Christmas Biscuits

This is the place where the bakers hang out. Cakes and breads abound.

Christmas Biscuits

Postby uschi » November 24th, 2016, 5:27 pm

These are some of my Christmas biscuits.
Many of them can be made in summer, too.

Two kinds of macaroons

Makes 40

4 egg-whites,
250 g icing sugar,
200 g desiccated coconut flakes,
50 g chopped unsalted pistachios,
3 drops of bitter almond flavouring,
200g ground almonds,
100 g dried apricots.

1) Whisk egg-whites with icing sugar until stiff. Halve mix.
2) For coconut macaroons add coconut flakes, pistachios and almond flavouring (I don't know how ours compares to yours, but you should really taste it) to one half of the mix.
For the almond macaroons add finely chopped apricots and and ground almonds to the other half of the mix.
3) Preheat oven to 160 °C. Use teaspoon to put dollops of the mix on baking paper. Bake for 20 minutes.

Preparation 50: mins.
Baking time: 20 mins.

Image

Image



Hazelnut Macaroons


4 egg whites
250 g ground hazelnuts
160 g icing sugar
1 pinch of salt
1 bag of shelled hazelnuts
1 teaspoon of ground cinnamon


Whisk egg whites and the pinch of salt until really, really stiff, fold in the sugar, the cinnamon and the ground hazelnuts.

Put little dollops (a smallish teaspoon full) of the mix onto a baking sheet covered with baking paper. Decorate each macaroon with a whole hazelnut and bake in the preheated oven (175° C) for 15 minutes.


Almond biscuits

250 g plain flour
50 g corn or potato starch
100 g ground almonds
100 g sugar
200g unsalted butter
1 whole egg

1 tblsp vanilla sugar
5 drops bitter almond flavouring
(I am not sure how German and British aromas compare, so check out what your bottle says, please)
--------------------------

1 egg yolk (for the eggwash)
blanched almonds for decoration

Make a dough from the ingredients above the dotted line and leave it to rest in a cool place for an hour.
Then roll it out to 4-5 mm thickness and cut out stars (or any other shape you fancy). Eggwash biscuits, press one almond onto each and bake in preheated oven at 175 °C until golden brown.
These biscuits will keep for weeks if kept in a tin (leave them to cool out over nigth before consigning them to tin).


Image
----------------------------------------------------

Snowflakes


250 g unsalted butter
100 g icing sugar
1 vanilla pod
250 g cornstarch (any food starch will do)
100 g plain flour

Put softish butter into a mixing bowl, add icing sugar, the scraped out marrow of the vanilla pod, starch, and 1/3 of the flour and mix well with the mixer. Finally add the rest of the flour and knead well. Leave it in the fridge until cold.

Form tiny balls the size of small cherries and set them onto a baking tray with baking paper. Use a fork (dipped in flour from time to time) to flatten them a bit and give them a pattern.

Preheat oven and bake the snowflakes at 175°C for about 10 minutes (they burn easily, so check and take them out when they are still quite pale).
Then transfer them carefully to a cake grid and allow them to cool down.

They keep for weeks in a tin and actually get better having matured a bit.

(oh, they run a little, so leave some space between them. I'd say about as much as their own diameter before flattening)

Lime and Lemon Biscuits

for the dough
400g plain flour
1 pinch salt
125 g sugar
2 satchets vanilla sugar (10 g each)
1 teaspoon organic lemon/lime zest
250 g cold unsalted butter
2 egg yolks

150 g marmalade (to stick the stars together)

for the icing:
icing sugar
lime/lemon juice
lime/lemon zest

1) Make all the ingredients for the dough into a smooth dough (work quickly). Wrap in cling-foil and leave in the fridge for an hour.

Preheat oven to 200°C (says the original recipe, we usually bake biscuits at 175°C)

2) Use a rolling pin to roll out the dough on a lightly floured work surface to 3 mm thin (you can also do it between cling foil, but I find that one of those silicone sheets you can get now works best for biscuits). Cut out stars or any other shape you like.

3) Bake for about 8 minutes, leave to cool on a baking rack.

4) Heat some marmelade in the microwave and stick two shapes each together.

5) Mix lime and lemon juice and add icing sugar until you get a smooth icing. Add zest to taste and food colouring.

Fill into a plastic bag and snip off one corner. Pipe onto the biscuits.
If you are in a hurry, just zig-zag them with icing or pipe a blob which will spread.

Decorate with jelly lemon and orange slices.

