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Thursday, December 2, 2010

Guest Editor: this is tubarosa

I met tuba many years ago... we instantly bonded over great haircuts, carrot sticks and 



taramasalata dip. We even formed a prestigious group titled "HATE CLUB" we would begin 
our meetings by raising our arms and crossing them over in this shape 
X
We would then sit around talking about peoples outfits that we hated and other mean 
things like that.


Everybody, please get your hearts out... you are about to fall in LOVE! Welcome TUBAROSA <<click here now!
Hi, this is Tubarosa. She likes dressing each day, sewing, baking, sleeping, watching 
Letters and Numbers on SBS and of course, flower arranging. Today she wears a typical 
breton style striped tshirt from Petit Bateau, blue rimmed glasses 
(quite high on her face...???) by Paul Taylor and a gardenia bouquet on her head - 
much like the one she got married with and much like her nephew who also likes to 
wear things on his head. She also has whipped up a batch of the aptly named Rose Bakery hot and spicy gingernut cookies especially for the Flowerdrum. 
These cookies evoke a peppery summer spice much like the scent of a gardenia. 
There's not much better things in life than smelling a gardenia in the summertime now, 
is there?

Gingernut Cookies

Makes about 24 cookies
200g Unsalted, softened butter
440g (3 cups) self raising flowers - oh i mean flour
150g (3/4 cup) caster sugar
3 tblsp ground ginger
pinch of cayenne pepper (optional) don't laugh but I didn't have any  
cayenne, so did a quick twist of a black pepper grinder! I got  
seriously laughed at...
1 1/2 tblsp baking soda (bicarb)
240g golden syrup (warmed)
40g treacle (warmed)

Preheat the oven to 160 C.
Line a baking tray with paper.
Process the flour, sugar, ginger and pepper, baking soda and the  
butter in a food processor. Otherwise cube the butter, mix the dry  
ingredients together and rub in the butter with your hands.
Add the golden syrup and treacle - bring together.
Shape dough into 3cm balls in the palm of your hands.
Place well apart on the tray and bake for about 10 minutes.
They should be crisp on the outside and a little soft and chewy on the  
inside! YUM!

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