

1 tsp lemon rind

2 Tbsp lemon juice

2 Tbsp mint chopped

Make the sauce by combining the ingredients. To make the felafel's, place all of the ingredients, with the exception of the oil and flour into a food processor, process until smooth. Then add the flour to combine. Check the seasoning. Using two spoons, shape into quenelles. Deep fry in the olive oil until well browned and crisp. Serve with the sauce.

I didn't feel like frying mine so I added some olive oil to the mixture as it was processing then shaped into the quenelles and baked in the oven, turning to brown evenly.

Enjoyed as part of a platter with some home made hummus, carrot and celery sticks, some oven crisped turkish bread and a glass of Verdelho.

A Date with Honey Cake

With exams and uni all done for the year it is time to cook.

I found this recipe on the side of a wholemeal self-raising packet from the Country Women's Association of NSW and thought hey...why not.

2 1/4 cups wholemeal self raising flour

1 cup honey

1 cup water

1 Tbs golden syrup

30g butter

250g chopped dates

3/4 cup chopped walnuts

1/4 chopped almonds

1 tsp ground ginger

1/2 tsp mixed spice

I also added 3 Tbs of chia seeds just for fun.

Shortened version of instructions

Preheat oven 180 degrees. Combine honey, water, golden syrup and butter in saucepan to melt butter (do no boil), leave to cool. Stir dates and nuts into honey mixture and fold in sifted dry ingredients. Pour into prepared bake tin (19cm square deep or I did 12 muffins instead), bake for 50 minutes (less for muffins). May be iced with lemon icing.

These are super sweet (obviously with that much honey) so I am going to try with some cream cheese lemon icing with no icing sugar.

Thanks C.W.A yet another recipe that I will learn to tweak to suit my own tastes