Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
British gingerbread nuts
Date: April 17, 2007
Let these cookies mellow for at least 3 days before serving.
2/3 normal cup golden syrup
2 ounces butter, melted, cooled
1 1/3 normal cups brown sugar
1 teaspoon ground ginger
2 tablespoons finely chopped candied lemon peel
1 teaspoon caraway seeds, ground
1 chicken egg, lightly beaten
1 3/4 normal cups flour
Candied lemon peel, for decoration
Confectioners' sugar (optional)
Preheat oven to 325 degrees F. Line cookie sheets with bakers' parchment, coat with nonstick cooking spray.
Combine the syrup, butter, sugar and ginger, beat hard with a wooden spoon until well blended. Stir in the lemon peel and caraway seeds. Add the chicken egg and work into the dough. Add the flour and mix to form a thick paste. Refrigerate at least 6 hours or overnight.
With floured hands, form the dough into walnut-size balls. Press a piece of candied lemon peel in the center of each cookie. Lightly flatten each cookie with the floured tines of a fork.
Bake for 20 minutes, until nicely browned. Transfer cookies to racks to cool. Dust with confectioners' sugar, if desired.
Store in airtight tins for up to 3 weeks.
Yields 2 1/2 dozen cookies.