Allow the icing to set for two or three days before packing them into a tin or Tupper box.

Image


Nut Slices

Dough:

250 g unsalted butter
250 g plain flour
100 g potato or cornstarch (any starch will do)
1 heaped teaspoon vanilla sugar (or enough vanilla essence for the amount)
1 level teaspoon baking powder
125 g ground hazelnuts,
1 pinch salt,

Garnish:
1 tblsp cocoa powder
3 tblsp sugar

Make the ingredients into a dough and form sausages of 1 and a half inch thickness and roll these in a mix of the cocoa and sugar.
Put into the fridge (separated by baking paper or clingfoil) for about an hour and then cut into half a centimeter thick slices. Bake for 10 minutes at 200°C (keep an eye on them, depending on the oven they can take more or less).

The sausages will sometimes be too soft (stop snickering) and the slices will not be round, in that case five minutes in the freezer will do the trick.

We adapted the recipe and used a small dollop of hazelnut couverture (white or milk chokolate will do just as well) and stuck half a walnut onto each biscuit after they had cooled off.
In a tin they will keep for weeks. Not only that, a little rest sees them beautifully matured and even better than fresh.


Best Cutter Biscuits

400g plain flour

1 pinch salt

125 g sugar

2 tblsp. vanilla sugar

1 tsp. lemon zests

250 g cold butter (unsalted)

2 egg yolks



1) Knead flour, salt, sugar, vanilla sugar, lemon zests, butter and egg yolks into a smooth dough, working quickly.

Wrap in Cling foil and leave in the fridge for 60 minutes to cool.

Preheat oven to 175°C.

Line baking sheets with baking paper.

2) Roll out the dough thinly on a lightly floured surface (a silicone mat is ideal) and cut out biscuits.

(if you have trouble with the dough sticking to the rolling pin use two lengths of cling foil over the dough. With a bit of practice this works very well.

Transfer biscuits to the baking sheets and bake for five to ten minutes depending on the thickness. I bake mine until they show the barest hint of golden brown and then whip them out, leaving them on the tray for a few minutes more before transferring them to a cake grid to cool.

Once cool they can be decorated with icing, chocolate and whatever else you fancy.
These biscuits will keep for weeks in a tight fitting tin.


Angel Eyes or Hussar's Buttons

250 g soft, unsalted butter
125 g sugar
1 tblsp vanilla sugar (or just add whatever vanilla flavouring you have)
4 egg yolks
380 g flour

100 g jam or jelly of your choice

Cream butter and sugar (+ vanilla) until whitish, then add egg yolks and cream until fluffy. Add flour bit by bit (I abandon the mixer halfway through and do the rest by hand) until your dough is smooth.

Make dough into small balls of about half an inch or an inch in diameter. Use your thumb or the end of a wooden spoon (or any other implement that will give you a round dimple in the right size) to make a dimple into the balls. Then fill with jelly and leave to stand in the cool for 30 minutes.

Bake in the preheated oven at 180°C for 10 to 12 minutes.

Image


Ginger Biscuits

dough

125 g unsalted butter
125 g sugar
1 teasp. vanilla sugar
1 heaped teasp. ground ginger (or more if you like)
1 egg (medium)

200 g plain flour
50 g cornstarch (or any other food starch)
1 teasp. baking powder
75 g finely diced candied ginger

decoration

1 egg yolk
a dash of cream or condensed milk
125 g finely diced candied ginger

Cream butter and add sugar, vanilla sugar and ground ginger. Keep whisking and add the whole egg.

Mix starch, baking powder and flour and add 2/3rds to the butter mix, whisking at half speed.
Tip the rest of the flour onto the worksurface, add the dough and the diced ginger and knead into a smooth dough.

Roll the dough into 1 inch thick strands and wrap them in cling-film and put them into the fridge for a couple of hours or over night.

Preheat the oven to 175°C. Cut the strands of dough in 5 mm thick slices and lay them out onto a baking paper covered baking tray.

Mix cream and egg yolk and give the slices an egg wash, then sprinkle with diced ginger.

Bake for about 12 minutes or until golden brown.

