Friday, September 30, 2011

HONEY GINGER JUMBLES + sunshine flowers.

I took some time out today to breathe a bit.
My life has been going around in circles of 
late & last night I came to a point
where I needed to quit.

So today I went frolicking in the sunshine 
& picked my Mama these flowers/greenery + finished cleaning & planting 
the garden courtyard at the back of our place
+ baked a trillion Honey Ginger Jumbles.

Barefoot in the sunshine picking flowers for 
my Mum + planting plants into the earth + baking 
delicious little spice infused biscuits is good for the soul.





HONEY GINGER JUMBLES

Makes

20

Ingredients

  • 60g butter, chopped
  • 1/2 cup honey
  • 1/4 cup firmly packed brown sugar
  • 1 1/2 cups plain flour
  • 1/2 teaspoon bicarbonate of soda
  • 1 teaspoon ground ginger
  • 1/2 teaspoon mixed spice
  • 1/4 teaspoon ground cloves
  • 2 teaspoons milk
  • Icing

  • 1 eggwhite
  • 1 1/2 cups pure icing sugar, sifted
  • 2 teaspoons lemon juice
  • Pink food colouring

Method

  1. Combine butter, honey and sugar in a saucepan over medium heat. Cook, stirring, for 3 minutes or until butter has melted. Bring to the boil. Remove from heat. Set aside for 10 minutes.
  2. Sift flour, bicarbonate of soda, ginger, mixed spice and cloves over butter mixture. Add milk. Stir to combine. Cover. Set aside for 1 hour or until mixture has cooled and thickened.
  3. Preheat oven to 180°C/160°C fan-forced. Line 2 large baking trays with baking paper. Turn dough out onto a lightly floured surface. Knead lightly. Divide dough into quarters. Roll 1 portion into a 25cm-long log shape. Cut into 5cm-long pieces. Place on prepared trays, leaving room for spreading. Using a wooden spoon, flatten each piece of dough until 5mm-thick. Repeat with remaining dough portions. Bake for 10 to 12 minutes or until light golden. Stand on tray for 10 minutes. Transfer to a wire rack to cool completely.
  4. Make icing Using: a whisk, beat eggwhite in a bowl until foaming. Gradually beat in icing sugar until combined. Stir in lemon juice. Spoon half the mixture into another bowl. Tint pink with food colouring. Spread half of the biscuits with pink icing. Spread remaining biscuits with white icing. Set aside for 30 minutes or until set. Serve.











Friday, September 23, 2011

Siargao Island /04

Words cannot describe the awesomeness of this particular trip 
to Siargao Island,one of my favourite places in the universe.

Kage & I have an almost unhealthy obsession with that year,that island & the crazy,beautiful,hilarious,love filled,food bliss,rum infused,mango shake drenched experiences we had during that adventure.Moments that can never be repeated + an adventure that forever mentally liberates me anytime I think back to it.
We were simply in bliss & we were free.

It was this time 7 years ago that we were 
there & it STILL feels like only yesterday.