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Halloween Party Cookies by Taste of Home

Posted on September 29, 2020 by Cemoh | 0 Comments

Ingredients

1/2 Cup Butter Softened

3/4 Cup Sugar

1 Egg, Room Temperature

1 Tsp Vanilla Extract

1 1/2 Cups Flour

1 Tsp Baking Powder

1/2 Tsp Salt

Frosting

3 3/4 Cups Confectioners' Sugar

1/4 Cup Copha

4-6 Tbls Water

Yellow, Orange, Green and Black Colour Mill food colouring 

 

Method

1. In a large bowl, beat butter and sugar until light and blended. Add egg and vanilla and beat well.

2. In another bowl, whisk flour, baking powder and salt. Gradually beat into a creamed mixture.

3. Separate dough into 2 portions. Shape each into a disk, wrap with glad wrap and refrigerate for 1 hour or until firm enough to roll.

4. Preheat oven to 350 degrees. 

5. Line a baking tray with baking paper. 

6. On a lightly floured surface, roll each portion of dough to approx. 60mm thick. 

7. Cut with your choice of Halloween shaped cookie cutters. 

8. Place cookies approx 5cm apart on the tray. 

9. Bake for 8-10 minutes or until edges are lightly browned. 

10. Remove from oven and place on wire racks to cool completely.

Frosting

1. While cookies are cooling, beat confectioners' sugar, copha and enough water to reach spreading consistency. 

2. Tint frosting with chosen Colour Mill food colouring and decorate cookies as desired. 

3. Allow to stand until set. 

Recipe from tasteofhome.com

Gingerbread House by All Recipes Australia

Posted on June 19, 2020 by Michelle Bowles | 0 Comments

Ingredients

Preparation: 1 hour

Cook: 30 minutes

Extra Time: 2 hours

Gingerbread 

3 1/2 cups self raising flour

1 cup plain flour

2 tablespoons ground ginger

1 teaspoon ground cinnamon

1 teaspoon whole cloves

1 cup firmly packed brown sugar

185g chopped butter

1/2 cup golden syrup

2 eggs, lightly beaten

1/4 cup pure icing sugar

Royal Icing

2 egg whites, lightly beaten

3 cups pure icing sugar

Vanillin Sugar, for dusting

Lollies or small toys for inside of house

30cm round or square cake board

Gingerbread House Cookie Cutters

Cake pins

1 piping bag

 

Method

Gingerbread

1. Preheat oven 180 degrees C.

2. Combine flours, ginger, cinnamon, cloves, sugar and butter in a food processor. Process until mixture resembles breadcrumbs.

3. Whisk golden syrup and eggs together in a jug. With the motor running, add egg mixture and process until dough just comes together.

4. Turn onto a lightly floured surface. Knead gently until smooth. Cut dough in half and wrap in plastic wrap. 

5. Meanwhile, prepare gingerbread house cookie cutters and line baking trays with baking paper.  

6. Roll dough, 1 portion at a time, between 2 sheets of baking paper until 5mm thick. Remove top layer of baking paper. Using the Gingerbread House Cookie Cutters, cut the shapes from the dough. 

7. Re-knead and re-roll dough as needed to cut shapes from dough. 

8. Place gingerbread in single layers on trays. Bake 2 trays at a time for approx. 15 minutes or until firm. 

9. Cool on trays. 

Royal Icing

1. Using an electric mixer, beat egg whites until soft peaks form. Gradually add icing sugar, beating constantly until thick.

2. Using a knife, spread icing to join wall edges together. Start with a front and side wall, placing pins into adjoining wall edges to support joins until icing dries. 

3. You should have an empty house without a roof. Fill inside of house with lollies or small toys if house feels strong and dry enough. 

4. Use icing to attach roof to walls, using pins into adjoining walls to support until icing dries completely. Remove pins only when house is solid and dried. 

5. Spoon 1/2 cup of remaining icing into a piping bag. Pipe windows and doors on house and frost on roof edges. Allow to dry. 

6. Dust roof with Vanillin sugar.

TIPS

This cute gingerbread house will last up to 1 week. Best made a couple of days before Christmas and when children are around so they can crack it open to find all the goodies inside. Also a great gift idea. 