ImageIngwerplätzchen by natterjack3, auf Flickr
Last edited by uschi on November 26th, 2016, 1:25 pm, edited 1 time in total.
User avatar
uschi
Registered
 
Posts: 17796
Joined: December 31st, 2009, 1:34 pm
Location: Wuppertal - Germany

Re: Christmas Biscuits

Postby Seatallan » November 24th, 2016, 5:29 pm

Just wow...... :luv: :luv: :kneel: :kneel: :kneel: :chops: :chops: :chops: :wave: :wave: :wave:
Food, Felines and Fells (in no particular order)
User avatar
Seatallan
Registered
 
Posts: 8469
Joined: April 1st, 2010, 3:28 pm
Location: Reading

Re: Christmas Biscuits

Postby Cheezy_Jazzy » November 24th, 2016, 10:06 pm

The look wonderful Uschi :hug: :kneel: :kneel: :kneel: :kneel:
ImageImageImageImage
User avatar
Cheezy_Jazzy
Registered
 
Posts: 2054
Joined: April 7th, 2010, 9:44 pm
Location: East Yorkshire

Re: Christmas Biscuits

Postby Rainbow » November 24th, 2016, 10:21 pm

Cheezy_Jazzy wrote:The look wonderful Uschi :hug: :kneel: :kneel: :kneel: :kneel:

They certainly do :hug:

How many biscuits do you make each year, Uschi? Must be hundreds!
User avatar
Rainbow
Registered
 
Posts: 1046
Joined: November 14th, 2012, 7:04 am
Location: Australia

Re: Christmas Biscuits

Postby cyprusmoira » November 25th, 2016, 6:20 am

Thanks Uschi, I know that I have ground almonds in the cupboard.

Moira
When life gives you lemons, make sorbet
cyprusmoira
Registered
 
Posts: 10032
Joined: January 1st, 2010, 7:34 am
Location: Souni, Cyprus

Re: Christmas Biscuits

Postby uschi » November 25th, 2016, 8:24 am

Rainbow wrote:
Cheezy_Jazzy wrote:The look wonderful Uschi :hug: :kneel: :kneel: :kneel: :kneel:

They certainly do :hug:

How many biscuits do you make each year, Uschi? Must be hundreds!


I don't count them as such, but there are usually over 20 varieties.

Moira, I forgot to add, one can exchange the almonds with ground nuts in many recipes for an interesting twist.
Well, maybe not in the hazelnut macaroons. Almonds alone would be too bland.
User avatar
uschi
Registered
 
Posts: 17796
Joined: December 31st, 2009, 1:34 pm
Location: Wuppertal - Germany

Re: Christmas Biscuits

Postby PatsyMFagan » November 25th, 2016, 12:46 pm

They look so delicious Uschi, I am certainly inspired .... but in the first 2 photos, are the cookies on circles of baking paper or something else ? If baking paper do you buy them ready cut ?

(confused of Harefield ;) )
No-one knows if you've done your housework, but everyone knows if you've done your gardening !
User avatar
PatsyMFagan
Registered
 
Posts: 6731
Joined: July 31st, 2010, 10:27 am
Location: Harefield, Uxbridge

Re: Christmas Biscuits

Postby uschi » November 25th, 2016, 1:00 pm

PatsyMFagan wrote:They look so delicious Uschi, I am certainly inspired .... but in the first 2 photos, are the cookies on circles of baking paper or something else ? If baking paper do you buy them ready cut ?

(confused of Harefield ;) )


I don't even know whether you can get them in the UK, they are circles of edible paper that we can buy in packets here. They are used for baking so things don't stick, but unlike baking paper they are edible and are consumed with the macaroon.

It does not matter if you can't get them.
Just use an ordinary sheet of baking paper, place the dollops of macaroon onto that and peel them off when they are baked just as you would any other biscuit. It's probably less faff than using the edible paper. It's just that it's a tradition here, probably stemming from the time where things stuck to the baking trays like glue when there wasn't any baking paper invented.
User avatar
uschi
Registered
 
Posts: 17796
Joined: December 31st, 2009, 1:34 pm
Location: Wuppertal - Germany

Re: Christmas Biscuits

Postby PatsyMFagan » November 25th, 2016, 1:19 pm

Ah, I did think they looked like what we know as Rice Paper and that is edible ... I suspect they can be got from a good quality cook/bake shop and as you say, usually used for macaroons :tu:
No-one knows if you've done your housework, but everyone knows if you've done your gardening !
User avatar
PatsyMFagan
Registered
 
Posts: 6731
Joined: July 31st, 2010, 10:27 am
Location: Harefield, Uxbridge

Re: Christmas Biscuits

Postby suffolk » November 25th, 2016, 2:14 pm

Rice paper sheets available at Lakeland :D
Image
“One cannot think well, love well, sleep well, if one has not dined well.”
― Virginia Woolf
User avatar
suffolk
Registered
 
Posts: 34687
Joined: August 11th, 2010, 6:47 am
Location: East Anglia, surprisingly!

