Christmas countdown begins now… Gingerbread recipe

As I just came back from Italy (you may have noticed!), I did not have time to take care of Christmas decoration yet. This year, it is crisis Christmas in my house. No expensive gifts or decorations, my wallet is closed. So I decided to decorate my house and prepare gifts myself.

This year, Christmas theme is “homemade Christmas”! My decorations and my gifts will all be edible (almost) and homemade.

Here is my to do list for the month:

  1. Gingerbread decoration for the Christmas tree
  2. Meringue decoration
  3. Sugar canes for the tree I am not going to make them
  4. Cranberry and apple jam
  5. Soft gingerbread
  6. All kind of Alsatian Christmas cookies (you won’t get all the recipes because they are family traditions!)
  7. Homemade snowmen created with socks (not edible of course but very cute!)

The only thing, I didn’t do myself is a big Panettone which I bought in Milan (you cannot pass through Milan before Christmas and not buy a Panettone!)…It’s waiting for my parents to arrive on the 19th in Edinburgh!

I have lots to do but fortunately (or not, depends on the point of view), I am not working so I will hopefully have the time to fulfill my giant task! I am hoping to offer generous and beautiful homemade hampers to my families and friends!

What are you doing for Christmas? Any work on edible decoration, homemade hampers or edible gift?

First up, the gingerbread operation! This recipe is fairly simple and you can prepare nice decorations for your tree. We have 2 different types of gingerbread a soft one that we are used to eat for breakfast for instance and the hard one, the one we use to create Christmas decoration (the one I am preparing with this recipe).

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Gingerbread

By Sophie Maulevrier Published: December 9, 2013

  • Yield: Around 30 pieces
  • Prep: 20 mins
  • Cook: 10 mins
  • Ready In: 8 hrs 30 mins

Recipe for a hard version of the gingerbread perfect to create Christmas tree decoration

Ingredients

Instructions

  1. Mix the flour, the bicarbonate and the spices. Meanwhile, melt the butter, the honey and the sugar together at low hit. Add the melted mix to the flour mix and combine. Leave a night in the fridge to rest.
  2. Preheat the oven at 180ºC Roll the dough to obtain a 5mm thickness and cut the shape of your cookies. If you wish to create Christmas tree decoration, don't forget to create a hole to pass the ribbon (it has to be pretty big if you don't want it to close during the cooking. I used a straw and then open the hole a bit more) Line the cookies far away from each other (it rises during cooking) on baking tray with baking paper. Cook them for 10 mins until golden (be careful, it burns quickly)

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