Christmas Gingerbread Cookies
- 400 g all-purpose flour
- 75 g butter, room temperature
- 2 eggs
- 140 g powdered sugar
- 2 tablespoons honey
- 1 teaspoon baking soda
- 20 g store bought gingerbread spices (or 7 cloves, 1 teaspoon of anise, 1/2 teaspoon cinnamon, pinch of star anise)
- 1 egg yolk
- 150 g powdered sugar
- 1/2 tablespoon lemon juice
- neutral oil to grease baking tray
- 1 egg for eggwash
- Preheat oven to 190˚C.
- Grease two baking trays.
- Put all the dry ingredients for the gingerbread cookies into larger bowl and mix them together. Add butter, eggs and honey and knead until a smooth dough forms.
- Sprinkle lightly your working desktop with some flour and roll out the dough to a thickness of about 5 mm. Cut out the cookies using cookie cutters of various shapes. Place them directly on the pre-greased baking trays. Bake for about 10 - 12 minutes or until the cookies begin to brown slightly.
- Immediately after removing cookies out from the oven, brush them with some egg-wash. Allow to cool.
- Meanwhile, prepare the icing. Mix together egg white, lemon juice and sugar to a slightly denser paste consistency. For icing use piping bag, plastic bag or plastic bottle. Draw the outlines first and let it dry (at least 1 hour). Dilute the icing with a little bit of a lemon juice and flood in the contours to form an even layer. Let dry completely. Once again, add some powdered sugar and decorate the white areas. You’ll create a fine relief.
DIY Twig Ice Skates Ornament Tutorial from Michele Made Me here. There are lots of skates on my tree because we all skate! For felt and paperclip ice skate ornaments go here.
I am having a Holiday party and using this idea! Once the party is over you can just blow out the candle!
DIY Balloon Ice Sculpture and Lanterns Tutorial from willowday. We’re now getting a blast of cold air after Hurricane Sandy so I love these! For ice glasses and candles go here.
1. Pour cooled coffee into ice cube tray and freeze.
2. Once frozen, pour yourself a glass of milk using those as the ice cubes and viola!
I have been directed to check out some new food blogs - and they are great.
Here is the first one that offers beautiful photos with unique recipes. Ice cream to some is not a difficult food item to master but to me …it scares me. But common this looks amazing! I bet it would be the talk of the summer party.
The ice cream is called “Indian Sunshine” (so pretty)
It has Mangoes, sugar, lemon, cream and coconut milk.
I can’t tell you how long ago I made these - but they are always fun at a party. HOWEVER, I prefer to float them in non edible vases- unless you use edible flowers.
To suspend flowers in the cubes, work in layers: Fill an ice tray (one that makes large cubes so the ice will last longer) a quarter of the way with water, add flowers facing down, and freeze. Add more water to fill halfway, and freeze. Fill to the top, and freeze again.
For ice that’s especially clear, use distilled water that has been boiled and then cooled. This limits impurities and air bubbles, which make ice cloudy.
Use only edible flowers, such as orchids, nasturtiums, pansies, and snapdragons, that have been grown to be eaten (to ensure they haven’t been treated with chemicals). (via)