DAY 11: REINDEER + SNOWMEN GINGERBREAD BUNTING

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Forget boughs of holly… Deck the halls with this adorable gingerbread bunting. Scent your home with Christmas spices and savour a fun-filled afternoon at the same time.

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Add a delightful homemade touch to your Christmas decorations this year with this super-cute bunting. Switch out cutting + pasting + the mess of Clagg glue for this edible + adorable alternative!

Create the super-cute reindeer + snowmen pictured above or keep it simple and stick with gingerbread peoples. Follow the decorating directions or throw caution to the wind – get the kids involved and watch something truly unique evolve!!

X33Image sourced: thetreasurehunteruk.com

You need

Gingerbread

175g dark muscovado sugar, plus a little extra for the reindeer
85g golden syrup
100g butter
350g plain flour, plus extra for dusting
1 tsp bicarbonate of soda
1 tbsp ground ginger
1 tsp ground cinnamon
1 egg, lightly beaten

For decorating

600g fondant icing sugar
Brown and black food colouring
Lollies and sprinkles (this recipe uses orange jellybeans, white chocolate drops, edible red balls and edible silver balls – but feel free to get creative!)
Edible white or silver glitter

Additional

Gingerbread man + lady cookie cutters (or similar!)
Piping bags + nozzles
Straw
Cocktail stick
Ribbon/string for hanging

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The how

1. Put sugar, syrup, butter + a pinch of salt into saucepan. Bubble for 1-2 mins, stirring to combine. Set aside to cool a little. Put flour, bicarb of soda and spices in a bowl. Add warm syrup mixture + egg, and stir to combine (it will feel a little soft now, but will firm up once chilled). Cover bowl with cling wrap and chill for 30 mins. Heat oven to 180C fan and line 2 baking trays with parchment.

2. Dust your work surface with a little flour, then roll out dough to a thickness of a $2 coin. Cut out as many men + ladies as you can (approx 16 by re-rolling dough). Place on trays, then bake for 10-12 mins until slightly risen + golden brown. While they’re still warm, push a straw through top of gingerbread ladies, and just above where legs meet on gingerbread men, to make a hole for stringing up. Cool on a wire rack.

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Images sourced L to R: bakingmad.com and notonthehighstreet.com

3. To decorate snowmen, divide icing sugar evenly between 2 bowls. Add enough water, a dribble at a time, until you have a very thick but pipeable icing. Add a few drops of brown food colouring to one bowl of icing sugar for reindeer and mix until evenly coloured. Spoon 2 tbsp of brown icing into another bowl, then add black food colouring to create black icing.

4. Transfer roughly half of white icing into a piping bag fitted with a fine nozzle. Pipe outline of a snowman onto gingerbread lady biscuits, piping a little circle around hole at top too. Leave to set for 5 mins. Squeeze any leftover icing back into bowl with remaining white icing and add a little more water, a splash at a time, until runny but still fairly thick. Transfer back to piping bag. When snowman outlines are dry to touch, pipe enough icing onto biscuits to flood surface. Tease icing into all corners using a cocktail stick.

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Images sourced L to R: bbcgoodfood.com and thetreasurehunteruk.com

5. Use half an orange jellybean for each snowman’s nose + silver balls for buttons. Transfer brown + black icings to two separate piping bags fitted with small nozzles (or snip off the corner of a sandwich bag), and pipe on brown twigs for arms + black dots as coal for eyes + a mouth. Finally, sprinkle base of each snowman with a little edible glitter. Leave to dry for at least 2 hrs.

6. To decorate reindeer, turn gingerbread men upside down and draw a reindeer outline using legs as reindeer’s antlers using brown icing (just as you did with the snowmen). Leave to dry while you loosen brown icing, as before.

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7. Fill each reindeer with runnier brown icing, being careful not to make antlers too thick. Tease into spaces using a cocktail stick. Sprinkle each antler with brown sugar and flick off any excess with cocktail stick. Stick a red ball or Smartie on each biscuit for a nose, and 2 white chocolate chips for eyes. Use a little black icing to draw a pupil on each eye. Leave to dry for at least 2 hrs.

8. When the biscuits are completely dry, thread and tie through a piece of string/ribbon and hang. Eat biscuits within 2 weeks. (That’s the best bit!!) bunting bunting

Recipe sourced from bbcgoodfood.com

Prep time: 1.5hrs
Cooking time: 15mins
Moderately easy

Kit out the baker in your life with all the utensils from our kitchen collection! Need some inspiration for your gifting? Check out our gift guides! Or opt for a cheeky gift voucher… Get into the decorating spirit with our seasonal decor.

Kay is a feature, blog and copywriter. She collects empty jam jars, academic degrees and tawdry dreams in the hopes of turning them into something useful someday. Her work has been published in ACP magazines, ABC fiction, Overland, Brittle Star, Seizure, trade publications and online forums. Her creative writing has won several awards.