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22: Ginger & walnut

22 december, 2013


I’m not sure I have used fresh ginger in baking before (if I have, I have temporarily forgotten). I’ve used other forms, but fresh gives so much more flavour and taste. You have to like ginger of course, otherwise I’m sure it’s not such a treat. I paired the ginger with walnuts (both added (again) to a basic vanilla cupcake recipe), which turned out very well. The Christmas present decoration was made from sugarpaste and the white stuff is whipped cream.


Another popular sweet Christmas (modern) classic is Mozart balls, or Mozartbonbons. I know many who make their own but so far they haven’t made it into my family’s Christmas rituals, but I might try and change that. Here is a lovely sounding vegan version.

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