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Iced cookie decorations

Iced cookie decorations LEVEL OF DIFFICULTY This simple gingerbread recipe is easy to follow and makes

LEVEL OF DIFFICULTY

This simple gingerbread recipe is easy to follow and makes about 35 edible tree decorations. The dough is easy to handle, so children will love rolling it, cutting out different festive shapes, and decorating the baked cookies with icing. Keep an eye on the cookies while they bake, as they may burn.

an eye on the cookies while they bake, as they may burn. 1 Put the flour,

1

Put the flour, baking soda, ginger, and cinnamon in a bowl. Rub in

the butter so the mix resembles breadcrumbs. Stir in the sugar.

butter so the mix resembles breadcrumbs. Stir in the sugar. 3 Divide the dough into two

3 Divide the dough into two batches. Roll each batch out

with a lightly floured rolling pin to an even thickness of about 1 4 in (5 mm).

pin to an even thickness of about 1 ⁄ 4 in (5 mm). 2 Add the

2 Add the egg and syrup, then mix to form a dough. Turn out onto

a lightly floured surface and knead to bring the dough together (p.226).

surface and knead to bring the dough together (p.226) . 4 Cut shapes with cookie cutters,

4 Cut shapes with cookie cutters, make a hole in each with a

skewer, place on greased baking trays, and bake for about 10 minutes.

ingredients

Preheat the oven to 375°F

(190°C)

• 3 cups all-purpose flour

• 1 tsp baking soda

• 2 tsp ground ginger

• 2 tsp ground cinnamon

• 1 stick butter, cut into pieces

• ¾ cup light unrefined sugar

• 1 egg, beaten

• 4 tbsp sugar syrup

For the icing

• 1 egg white, beaten with 5–7 oz (150–200 g) confectioner’s sugar (adjust the quantity slightly, depending on the size of the egg; the icing should be smooth)

CHRISTMAS TREE

85

Doll pin tree c u ,
Doll pin tree
c
u
,

• Templates (pp.318-19)

• Scissors

• C tt th d d dl
C
tt
th
d
d
dl
r of ra e f f W
r
of
ra
e
f
f
W

Glue the peg inside the dress.

peg to secure the halo in place.

70 CHRISTMAS TREE

Nougat sweets

Nougat sweets LEVEL OF DIFFICULTY These wonderfully sticky, very light soft sweets are perfect for filling

LEVEL OF DIFFICULTY

These wonderfully sticky, very light soft sweets are perfect for filling tiny galvanized buckets or fabric candy cane cones, hanging from the Christmas tree. You’ll need a sugar thermometer to ensure that the sugar solution reaches the correct temperature as it boils; be aware that it is extremely hot at this stage, so don’t let children come too close to the pan.

ingredients

• 3½ cups granulated sugar

• 1½ cups sugar syrup

• ¼ cup clear honey

• 1 cup water

• 2 egg whites, beaten until stiff in a large bowl

• 1 tsp vanilla extract

• 10 oz (275 g) mixture of blanched almonds, hazelnuts, and macadamia nuts

88 CHRISTMAS TREE

almonds, hazelnuts, and macadamia nuts 88 CHRISTMAS TREE 1 water in a saucepan until it reaches

1 water in a saucepan until it reaches

310°F (154°C). Stand the thermometer

in the pan to check the temperature.

Heat the sugar, syrup, honey and

to check the temperature. Heat the sugar, syrup, honey and 3 Add the vanilla extract and

3 Add the vanilla extract and the nuts to the bowl and fold them

all carefully into the mixture using

a large metal spoon.

all carefully into the mixture using a large metal spoon. 2 When the sugar solution is

2 When the sugar solution is ready, add it to the bowl of beaten egg

whites, beating the mixture constantly

until it is stiff and waxy.

beating the mixture constantly until it is stiff and waxy. 4 Put the nougat mix into

4 Put the nougat mix into a tin lined with wax paper. Allow to cool

completely before cutting it into small squares. Store in an airtight tin.