Tis the season to be baking… (with the kids if you can cope with it!) | Beckie’s Christmas survival guide, part 2

Posted

Tis the season to be baking… (with the kids if you can cope with it!) | Beckie’s Christmas survival guide, part 2

Welcome to my Christmas blog! My name is Beckie, and I’m one of the brand managers here at KitchenCraft. Over the next few weeks, I’ll be sharing my thoughts on some of my favourite bits of Christmas (mainly the food…).

 

It was the week before Christmas and all through the house, were biscuits and chocolates and a pink sugar mouse…

Well ok, maybe not the last one but I needed to make it rhyme.

In my family the kick off to Christmas starts with some good old fashioned baking. We bake a mix of cakes and biscuits but our favourite is always gingerbread.

The best thing about a good gingerbread recipe is how easy it is to work with. That means the boys have lots of fun making shaped biscuits and a gingerbread house.

They are a lot easier to make than you would think (if you like the hand crafted look). Just cut out the shapes for the walls and roof from your rolled gingerbread and cook as normal, but don’t try and move the pieces until they are fully cooled and have hardened up.

Then it’s the messy part! Mix up your icing sugar and use a piping bag to ice inside all of the walls. You might need to do these one at a time though.

Once the walls are together, pipe along the tops so that you can add the roof, then add one last line of icing along the ridge where the two roof piece meet.

Once your house is built, you a new piping bag with a fine nozzle (or cut a very small hole at the end of a disposable bag) so that you can add the details.

My boys love adding sprinkles and sweets to theirs!

This year we are going to try something new and make some edible decorations for the trees, my boys will love it (just hope the dog doesn’t love it too!!!).

I haven’t mentioned it yet but working as a Brand Manager for KitchenCraft means I get to see lots of fantastic cooking and baking products to inspire me through the year and my fellow Brand Manager Amy has introduced me to these wonderful stained glass cookie cutters from Sweetly Does It. 

Finally, would it be Christmas without fresh mince pies!!!!!!

I like to make mine really boozy by adding in some brandy or amoretto to the mincemeat (this is the grown up baking). They are best eaten fresh out of the oven with a big spoon of brandy cream!

Come back next week for part three where I will tell you all a tale of entertaining and festive indulgence.