IRISH GINGER SNAPS RECIPES

Steps:

• Preheat the oven to 180°C, fan 160°C, gas 4. Line 2 baking sheets with baking paper. Put the butter and sugar in a bowl and cream together using an electric handheld whisk. Beat in the vanilla.

  Sift together the flour, cocoa powder and bicarbonate of soda, then add to the butter and sugar. Mix until crumbly, then, with clean hands, gather the dough and knead until just smooth.

  Turn out on to a work surface and shape into a 27cm-long sausage shape. Slice into 18 rounds and place, spaced apart, on the baking sheets. Flatten each with your fingertips to a 5cm diameter. Bake for 10-12 minutes. Cool on the baking sheets for 10 minutes then transfer to a wire rack to cool completely.

  To decorate, dust your work surface with icing sugar and roll out the white icing to a thin sheet. Use an 8cm-round cookie cutter to stamp out 9 circles. Cut each one to make two wavy-edged semicircles. Lightly brush with water and stick on to the cookies.

  Roll out the green icing and cut out 36 leaf shapes. Use the tip of a teaspoon to cut away the edges to resemble holly leaves. Attach two to each cookie with a dab of water. Use the writing icing to dot two berries on each cookie.

Steps:

• In a 12-inch skillet, heat the oil over medium high heat. Add the sweet sausage and cook, browning on all sides, about 8 minutes. Drain on a paper towel lined plate and then add to a 6 to 7 quart slow cooker. Repeat with the hot sausage.
• Reheat the rendered fat in the skillet and add the onions, tomato paste, garlic, oregano, and 1/4 teaspoon of salt, and cook until the onions are soft and beginning to brown a bit, about 10 minutes.
• Stir in the wine and scrape up any browned bits. Add the onion mixture to the slow cooker and stir in the diced tomatoes and tomato sauce.
• Sprinkle the pork ribs and flank steak with salt and pepper, and place them in the slow cooker.
• Cover and cook on low for 6 hours or high for 9 to 10 hours.
• Remove the meats from the sauce. Shred the pork (discarding the bones) and steak with two forks and cut the sausages into 1 1/2 to 2 inch slices.
• Skim any fat off of the top of of the remaining sauce, and stir the meats back into the sauce. Stir in the basil.
• Season with salt and pepper to taste.