Gingerbread Christmas Tree

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With Christmas just around the corner.  Don't Buy It, Bake It! I'm sure you have family and friends who would love to receive a baked gift especially made by you this Christmas. The lovely team at @Darrelllea recently sent me a variety of their delicious products to do some Christmas baking.   These Gingerbread Christmas Trees are so cute, fun and easy to make.  There is also hidden surprise treats in between the layers of gingerbread cookies when you break the cookie open. Ps. I couldn't bring myself to breaking it open so I took a photo before attaching the top of the trees with royal icing. Hope you get a chance to try out some of Darrell Lea's yummy products in your Christmas baking or you can simply just eat them because they are so delicious. Happy Baking xo Gingerbread Christmas Trees Ingredients · 125 grams butter · ⅓ cup brown sugar · ½ cup golden syrup · 3 cups plain flour · 2 teaspoons ground ginger · 2 teaspoons ground cinnamon · 2 teaspoons baking soda · 1

Coffee Kisses

I made these coffee biscuits awhile ago and thought I would make them again and share this recipe with you.  I'm sure there are many coffee lovers out there.

These coffee kisses smell amazing when they are baking in the oven.  The aroma of the coffee biscuits coming out of the oven smells like an Italian cafe.

I must say these coffee biscuits are more of an grown up biscuits.  They taste like a shortbread with a hint of coffee and they smell just like coffee.

I would recommend making these biscuits when the weather is a bit warmer as the mixture can be a bit firm and hard to pipe out of the piping bag on a cold day.


Happy Baking xo


Coffee Kisses

Ingredients

· 250 grams butter, softened
· ⅔ cups icing sugar
· 2 teaspoons instant coffee
· 2 cups plain flour

Filling

· 45 grams dark chocolate, melted
· Icing sugar

Instructions

1. Preheat oven to 180°c. Line two trays with baking paper.

2. Dissolve the instant coffee into 2 tablespoons hot water and allow it to cool.

3. Using an electric beater cream butter and sugar until light and fluffy.

4. Stir in coffee mixture and flour and mix until combined.


5. Place mixture into a piping bag fitted with a medium star nozzle and pipe 2 to 3 cm rounds evenly spaced on the baking tray.

6. Bake for 10-12 minutes or until lightly browned.

7. Allow biscuits to cool on tray for 5 minutes before transferring to a cool rack to cool completely.

Chocolate filling

8. Melt chocolate in microwave. Spread a bit of chocolate on half the biscuits and sandwich it with the remaining biscuits. Dust with icing sugar.

Tips

· It is important that the butter is soft as this makes it easier to cream the butter and sugar together. Also, it helps the mixture soften enough to pipe out the biscuits.

· Allow biscuits to cool completely before spreading the chocolate filling. Melt the chocolate just before icing the biscuits.








Did you bake this recipe?

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Comments

  1. Replies
    1. Hi Shell, you can print by right clicking on your mouse or I'm happy to send you the recipe via email.

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  2. Excellent cookie. I used a cookie press to pipe out the dough, much easier.

    ReplyDelete
    Replies
    1. Thank you Janet for your lovely feedback, A cookie press press would definitely make it easier.

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  3. Replies
    1. Hi there, unfortunately I don't freeze many of bakes as there's never any left over but I'm sure the dough will freeze well like other cookie dough. If you do freeze them would love to know how you go.

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  4. If we don't pipe can they be made as drop cookies?

    ReplyDelete
    Replies
    1. Yes, they can be made as drop cookies but they will not have the swirl from the piping tip.

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  5. Please send me a copy of this recipe. It looks delicious. What is the equivalent for grams? Thank you

    ReplyDelete
    Replies
    1. The recipe is at the bottom of this blog post. ⅔ cups icing sugar = approx 88gms, 2 cups plain flour = approx 300gm however, please note that the equivalent is for Australian baking cups as American or other countries differ slightly. Please do a Google search to help convert into grams. Hope that helps.

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  6. Love this cookie. Flavor is wonderful. Only comment is my piped shapes flattened out a bit so didn't look as attractive as yours. Any suggestions for retaining shape?

    ReplyDelete
    Replies
    1. Happy to hear you love these coffee kisses. Thank you trying the recipe. As for the shape of the cookies, try piping the dough high and creating the swirl on top of the bottom instead of wide. Hope that helps.

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  7. Hi.. how long can the cookies last in air tight containers

    ReplyDelete
    Replies
    1. You can store these cookies up to 4-5 days in air tight container.

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