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Iced cookie decorationsEVEL OF DIFFICULTY

This simple gingerbread recipe is easy to follow and makes about 35 edible

tree decorations. The dough is easy to handle, so children will love rolling it,

cutting out different festive shapes, and decorating the baked cookies with

icing. Keep an eye on the cookies while they bake, as they may burn.

ingredients

Preheat the oven to 375F(190C)

3 cups all-purpose flour

1 tsp baking soda

2 tsp ground ginger

2 tsp ground cinnamon

1 stick butter, cut into

pieces

cup light unrefined

sugar 1 egg, beaten

4 tbsp sugar syrup

For the icing

1 egg white, beaten with

57 oz (150200 g)

confectioners sugar

(adjust the quantity

slightly, depending on the

size of the egg; the icing

should be smooth)

ut the flour, baking soda, ginger,

and cinnamon in a bowl. Rub in

the butter so the mix resembles

breadcrumbs. Stir in the sugar.

Add the egg and syrup, then mix

to form a dough. Turn out onto

a lightly floured surface and knead

o bring the dough together (p.226).

Divide the dough into two

atches. Roll each batch out

with a lightly floured rolling pin to an

even thickness of about 1 in (5 mm).

Cut shapes with cookie cutters,

make a hole in each with a

skewer, place on greased baking

rays, and bake for about 10 minutes.

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c

,

r

f

a

f

f

eg to secure t e a o n p ace. ue t e peg ns e t e ress.

Templates (pp.318-19)

Scissors

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Nougat sweetsLEVEL OF DIFFICULTY

hese wonderfully sticky, very light soft sweets are perfect for filling tiny

galvanized buckets or fabric candy cane cones, hanging from the Christmas

tree. Youll need a sugar thermometer to ensure that the sugar solution

eaches the correct temperature as it boils; be aware that it is extremely

hot at this stage, so dont let children come too close to the pan.

eat the sugar, syrup, honey and

water in a saucepan until it reaches

310F (154C). Stand the thermometer

in the pan to check the temperature.

When the sugar solution is ready,

add it to the bowl of beaten egg

whites, beating the mixture constantly

until it is stiff and waxy.

Add the vanilla extract and the

nuts to the bowl and fold them

all carefully into the mixture using

a large metal spoon.

Put the nougat mix into a tin lined

with wax paper. Allow to cool

completely before cutting it into small

squares. Store in an airtight tin.

ingredients

3 cups granulated

sugar

1 cups sugar

syrup

cup clear honey

1 cup water

2 egg whites, beaten until

stiff in a large bowl

1 tsp vanilla extract 10 oz (275 g) mixture

of blanched almonds,

hazelnuts, and

macadamia nuts

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