Write to the editor

I CAN’T believe GulfWeekly is 10 years old. Doesn’t time fly?

I particularly love reading your school reports, fashion features, test drives and show and film reviews, which the other local papers and magazines don’t seem to regularly bother with.
Eruditely Esquires (superb name for the puzzle page!) is the first page I turned to with my morning coffee, ‘just so’ is the greatest.

Keep up the good work – we also loved the piece on George Axtell last week who appeared on your first anniversary cover all those years ago. I can remember him at nursery, which goes back to my original point, doesn’t time fly!

Maureen T, by email.

I read your article last week about the cookie decorating in aid of the Palm Association and took the children along to Friday’s Kempinski Winter Wonderland Centre in Bahrain City Centre and a good time was had by all.

It was the best BD2 you are ever likely to spend!

The kids particularly loved the Christmas gingerbread cookies and I wondered if you could find out and share the recipe with your readers? It would make one family in particular very, very happy!

Rebecca,
Saar

Editor’s note: Pastry Chef Clement Raybaud was happy to oblige. See also, Eating Out on Page 11.

RECIPE for around about 40 pieces of 40g cookies (medium-sized)
Ingredients:
360g           acacia honey
150g           butter
150g           brown sugar
800g           all-purpose flour
30g             cinnamon powder
30g             ginger powder
30g             baking soda
110g           whole eggs (two big eggs)
40g             cold mineral water

Method: Place all ingredients apart from the eggs and the water into a mixing machine fitted with a paddle and mix all ingredients together at slow speed. Once combined add the eggs followed by the water. Continue mixing until all ingredients are well blended. Adjust the amount of water depending on the thickness of the dough. The dough should not be too soft or hard. Store the dough in the chiller overnight. The following day, roll the dough out into sheets with a rolling pin and cut into desired shapes.
Baking:170C for 12 minutes.