Usually I make a conscious effort to focus on Interior Design on this little blog - but at this time of year I seriously can't resist baking. Specifically pepperkakor (Swedish gingerbread) cookies that I first experienced while living in Sweden for a university programme a few years back.
Normally I just make the pepparkakor cookies then ice the top with a white pattern or silver cachous (like last year) but this time I took it a step further: sandwich cookies. (Such an American term.)
When I bake, I tend to let my fingers do the talking. Or more accurately, my tastesbuds. And this year, they led me to whip up a buttercream icing flavoured with vanilla bean paste and cinnamon sugar. So easy but so Christmassy. I honestly don't measure anything when I make icing, but I have shared a similar recipe below. :)
Most years I cut a bunch of different shapes - butterflies, flowers, stars and hearts. For some reason this time, I started with the Star of David and the more cookies I cut, the more I wanted to keep them all the same. Which worked out nicely as it meant I could then make cookie sandwiches from them and they would all match.
Then once they were filled, I felt they lacked a little panache.... so I made a simple glaze icing, dopped it on the top of each sandwich and put crushed candy-cane onto each dob.
It came out kind of awesome.
(And if you're curious, this is how I wrapped most of my presents this year. Simple, with a cardboard tag that I cut out, and some string).
While I was at it, being all over-the-top Christmassy that I am, I decided to whip out a cinnamon spice cappucino.
I felt that this would really be the final Christmassy touch... but I can tell you that,
with it being Summer down here,
Next time I'm thinking an iced coffee with icecream would be more appropriate.
Are you obsessed with Christmas baking?
If you live in the Northern hemisphere, I envy you, purely because no-one is going to be eyeing up your bikini body the day after Christmas. Gorge yourselves, my friends, and be grateful.
I tend to invent/modify recipes as I go, by tasting everything (can't resist) but follow these if you want the same result:
- Cookies: Pepparkakor recipe here
- Vanilla and Cinnamon buttercream: Use this Buttercream recipe then add a teaspoon of vanilla bean paste, and a spinkle of cinnamon sugar to taste.
- Topping: Use this glaze recipe and sprinkle with crushed candy cane before it sets.
A lovely modification would be to sprinkle the topping with silver cachous (balls) or colour the frosting pink, or pipe the glaze into patterns.
Shared at 36th Avenue