Ginger Christmas Cookies

Ingredients:

3 cups flour
1/2 cup sugar
1/2 cup sweet cap (brown sugar)
1 stick butter
1 egg
2 tsp baking soda
1 1/2 tsp ground ginger
1 tsp jamaica
1 tsp cinnamon
1 tsp cloves

Preparing:

Preheat oven to 170°C (325°F).

Let boil sugar in a pot with brown sugar, ginger, cinnamon, cloves and jamaica, stirring constantly.
Remove from heat and add the baking soda.
Incorporate the butter until it melts, then the egg and flour until it forms a mass.

Place the dough in an floured surface and stretch the dough.
Cut with a cookie cutter and place each cookie into a greased baking tray.
Bake for 12 minutes, remove from fire and decorate.

Sweet and Spicy Spoon Dessert

Ingredients:

600 g chancaca or molasses
250 g fresh cheese
150 g grated coconut
1 cup sweet wine or Port
2 slices fried bread
15 chopped nuts
1 tbsp butter
1/2 tbsp grated orange peel
1/2 tsp ground cloves
Anise seeds

Preparing:

Cook the chancaca with 1 cup water, anise, grated orange and the cloves.
Add the nuts, cheese, coconut and butter when the chancaca has dissolved.

Add the bread cut in small pieces and the wine to the 10 minutes.
Cook moving constantly until the mixture thickens for 5 minutes.

Spicy Coconut Custard

Ingredients:

1 1/4 cups cream
280 ml coconut milk
90 g soft brown sugar
2 cinnamon sticks
2 tsp whole cloves
1 tsp nutmeg
3 eggs lightly beaten
2 egg yolks lightly beaten

Preparing:

Preheat the oven to 160°C (350°F).

Combine the spices, cream and 1 cup water in a pan.
Bring to simmering point, reduce the heat to very low and leave for 5 minutes.
Add sugar and coconut milk, return to low heat.
Stir until the sugar has dissolved.

Whisk the eggs and the egg yolks in a bowl until combined.
Stir the spiced mixture, strain into a jug, and then discard the whole spices.

Pour into ramekins and place in a baking dish wiyh hot water to come halfway up the sides of ramekins.
Bake for 45 minutes.