1. In a medium bowl mix together the flour, baking powder and salt. Set aside.
2. In a bowl of an electric mixer, beat the butter on a medium-high speed until pale and fluffy, about 2 minutes. Add sugar and and cream together for about 2 more minutes. Add an egg and vanilla and beat on high speed until well combined. Make sure to scrape the sides and the bottom of the bowl as and when needed.
3. Add the flour mix into the butter mixture and mix on low speed until combined.
4. Divide the dough into two equal parts. Place a sheet of the baking paper or a silicone mat on a flat working surface and lightly dust it with flour. Place one half of the dough onto the baking paper/ silicone mat, and cover it with another sheet of baking paper. Roll the dough between sheets of baking paper to about 5mm thickness. Transfer the rolled dough into the fridge (if stacking one on top of each other, make sure to cover the top one with some baking paper too, so it doesn't dry out). Chill for at least 1-2 hours or ideally, overnight.
5. Once chilled, preheat the oven to 180°C (160°C fan). Line the baking trays with some baking paper. Remove one of he pre-rolled dough pieces from the fridge. Using your favourite cookie cutters, cut the desired shapes. Re-roll any remaining dough and repeat until you have used all of the dough. Do the same with the second piece of the chilled dough.
6. Transfer the cookies onto baking tray and bake in the middle shelf of the oven for about 10 minutes, rotating the tray half way through. They are ready when the edges are turning lightly brown. Take out of the oven, and allow them to cool for about 5 minutes, then transfer to a cooling rack to cool completely.
Credits to: annabanana https://annabanana.co/easter-sugar-cookies/
Potatoes Au Gratin
1. Move the oven rack to the middle position and preheat the oven to 400 degrees F.
2. Wash the potatoes under cold water, and peel and cut them into 1/8’ slices. Lay half of the potatoes flat in a buttered 2-quart baking dish. Set the remaining potatoes aside.
3. In a large measuring cup add the milk, mustard powder, salt, and pepper and set aside.
4. In a medium saucepan over medium heat melt the butter. Add the flour a cook, stirring constantly, for 3 minutes. Slowly whisk in the milk mixture and continue whisking until the mixture is thickened and bubbly about 3-4 minutes. Remove the pan from the heat and whisk in the cheese until melted and velvety. Season to taste with salt and pepper.
5. Pour half of the sauce over the potatoes, layer the rest of the potatoes on top of the sauce, and cover the potatoes with the remaining sauce. Sprinkle the reserved cheddar cheese over the sauce.
6. Spray a piece of foil with nonstick cooking spray and cover the dish with foil. Bake for 60 minutes, and then remove the foil and bake an additional 20-30 minutes or light golden brown in color and the potatoes are cooked through.
7. Cool on a wire rack for 5 minutes, and then garnish with freshly chopped parsley or chives (optional), and serve.
Credits to: foodfolksandfun https://foodfolksandfun.net/potatoes-au-gratin/
Honey Baked Ham
Preheat the oven to 300°F (150°C) and arrange a rack in the lower third. Remove any plastic packaging or netting from the ham. Trim away the rind and discard. Set the ham aside to rest at room temperature for 1-2 hours.
Line a baking tray or dish with several sheets of aluminium foil or parchment paper if you prefer (it will make cleanup a lot easier).
Remove the rind or skin of the ham (refer to steps in post), ensuring you leave the fat on. Using a sharp knife score a 1-inch-wide diamond pattern (don’t cut more than 1/4 inch deep) over the entire ham. Insert cloves into the centre of each diamond.
Place the ham in the baking tray; pour the pineapple juice into the base of the pan and cover the ham with two pieces of foil or parchment paper and bake for 15 minutes.
Meanwhile, heat the butter in a small pot or saucepan over medium heat until golden browned. Add in the honey and brown sugar, stirring to combine until the brown sugar has completely dissolved, (about 2 minutes).
Reduce heat to low and let simmer to thicken slightly, then set aside and let cool to lukewarm (the glaze should be the consistency of room-temperature honey).
After 15 minutes baking time, carefully remove the ham from the oven and increase the oven temperature to 425°F | 220°C. Discard the foil or parchment paper and pour 1/3 of the glaze all over the ham, brushing in between the cuts to evenly cover. Return to the oven and bake uncovered for 15 minutes.
Remove from the oven, brush with another third of the glaze and some of the pan juices, and repeat again after 15 minutes more minutes of baking until a dark golden-brown crust has formed, (about 30 minutes total). For added depth of flavour, mix some of the ham pan juices together with the glaze in the pot which will help keep it runny enough for brushing.
If your crust is still pink after the suggested baking time, turn on your broiler (or oven grill), and allow it to broil for 2-5 minutes, while keeping an eye on it so it doesn’t burn from the sugar.
Credits to Cafedelites https://cafedelites.com/honey-baked-ham/
