Majella's First Birthday

Searching for flowers in the garden.

Pegs can be so much fun!

Where are you? Where are you?

Everyone enjoyed playing with the birthday girl.

The beautiful little Majella turns one!

Last weekend we celebrated our friend's daughter's first birthday. It was a beautiful day - a glorious 27 degree winter's day which lent itself perfectly for relaxing on the oversized picnic rug our friends had layed out in their backyard while watching our children play happily.

From the smiles and laughter we heard all day, simple games like transferring sand from the sandpit between old bottles, plucking flowers from the garden and hiding pegs in different parts of the garden seemed to keep the children entertained for hours.

Of course, there were many breaks from playing to enjoy the most delicious array of desserts and savoury treats lovingly prepared by Majella's mother. The favourite amongst the adults and children was the strawberry jelly presented in crystal sherry glasses (and 'faux sherry glasses' for the children of course).

I am pleased to report that Amelie's first ribboned piggy tails stood the test of time and energetic play and remained in tact until that night....I can't say the same for the delicious pinwheel ginger breads we took home which mysteriously disappeared from Amelie's party treat bag later that night - Try some for yourself and you'll see why!

Majella's First Birthday Gingerbread

(this receipe was contained in each party bag along with a cookie cutter - what a great idea for a party favour)

Ingredients

125g (1/3 cup) golden syrup

150g (3/4 cup firmly packed) brown sugar

100g unsalted butter, chopped

2 eggs, lightly beaten

1.5 tsp vanilla extract

500g (3 1/3 cups) plain flour

1.5 tsp ground cinnamon

2tsp ground ginger

1/2 tsp ground nutmeg

1/4 tsp ground cloves

Icing

3 egg whites, at room tempreature

2tsp lemon juice

500g icing sugar

Food colouring

Cachous, to decorate

Method

1. To make the gingerbread, combine syrup, sugar and butter in a saucepan and slowly bring to a simmer, stirring until sugar is dissolved. Remove from heat and cool to room tempreature.

2. Stir in eggs and vanilla extract.

3. Sift flour, baking powder and spices into a large bowl. Stir in butter/egg mixture and using a wooden spoon, stir until a dough forms. If mixture seems too dry add a few tablespoons of cold water.

4. Knead dough for a few minutes until smooth, press into a disc and cover with plastic wrap and refrigerate for 1 hour.

5. Preheat overn to 170degrees. Line 2 bakign trays with baking paper.

6. Cut dough into 3 even sized portions. Working with one piece at a time, roll out on a lightly floured surface until 4mm thick. cut out desired shapes using cookie cutters and place on tray leaving a gap in between.

7. Bake in oven in batches for 10minutes or until firm and golden brown.

8. To make the icing, combine egg whites and 1 teaspoon of the lemon juice in a bowl. Using electric beaters, whisk mixture until frothy and opaque. With the mixer going, add icing sugar half a cup at a time, whisking well in between each addition, until mixture is thick, white and glossy. Add remaining lemon juice mixture and mix to combine well. Divide between small bowls and tint with colours of your choice.

9. Using a small paint brush, cover the surface of cold biscuits with icing, adding a little warm water if icing mixture is too thick (the icing mixture will harden on standing, so keep it covered when not in use). Allow to dry thoroughly and then pipe on decorative patterns and cachous. Allow to dry completely.

10. Biscuits will keep, stored in an airtight container for up to a month.

makes about 50.