Do you still have a lot more shopping and wrapping to do?
I'm happy that I have been efficient this year and have done all that I need to do... Yay!!!I must thank my little boy for being such an understanding and hardworking helper. For the past three weeks, he had been helping me to wrap the presents, write the Christmas cards and also distribute these Santa mustache cookies and gingerbread boys and girls to his friends and teachers."Sweetie, mom can't be any better without you!"
This is my "Santa little helper" with a Santa mustache and beard cookie :)
We have also baked gingerbread boys and girls for his teachers and friends.
The Tovolo cookie ginger boys and girls cutters that I have used.
Each cutter can create 6 different designs of ginger boys or girls ...
(Each cookie press has two sides)
Some are cute. Some are quirky.
These Tovolo cutters have great compact design.
... and I'm sure that the forgetful me won't lose any parts of them easily!
For this bake, I have chosen to bake these two classic-looking ginger boys and girls.
... and these are the cutters that I used to bake the Santa mustache and beard.
As always, I like to use the classic Donna Hay's basic gingerbread cookie dough recipe but this one from the most recent Donna Hay Magazine, Issue 78 Nov/Dec 2014 is slightly different from the one that I used before at here. This recipe from the magazine containing 2/3 cup golden syrup yields a softer dough than the one from the book, Modern Classics Book Two by Donna Hay. I must admit that this dough is more difficult to handle but the cookies are much nicer, softer and moister than the ones made with lesser golden syrup.
For easier handling, please make sure that the dough has to be well chilled. Adding more flour wouldn't fix the problem. Glad that I have survived well rolling, cutting and baking these gingerbread in our hot summer.
This is how I made the gingerbread dough...
The steps are exactly the same as the ones at here.
... but the dough is slightly softer.
I'm ready to roll and cut this well chilled dough.
Here are my ginger boys and girls ...
... and my Santa mustache and beard.
These are the ingredients that I used to decorate.
Lots of piping to do...
This is what I did to assemble the cookies.
I gave the ginger boys and girls smiley faces, clothes and shoes too.
Packing up the gifts...
My son said that this special one with a little reindeer is his :)
"Mum, I will keep this Christmas tag with a gingerbread man for you." said my son while helping me to label the presents."Why?" I asked."I know because I see many gingerbread men in your blog.""Thanks, Sweetie." and I gave him a kiss and smile.
Before proceeding to the recipe, I like to wish everyone Merry Christmas and Happy New Year. From today, I will be having a short break from blogging and will be back after 5 January 2015. See ya.
Here's the Basic Gingerbread Cookies (Donna Hay) recipe that is mostly adapted from the Donna Hay Magazine, Issue 78 Nov/Dec 2014.
125g unsalted butter, softened
1/2 cup (90g) brown sugar
2/3 cup (230g) golden syrup*
2 1/2 cup (375g) all purpose flour, sifted
1 tsp bicarbonate of soda (or baking powder)
2 tsp ground ginger
1 tsp mixed spice (or ground cinnamon)
*This recipe is almost the same as the Donna Hay gingerbread man recipe at here but this one contains 2/3 cup golden syrup instead of just 1/2 cup, yielding a softer and more difficult to handle dough. Before rolling, make sure that the rolling pin and work surface are lightly floured and also the dough has to be very well chilled and firm in the fridge.
Place butter and sugar in the bowl of an electric mixer and beat for 6-8 mins, scraping down the sides of the bowl, until pale and creamy. Add the golden syrup, flour, bicarbonate of soda (or baking powder), ginger and mixed spice (or ground cinnamon) and beat until the mixture just comes together to form a smooth dough.
Allow dough to rest in the fridge for at least 3-4 hr.
To bake:Line baking tray with baking paper. Preheat oven to 180°C/160°C fan forced. Divide dough into 2 portions. Using a rolling pin, roll out a portion into a flat pastry with 0.5cm thickness. Cut and shape dough with your favorite cookie cutters like these Tovolo ginger boys and girls cookie cutters that I have used accordingly.
Transfer cut dough onto prepared trays, arranging them to be 2 cm apart. Bake for 8-10 min** or until golden and just firm to touch. Stand on trays for 10 min. Transfer onto a wire rack and allow it to cool completely.**The smaller cookies like the mustache take 8 mins to bake and the larger ones like the flower take 10 mins to bake.To bake and decorate into Santa Mustache and beard cookies according to the steps shown in Simply Sweets:You need:
piping bags fitted with small and round piping tips (I used Wilton tip 1 and 2)
thick royal icing and thin royal icing
mustache cutter
flower cutter
Use a mustache and flower cutter and cut each shape from your dough. Bake and allow the cookies to cool completely. Fill piping bags with royal icing individually. Use the thick icing (fitted with Wilton tip 2) to outline the cookies and use the thin icing to fill inside the outline of the cookies. Allow the cookies to dry completely.When all the icing is completely set, use the thick icing (fitted with Wilton tip 1) to add swirls and strokes onto the mustache and beard. Allow the fine details to dry completely.
Use the thick icing to attach the mustache to the beard and also an ice cream stick onto the mustache and now, you can say "Ho Ho Ho" holding one of these cookies close to your lip with your right hand :)
To decorate the ginger boys and girls cookies:
You need:
ready-to-use royal icing or use royal icing recipe at here
piping bags fitted with small and round piping tips (I used Wilton tip 2)
thick royal icing, not coloured (white), coloured with red colouring gel (red) and coloured with cocoa powder (dark brown)
ginger boys and girls cutters
Fill piping bags with royal icing individually. Use the white icing to color the boys' hats and gloves and the girls' dresses. Use the red icing to color the girls' bows, the boys' scarve, boots and a dot on their hats. Use the brown icing to draw their faces and buttons.Allow the cookies to dry completely. Serve.Happy BakingDon't forget that I have a few prizes to giveaway (for Australian residents only) before the end of 2014. The submission ends on 31st Dec 2014, 11:59 Melbourne, Australia time.
This post is linked to Cook and Celebrate: Christmas 2014 organised by Yen fromEat your heart out, Diana fromDomestic Goddess Wannabeand me fromBake for Happy Kids. Please link your post with us if you are also cooking something special for your Christmas celebration for the whole of December 2014.
To use this linky tool, please make sure that: (1) Your post must be a current post. (2) Please mention Cook and Celebrate: Christmas 2014 in your post and link back to us, Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.
Here are my blogging friends that have joined me cooking / baking for this event. Please visit their blogs for more of their Christmasy food.
