Tag Archives: cookie

Stained Glass Gingerbread

My mother ordered me to make these, because “she saw it done on TV” – I later found out it was inspired by Lorraine Pascale‘s  edible christmas tree decorations.

Whip up a batch of gingerbread, as I did last week and cut in to large shapes, I used hearts and circles. Then use a smaller cookie cutter and cut out the centre of the piece and place on a baking tray.

Gingerbread Cutting

Get your hands on some hard sugar based sweets, and as my mother advised my girlfriend “bash the hell out of them, while imagining it’s someone you dislike”. Our house was/is never peaceful!

Candy to Crush

Fill the centre of the gingerbread dough with roughly a table spoon of crushed sweets and pop them in the oven for 10-12 minutes at 180 Degrees Celcius.

Filling the  Gingerbread Window

Make sure to let them cool on the tray, as taken them off early could be a burning hot gloopy mess. And don’t put them anywhere too cold, because the sugar will crack!

Cook my little pretties

Serve to little hungry children – (support the dentists’ businesses.)

Done and ready to Nom

Stained Glass Gingerbread

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Crunchy Hazelnut Meringue Christmas Cookies

These are possibly the easiest cookies I have ever made. Plus they go down a treat. I made them only because I had a surplus of ground hazelnut that was going to go out of date at the end of the year and I whipped these together from an awesome Swiss Christmas cookie book!

You will need:

350g ground hazelnut

4 egg whites

250g of caster sugar

some lemon zest

Egg Whites

Beat the egg white, until the peaks are stiff and the egg white remains in the bowl when turned upside down. Slowly add the sugar, until a meringue-ish texture appears. Then fold in the hazelnut and the lemon zest.

Amy 027

Using two teaspoons make small heaps on to lined baking trays, 5cm apart and leave to rest for 2 hours.

Amy 030

Bake at  180 Degrees Celsius for 20 minutes. Place on a rack to cool and serve with a coffee for some Chewy Nom time.

Amy 031

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