1/2 cup butter, at room temperature
1/2 cup plus 2 tbsp. brown sugar
1/2 cup strong ale or barley wine
2 cups all - purpose flour
2 tsp ground ginger
2tsp baking soda
3/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
Raw sugar for topping
Preheat oven to 305'F
Heat beer in a small saucepan. Allow to boil for 5 minutes, then remove from heat to cool.
Beat butter and 1/2 cup of brown sugar together until creamy. Add beer, 2 tablespoons of brown sugar, and egg; mix until roughly combined (mixture may look slightly curdled)
In a separate bowl, mix all dry ingredients together except for the raw sugar. Stir the dry ingredients into the wet until well combined. Roll dough into balls, roll the tops in raw sugar, place on a cookie sheet and flatten cookies with your fingers or a fork.
Bake approximately 15 minutes, or until the edges just start to brown. Transfer to a cooling rack and devour once they don't burn your fingers !
Wednesday, 12 February 2014
Friday, 7 February 2014
Saturday, 1 February 2014
Black Velvet cocktails dress up one part classic Guinness stout to two parts champagne or prosecco.
Snakebite is a cocktail made up of equal parts dry hard cider and a stout beer.
Lemon Shandy. This refreshing shandy blends a Pilsner with fresh lemonade.
Ingredients you probably already have lying around your kitchen. "The Michelada" includes Worcestershire sauce, hot sauce, soy sauce, lime juice, ground pepper, and a Corona.