Sticky honey & nut gingerbreads

One of the best gingerbread cookies i have ever made! sweet and sticky, flavoured with honey, nuts and mixed peel.  Baked on oblaten- type of very thin rice paper/wafer mainly used in Germany.  You can bake those a month before Christmas, as they will keep very well in an air tight container.


Ingredients:

• 150g light brown sugar
• 50g clear honey 
• 3 large egg whites 
• 50g chopped pecans or walnuts
• 250g ground nuts or almonds 
• 40g gingerbread spice (mix of mixed spice, cinnamon, cloves and ginger)
• 20g plain flour
• 10g baking powder
• 65g marzipan 
• zest of one orange 
• 100g mixed peel 

For the icing:

• 1/2 cup icing sugar
• 1-2tbsp hot water
• small handful of chopped pecans or walnuts

Additionally:

• 18 oblaten (approx. 6-7cm diameter ) 

To make the cookies mix egg whites, sugar and honey in a bowl until combined. Add all remaining ingredients and mix until you have a thick paste. 

Divide the mixture into 19 equal parts, and place each one on top of an oblaten, spread leaving 0,5cm edge around the paste.  

Leave to dry out a little for a couple of hours, then bake at 180C for 10-12cm. 

To make the icing mix icing sugar with water, brush each cookie and sprinkle with chopped nuts. 

Enjoy!

Gingerbread meringues

Sweet little meringues flavoured with gingerbread spice and cocoa powder.  You can use your favourite piping nozzle to give them different shapes, then use them to decorate a cake or eat on their own. 

Ingredients:

• 4 egg whites
• pinch of cream of tartar
• 240g caster sugar
• 1tbsp cocoa powder
• 1tsp mixed spice 

Whisk the egg whites with a pinch of cream of tartar until medium peaks form.  Add the sugar gradually and whisk until its all dissolved.  

Whisk in cocoa powder and mixed spice, then pipe small meringues onto a lined baking sheet and sprinkle with more mixed spice. 

Bake at 150C for 60 minutes.

Enjoy!

Basler herzen

After making the spiced chocolate and almond cookies last year, I decided to make the original version- those heart-shaped cookies, called basler herzen. 

Ingredients (makes about 40 cookies, depending on how big your cookies cutter is):

For the cookies:

• 100g dark chocolate (gluten-free for gluten free recipe)
• 250g ground almonds
• 230g icing sugar
• 1 tsp cocoa powder
• 1 tsp cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp mixed spice
• 2 egg whites
• pinch of salt
• 1 tbsp Amaretto 
• 1 tsp vanilla paste or extract

Additionally:

• 1 egg white
• few tablespoons of caster sugar

Melt the chocolate over a bain marie and set aside.  In a large bowl whisk the egg whites with a pinch of salt until stiff (like for a meringue), then add all dry ingredients and mix until well combined.  Add melted chocolate, vanilla and amaretto and stir.

Wrap the dough in foil and leave to chill in the fridge for about 1 hour.  Roll out the dough to 1 cm thick, you can dust the surface with icing sugar to stop the dough from sticking, cut out snow flakes. 

Place on a lined baking sheet and leave to dry out for 10-12 hours.  Brush cookies with an egg white  (save the remaining egg white for the icing) and bake in a pre-heated oven at 200C for about 10 minutes, the cookies will be still soft, especially in the middle, and will just start to crackle and brown on top.  Take out the oven and leave to cool a little, then transfer to a wire rack to cool completely.

Brush the egg white around the edges of each cookie, then sprinkle with caster sugar.

Enjoy!

Cinnamon shortbread cookies

Shortbread is one of my family's favourite and during festive season I like to sprinkle it with some cinnamon and sugar for some extra flavour.  You need to chill the cookies well before baking to ensure they will keep their shape. 

For the shortbread:

• 225g soft, unsalted butter
• 225g plain flour
• 110g corn flour
• pinch of salt 
• 110g caster sugar

For sprinkling:

• 2tbsp caster sugar
• 1tsp ground cinnamon

Beat the butter and caster sugar until pale and fluffy, then add remaining ingredients and knead shortly to bring the dough together.

Roll the dough out to about 1cm thick and cut out biscuits, place them on a lined baking sheet.  

When the cookies are ready chill them in the fridge for about 30minutes, until firm.

Bake in a pre-heated oven at 180C for about 20minutes, until the cookies are slightly golden around the edges.  

