Gingerbread Cookies

Gingerbread Cookies

Hiya,

I enjoy the magic of Christmas with the twinkly lights and spending time with my family and friends but my favourite thing is all the great goodies to bake. Gingerbread is one of my favourite cookies for any time of year but when the house is all warm and smells so amazing, it really feels like the holidays. I also think that baked goods make awesome gifts.

This recipe is super easy and you don’t even need a rolling pin, a cool bottle of wine works great, hehe. If you don’t have or want cutters then just use a knife to cut cookies into similar sized pieces.

These are my kids favourite and everywhere we go over the holiday season a batch of gingerbread cookies are taken along.

Gingerbread Cookie Recipe

400g flour

1tsp bicarb

2tsp ground cinnamon

2.5tsp ground ginger

0.25tsp ground all spice

125g soft brown sugar

4TBS syrup

75g melted butter

2 lightly beaten eggs

Sift all the dry ingredients into your mixing bowl and give them a good mix to ensure that the spices are evenly distributed.

Add the wet ingredients and mix with a paddle mixer until everything is combined and the mixture comes away from the bowl.

Tip the mixture onto cling film, wrap it up and refrigerate for at least 2 hours. Over night definitely gives the spices an extra kick.

Preheat your oven to 180°C.

Flour a clean work surface and roll your dough out to about 6mm think.

Cut your cookies out and place onto a baking tray leaving around 2cm between each cookie. They will not spread very much.

Bake for 8-10 mins.

Remove from the oven and allow to cool on a rack.

They are great as is or you could drizzle chocolate over the top and decorate them with royal icing, my favourite!

I hope you enjoy this recipe, please remember to tag me if you give this a try, I’d love to see!

Cxx

Rainbow Iced Cookies

Rainbow Iced Cookies

Hiya!

It seems to me that on the first day of September a switch was flicked and the weather started getting cooler and wetter and darker way quicker than I was ready for! So for the next four weeks I’m going to be baking rainbows to keep the summer vibe alive. I hope you like them and they inspire you to have a go too.

Sugar Cookies Recipe

225g softened butter

225g caster sugar

1 egg

2 tsp vanilla extract

425g plain flour

1/2tsp salt

Bake at 170°C for about 8 mins

Cream the butter and sugar until incorporated, don’t over do it as you want these cookies to hold their shape and not expand too much during baking. Scrape down the sides and mix again.

Add the egg, combine, scrape down the sides and mix again.

Add vanilla extract and combine.

Sift flour and salt into the mixing bowl. Mix on a low speed for 30 sec, when it clumps together it’s ready.

I cut 2 sheets of parchment paper the size of my fridge shelf and roll out the dough between them before refrigerating it for at least 1 hour.

Cut out your cookies and place onto a lined baking tray. I used the cutest rainbow cookie cutter that I borrowed from a friend, thanks Klau 😉

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e for 8-10 mins and allow to cool before decorating.

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t definitely find some kids to share your cookies with, my kids were so excited and it gave me that awesome summer feeling.

Cxx

Unicorn Sugar Cookies

Unicorn Sugar Cookies

Hiya!

A while back on Instagram I shared a unicorn cookie cutter with you. I was very excited as I very seldom buy a cookie cutter, I usually cut cookies by hand. This was also very special as it was for my daughter’s birthday, which was 3 days after we got back from our vacation. So planning ahead I used some advice I read about in Sweet Ambs blog. She makes her cookie mix ahead of time for a big order, cuts the cookies out and then freezes the cut cookies. When you’re ready to go just grab them out the freezer, lay them on the cookie tray while the oven heats up and you’re good to go!

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When I was baking to order I used to ice cookies every week and I’ve really missed this, I’m also really out of practice! But my biggest challenge with the icing was making my own royal icing from scratch! In the UK you can buy royal icing powdered sugar where you just add the required amount of water & beat. I got used to the consistency that worked for me and could whip up a batch in no time. After much research I chose to use Sweet Sugar Belle’s recipe. I follow her on Instagram and her cookies always look amazing!!!

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My inspiration for these cookies, other than my daughter’s love of unicorns, was Miss Doughmestic. Her cookies always look too good to eat and it was here that I first saw this cutter and knew I needed it!

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I used my Cinnamon Sugar Cookie Recipe for these cookies and I do not think the taste or texture was compromised by freezing the raw cookies, I would definitely do it again.

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Cinnamon Sugar Cookies Recipes

225g butter (softened)
225g caster sugar
1 egg
2 tsp vanilla extract
425g plain flour
1 tsp cinnamon
1/2 tsp salt

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Cream the butter and sugar until incorporated, don’t over do it as you want the cookies to hold their shape and not expand too much during baking. Scrape down the sides and mix again.

