METHOD

GINGERBREAD

Step 1
In a medium bowl, whisk together the flour, ginger, cinnamon, salt, cardamom & orange zest. Save the orange for the icing. *adding the zest to the dry ingredients keeps it from clumping together in the cookies.

Step 2
In the bowl of a stand mixer, beat together the butter and brown sugar on medium-high speed until light and fluffy, about 5 minutes. Be sure to scrape down the sides of the bowl a few times.

Step 3
With the mixer on a low speed, slowly add the egg, vanilla and molasses. Stir until it's just mixed in. Scrape down the sides of the bowl a couple of times.

Step 4
Slowly stir in the dry ingredients and mix until just blended. Scrape the bowl and turn the dough out on a clean, lightly floured surface.

Step 5
Gather the dough into 2 balls and flatten into smooth disks about 1 1/2" thick. Wrap in plastic wrap and chill in the fridge for at least 30 minutes up to overnight.

Step 6
On a lightly floured surface, roll out a dough disk to 1/4" thickness. Stamp out shapes or mold gingerbread how you like. Gather the scraps together, re-roll and cut out more cookies until the dough is all used up. Repeat with second dough disk. Place cookies closely on a lined baking sheet and chill in the fridge or freezer for at least 30 minutes, until cookies have firmed up.

Step 7
While the dough chills, preheat the oven to 350° F.

Step 8
Place cookies on lined baking sheets 2" apart and bake for 8-10 minutes until cookies are slightly firm to the touch but still soft on the inside. Allow to cool slightly on baking sheets then transfer to a cooling rack.

COCONUT BISCUITS

Step 1
Preheat oven to 180 C.

Step 2
Beat the butter, sugar and vanilla until pale and creamy, add the egg and beat well.

Step 3
Add the coconut, flour, baking powder and the milk and mix well.

Step 4
Place teaspoon dollops on a cold greased tray (or one lined with baking paper). Flatten a little by gently pressing with your hand or use a flour dusted fork.

Step 5
Bake for approximately 15 minutes until golden. Cool on a wire rack and then store in an airtight container.

TUILES

Step 1
Preheat the oven to 160°C/gas mark 3

Step 2
Whisk together the flour, sugar and egg white

Step 3
Drop a spoonful of the mixture onto a baking tray lined with a silicone non-stick mat and flatten out with the back of a spoon to a thickness of about 2mm

Step 4
Bake for 8–10 minutes until golden brown

Step 5
Working quickly, remove the tuiles one by one using a metal spatula and lay over a rolling pin, or wrap around the handle of spoon and leave to cool.