• 0 Posts
  • 325 Comments
Joined 2 years ago
Cake day: June 14th, 2023
  • omoikiritoMelbourne•Daily Discussion Thread: 🗿🗽🗼 Saturday, 21 December, 2024
    3·
    1 day ago

    In the house that I grew up in, for whatever dumb reason the light switch for the main bathroom was on the outside of the door (my brothers and I used to love switching the lights off on my sister while she was in the shower). We sold that house over 10 years ago and I’ve lived in about 6 others since then but to this day whenever I go into a bathroom I instinctively put my hand on the outside door frame to flick on the lights on the non-existent light switch.

  • omoikiritoMelbourne•Daily Discussion Thread: 🎊🥳🎉 Friday, 20 December, 2024
    7·
    2 days ago

    You did not ask but this is my pfeffenusse recipe if ya ever need. I’ve tried many and it’s the best I’ve found 👇

    spoiler

    Ingredients

    1 ¼ cup flour

    ½ teaspoon baking soda

    ½ teaspoon salt

    3-4 teaspoons gingerbread spice (from gewurzhaus)

    ¼ teaspoon white pepper

    ¼ cup almond meal

    ½ cup brown sugar

    1/3 cup honey

    5 tablespoons unsalted butter

    3 tablespoons heave cream

    1 large egg

    2½ cups powdered sugar

    3-4 tablespoons hot water

    Method Step 1.

    In a small bowl, combine the flour, baking soda, salt, gingerbread spice, white pepper and almond meal. Set aside.

    Step 2. Combine the brown sugar, honey, butter and cream in a medium saucepan and heat, stirring frequently, until melted and the sugar is dissolved. Remove from heat and let sit for 5 minutes. Stir in the flour mixture. Once incorporated stir in the egg until thoroughly combined. The dough will have a nice glossy sheen. It will be very sticky.

    Step 3. Turn the mixture out onto some plastic wrap and wrap the dough tightly. Refrigerate overnight or for up to two days.

    Step 4. Preheat the oven to 350˚C. Remove the dough from the plastic wrap and immediately roll it into two strands, each about 2cm thick. Slice the rolls into 3cm rounds and roll each into a ball. Work quickly while the dough is still chilled.

    Step 5. Place the cookie balls on a lined baking tray and bake for about 15 minutes or until golden brown. Remove and let them cool completely.

    Step 6. To make glaze, combine the powdered sugar and water until smooth. Less water will result in a thicker & whiter glaze. Dip each cookie in the glaze, letting the excess drip off, and place them on a wire rack and let them sit until the glaze is fully hardened.

    And my pfeffernusse for reference