Add the egg, combine, scrape down the sides and mix again.

Add the vanilla extract and combine.

Sift the flour, cinnamon and salt into the mixing bowl. Mix on a low speed for 30 sec, when it clumps together it’s ready.

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Roll out a sheet of parchment paper the size of your fridge shelf, cut two. Place the cookie dough on one sheet and flatten with your hand. Place the second sheet on top and roll out your cookie dough to around 5mm thick.

Place the dough flat on a shelf in the fridge for at least an hour and it will harden up making cookies much easier to cut and move to a baking tray ready for the freezer.

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Once frozen, stack the cookies and either seal in a ziplock bag or cling film.

To bake, preheat the oven to 170°C and place frozen cookies on a baking tray for a few minutes to defrost. Depending on the size of your cookies, bake for 8-12 mins.

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Once cooled you can begin to decorate your cookies. Royal icing skills definitely improve with practice, this is the first time I’ve used textured tips and I always hope to get better. Some of the works of art out there are just amazing! I hope you enjoy my friendly little unicorns!

Cxx

Brown Sugar Cookies

Brown Sugar Cookies

 

Hiya!

This is my first winter in the North of Germany and I am very over the cold! I can deal with winters in the South of England where it at least gets up to 10°C every day but a high of 2°C does not make me a happy person. It is also really not easy to take process pictures for my blog posts when the only decent light is between 11am and 3pm. Thankfully the sun came out today for a little bit.

The one thing I really miss about not baking to order is decorating sugar cookies. I loved hearing what party themes/colours people had chosen and decorating cookies along the same line, so I really enjoyed making this blog post. I have wanted to make a puzzle cookie for a while now and I hope you like it too.

I love my standard sugar cookie recipe but I also like to mix it up a bit so this week I have a brown sugar cookie recipe for you, it changes the taste to a more caramel flavour. Here’s hoping Spring is just around the corner!

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Brown Sugar Cookies

225g softened butter

225g soft brown sugar

1 egg

2 tsp vanilla extract

425g plain flour

1/2tsp salt

Bake at 170°C for about 8 mins

Cream the butter and sugar  until incorporated, don’t over do it as you want these cookies to hold their shape and not expand too much during baking. Scrape down the sides and mix again.

Add the egg, combine, scrape down the sides and mix again.

Add vanilla extract and combine.

Sift flour and salt into the mixing bowl. Mix on a low speed for 30 sec, when it clumps together it’s ready.

I roll out a sheet of parchment paper as wide as my fridge shelf and cut two. Place the cookie dough on one sheet and press it a bit flatter. Place the second sheet on top and roll out your cookie dough to around 5mm thick. Panic not if you do not have a rolling pin, a chilled bottle of wine works a treat! To make your life easier using spacers on either side of the dough makes rolling quick and easy without having to check if it is rolled out evenly or not. But these are not essential unless you plan to make a LOT of cookies.

Place the dough flat on a shelf in the fridge for an hour and it will harden up making cutting cookies much easier.

Cookie cutters are great, there are thousands of shapes available to buy and they are quick and easy to use but I regularly use a cardboard template and a sharp knife to make the shapes I want.

Place cut cookies onto parchment lined baking trays and bake at 170°C for 8-12 mins depending on the size of the cookies. If the cookies have been out for a while and are very soft I suggest putting them back into the fridge for 10 mins  as they keep their shape best that way.

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Once cooled you can start your decorating. I have never made my own royal icing from scratch as in the UK you can buy royal icing powder in the baking aisle, it tastes fine and is easy to use. I add a lot more water than the instructions on the box suggest so here’s how I do it.

Start by following the instructions on the box, after 5 mins of whisking with a stand mixer I add 1 tsp of water, mix and check. I run a sharp knife through the icing and count to 10, if the line has settled back into the icing in 10 seconds it is a good consistency to use, if it has not disappeared add another tsp of water and mix again for 1 min and repeat your checks until  it is thin enough to dry smoothly on your cookie. This is great to cover the whole of your cookies. If you want to add any small details you will need to add some icing sugar to the mix to thicken it up a bit to hold your artwork. I do this to each colour as and when I need it.

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Separate your icing into different bowls and using gel paste food colouring, colour your icing. Colours become darker on standing so try to stop a shade or two lighter than you want and a little colouring goes a long way. I am not very good at pastel cookies, mine always end up bright.

While using one colour cover the other icing with cling film. To prevent it forming a crust and blocking your nozzle place the cling film directly onto the icing not over the top of the bowl.

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If you have any questions please let me know in the comments below. Enjoy decorating!

Cxx