Icing is not difficult :)

Between cleaning and making gingerbreads I’ve made house (or church) from icing. I was 'building’ pieces of it for a few days and today they became the church :). The title is criss-cross cause making of the roof wasn’t that easy ;). It wasn’t simple to stick the pieces together cause they are very fragile. But… in the end I’ve made it. I’ve found the idea for that church on some site with christmas things.

Gingerbread sleigh

I don’t have time for taking photos of my gingerbreads but today it was snowing for the first time this year and I HAVE TO post here my Santa Claus vehicle :). Sleigh are made of gingerbread. I decorated it with red sugar and refined sugar. Skids are decorated with silver, candy balls. There is a seat for Santa Claus, but I haven’t got Santa so he was replaced by bag with gifts.

Gingerbread playing cards

I’ve made a gingerbread domino and gingerbread scrabble. I’ve made gingerbread cards too. I have to made a gingerbread roulette and one-armed bandit and I can open a gingerbread casino :). Cards are for lazy ones. I’ve made them from a pepparkakor’s dough (I guess it’s the only one ready made dough I use). They are easy and fast to prepare – you have to roll the dough, cut the shapes you like and they are ready after 8 minutes of baking!

Viennese cookies

Tiny, sweet, with delicate taste of cocoa and cinnamon. Cookie-eaters loved it :). I don’t know why these cookies are called 'viennese’. I’ve found the recipe on rugged, old piece of paper in my notebook with recipes.

VIENNESE COOKIES

250 g butter

125 g icing sugar

2 tsp cinnamon

2 tbsp milk

300 g flour

1 tbsp cocoa

Grind butter until fluffy. Add sugar, cinnamon and milk. When the ingredients are combined – pour the flour and coca.
Cover the baking tray with graseproof paper and form little cookies using the decorating bag (tip – star shaped)
Bake for 15 minutes in 200 degrees.

Crumble with sweet cherries and nectarines

Sweet cherries are one of my favourite fruits. The are great from the branch, in jam and also tasty then they’re hot and covered with crumble :). I’ve made a crumble with sweet cherries and nectarines just to have something sweet to afternoon coffee. Instead of big baking tray I’ve used small ramekins cause I wanted everyone to have his own mini-crumble :).

CRUMBLE WITH SWEET CHERRIES AND NECTARINES

125 g butter (soft)

1/2 cup sugar

1/2 cup flour

500 g sweet cherries

4 nectarines

8 tbsp brown sugar

Clean and stone the sweet cherries. Stone the nectarines and cut into quite big cubes.

The recipe is enough for eight 200ml ramekins