Gin­ger­bread Christ­mas cookie gar­land

The Mail on Sunday - You - - Foodfetive Bakes -

MAKES 2 X 32-COOKIE GAR­LANDS

1 x quan­tity ba­sic gin­ger­bread dough (see recipe, page 62) 1 x quan­tity cho­co­late gin­ger­bread dough (see recipe, page 62)

Pre­heat oven to 140C/gas 1. Roll out each dough be­tween 2 sheets of non­stick bak­ing pa­per to 5mm thick. Re­frig­er­ate un­til firm. Us­ing var­i­ous-shaped cookie cut­ters of your choice, cut out 5cm gin­ger­bread men, Christ­mas tree, star and snow­man shapes from each dough, rerolling it as nec­es­sary. Us­ing the tip of a 6mm round noz­zle, cut 2 holes in the cen­tre of each shape. Place on bak­ing trays lined with non­stick bak­ing pa­per and bake for 20-22 min­utes or un­til golden and dry to the touch. Al­low to cool com­pletely on the trays. Thread the shapes on to a length of rib­bon and tie the ends.

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