Christmas Recipes > Cookies

Pour syrup, sugar and butter in a boiling pan.
Warm up until the ingredients are melted.
Add cream and spices and stir.
Mix the bicarbonate and some of the wheatflour
1 tablespoon of ginger and then stir it down in the pan.
Add the rest of the wheatflour.
Knead the ingredients and let it rest over night.
Set the oven at 200 degrees (celsius).
Roll out the pastry on a floured board and cut it into desired pieces.
Put them on baking plates, either greased or on paper.
Bake approx. 5 min. in the middle of the oven.
Let the cookies cool off on the plate

Melt chocolate over hot water, allow to become cold but not set. Cream butter until light and fluffy. Beat egg-yolk, gradually add creamed butter, about 1 tablespoon at a time, beat until just blended. When chocolate is cold, gradually blend it into the butter mixture, beat well. Refrigerate 5 minutes to stiffen slightly. Add rum, mix well. Put mixture into piping bag fitted with 1 cm (½ in.) plain pipe, pipe 6cm (2½ in.) sticks on to waxed paper, freeze 20 minutes.
Melt extra chocolate and shortening over hot water, cool; when beginning to thicken, dip sticks in to coat completely. Place on waxed paper, refrigerate 10 minutes, then decorate with remaining chocolate coating. Keep refrigerated.
Makes about 24.

Combine drinking chocolate, coconut, sultanas, cornflakes, walnuts and crushed biscuits. Add condensed milk and sherry, mix well.
Line base and sides of 18cm x 18cm (7 in. x 11 in.) lamington tin with greased greaseproof paper. Spread mixture evenly over the base, refrigerate 1 hour. Turn out of tin and remove paper. Roughly chop chocolate, melt over hot water. Spread melted chocolate over, allow chocolate to set; cut into squares for serving.