Honey & Cinnamon Christmas Tree Cookies

·         Honey and Cinnamon Cookie Dough

• 200g butter, at room temperature
• 1/2 cup (80g) icing sugar mixture
• 1/3 cup (80ml) honey
• 2 cups (300g) plain flour, sifted
• 1/4 cup (40g) self-raising flour, sifted
• 1/4 teaspoon ground cinnamon
• 2 tablespoons milk

·      Glace icing

2 eggwhites, lightly whisked
• 3 1/4 cups (500g) pure icing sugar
• 1 tablespoon fresh lemon juice
• 1/2 cup desiccated coconut

1.      Line 2 baking trays with baking paper. Using an electric mixer, beat butter and icing sugar mixture in a bowl until pale and creamy. Add honey. Beat until well combined.

2.      Place flours, cinnamon and milk in a bowl. Add butter mixture. Mix until dough begins to form. Turn onto a well floured surface. Knead gently until smooth. Divide dough in half and wrap each portion in plastic wrap. Place in the fridge for 15 minutes.

3.      Preheat oven to 160°C. Using a well floured rolling pin, roll one portion of dough out on a well floured surface until 5mm-thick.

4.      Using an 8.5cm Christmas tree cutter, cut out biscuits. Place on prepared trays. Bake, swapping trays halfway during cooking, for 10 to 12 minutes or until crisp and golden. Cool on tray for 5 minutes before transferring to a wire rack to cool completely. Repeat with remaining dough.

5.      Make glace icing: Using a wooden spoon, lightly beat eggwhites. Sift icing sugar over eggwhite. Stir until smooth. Add lemon juice and stir until well combined.

6.      Spread biscuits with icing, leaving a 2mm border. Sprinkle with the decoration of your choice. Set aside for 1 hour to set. Serve or gift wrap. Yield 40 biscuits approximately.

Notes

·         This recipe requires 15 minutes of chilling and 1 hour of setting time.

SPRINK - BAKELS

 “Sprink” is an all-purpose release agent made from canola oil and lecithin ITdoes not contain any water. It’s ideal for the coating of all baking surfaces including cake tins, baking sheets and difficult moulds. It works well with baked products that have a high sugar content.

"Sprink" is a great companion for Cake Decorators who enjoy working with fondant.

1. It removes Cornflour or Icing Sugar marks, when applied apringly to maked areas.

 

2. Prevents sticking - try it on your Tappits or Clikstix cutters, difficuly moulds or cutter - do not be too heavy handed, a little goes a long way.

 

3. At last but not least it adds a bleautiful gloss finish to fondant cakes. It takes approximately 12 hours for the icing to absorb the moisture, so take this time into account when spraying.

• Unlike some methods used to add shine, “Sprink” will not stain or affect the colour of fondant and it is tasteless and odourless.

 

Assembling a Gingerbread House

Step 1

Join one side wall to one peaked wall. Pipe icing along the bottom of the side wall and along the bottom and inside of the peaked wall. Join the panels so that the side wall is positioned on the inside edge of the peaked wall. Press the sides together and attach to the base. Hold in place for several minutes until the icing begins to set.

Step 2

Attach the other side wall and peaked wall in the same way.

Step 3

Press together, and let dry at least one hour before going to the next step.

Step 4

Pipe the icing along the roof angle of both peaked wall panels and along the top side walls. Pipe icing along one long side of one roof panel. (This will be the peak of the roof.) Position one roof section, so it meets the peaked wall and side wall edges.

Step 5

Hold this half in place while you add the other roof section.

Step 6

Adjust so that each side is evenly pitched and the center seam meets. Press and hold in place several minutes to allow the icing to set.

Step 7

Let your house dry at least two to three hours before decorating

Christmas Hamper

This Christmas Hamper is valued over $100.00

Do not miss your opportunity to win this beautiful hamper

Between November 21st and December 21st, every sale over $35.00 entitles you to a ticket.

Winner to collect the Hamper from the shop before 12.30pm Saturday December 22nd 2012

 

Contents

·                                 Black Magazine Tote

·                                 Rosemount Diamond Lable Sauvignon Blanc - 750ml

·                                 Rosemount Diamond Lable Pinot Noir - 750ml

·                                 Crackers Assorted – 165g

·                                 Biscuit House Jam Shortbread Round – 100g

·                                 Pauly Snack Brezel – 200g

·                                 Chelsea Wafer Creams – 125g

·                                 Belgium Chocolates – 50g

·                                 Peckish Rice Cracker Thins – 100g

·                                 Trutaste Peanuts – 170g

·                                 Jacobsens Butter Cookie Tin – 200g

·                                 Bahlsen Deloba Pastry Biscuit – 100g





 

 

 

 

Fondant amounts for covering a cake

This is Wilton's guide to the amount of fondant required to apply one covering on a cake.

Cake Size:	Size	Use this Amount
Rounds 4 in. high	6"	510gr
	8"	680gr.
	10"	1kg
	12"	1.360kg
	14"	2kg
	16"	3kg
	18"	4kg
Rounds 3 in. high	6"	400gr
	8"	510gr
	10"	680gr
	12"	1kg
	14"	1.360kg
	16"	2kg
	18"	3kg

Homemade Marzipan

HOMEMADE MARZIPAN has a grainier texture than commercially made marzipan, which is passed through heavy rollers to create a smooth texture.
The flavour of homemade marzipan can be adjusted to taste by adding more or less almond essence. The colour of the almonds can be maintained by mixing a glass or glazed bowl.
When using raw egg, there is always a risk of salmonella, so use homemade marzipan quickly, and make sure you wash your hands well between separating the egg and mixing the marzipan.

Ingredients: 225gr Icing Sugar; 225gr grown Almonds; 1 large Egg white; 1 teaspoon Lemon Juice; Almond Essence (a few drops). Add a colour if you wish
.
Mix the icing sugar and ground almonds in a bowl, add the liquids and stir together. Knead the mixture until smooth. Store in a polythene bag until ready to use. Use within 1 week of making.

Sweet Polenta Pikelets with Ginger Marmalade

Sweet Polenta Pikelets with Ginger Marmalade Jam

1/4 cup polenta 3 tbs plain flour 1/4 tsp bi-carb soda 1 tbs caster sugar 1 egg separated 1/3 cup natural yoghurt 1/3 cup milk Buderim Ginger Original Ginger Marmalade
1.     In a small bowl combine polenta, flour, bi-carb soda and sugar. In a jug mix the yoghurt, milk and egg yolk and add to the dry ingredients. Combine to make a smooth batter. Let stand for 30 minutes. 2.     In a small dry bowl, whip the egg white until stiff then gently fold into the batter. 3.     Heat a non-stick pan or lightly buttered heavy pan. Spoon the batter onto the heated surface to form pikelets approx 6cm in diameter. 4.     Cook for a few minutes on each side until golden brown and cooked through. Lift onto a cake cooler. 5.     Serve warm with a spoonful of natural yoghurt topped with a luscious spoonful of your favourite Buderim Ginger Marmalade or Conserve.