SU­PER CUTE PEN­GUIN BIS­CUITS Fun to make and a great Christ­mas gift

A batch of these will make you ev­ery­one’s favourite per­son. Give them as gifts, or serve them at a Christ­mas tea

BBC Good Food - - Contents - Recipe JULIET SEAR pho­to­graphs WILL HEAP

Christ­mas gin­ger­bread pen­guins

Dec­o­rated bis­cuits are not as dif­fi­cult to make as you might think. This gin­ger­bread recipe is a cinch, and you can buy ready-made coloured ic­ing in su­per­mar­kets. By fol­low­ing the pic­ture, you can cre­ate pen­guins with very lit­tle ef­fort, and al­though the dec­o­rata­tion does take a while, if you get a pro­duc­tion line go­ing, it’s not so bad, and is well worth the time. This recipe is for a big batch of bis­cuits, but you can eas­ily halve the quan­ti­ties to make fewer, if you like.

MAKES 28 PREP 2 hrs plus at least 2hrs chill­ing and overnight set­ting

COOK 35 mins EASY V G un­baked dough only

75g golden syrup

30ml orange juice 100g mo­lasses sugar

1 tbsp ground gin­ger

1/2 tbsp ground cin­na­mon

1 tsp vanilla bean paste

100g but­ter, diced

1 tsp bi­car­bon­ate of soda

240g plain flour to dec­o­rate apri­cot jam, for stick­ing

500-600g black fon­dant ic­ing or sugar paste ic­ing sugar, for rolling

300g white fon­dant ic­ing or sugar paste

20g orange or yel­low ic­ing or sugar paste (or colour some white your­self) red colour­ing and dust (op­tional)

1 Mix the golden syrup, orange juice, sugar, spices and vanilla in a pan. Heat, stir­ring reg­u­larly, over a medi­um­low heat un­til all the sugar is dis­solved and ev­ery­thing is com­bined – don’t let the mix­ture boil. Add the but­ter, and stir un­til melted and in­cor­po­rated into the hot sugar mix.

2 Add the bi­carb and whisk un­til fluffy and pale. Pour into a mix­ing bowl. Al­low to cool slightly, then add the flour and beat on slow, or mix with a wooden spoon, un­til the mix­ture comes to­gether and re­sem­bles an oily dough – it should be gloopy, pli­able and runny, but will har­den as it cools and sets.

3 Us­ing a spat­ula, tip the dough onto two large pieces of cling film laid out in a cross, one on top of the other. Wrap up to seal, then chill in the fridge for at least two hours or overnight. The dough can be made ahead to this stage and frozen for up to a month. De­frost in the fridge overnight, then leave at room tem­per­a­ture for 1 hr be­fore knead­ing un­til pli­able.

4 Heat oven to 180/160C fan/gas 4 and line a cou­ple of bak­ing trays with bak­ing parch­ment. Roll out the dough on a lightly floured sur­face to a thick­ness of around 3/4 cm. Us­ing a round cut­ter with a di­am­e­ter of 6-7cm, stamp out lit­tle rounds and trans­fer to the trays, leav­ing a 1cm gap be­tween each one. Bake for 12-15 mins un­til dark­ened and firm (see tip, right). Trans­fer to a wire rack and leave to cool.

5 Warm a tbsp of apri­cot jam with a lit­tle wa­ter un­til just boil­ing. Brush each cookie with the jam to aid stick­ing. Roll out the black fon­dant ic­ing with a lit­tle ic­ing sugar to a thick­ness of 2mm. Use the same round cut­ter as be­fore to punch out lit­tle black cir­cles, then stick them to the cook­ies. Use the ex­cess ic­ing to make two lit­tle wings for each cookie (keep some back to make the eyes). Roll the ic­ing into 28 small balls, then halve each. Press a half onto the sides of each bis­cuit to make the wings. 6 For the chest and face de­tail, roll out the white ic­ing to a sim­i­lar thick­ness as the black. Stamp out a smaller round shape, then use your fin­gers to stretch out the top to cre­ate the face shape. Mould the tummy by pinch­ing the ic­ing in a lit­tle where the face joins the tummy. Stick the moulded white ic­ing onto the black ic­ing with a lit­tle wa­ter.

7 For the beak, mould tiny pieces of the orange ic­ing into tri­an­gles. To make the feet, shape the ic­ing into tear drop shapes (two for each bis­cuit), press a lit­tle to flat­ten, then make two in­den­ta­tions to cre­ate the flip­per ef­fect. Stick to the bis­cuits with a dab of wa­ter, the beak to­wards the bot­tom of the face, the feet just below the white ic­ing. 8 For the face, make two small cir­cles for each bis­cuit – ei­ther us­ing a tiny polka dot cut­ter or mak­ing small flat discs –, then stick to the face. Add a small ball of white ic­ing to each black cir­cle to cre­ate a sparkle on each eye. Add a bow tie, if you like, with a small brush dipped in food colour­ing, and rosy cheeks us­ing a lit­tle red dust colour with a paint­brush un­der each eye. Leave to set overnight, then wrap as gifts or serve.

PER BIS­CUIT 186 kcals • fat 3g • sat­u­rates 2g • carbs 38g • sug­ars 31g • fi­bre 1g • pro­tein 1g • salt 0.2g

Juliet Sear is a bak­ing wizard and food artist. Her lat­est book, Kawaii Cakes (£9.99, Hardie Grant), is out now. @juli­et­sear

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.