Take out the oven and sprinkle with sugar and cinnamon mixture, leave to cool slightly on a baking tray, then transfer to a cooling rack.

Enjoy!

Basler leckerli

Sweet and sticky gingerbread squares full of nuts, honey and spices- yum! Basler leckerli are traditionally baked in Switzerland before Christmas and are made with almonds, which I have replaced with hazelnuts, but to be truthful you could use any nuts you like- these are always delicious!

Ingredients:

• 550g plain flour
• 1tbsp ground cinnamon
• 2tbsp mixed spice
• 2tsp bicarb. of soda
• 100g caster sugar
• 500g honey
• 500g roasted, chopped hazelnuts (or traditionally- almonds)
• 100g mixed peel
• zest of one orange
• 2tbsp Cointreau

For the icing:

• 3/4 cup icing sugar
• 2tbsp boiling water

Place sugar and honey in a small saucepan and warm until the sugar is melted, leave to cool.

Combine all ingredients in a large bowl and mix until well combined.  The mixture will be very sticky.  

Transfer the dough onto a large, lined baking tray and bake in a pre-heated oven at 180C for about 20 minutes.

Take out the oven and prepare the icing.  Mix icing sugar with boiling water and pour over the gingerbread, leave to cool. 

Enjoy!

Gingerbread macaroons

All the amazing flavours of gingerbread in one, little macaroon! I can't tell you how good these are.. light, crisp and chewy, gingerbread flavoured shell with the most delicious plum and chocolate filling- a must bake this winter!

Ingredients:

For the macaroons:

• 75g of ground almonds
• 115g icing sugar
• 2 large egg whites
• 50g caster sugar
• 1tsp mixed spice

For the filling:

• 50g dark chocolate
• 4-5tbsp plum marmalade

Additionally:

• 1tsp mixed spice for sprinkling

Place ground almonds, mixed spice and icing sugar in a food processor and process for few seconds. Sift into a bowl.  You can skip this step, if you don't have a food processor, however your macaroons will not be as smooth in texture.

Whisk the egg whites until soft peaks, then whisk in caster sugar  to make a meringue.  

Fold in the almond mixture (i always do it three times, adding third of the mixture at a time).  Fold the mixture until shiny and thick.

Pour the batter into a piping bag and pipe 32 small rounds.  Tap the baking sheet onto a work surface to get rid of any air bubbles.

Leave the macaroons in the room temperature for about 30min to let the macaroons form a 'skin'.

Bake in the pre-heated oven at 160 C for 10-15 mins, then leave to cool. 

To make the filling place dark chocolate in a small saucepan over low heat, stir until melted.  Stir in plum marmalade and leave in the fridge to set until thick, about 30 minutes should be enough.  

Sandwich macaroons with the filling and sprinkle with mixed spice.


Enjoy!

Spiced orange and honey cookies

Those cookies smell incredible while baking and they are so yummy! Sweet honey, aromatic cinnamon and cloves and tangy orange zest.. They look very pretty too, but if you don't have a cookie stamp, you can cut out round cookies (or any shape you like) and simply bake them.


Ingredients:

• 250g plain flour
• 1 egg
• 110g cold, unsalted butter (cut into cubes)
• 1tbsp oil
• 1tsp cinnamon
• 1tsp mixed spice
• 1/4tsp ground cloves
• 85g icing sugar
• 2tbsp honey 
• pinch of salt
• zest of 1 orange

Combine all ingredients in a bowl and rub with your fingertips, until the mixture resembles bread crumbs, then knead quickly until combined.

 Shape into a ball, wrap in foil and chill in the fridge for about 60 minutes.

When the dough is chilled, roll it out on a floured surface to about 3mm thick and cut out circles, slightly bigger than your cookie stamp.  Stamp each cookie.

Place on a baking sheet (you will probably need two, if baking in two batches, roll out half of the dough and keep the other half in the fridge).

Bake in a pre-heated oven 200C for 18-12 min.

Transfer to a cooling rack.

Enjoy!

Cranberry and marzipan tart with orange and elderflower jam

If you have cranberries and marzipan leftover from Christmas this must be the best way to use it! Delicious sweet marzipan filling with tart and refreshing cranberries and delicious orange marmalade- all that in a buttery, crumbly pastry. Just what I need on a cold winter afternoon...

