11 December 2011
This year, we started early on the Christmas baking, mainly because I made yet another visit to my local Lakeland shop and couldn't resist a new gadget - a set of 12 star shaped cookie cutters which make it possible to create a Christmas tree.
In addition, I managed to dig up my Mum's old cookie spritzer and after some googling, I decided to merge the spritzer cookie experiment with the gingerbread making.
Using my usual recipe, but with 11 dl of plain flour, rather than 13, Bip and I made enough starts for the Christmas tree and also 3 big trays of spritzer cookies. It was tricky at first, but once we worked out the technique, we just kept stamping away. Sadly I forgot to take photos, but on the whole, spritzing worked pretty well. One thing to keep in mind is not to put any raising agent in the dough if using the spritzer. Since I had prepared the dough before I read this instruction, it was a bit late and the cookies lost some of their shape in baking.
This also goes for the stars for the Christmas tree.
My Sister Bip made the icing and she's got a pretty good hang of this. As we were decorating biscuits, i e hard and crunchy things, the icing needs to be made with egg white. We also established that it takes quite a lot of green food colouring too, we decided to stop at pale green this time. I should maybe try some green gel colouring from the sugar craft shop, that might give a stronger colour.
My original plan to first coat each star and then stack would have taken too long, so I did it on the fly. I also decided not to coat in the middle, to save on icing. It still ran out and Bip had to make a second batch, but clever as she is, she managed to get the exact same shade!
And when you have all these different sizes of cutters, it was not possible to resist experimenting a bit with them.
On the whole, a very pleasant way to spend the evening.