Nothing spreads the holiday spirit like Christmas cookies for all to enjoy! Try a new recipe this season that you can enjoy both on the table or on the tree. Hmmmm…how you may ask? Read below to find out more…
Mini Robin Recipe:
To prepare you can use a Robin shaped cutter or a sharp knife to cut your own simple shape. If you prefer not to use cinnamon and ginger, you most certainly can use 1½ teaspoons of ground mixed spice in its place.
This recipe will take approximately 1 hour to make (including chilling time) and extra time for decorating.
Serving size: Approx. 26 cookies
You will need:
- 2 cups of plain flour
- 1 tsp (level) baking powder
- ¾ tsp ground ginger
- ¾ tsp ground cinnamon
- 2/3 cups of soft brown sugar
- 2/3 cups of butter, cut into small chunks
- 1 egg
- 1/2 cup of corn syrup
- Melted chocolate
- Freeze-dried raspberry pieces
- Colored string or fine ribbon
How to make the dough:
- Sift the flour, baking powder and ground spices together into a large bowl.
- Use a fork to remove any lumps from the sugar then stir into the flour mixture.
- Mix in the butter then beat the egg with the syrup in a jug until well combined and then pour over the dry ingredients. Mix, then form into a dough, press lightly together into a ball, wrap in cling film or a bag and refrigerate for at least 30 minutes.
- Meanwhile, preheat the oven to 320°F or 356ºF for conventional ovens. Then, Line 2 baking sheets with non-stick baking parchment.
STEP 1: ROLL OUT THE DOUGH
Roll out the dough on piece of floured baking paper or on a floured board to a thickness of 1/4 inch. Use a plain 2.75 to 3 in. cutter to make circles.
STEP 2: CREATE THE SHAPE OF THE BODY
Use a knife to make the rest of the birds’ body. Start on the left and form the tail first then curve the knife round to make the back. Sweep the knife back round to make a head and beak.
STEP 3: MAKE A HOLE FOR THE EYE & BAKE
Transfer to a baking tray and use a skewer to make a hole in each biscuit for the eye (big enough to thread the string through). Bake for 10-12 minutes until lightly golden then allow to cool slightly on the tray before lifting onto a cooling rack.
STEP 4: DIP INTO MELTED CHOCOLATE
Once completely cooled, melt the chocolate and dip the biscuits to spread the chocolate over the robin’s tummy.
STEP 5: SPRINKLE WITH DRIED RASPBERRIES
Before the chocolate sets, sprinkle over the dried raspberries to make the robin’s tummy red.
STEP 6: THREAD WITH STRING
Allow to set, then thread string or ribbon through the eye holes and hang as tree decorations.
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