Here we’ve picked our favourite recipes from Helen Nathan’s The Enchanted Cookie Tree, with delicious cakes and cookies.
Flossie Crums Gingerbread cupcakes
What you need:
115g self raising flour
• 2 eggs
• 115g softened butter
• 2 tablespoons treacle
• 100g sugar
• 2 teaspoons ground ginger
• 1 tablespoon milk
Icing:
• 50g melted butter
• 400g icing sugar
• 2 dessert spoons cold water
What you do:
Ask a grown up to turn the oven to 190C.
2
Mix all the ingredients together until they are well mixed, place 12 cupcake cases into a 12-hole cupcake tin and spoon in the mixture.
3
Bake in the oven for 18 minutes, then ask a grown up to take them out.
4
When the cakes are cool, make the icing by mixing all the ingredients together.
5
Spread on the icing, or pipe it using a piping bag, decorate with a candy cane and Christmas sprinkles from
flossiecrums.com
Flossie Crum’s Hidden Treasure Christmas Pudding Cupcakes
What you need:
• 115g softened butter
• 1 tablespoon milk
• 100g caster sugar
• 2 eggs
• 115g self-raising flour
•
2 tablespoons luxury mincemeat
Icing:
•
Ready to roll white, green and red icing ( edible red glitter optional)
•
Holly leaf cutters, glitter and Christmas wrap arounds (available from www.flossiecrums.com)
•
Hidden treasure = 12 x 20p pieces wrapped in silver foil
What you do
1
Ask a grown-up to turn the oven to 190C.
2
Mix all the ingredients together in a bowl. When they’re well mixed, place 12 cupcake cases into a 12-hole cupcake tin and spoon in the mixture. ‘Hide’ a 20p in the middle of each cake.
3
Bake in the oven for 18 minutes, then ask a grown up to take them out and leave them to cool.
4
Roll out the ready to roll white icing and cut 12 discs (use the lid of the coffee jar) Stick an icing ‘disc’ on the top of each cake, then add cut out holly leaves and red berries made from red and green icing. Decorate with glitter.
Gingerbread Family
What you need:
• 350g plain flour
•
175g soft brown sugar
•
1 teaspoon bicarbonate
of soda
• 2 teaspoons ground ginger
• 100g butter
• 4 tablespoons golden syrup
• 1 egg
Icing:
•
Red and green ready to roll icing and icing pens.
What you do:
1
Rub the flour, bicarbonate, ginger and butter into ‘bread crumbs’ in a mixing bowl.
2
Add all the other ingredients and mix really well until you get a large ball of dough.
3
Pop it in the fridge for 1/2 an hour.
4
Divide the dough and roll half on a large floured surface and cut out your men, women and children using gingerbread cutters, repeat with the rest of the dough.
5
Bake on greased trays for 12 mins at 190C.
6
When cool, decorate with scarves and bobble hats made from ready to roll icing. (It’s just like play-doh but you get to eat it afterwards!) Then use the icing pens to make their features.
Makes 20 regular cookies or 40 fairy sized gingerbread men, women and children!
Glittering Ice palace cookies with coconut and white chocolate
What you need:
• 150g self raising flour
•
2 tablespoons condensed milk
• 115g caster sugar
•
75g white chocolate chunks
• 115g softened butter
• 50g desiccated coconut
Decoration:
•
2 tablespoons of caster sugar and white edible glitter (if you’ve got some.)
What you do:
1
Ask a grown up to turn the oven on to 180C.
2
Beat the butter and sugar together until it’s all mixed together.
3
Stir in the condensed milk.
4
Add the flour, white chocolate and coconut and then work the mixture into a soft dough (You’ll have to use your hands so make sure they’re clean!)
5
Break off small pieces of dough (about the size of a ping-pong ball) and place on a greased baking tray and squish the cookie just a little. (you’ll get about six cookies on a tray.)
6
Bake for 12-15 minutes or until edges are slightly golden.
7
Ask a grown up to take them out and leave to cool.
8
Dust with caster sugar, then sprinkle with white edible glitter (if you’ve got some).
Makes 12 Cookies.
For further adventures and recipes, check out Flossie Crums and The
Enchanted Cookie Tree By Helen Nathan
Pavilion Children’s Books £8.99
flossiecrums.com
