Cranberry Cookies, gingerbread and royal iciing

I’ve been doing a bit of baking and thought you might like to try these cookies.

Remember the Fat Face robot santa – here he is! He’s out for Christmas.

I bought the Walker’s shortbread snowman for the tin and not the shortbread. He is so cute and will be good for other things.

The Christmas cake finally got marzipanned so good progress there. And now for the ambitious bit. I want to make some gingerbread panels in the shapes of houses and trees to go around the sides and a mini gingerbread house on top.


275g / 9.75 oz Plain Flour
100g / 3.5oz butter
90g / 3.25 oz Golden Syrup
75g / 2.5 oz sugar
40g / 1.5 oz Treacle
1 Egg Yolk
1 tsp Bicarbonate of Soda
1.5 tsp Ground Cinnamon
0.5 tsp Ground Ginger
0.5 tsp Ground Cloves

Mix the butter, syrup and treacle into a large saucepan over a low heat until melted and blended together. Stir in the spices. Take the mixture off the heat and allow it to cool for a few minutes then stir in the egg yolk. Add the flour and bicarbonate of soda into the mixture and blend well.

Take the mixture out of the bowl and wrap it in clingfilm. Put in fridge to firm up.

When the mixture is ready, roll out as evenly as you can and cut out your biscuit shapes. Place them on a baking tray with more space than you’d usually give for other types of biscuits (this mixture tends to spread) and then put the tray into the fridge for ten minutes or so.

Finally, bake at 180 fan oven or gas mark 5 for 10 to 15 minutes.

Leave them to cool thoroughly before icing. If you want to prick your design, leave them for two to three days, by which time they will have softened to make this a relatively easy task.

2lbs / 900g Icing Sugar
4 Egg Whites
2 fl oz  / 60 ml Water

Whisk the ingredients together in a large bowl. For piping thin lines, see how many seconds it takes for the surface of your icing to smooth over. Between 9 – 10 seconds is a good consistency for piping. You’ll need a fine piping nozzle for this.

For flood icing, to fill in between the piped lines, the icing will smooth over in approximately 6 seconds. You don’t want it to be watery and runny but gently flowing and pourable. Those wooden lollipop sticks you get in Starbucks are perfect to spread flood icing. 🙂