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Still on our baking kick with my sister, we were playing with more Christmas cookie ideas. We decided to play around with the flavouring of sugar cookies, adding some cocoa and some Christmas Mix spice. We tried it a first time and found that the chocolate came on too strongly and the spice not strongly enough, so we tried it a second time, tweaking the amounts a little bit. To deepen the flavour and add a festive note to it, we swapped out some of the sugar for maple sugar. On the second go, we decided we liked the balance. Here it is: Ingredients: 1/2 c butter 1/2 c sugar 1/2 c maple sugar 1 egg 1 tbsp milk 1 tsp baking powder 1 tbsp mix spice 3 tbsp cocoa 1 1/2 c flour 1) In a large mixing bowl, cream together butter and sugars. Beat in egg and add milk. Gradually add dry ingredients and mix well. 2) Roll into balls 1 inch in diameter and place spaced out on a greased baking sheet. Alternatively, chill for an hour, then roll out to just shy of a cm thick and cut out with cookie cutters. (in the picture above, Little Bit tried out his Christmas profiled roller - repeatedly so the shapes are a bit unclear, but lots of fun!) Flatten with a butter knife dipped in cold water. Bake at 190°C for 8 minutes. 3) (Optional: decorate with icing and sprinkles!) These came out very tasty! We talked about brushing them with melted butter, but forgot to do so while they were hot. They are also probably rich enough as it is, but maybe I'll do so at some point. It may be nice to add nuts or maybe orange, whether dried or candied, next time... Something to think about. Definitely best had hot, but they were still good the couple of days afterwards too! Don't forget to leave some for Santa with a glass of milk.... or some grog, if you have a sea-shanty-obsessed toddler. Just beware jolly fat men flying a sleigh on too much grog! Ho ho ho and a bottle of grog, and to all a goodnight!

Ingredients: For variation 1: 3 c milk 1-2 tsp vanilla extract 1 tsp honey 1 tsp turmeric 1/2 tsp ginger

peanut oil 4 tbsp soy sauce 2 tbsp cooking sake 1 chilli, chopped 1/2 head garlic, minced or crushed 3" ginger

1/2 c raisins 1 c red wine vinegar 1 1/2 c white cooking wine 1 1/2 - 2 c brown sugar 2 tsp ground ginger

Ingredients: For the soup: 2 tbsp olive oil 3-4 onions, chopped 4 cm ginger, diced 2 - 2,5 kg sweet potatoes starting to char. 2) In a heavy-bottomed soup pot, heat olive oil over medium heat and sauté onion and ginger

/4 c pumpkin (I roast mine then mash it up as the tins are unavailable here) 2c milk 1/4 tsp ground ginger

, chopped 1 1/2 - 2 tsp miso paste 3 tbsp soy sauce 1 1/2 tbsp butter 1/2 head garlic, crushed 8 cm ginger paste, mashing as you go. 3) In a small frying pan over medium heat, heat the oil and add garlic and ginger Plate up, layering rice, mash, egg, sprinkled garlic and ginger crumbs, sliced spring onion and a drizzle

failed to plan ahead) 2 carrots chopped half a head of broccoli, cut into florets 1 c peas 1 knob of ginger Set aside. 2) Sauté carrots, broccoli, ginger and peas for 5 minutes.

melted butter 3 tsp baking powder 2 eggs 3/4c cottage cheese 1/2 - 3/4c peach juice (from the tin) 1 tsp ginger

Ingredients: 2 c whey 2 c water 1/2 c brown sugar 2" ginger, grated 1 lime/orange/lemon, juiced 1) In Place in the fridge and allow the flavours to marry overnight. 2) The next day, strain out the grated ginger