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22: Ginger & walnut

22 december, 2013

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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.

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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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