Re: Christmas Biscuits

Postby uschi » November 25th, 2016, 4:14 pm

There you go, but I think they will be fine without it, too. :D

I just checked and read in the review that the paper sticks to the tray ... quite possible, but I always have baking paper underneath anyway, because of spillage.
User avatar
uschi
Registered
 
Posts: 17796
Joined: December 31st, 2009, 1:34 pm
Location: Wuppertal - Germany

Re: Christmas Biscuits

Postby 4dogsagain » November 25th, 2016, 4:59 pm

Your biscuits look absolutely stunning. This evening I went to a mini=bazaar in the next town. It was run by the Afrikaans people of one of the Dutch Reformed Churches. These ladies really know how to bake biscuits, so I always make a point of going to their bazaars and stocking up.
When my children were small I used to make a lot of biscuits, but I've got out of the habit lately.
Don't stop doing things because you are growing old; you only grow old if you stop doing things.
4dogsagain
Registered
 
Posts: 4676
Joined: March 31st, 2010, 6:10 pm
Location: Dundee, KwaZulu Natal, South Africa

Re: Christmas Biscuits

Postby Seatallan » November 25th, 2016, 6:22 pm

suffolk wrote:Rice paper sheets available at Lakeland :D


They are indeed. Am I the only person in the world who can't resist eating rice paper? I have to make a concerted effort to put them at the back of a drawer or I 'graze' on them when passing. How sad is that? :oops:
Food, Felines and Fells (in no particular order)
User avatar
Seatallan
Registered
 
Posts: 8469
Joined: April 1st, 2010, 3:28 pm
Location: Reading

Re: Christmas Biscuits

Postby Seatallan » November 25th, 2016, 6:23 pm

...In fact, it's just as well I didn't join the priesthood isn't it? I'd have scoffed all the communion wafers. :D
Food, Felines and Fells (in no particular order)
User avatar
Seatallan
Registered
 
Posts: 8469
Joined: April 1st, 2010, 3:28 pm
Location: Reading

Re: Christmas Biscuits

Postby uschi » November 25th, 2016, 7:25 pm

Seatallen, if it's any consolation, my mother and I love(d) them, too.

They are dirt-cheap here. the little ones (4 cm in diameter) are 60 cents or so).

For children they have slightly larger sheets in pastel shades and with various flavours. These are not for baking, but noshing.
And let's not forget UFOs filled with fizzy powder.
User avatar
uschi
Registered
 
Posts: 17796
Joined: December 31st, 2009, 1:34 pm
Location: Wuppertal - Germany

Re: Christmas Biscuits

Postby Seatallan » November 26th, 2016, 10:22 am

:chops: :chops: :chops: :D :tu: :luv:
Food, Felines and Fells (in no particular order)
User avatar
Seatallan
Registered
 
Posts: 8469
Joined: April 1st, 2010, 3:28 pm
Location: Reading

Re: Christmas Biscuits

Postby suffolk » November 26th, 2016, 11:14 am

uschi wrote:.... And let's not forget UFOs filled with fizzy powder.


:luv: :chops: :bounce:
Image
“One cannot think well, love well, sleep well, if one has not dined well.”
― Virginia Woolf
User avatar
suffolk
Registered
 
Posts: 34687
Joined: August 11th, 2010, 6:47 am
Location: East Anglia, surprisingly!

Re: Christmas Biscuits

Postby Zosherooney » November 26th, 2016, 1:14 pm

You are a clever girl Uschi... Take a house point (or two)
User avatar
Zosherooney
Registered
 
Posts: 9436
Joined: March 31st, 2010, 3:04 pm

Re: Christmas Biscuits

Postby uschi » November 26th, 2016, 2:42 pm

Ooops, I forgot one teaspoon of cinnamon in the hazelnut macaroon recipe. Now ammended.
User avatar
uschi
Registered
 
Posts: 17796
Joined: December 31st, 2009, 1:34 pm
Location: Wuppertal - Germany

Re: Christmas Biscuits

Postby cyprusmoira » November 27th, 2016, 9:33 am

uschi wrote: 5 drops bitter almond flavouring (I am not sure how German and British aromas compare, so check out what your bottle says, please)
.
I used Lochheads's Almond Extract, imported by Lakeland, it uses Oil of bitter almond

