Christmas is one week away, so we'll be getting into the festive season by sharing with you a few of our favourite Christmas recipes and wish lists from our friends!
First up, Karla from Bluebells shares her Christmas Spiced Cookie recipe with us....
Christmas is nearly here and what I love the most about this time of year is the gift of giving through home baked treats. When I was asked to create some Christmas themed goods for the RUBY Ponsonby store I naturally jumped at the opportunity. We’d been making Christmas spiced cookies for the shop and I thought these would be perfect for the girls at the Ponsonby store to give away to their customers. Keeping in the festive theme we covered the spiced cookies with a snowflake fondant cut out, which is really easy to do! Wrap them up in cellophane bags with a cute ribbon and give them to friends and colleagues, they’ll love you for it.
CHRISTMAS SPICED COOKIES
You will need:
200g plain flour
½ teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon mixed spice
½ teaspoon salt
50g soft brown sugar
100g unsalted butter cut into cubes
50g golden syrup
Packet of white fondant
Snowflake cutter (I bought mine from Millys in Parnell)
Small amount of glucose syrup mixed with a small amount of water
Sift the dry ingredients into a large bowl, add the sugar and mix well to combine.
Add the butter cubes and with your fingertips rub the ingredients together until the mixture resembles breadcrumbs. Alternatively feel free to use a food processor to combine all the ingredients. Lastly add the golden syrup and knead the mixture until it comes together to form a ball.
At this point I like to wrap the dough in plastic wrap and chill for half an hour.
When you are ready to roll your dough preheat your oven to 180 degrees.
Sprinkle a little flour onto your working surface and with a rolling pin roll out the dough until it is roughly 1cm thick. Using your cookie cutter of choice cut shapes out and carefully place onto a well greased and lined baking tray.
When you have cut out all you can from the flattened surface, bring the dough together to form a ball and start over again to use up the rest of the dough.
Bake the cookies in the centre of your oven for 12-15 minutes, until they turn slightly golden on the edges.
Remove from the oven and cool on the tray for 10 minutes before transferring to a wire rack to cool completely.
When the cookies are cool you can start decorating them.
Start by rolling out a handful of fondant on a surface dusted lightly with icing sugar.
Press out the shape using your snowflake cutter (or any other cutter shape you have). Carefully lift the shape off the table and brush the bottom lightly with some glucose syrup. Place on top of the cookie and press down lightly until the snowflake is stuck.
Leave to dry on a wire rack and when completely dried package up however you please.