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Description

Guide Hostess: Prepare all food and refreshments and decorations.
Brownie Hostess: Help make and set out refreshments.

Resources

Salted caramel hot chocolate:

450ml whole milk
75g dark chocolate (at least 70% cocoa solids),
chopped, plus a little extra grated chocolate to
garnish
pinch ground cinnamon
pinch nutmeg
3 tbsp Tesco Finest salted caramel dessert
sauce
pinch hot chilli powder
pinch sea salt, or to taste (see tip)
4-6 cinnamon sticks, to serve (optional)

Swedish Gingerbread or
Pepparkakor:

3 dl water
½ dl molasses
2 tbsp of ground cloves
2 tbsp ground cinnamon
2 tbsp ground ginger
2 tbsp bicarbonate of soda/
baking soda
1/3 teaspoon salt
750 g of caster sugar
425 g of room-temperature butter
1.2 kg of wheat flour

Instructions

Snacks and drinks for winter!

Salted caramel hot chocolate
A little different and a little
fancier than what you would
have at camp!

Method:
1. Put the milk in a saucepan and bring to a simmer over
a gentle heat. Remove from the heat and stir through
the chocolate, cinnamon, nutmeg, salted caramel
and chilli. Stir until the chocolate has melted. Add the
sea salt, to taste. Return to the heat, stirring, until it just
starts to simmer.
2. Pour into small cups. Serve with the cinnamon sticks
to use as stirrers, if using. Sprinkle with the grated
chocolate.
Tip: For an extreme salty-sweet treat, brush the rim
of the glass with caramel dessert sauce and dip in
a little of the salt. For a more subtle flavour, dip in
demerara sugar mixed with a pinch of salt.

Swedish Gingerbread or
Pepparkakor

These are sold in hundreds all over Sweden, around
Christmas time — every supermarket is filled to the
brim with the recognisable red tubs.
They’re also a great medium for decorating, so
crack out the icing and let your creativity flow!


Method:
3. Boil water, syrup, cloves, cinnamon, ginger, salt and
bicarbonate of soda for a minute while stirring. Allow
to stand for about 5 minutes. Beat butter and sugar
in a mixer. Add the lukewarm spice liquid. Then, work
in flour and work it all until you get a smooth, shiny
dough. Wrap in cling film and refrigerate overnight, but
preferably even longer (the dough may be refrigerated
for up to two weeks, and the flavours will develop even
more).
4. Heat the oven to 220°C (428°F). Remove the dough
from the cold so it may get to room temperature before
baking with it, when it’s too cold, it’s hard to bake with.
Roll out the dough really thin on a clean surface dusted
with flour and take out cakes with cookie cutters.
Place on sheets covered with parchment paper
and bake the gingerbread in the middle of the
oven for about 5-7 minutes.

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• Trefoil News
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