Moira
When life gives you lemons, make sorbet
cyprusmoira
Registered
 
Posts: 10032
Joined: January 1st, 2010, 7:34 am
Location: Souni, Cyprus

Re: Christmas Biscuits

Postby Zosherooney » December 2nd, 2016, 1:44 pm

Can anyone tell me about the 'powdered' sugar in this recipe please?

http://www.tarladalal.com/Crispy-Coconut-Cookies-2283r

I do 'make' caster by liquidising it in my kitchen machine ?
TIA
User avatar
Zosherooney
Registered
 
Posts: 9436
Joined: March 31st, 2010, 3:04 pm

Re: Christmas Biscuits

Postby smitch » December 2nd, 2016, 1:47 pm

I think it just means icing sugar. Powdered sugar is the American term.
User avatar
smitch
Registered
 
Posts: 1241
Joined: March 31st, 2010, 2:40 pm
Location: Manchester(ish)

Re: Christmas Biscuits

Postby uschi » December 2nd, 2016, 4:15 pm

Yes, it will be icing sugar. The German word is "Puderzucker" = powder sugar.

Talking of icing ... the first batch of my iced biscuits is ready.

ImageZuckergußpätzchen by natterjack3, auf Flickr
User avatar
uschi
Registered
 
Posts: 17796
Joined: December 31st, 2009, 1:34 pm
Location: Wuppertal - Germany

Re: Christmas Biscuits

Postby Zosherooney » December 2nd, 2016, 6:30 pm

Gorgeous Uschi, lob some over this way, they would look smashing hanging on my outdoor Christmas tree that in in a pot on the porch. Such detail !
User avatar
Zosherooney
Registered
 
Posts: 9436
Joined: March 31st, 2010, 3:04 pm

Re: Christmas Biscuits

Postby Seatallan » December 2nd, 2016, 6:30 pm

Wow.... just wow... and then wow.... and wow..... :kneel: :kneel: :kneel: :kneel: :kneel: :kneel: :kneel:
Food, Felines and Fells (in no particular order)
User avatar
Seatallan
Registered
 
Posts: 8469
Joined: April 1st, 2010, 3:28 pm
Location: Reading

Re: Christmas Biscuits

Postby StokeySue » December 3rd, 2016, 11:20 am

Trouble is - I'd fond those too pretty to eat! It would feel like a shame to crunch them up

Well done Uschi :hi5: :hi5: :kneel: :kneel:
Sue
User avatar
StokeySue
Registered
 
Posts: 17468
Joined: April 21st, 2010, 5:18 pm
Location: Stoke Newington (London)

Re: Christmas Biscuits

Postby Rainbow » December 3rd, 2016, 11:38 pm

StokeySue wrote:Trouble is - I'd fond those too pretty to eat! It would feel like a shame to crunch them up

Well done Uschi :hi5: :hi5: :kneel: :kneel:

Just what I was thinking. Far too decorative to eat ;)
User avatar
Rainbow
Registered
 
Posts: 1046
Joined: November 14th, 2012, 7:04 am
Location: Australia

Re: Christmas Biscuits

Postby Mamta » December 4th, 2016, 5:40 am

Wow Uschi, you are obviously a wonderful baker. They all look scrumptious, especially the last ones :tu: , very tempting :)
User avatar
Mamta
Registered
 
Posts: 3877
Joined: July 5th, 2010, 5:56 pm
Location: UK

Re: Christmas Biscuits

Postby uschi » December 4th, 2016, 7:26 pm

Thank you all!
I can't see my own biscuits anymore, but I ate my cousin's with relish. :lol: :lol: :lol:
User avatar
uschi
Registered
 
Posts: 17796
Joined: December 31st, 2009, 1:34 pm
Location: Wuppertal - Germany

Re: Christmas Biscuits

Postby PatsyMFagan » December 5th, 2016, 9:27 am

uschi wrote:I can't see my own biscuits anymore, but I ate my cousin's with relish.


