Gingerbread Decorations
Preparation 20 Minutes
Cook 12-14 MINS Minutes
Serves 32
Method
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Place butter, sugar and golden syrup in the bowl of an electric mixer. Beat until creamy. Add egg and mix until well combined.
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Gently fold in the flour, almond meal and spices until a dough has formed. Shape into a flattened ball and refrigerate for at least 30 minutes.
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Pre-heat oven to 180C (160C fan-forced). Roll the dough out onto a floured surface to 5mm thickness. Using star and round shaped cutters, cut shapes and transfer to lined oven trays. Using a small piping nozzle, cut a hole in the top of each shape prior to baking. Re-roll the dough offcuts until all has been used.
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Bake for 12-14 minutes, until golden. Allow to cool on trays for 5 minutes before removing to a cooling rack to cool completely.
- Once cool, decorate the biscuits with icing and currants. Thread lengths of ribbon through the holes and tie. Decorate your Christmas tree or give as gifts.
Alternative option: Prior to baking, press flaked almonds or slivered almonds into the dough and bake. Once cooked and cool, dust with icing sugar.
Ingredients
125g butter, diced and softened
½ cup brown sugar
¼ cup golden syrup
1 egg
2 ¼ cups plain flour
½ cup SUNBEAM Almond Meal
1 tsp bi-carbonate of soda
3 tsp ground ginger
1 tsp cinnamon
Purchased pre-prepared white icing
SUNBEAM Currants, for decorating
Ribbons, for decoration
Recipe Collection
Festive Rumballs
- Place biscuits, walnuts and sultanas in a food processor, pulsing until fine crumbs have formed. Add coconut, condensed milk and cinnamon. Continue pulsing until mixture has come together. Remove to a bowl and refrigerate for at least 15 minutes.
- Roll teaspoons of chilled mixture into balls whilst enclosing half a cherry or walnut inside. Toss in extra coconut or finely chopped walnuts. Refrigerate until required.
Spiced Chicken Pilaf
- Toss chicken with spices and a small drizzle of the oil. Heat half the remaining oil in a large frying pan over medium heat. Add chicken and cook for 3-4 minutes each side until golden and just cooked through. Allow to cool slightly, then break into pieces. Set aside.
- Add remaining oil to pan and cook onion and garlic for several minutes until tender. Stir in rice with stock and bring to a gentle simmer and cook for 15 minutes, partially covered.
- Add chicken pieces, zucchini and currants to pan, cooking a further 3-4 minutes. Serve sprinkled with almonds and coriander. Accompany with yoghurt and lemon wedges.
Nutty Barramundi with Coconut Greens
- Preheat oven to 200°C/400°F. Line an oven tray with baking paper.
- Place macadamia nuts, almonds, ginger and rind in a food processor; pulse until mixture forms a chunky paste.
- Place fillets on an oven tray; season with salt and pepper.
- Press nut mixture evenly on each fillet.
- Bake fish for 10 minutes or until the crust is golden brown.
- Meanwhile, place sugar snap peas and beans in boiling water for 3 minutes. Drain well; refresh under cold running water.
- Combine all coconut ingredients in a small jar. Shake.
- Serve fillets topped with micro herbs and dressing, sugar snap peas and beans.
Macadamia Choc Chip Cookies
Preheat the oven to 180°C. Line cookie trays with baking paper.
Beat butter, extract, sugars and egg in a small bowl with an electric mixer until light and fluffy. Transfer mixture to a large bowl; stir in sifted flour and soda, in two batches. Stir in Sunbeam macadamias & chocolate chips.
Roll tablespoons of mixture into balls; place 5cm apart on trays.
Bake cookies 15 minutes or until golden; cool on trays.
Fruit & Nut Clusters
- Pre-heat oven to 170°C (150°C fan-forced). Combine nuts and seeds with coconut and sultanas.
- Heat honey and pour over nut mix, combine well.
- Drop spoonfuls onto oven tray and bake for 15 mins until golden. Remove from oven and allow to cool before removing from tray.
Almond Lemon Broccoli
- Trim broccoli and cut into florets; steam or boil until tender. Drain and place in a serving bowl. Cover to keep warm.
- Melt butter in a small saucepan. Remove from heat. Add lemon juice, salt and pepper and swirl saucepan to combine. Drizzle butter mixture over broccoli, then scatter with almonds.