All Recipes Australia

Posted in christmas recipe, cookie, cookie cutters, gingerbread, gingerbread house, gingerbread recipe, piping bag, Recipe

Sticky Toffee Apple Bread and Butter Pudding by Taste.com

Posted on May 31, 2020 by Michelle Bowles | 0 Comments

Preparation Time: 45 minutes

Cooking Time: 25 minutes

Serves: 4

Ingredients

7-8 slices fruit brioche

60g butter, room temperature

900g tub double thick vanilla custard

125ml milk

1 tbs caster sugar

1 medium green apple, thinly sliced

Icing sugar, to dust

160ml caramel sauce

Thickened cream, to serve

Method

  • Preheat the oven to 180C/160C fan forced. Lightly grease a 20 x 30cm baking dish. Lightly spread the slices of brioche with butter. Cut each slice into 4 triangles. Arrange half the bread in the prepared dish.
  • Combine the custard and milk in a bowl and pour over and around the bread. Top with the remaining bread. Sprinkle with sugar.
  • Arrange the apple over the top of the pudding. To add a bit more creative flare to your pudding, once the apples are sliced, try using one of our snowflake cookie cutters to give the apple some shape. Bake for 40-45 minutes or until the top is golden and the custard has set. Set aside to cool for 10 minutes before serving.
  • Dust the pudding with icing sugar and drizzle with caramel sauce. Serve with cream on the side.

Posted in bread and butter pudding, Recipe, taste.com, winter recipe

Shortbread Easter Egg Cookies by Kidspot

Posted on May 09, 2020 by Michelle Bowles | 0 Comments

Ingredients

  • 125g unsalted butter
  • 1 cup caster sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 2 cup plain flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tbs caster sugar

Icing

  • 2 egg whites
  • 1 tsp lemon juice
  • 500g icing sugar
  • LorAnn Food colouring
  • Sugar decorations

Method

  • In a food processor, add the butter and sugar and process until combined.
  • Add the egg and vanilla and process until combined.
  • In a separate bowl, sift the flour, baking powder and salt and stir to combine.
  • Add the flour mix to the food processor gradually until it is all mixed and a dough ball forms.
  • Shape this into a disk and refrigerate for 1 hour.
  • Preheat the oven to 160°C. Cover a baking sheet with baking paper and set aside.
  • Roll out the disk on a flour dusted suface using a rolling pin and roll it to a 5mm thickness. Dip your cutter into some flour and cut your shapes out, placing them on the tray. Sprinkle with caster sugar.
  • Bake for 25-30 minutes until slightly golden. Leave to cool for 5 minutes on the tray and cool and then transfer to a wire rack to finish cooling.
Icing
  • Using a hand mixer, mix the egg whites until frothy, add the lemon juice and gradually add the sifted icing sugar until fully combined.
  • Pour icing mixture into four bowls and colour each one with a touch of food colouring. Using a knife, spread half the icing over the biscuits. Pour the remaining icing into ziplock bags to use as piping bags and snip the tip off and decorate the iced biscuits. Add sugared decorations.

Posted in cookie, cookiecutter, Easter, easter cookie, kidspot

Beerenberg's Vanilla Sugar Cookies

Posted on May 09, 2020 by Michelle Bowles | 0 Comments

Preparation time: 15 mins + 1 1/2 hrs chilling time

Cooking time: 10-20 mins

Serves: Makes approx 30

 

Ingredients

  • 3 cups flour
  • 3/4 teaspoon baking powder
  • 1 teaspoon vanilla paste
  • 1 egg beaten
  • Powdered sugar for rolling
  • 1 cup castor sugar
  • 1/4 teaspoon salt
  • 1 cup butter softened
  • 1 tablespoon milk
  • Beerenberg jam

Method

Sift the dry ingredients together and set aside. Place butter and sugar into a large bowl and beat until light and fluffy. Switch to low speed before adding vanilla, egg and milk until combined. Gradually add the dry mixture until combined and dough starts to pull away from the bowl (firming up). Divide the dough in half, wrap in baking paper and chill for an hour in the fridge.

