Well, it’s Cakeyboi’s first Christmas and I wanted to make something that would reflect both the baking and cartoony element of the blog.
I have lots of ideas up my sleeve for Christmas bakes, but this particular one I could almost make Cakeyboi come alive. I had picked up cupcake shaped cookie cutters a few weeks back (TK Maxx, where else?) and thought cookies in the shape of our cupcake hero would be fun!
I looked at a few gingerbread recipes and one I came across which really did look like an interesting make, was one by Nigella on a random American site. Only trouble was, it didn’t contain any ginger. I experimented by adding some and they were delish – and I could now legitimately call them Gingerbread (just!!). They are quiet firm cakey textured cookies (quite apt) and I decorated them with some royal icing and a jelly tot for the nose. I also made a small hole at the top of each one to thread some sparkly red cord through, ready to hang on the tree.
Recipe (adapted from Nigella’s Edible Tree Decorations)
Yield: Depends on size of your cutter!
200 grams plain flour
¼ teaspoon salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
1 ½ teaspoon ground black pepper
115 grams softened unsalted butter
100 grams dark brown sugar
2 large eggs
90 grams runny honey
In a bowl sift together the flour, salt and all of the spices, Set to one side.
With a food mixer (or by hand) mix the butter and sugar together until creamy. Add the eggs, one at a time, incorporating after each addition. Add the honey and mix through.
Slowly add the flour mix until it has all combined and no streaks of the flour can be seen. If the dough appears too soft and sticky, add a little bit more flour until it is easier to handle. Separate the dough into two mounds, wrap each in plastic wrap and flatten to make discs. Pop them into the refrigerator overnight.
When you are ready to bake, pre-heat your oven to 180oC. Line two baking trays with greaseproof paper. Take each dough disc and roll out until an 1/8 inch thick. Cut out whatever shapes you desire and place onto the baking trays. I used an icing bag tip to cut out a small hole in the top of each cookie, enough for a piece of string to fit through.
Pop them into the oven for 10-12 minutes, or until lightly browned. Remove and allow to cool completely.
Now this recipe is not only appearing on Cakeyboi’s blog. My foodie friend Stephanie over at Kitchen Frolic is having a Cookie Advent Calendar throughout the season and she very kindly asked me to share a recipe with her readers. So I chose this one...Pop over to say 'hi', get some more great festive cookie ideas, as well as my own thoughts on the season!