10th Day of Christmas

On the 10th Day of Christmas, my Stampin' Up! demonstrator gave to me ..... Christmas Cookies!!

I love to cook at Christmas, especially Christmas baking.  And making biscuits with the kids is a great Christmas activity to share.  So I combined a gingerbread recipe with Stampin' Up!s Sweet Pressed Cookie Stamps!

 My kids love to press the stamps into the biscuit dough.  We used a straw to make the holes and waited anxiously for them to cool so we could start the icing!!

While my kids and I are certainly no experts in icing with fine detail, we had a lot of fun trying and licking the sticky spoons afterwards!!

We used a bit of red cord to hang our biscuits on the tree .... we're a traditional sort of family.  But I'm guessing they won't stay their long.  My kids love these biscuits, as the gingerbread biscuit recipe is fairly mild!!

  • 150g butter, chopped
  • 1/2 cup firmly packed dark brown sugar
  • 1/2 cup honey
  • 1 teaspoon bicarbonate of soda, sifted
  • 1 egg, lightly beaten
  • 1 tablespoon ground ginger, sifted
  • 1 teaspoon mixed spice, sifted
  • 1/2 teaspoon baking powder, sifted
  • 3 cups plain flour, sifted
  • milk chocolate bits, to decorate

Royal icing

  • 1 eggwhite
  • 1 1/4 cups pure icing sugar, sifted
  • 1/2 teaspoon lemon juice 
  1. Step 1
    Place butter, sugar and honey in a saucepan over medium heat. Cook, stirring, for 3 minutes or until sugar is dissolved. Bring to the boil. Remove from heat. Stir in bicarbonate of soda. Transfer to a large, heatproof bowl. Cool.
  2. Step 2
    Stir in egg, ginger, mixed spice, baking powder and flour until combined. Divide dough in half. Shape into discs. Cover with plastic wrap. Refrigerate for 1 hour or until firm.
  3. Step 3
    Preheat oven to 180°C/160°C fan-forced. Grease 3 baking trays. Line with baking paper. Roll 1 dough disc between 2 sheets of baking paper until 3mm thick. Using a 7cm gingerbread man cutter, cut shapes from dough, re-rolling dough scraps. Place, 2cm apart, on prepared trays. Repeat with remaining pastry disc.
  4. Step 4
    Bake, 1 tray at a time, for 8 minutes or until just firm to touch. Stand on trays for 5 minutes. Transfer to a wire rack to cool completely.
  5. Step 5
    Make icing: Using a fork, beat egg white in a bowl until foamy. Gradually beat in icing sugar until combined. Stir in lemon juice. Spoon icing into a snap-lock bag. Snip off 1 corner. Decorate gingerbread men with icing and chocolate bits. Set aside for 20 minutes or until set. Serve.
Recipe source: http://www.taste.com.au/recipes/21346/gingerbread+men 

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