Sprinkle icing sugar on the surface where cookies will be rolled out. Roll out till ¼ inch thick and cut into desired shapes. Place on baking tray lined with baking paper. Put the trays of cookies in the fridge for 30 minutes before baking to prevent them from spreading too much in the oven.

Bake for approximately 10-12 minutes at 160ºC until edges are golden. Let them sit on baking tray for 2 minutes to cool before removing. When cookies are completely cool, sandwich them together with your favourite Beerenberg jam and enjoy!

Posted in beerenberg, Cookie Share, Cookies

Donna Hay Christmas Cookbook 2018

Posted on November 24, 2018 by Lisa Moulden | 0 Comments

Every year I was so excited to get hold of the Celebrate issue of Donna Hay magazine and devour the most amazing Christmas recipes.  Sadly the magazine was discontinued this year BUT Donna Hay has released a Christmas Cookbook, "Christmas Feasts and Treats" so, for this year at least, my craving is satisfied!

Many of the treats in this new cookbook were made using cookie cutters that we supplied. 

We have all the cookie cutters you need to make these recipes here.

Here's a list for your easy reference! 

Pg 112 - Wholemeal Poppy Seed Lavosh - Leaf 6.5cm & 7.5cm

Pg 119 - Snowy Christmas Fruit Cake - Snowman 8.5cm & 10cm

Pg 121 - Cranberry & Fig Bundt Cakes with Gingerbread Antlers - Deer Antlers 11cm

Pg 124 - Rum & Raisin Brownie Christmas Trees - Christmas Fir Tree 9cm

Pg 127 - Hazelnut & Brandy Forest Cake With Cream Cheese Icing - Deer 5cm & 7cm

Pg 152 - Gingerbread Men Ice-Cream Sandwiches - Gingerbread Man 12cm

Pg 198 - Raspberry & Shortbread Slice - Set of 6 Star Cookie Cutters

Pg 202 - Malt Cookies & Ginger Snaps - Set of 6 Round Fluted & Straight Edge Cookie Cutters

Pg 208 - Coconut Jam Hearts - Round 7cm & Heart 4cm

Pg 217 - Salted Chocolate Gingerbread Men - Gingerbread Man 9cm

Pg 220 - Gingerbread Christmas Cookie Garlands - Christmas Fir Tree 7cm, Star 5 Pointed 7cm (or from Set of 6 Star Cutters) & Gingerbread Man 7.5cm

Pg 220 - Gingerbread Man Wreaths - Gingerbread Man 7.5cm

Pg 221 - Gingerbread Advent Calendar Stars - Set of 6 5-Pointed Stars

Pg 221 - Gingerbread Buttons - Button with Embossed Details or 3cm round, 5cm Round and 6mm Round Piping Nozzle

 Pg 222 - Gingerbread Heart Garlands - Heart 3.5cm & 3mm Round Icing Nozzle

Pg 222 - Lemon & Vanilla Snowflakes - Snowflake 7cm, Snowflake Ice Crystal 9.5cm, Snowflake Ice Crystal 7.5cm

Pg 223 - Vanilla Star Wreaths - Star 8cm (from Set of 6 Star Cutters)

Pg 224 - Gingerbread Reindeer & Spiced Vanilla Reindeer - Deer 5cm & 7cm

Pg 224 - Chocolate Cookie Christmas Tree - Star Set of 10 Cookie Cutters with 6 points for a symmetrical tree

 Here's the link to the full range of cutters used.

The cookbook is available from all good book retailers and online at the Donna Hay Store here.

This latest cookbook from Donna Hay is, of course, beautiful and filled with recipes that I cannot wait to try at home. 

- Lisa xo

 

 

Spooky and Fun Halloween Cupcake Toppers!

Posted on October 29, 2018 by Lisa Moulden | 0 Comments

How to easily make Halloween cupcakes using our mini Halloween cookie cutters to make spooky fondant shapes.

Continue Reading →

Posted in Cupcake Toppers, Halloween, Mini Halloween Cookie Cutters

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