Stamp out and bake holly cookies using the cutter from this set using your favourite non-spread sugar cookie recipe.
Cut out using the same cookie cutter a thin green holly
shape from fondant icing. Glue to the cookie by brushing the cookie lightly with edible glue or a sugar syrup. Sugar syrup can be made by microwaving/cooking equal
quantities of sugar and water together until melted.
Mark the veins on the leaves as shown using a flute and vein tool
Using the end of a piping tip 1A or similar cut three berries to fit. Or you can pipe berries using red royal icing. Make some
royal icing to your own recipe or by beating 1 size 6 egg white and approx.
1-1.25 cups of icing sugar together. I beat the egg white until foamy then add
the icing sugar in two lots. This used about 1 cup but if you wish to have a
stiffer mix to hold piped ruffled shapes you will need to add a little more.
Leave finished cookies as is or arrange in a wreath on a
large plate approx. 50-60 cm in diameter. If arranging in a wreath place holly
berries after cookies have been arranged. I have glued cookies lightly with
small dots of royal icing to hold them in place on both the plate and laying
them on each other.
Further decorate with a ribbon bow or a handcut cookie bow.
Also add cookie ornaments if required.
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