Christmas Celebration Treats

Sonya Muhlsimmer

What! It’s nearly Christmas, again. Can someone please tell me where this year has gone? I seem to have lost track of time. But at least I got a few good adventures in this year. I conquered the Western Arthurs in Tasmania starting at Alpha Moraine and finishing at Kappa Moraine, I skied through the worst blizzard ever and survived, and spent eight days back country skiing in Kosciusko National Park, I accomplished some amazing canyons up near the Blue Mountains, I explored quite a lot of The Gardens of Stone near Lithgow, NSW and even participated in an open day to protect the area, and went on an awesome multi-day hike down in the Morton National Park, West Ettrema along the Shoalhaven River. Now I am busy preparing for a five day hike over the New Year’s break in Kosciusko National Park. There is nothing quite like having a New Years Eve celebration out in the wilderness with a few friends. Well, in saying all of that, I guess that is where the year went ...

Jerrara Creek Canyon, Bungonia NSW

64 | BWA December 2017

You may have guessed it already by my last name, but my father’s background is German, and I have a few classic German recipes up my sleeve. So since it is Christmas and New Year it is time to celebrate, I want to share two of my favourite recipes that are fitting for this time, well I think so anyway. My Oma (Grandmother) taught me how to make these biscuits and gingerbread houses when I lived with her in Canada a long time ago, and when I was growing up we often had these ginger nut biscuits and Glühwein. Yes, I was even allowed a little Glühwein when I was a kid. The wine made me sleep well at nights! These ginger nut biscuits are so tasty with the sweet treacle and the spice of ginger, oh and a touch of cinnamon, yum. They taste so good and for me they bring back so many memories. They are a bit of a Christmas tradition with me, my family and friends and most of my hikes I go on I usually carry these biscuits for a quick snack.

At home preparationPreheat a fan forced oven to 160°C, and grease two oven trays. Cut the block of butter up into small chunks and let soften (or microwave on low for 20 seconds). Beat the softened butter and sugar in a medium bowl with an electric mixer until light and fluffy (about five minutes). Stir in the treacle and mix through, then add the dry ingredients in three small batches, till just combined. Turn the dough onto a lightly floured surface, using your hands knead the dough to combine fully. You may need to add more flour as you go to stop the dough sticking to the surface. Roll out to about five mm thick

and cut with a cookie cutter. Place onto the oven trays and bake in the oven for 18 to 20 minutes. Let cool on the oven tray for about five minutes before transferring to a wire rack to cool completely. Pack into a container or some zip lock bags and eat on the go as a high-energy snack, or around camp with some Glühwein winding down for the night.

BWA December 2017 | 65

When I lived in Germany, I used to go to the night markets in town around Christmas and wander through the Weihnachten (Christmas) markets. They had stalls that sold Glühwein, ginger nut biscuits, and lots of other things of course. Gosh the wine tasted good. The Germans call it Glühwein (Glow-wine) due to the feeling you get when you drink it, it leaves you glowing. Although Glühwein is traditionally a winter drink, I think you can drink it any time. For example, not long ago I went for a weekend in Bungonia and we spent the day canyoning and at night we went caving. When we got back to the camp ground I brewed up some Glühwein and shared it around and yes we were all glowing, it went down so well and everyone came back for more. It is pretty easy to prepare with just a few ingredients and it is so worth having anytime, especially at Christmas or New Year’s celebrations. As I said, although it is a winter German tradition around Christmas, why not celebrate it here in the Australian bush in summer? Prost, that means cheers.

Method at campPut all the ingredients in a pot and stir through. Simmer for about 10 minutes stirring occasionally. Fill your cup and enjoy. You can serve the orange and lemon slices in your cup if you want to add decoration.

HintsThis is to be shared with friends. A cup of this goes a long way, and when the alcohol is warm it gets absorbed into your body a lot quicker so drink in moderation. This recipe will serve two to three people. If you boil the wine, the alcohol will start to evaporate a little bit.

You can buy wine in pouches of 250 ml, perfect for hiking...

Water - ¾ cup