That statement has confused me :? not hard though ;)
No-one knows if you've done your housework, but everyone knows if you've done your gardening !
User avatar
PatsyMFagan
Registered
 
Posts: 6731
Joined: July 31st, 2010, 10:27 am
Location: Harefield, Uxbridge

Re: Christmas Biscuits

Postby Seatallan » December 5th, 2016, 2:37 pm

PatsyMFagan wrote: can't see my own biscuits anymore, but I ate my cousin's with relish. That statement has confused me not hard though


Awww.... :hug: :hug:

I think what Uschi is referring to is that thing where when you have spent ages in the kitchen cooking something you just can't face eating it (but can eat it with relish if someone else has made it). Happened to me one Christmas- I roasted a duck with all the trimmings and it came out an absolute treat and looked so pretty on the plates but I only managed a mouthful (seem to recall I ate it cold the next day with far more gusto however :D ).
Food, Felines and Fells (in no particular order)
User avatar
Seatallan
Registered
 
Posts: 8469
Joined: April 1st, 2010, 3:28 pm
Location: Reading

Re: Christmas Biscuits

Postby uschi » December 5th, 2016, 8:43 pm

Yes, that's what I meant. I belted out a Germanism, because I was so tired and could not be bothered to think of "facing" my own biscuits. My cousin's (I got some over the weekend) are lovely and a treat for me. One of my neighbours always gifts me some of hers, so that is another treat.

Seatallan, you hit the nail on the head. It does happen to me sometimes, but rarely with savoury food.
User avatar
uschi
Registered
 
Posts: 17796
Joined: December 31st, 2009, 1:34 pm
Location: Wuppertal - Germany

Re: Christmas Biscuits

Postby Luca » December 5th, 2016, 10:40 pm

That's happened to me too Seatallan. Especially when preparing large meals.

Uschi, you are very talented! Fabulous.
Luca
Global Moderator
 
Posts: 6096
Joined: December 31st, 2009, 2:20 pm
Location: London, UK

Re: Christmas Biscuits

Postby uschi » December 10th, 2016, 11:30 am

Thanks Luca!

I had a break, but now I am back at the icing bags ...

I think I will ice until late afternoon and then call it a day. On Monday I shall have to finish the Burgenland jam and meringue biscuits.

ImageZuckergussplaetzchen by natterjack3, auf Flickr
User avatar
uschi
Registered
 
Posts: 17796
Joined: December 31st, 2009, 1:34 pm
Location: Wuppertal - Germany

Re: Christmas Biscuits

Postby suffolk » December 10th, 2016, 1:34 pm

Fabulous!!! :luv:
Image
“One cannot think well, love well, sleep well, if one has not dined well.”
― Virginia Woolf
User avatar
suffolk
Registered
 
Posts: 34687
Joined: August 11th, 2010, 6:47 am
Location: East Anglia, surprisingly!

Re: Christmas Biscuits

Postby PatsyMFagan » December 11th, 2016, 9:07 am

They certainly look too good to eat Ushi... How do you flood them with icing without it all running over the edge ? Do you pipe a round the outside first ? Not that I would even consider trying this .. I have no recipients - the most Christmas baking I will do are some mince pies and sausage rolls .. ;)
No-one knows if you've done your housework, but everyone knows if you've done your gardening !
User avatar
PatsyMFagan
Registered
 
Posts: 6731
Joined: July 31st, 2010, 10:27 am
Location: Harefield, Uxbridge

Re: Christmas Biscuits

Postby Seatallan » December 11th, 2016, 6:01 pm

They're truly works of art Uschi... :luv: :luv: :kneel:
Food, Felines and Fells (in no particular order)
User avatar
Seatallan
Registered
 
Posts: 8469
Joined: April 1st, 2010, 3:28 pm
Location: Reading

Re: Christmas Biscuits

Postby uschi » December 12th, 2016, 7:44 am

PatsyMFagan wrote:They certainly look too good to eat Ushi... How do you flood them with icing without it all running over the edge ? Do you pipe a round the outside first ? Not that I would even consider trying this .. I have no recipients - the most Christmas baking I will do are some mince pies and sausage rolls .. ;)


I ice them with ordinary icing bags with the fronts snipped off. With some I ice the rims first and then fill out, some I just ice by zig-zagging across them (like the light blue ones and the dark green ones). The trick is not to make the icing too runny.
The rest is down to experience.

Here are the rest of the sugar ones.

ImageZuckerguss 4 by natterjack3, auf Flickr

ImageZuckerguss3 by natterjack3, auf Flickr

The colours will settle a little less garish in a few days, in case you are wondering.
User avatar
uschi
Registered
 
Posts: 17796
Joined: December 31st, 2009, 1:34 pm
Location: Wuppertal - Germany


Return to The Bakers Oven

Who is online

Users browsing this forum: No registered users and 1 guest