Hello Kitty's Kitchen

Hello Kitty's Kitchen	Index Lemon Melting Moments Gingerbread Chocolate Squares Rock Cakes Apple Muffins Honey Pineapple Fruit Cake
Lemon Melting Moments Unfilled biscuits can be kept for up to two weeks in an airtight container. Recipe unsuitable to freeze or microwave. 250 gms butter 1/3 cup icing sugar 1.5 cups plain flour 1/2 cup cornflour Lemon cream 60 gms butter 1 tsp grated lemon rind 1/2 cup icing sugar 3 tspns lemon juice 1. Have butter at room temperature. Combine butter and sifted icing sugar in small bowl, beat with electric mixer until light and fluffy. Stir in combined sifted flours in two batches.	2. Place mixture into large piping bag, fitted with fluted tube. Pipe mixture in swirls about 3cm apart on lightly greased oven trays. Bake in mod. oven for about 10 mins or until lightly browned. Stand few minutes, lift onto wire rack to cool. Join biscuits together with lemon cream. 3. Lemon Cream: combine butter, rind and sifted icing sugar in small bowl, beat until light and fluffy; beat in juice. Makes about 18.

Gingerbread 1 cup shortening 1 cup sugar 1 egg 1 cup molasses 1 tbsp vinegar 5 cups sifted flour 1.5 tsps baking soda 1/2 tsp salt 2-3 tsps ground ginger 1 tsp ground cinnamon 1 tsp ground cloves	1. Cream shortening and sugar. Beat in egg, molasses, and vinegar. Sift together dry ingredients, blend into creamed mixture. 2. Chill for 3 hours. 3. Roll dough to 1/4-1/2 cm thickness. Cut and place 2cm apart on tray. Bake at 190C for 5-6 minutes. Remove to cooling rack. Makes 5 dozen gingerbread people.
Chocolate Squares 120 gms butter 120 gms soft brown sugar 2 tbsps cocoa powder 25 gms crystallised ginger, coarsely chopped 1 egg, beaten 250 gms crushed ginger biscuits chocolate for melting 1. Melt butter, stir in and dissolve sugar. Add cocoa and stir well. Stir in egg, then biscuits and ginger. Mix well.	2. Press into shallow swiss roll tin, smooth over. Chill till firm, cut into squares. 3. Finish with a topping of melted chocolate. Not suitable for freezing.
Rock Cakes 2 cups self-raising flour (wholemeal if you want to be extra healthy!) 1 teaspoon mixed spice 125g butter 1/2 cup raw sugar 1/2 cup sultanas 1/2 cup chopped dates 2 tablespoons mixed peel 1/2 cup milk 1 egg, lightly beaten 2 tablespoons raw sugar, extra	1. Combine sifted flour and spice in large bowl, rub in butter, stir in sugar and fruit. 2. Make a well, stir in combined milk and egg, mix until ingredients are just combined. 3. Drop heaped tablespoons of mixture onto lightly greased oven trays, sprinkle with extra sugar, bake in moderately hot oven 15 mins. 4. Loosen rock cakes, and cool on tray. Makes 15.
Apple Muffins 1 cup self-raising flour 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 60g butter 1/2 cup raw sugar 1 cup rolled oats 1 medium apple, grated 2/3 cup apple juice 2 eggs, lightly beaten 1. Grease 12 muffin pans. Sift flour and spices into large bowl, rub in butter, stir in sugar and oats.	2. Make a well, stir in apple, juice and eggs with a fork, mix only until combined. 3. Drop heaped tablespoons of mixture into prepared pans. Bake moderate oven 20 minutes or until golden brown. Makes 12.
Honey Pineapple Fruit Cake 2 cups sultanas 2 cups currants 2 cups glace cherries 1 cup chopped raisins 1/4 cup chopped raisins 1/4 cup honey 90g butter 2 cups unsweetened pineapple juice 1 cup milk 2 cups plain flour 2 cups self-raising flour 2 teaspoons mixed spice	1. Line deep 23cm square cake pan with 3 layers of greaseproof paper. Combine fruit, ginger, honey, butter and juice in large saucepan, stir over heat until butter is melted. 2. Bring to boil, reduce heat, cover, simmer for 5 minutes. Transfer mixture to large bowl, cool to room temperature. 3. Stir in milk, sifted flours and spice in 2 batches. Spread mixture evenly into prepared pan, bake in slow oven for about 3 hours; cover, cool in pan.