Marbled Heart Biscuits/Cookies with Gold Leaf

We’ve hopped on the gold leaf bandwagon! It adds a touch of elegance and decadence to whatever it touches, which is often everything within a few centimetres apart from the biscuit you’re trying to put it on. It’s a bit of a bugger to work with, but most definitely worth the extra work and occasional swear word.

These pretty prink marbled heart biscuits with real edible gold leaf will soon see their names in lights on a well known blog near you. They’d make a very pretty wedding or party favour, too. And my 3 year old can vouch for the fact that gold leaf tastes good. So good she now won’t eat biscuits without it.

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Corporate Gifting – Branded Biscuits for Axiom

Just before Christmas we made nearly 2000 of these biscuits for the successful law firm axiom. They were looking to say thank you in style to their valued clients with a bespoke and personalised gift, and we came up with these biscuits in their brand colours – matched to their handwritten gift card design, and based around a winter knitware theme.

The biscuits were carefully packed in kraft boxes with axiom branded stickers to the outside.

The clients were thrilled, axiom was thrilled, and so were we (especially once we’d successfully baked and posted them all, ahead of schedule!)

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New Valentines Collections!

We have three new collections that are perfect for Valentines day, or just to send a sweet reminder to someone that you love them VERY much. Make sure they save one for you though!

There is a cute You & Me biscuit puzzle which is fun and one of the biscuits has your name on it , a romantic letterpress monogram biscuit set, and a cosmic “I Love You To The Moon & Back’ set, just in case they were in any doubt about just how much you love them.

Buy ‘em now!

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Gingerbread Dinosaur Christmas Scene

It’s become a bit of a tradition to make a gingerbread house each Christmas, but given Isabella’s love of all things dinosaur, this year there was a twist on the theme (I did also make a mini gingerbread birdhouse for the Christmas cake, obvs). The 3D cookie cutters came from Lakeland and Suck, making my job pretty easy really. I did add a volcano that erupted with icing when someone blew through the straw, but I can’t claim to be the inventor of that, either. After a trip to Norway when I was a child Dad made me a volcanic birthday cake, complete with bubbling icing mud pots. You blew through a straw to make them bubble, of course.

Happy Dino New Year!

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For the 12th Day of Christmas…Mini Hanging Gingerbread Houses

For the last of our Christmas recipes we wanted to do something a bit different, and impressive. These little hanging houses look so sweet hanging on the tree, they make the room smell all gingerbready, and best of all, they taste great!

They do take some patience, but they’re easier than a large gingerbread house, and they’re worth it in the end. If you’re worried about hanging them (to be completely honest, I thought mine might fall – it didn’t though) omit the ribbon and stand them on something firm.

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Here's how to make them:
You will need:
1 batch of gingerbread dough for approximately 6 mini houses
Royal Icing
Ribbon
Coloured royal icing, or as a shortcut ready made writing, piping or designer icing (available in most supermarkets)
Chocolate buttons for the roof
Flower sprinkles (optional)

Recipe

(adapted from Peggy Porschen’s gingerbread recipe)

210g light brown sugar

3 tablespoons treacle

3 tablespoons golden syrup

5 tablespoons water

3 tablespoons powdered ginger

3 tablespoons powdered cinnamon

250g diced butter

600g plain flour

1 teaspoon bicarbonate of soda

  1. Put the sugar, treacle, syrup, water, and spices into a saucepan and heat, stirring, until it comes to the boil.  Remove from the heat and stir in the butter until well combined.  Add the bicarbonate of soda and stir though.  Leave to cool.
  2. Mix in the flour to form a dough, then wrap in clingfilm and refrigerate for an hour
  3. Roll out the dough between two pieces of greaseproof paper to about 0.5cm thick. Download and cut out the template, then lightly dust it with flour to stop it sticking to the gingerbread dough. Place it on the dough, and cut around it using a pizza cutter or a sharp knife.
  4. Place on a baking tray lined with greaseproof paper and pop in the fridge for 30 minutes or the freezer for 10 minutes.  If you skip this step your biscuits will grow in the oven.
  5. Bake at 180C for approximately 10 minutes. Leave to cool completely.
  6. Decorate the front, back and side of the houses with piping icing, and allow to set.
  7. Make your royal icing (see recipe below). Use the icing as ‘glue’ to hold the houses together.  First, using a flat knife, add icing to the back vertical sides of the front and back pieces of gingerbread. Stick the sides to it to make a house shape – after a few second of holding it together it will stand up by itself.  Leave for about an hour to set (you can rush on, but it may fall down!
  8. Now add the roof.  Add royal icing to the underside edges of the roof, all around it.  First stick one half of the roof in place, then fold your ribbon in half and glue it together with icing. Place in the middle of the roof, it should stay in place as the icing will act as glue. Now add add the other side of the roof.  Hold in place for a few minutes until it stays put.  Allow to set for another hour or so.
  9. Stick chocolate button tiles onto the roof, starting at the bottom.
  10. Let the houses set overnight, then hang from the tree!

 

Royal Icing Recipe:
500 g icing sugar
75ml egg whites (from approximately 2 eggs)
1 teaspoon of glycerine (optional – it adds a sheen)
A little water or lemon juice

Mix the ingredients together using an electric whisk. The icing will form peaks when you lift the whisk from it.  You will need it to be very stiff to hold the houses together, so this consistency will be perfect.

If you’d like to pipe with the icing, add lemon juice or water, a little at a time, until the consistency resembles tooth paste. Add colour if you wish, then wrestle into a piping bag or bottle.

 

Download the template for the houses.

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On the 11th Day Of Christmas…Pinata Present Cookies with Floribunda Rose

Today we show you how to make these cute little present cookies – and the best bit is, there is a hidden surprise inside! Perfect for kids, they make a unusual present and you’re sure to hear squeals of delight once they realise what’s inside.

The lovely Sarah from Floribunda Rose shares the recipe on her blog.

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On The 10th Day of Christmas.. Snowflake Favours with Rock My Style

Wow it’s the 10th day of Christmas already! It’s definitely time to get your Christmas bake on. If you’re hosting Christmas these snowflake favours make a great place setting, and they are also very pretty packaged in boxes from the Elite Packaging Company.

Whatever you’re doing, stop it, and visit Rock My Style to get the lowdown on how to make these snowflake stacks. They’re really pretty simple to make.

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