Ingredients
2 cups all-purpose flour, plus more for work surface
1/2 teaspoon baking powder
1/4 teaspoon coarse salt
1 cup granulated sugar
2 tablespoons finely grated lime zest, plus 1/4 cup fresh lime juice (about 4 limes total)
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 teaspoon pure vanilla extract
Confectioners' sugar, for dusting
Directions
Sift together flour, baking powder, and salt into a large bowl; set aside.
Put granulated sugar and lime zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 1 minute. Add butter, and mix until fluffy, about 2 minutes. Mix in vanilla and lime juice. Reduce speed to low, and gradually mix in flour mixture.
On a lightly floured work surface, halve the dough. Flatten each half into a 10-inch disk, and wrap each in plastic. Freeze until firm, about 30 minutes.
Preheat oven to 325 degrees. Working with 1 half at a time, roll out dough on parchment paper to 1/8 inch thick. Cut shapes from dough with a 3-inch flower-shape cookie cutter. Space 1 inch apart on baking sheets lined with parchment paper. Cut a hole in center of each with a 1-inch round cutter. Repeat with remaining disk. Wrap scraps in plastic. Freeze 30 minutes; reroll, and cut.
Bake cookies, rotating sheets halfway through, until set, 12 to 13 minutes. Let cool on a wire rack. Before serving, sift confectioners' sugar over cookies.
Saturday, 3 March 2012
Monday, 9 January 2012
17: Gingerbread Cupcakes
This is Celia Plender's recipe for gingerbread cupcakes from the Good Food Channel online, which I decided to try tonight - mini ones, in fairy cake cases, rather than in the bigger muffin cases which I've been using for my cupcakes.
For the cupcakes:
150g unsalted butter
150g soft brown sugar
3 eggs
150g self-raising flour
1 teaspoon ground ginger
Half teaspoon ground cinnamon
Pinch ground nutmeg
1 tablespoon milk
For the frosting:
200g butter
50g soft brown sugar
2 tablespoons milk
200g icing sugar
Pinch ground cinnamon
Preheat the oven to 180C/160C fan/ gas 4. Cream together the butter and sugar until light and fluffy. Sift the flour together with the spices. Gradually mix the eggs into the creamed butter and sugar alternating with the flour to stop the mix from curdling. Finally, stir through the milk. Place 12 paper cupcake cases into a muffin tin and divide the mixture between them. Bake for 15-20 minutes until golden and springy to the touch. Remove from the oven and cool on a wire rack. For the frosting: while the cupcakes are cooking place 50 grams of the butter in a pan with the brown sugar and cook over a low heat until melted. Add 2 tablespoons of the milk and stir to form a thick glossy toffee sauce. Leave to one side to cool to room temperature. In a large mixing bowl beat the butter until smooth, then start to sift in the icing sugar, stirring regularly. Add the toffee sauce and stir until thoroughly incorporated. Add a splash more of milk if the mixture seems too thick - the frosting should be light and creamy. Put the frosting in a piping bag and pipe onto the cupcakes. Sprinkle with ground cinnamon before serving.
For the cupcakes:
150g unsalted butter
150g soft brown sugar
3 eggs
150g self-raising flour
1 teaspoon ground ginger
Half teaspoon ground cinnamon
Pinch ground nutmeg
1 tablespoon milk
For the frosting:
200g butter
50g soft brown sugar
2 tablespoons milk
200g icing sugar
Pinch ground cinnamon
Preheat the oven to 180C/160C fan/ gas 4. Cream together the butter and sugar until light and fluffy. Sift the flour together with the spices. Gradually mix the eggs into the creamed butter and sugar alternating with the flour to stop the mix from curdling. Finally, stir through the milk. Place 12 paper cupcake cases into a muffin tin and divide the mixture between them. Bake for 15-20 minutes until golden and springy to the touch. Remove from the oven and cool on a wire rack. For the frosting: while the cupcakes are cooking place 50 grams of the butter in a pan with the brown sugar and cook over a low heat until melted. Add 2 tablespoons of the milk and stir to form a thick glossy toffee sauce. Leave to one side to cool to room temperature. In a large mixing bowl beat the butter until smooth, then start to sift in the icing sugar, stirring regularly. Add the toffee sauce and stir until thoroughly incorporated. Add a splash more of milk if the mixture seems too thick - the frosting should be light and creamy. Put the frosting in a piping bag and pipe onto the cupcakes. Sprinkle with ground cinnamon before serving.
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