Ingredients:

For the pastry:

• 175g plain flour
• 75g cold, unsalted butter
• 25g icing sugar
• 2tbsp cold water

For the filling:

• 175g marzipan
• 85g soft, unsalted butter
• 25g plain flour
• 2 eggs
• 1 tsp vanilla paste or extract

Additionally:

• 100g fresh cranberries
• 1/2 jar orange and elderflower jam (or orange marmalade)

To make the pastry combine all pastry ingredients in a bowl and rub with your fingertips until the mixture resembles bread crumbs, then knead quickly to bring the dough together.  

Shape into a ball, wrap in foil and let it chill in the fridge for about 30 minutes.  

Roll out the dough on a floured surface and press into a greased 20cm tart tin place back in the fridge for about 30 minutes. Place a sheet of baking parchment on top of the pastry and fill with ceramic baking beans.  Bake in a pre-heated oven at 200C for about 15 minutes, take the beans and baking parchment off and bake for further 5 minutes, until the pastry is dry (but not fully baked).  

To prepare the filling beat marzipan with butter until smooth and fluffy, then add eggs, flour and vanilla and mix until combined.  

Spread 2-3 tbsp of jam on the base of the pastry case, then evenly spread the marzipan filling and top with cranberries.

Bake at 190C for about 20-25 minutes, until the filling is set. Take out the oven and leave to cool.  Leave the tart in the fridge over-night or for at least 3-4 hours to set, then brush remaining jam on top. 

Enjoy!

Cranberry bundt cake with hazelnuts and white chocolate glaze

Christmas bunt cake with fresh and dried cranberries, hazelnuts and spices, covered in delicious white chocolate glaze.  When this cake is in the oven your whole house is filled with the amazing smell of cinnamon- you just can't wait to eat it!

This is the last post before Christmas, (there are still so many things to be done at my house!) , I wish you all very Merry Christmas!


Ingredients:

For the cake:

• 2 cups plain flour
• 70g ground almonds
• 3 tsp gingerbread spice
• 1 tsp baking powder
• 1/2 tsp bicarb. of soda
• pinch of salt
• 1/2 tsp cinnamon
• 1/2 tsp ground ginger
• 225g soft, unsalted butter
• 1/2 cup caster sugar
• 3/4 cup light brown sugar
• 3 eggs
• 1 1/2 tsp vanilla paste or extract
• 1 cup greek yoghurt or sour cream
• 1 cup toasted whole hazelnuts
• 1 cup fresh cranberries
• 3/4 cup dried cranberries

For the glaze:

• 3/4 cup white chocolate chips
• 3/4 cup icing sugar
• 3 tbsp double cream

Beat the butter and both sugars until pale and fluffy, then add eggs, one at a time and mix until smooth.  Add vanilla extract and yoghurt (or sour cream) and mix until combined.  

Add all dry ingredients and mix just until smooth, stir in fresh and dried cranberries and hazelnuts.

Pour the mixture into a greased bunt tin and bake in a pre-heated oven at 170C for about 45-60 minutes, until skewer inserted in the middle comes out clean. 

When ready take out the oven and leave to cool a little, take out the tin and leave on a cooling rack to cool completely.

To make the glaze melt the chocolate and cream over a bain-marie, leave to cool for couple of minutes. Whisk in icing sugar.

Glaze the cake and decorate with sprinkles if you like.

Enjoy!

Homemade eggnog

There is no Christmas without eggnog! You can make it couple of weeks in advance and store in the fridge until needed.  Use any leftovers to make delicious dessert or combine with whipped cream to make cream for your cakes.


Ingredients (for about 750ml)

• 5 egg yolks
• 1/4 cup caster sugar
• 1 tsp vanilla paste or one vanilla pod
• 230ml sweetened condensed milk
• 3/4 cup evaporated milk
• 200-250ml vodka

Beat the egg yolks with sugar and vanilla until pale and fluffy, then slowly add condensed and evaporated milk, do not stop mixing.  

Very carefully begin to add vodka, while mixing- if you stop mixing alcohol will scramble the eggs and your eggnog will be lumpy.  When you added all of the alcohol, leave aside for couple of minutes, so any foam that created on top can dissolve.   

Pour into a large, clean bottle, store in the fridge.

Enjoy!

Spiced chocolate and almond snow flake cookies

Those cookies are so delicious, chewy in the middle, crisp on top and so chocolatey… something between a brownie and chocolate macaroon- which must taste good! It is a gluten-free recipe (if you use gluten-free chocolate) but it is so good I recommend you make some now, in time for Christmas!

You can use ground hazelnuts instead of almonds and swap amaretto for dark rum if you prefer.



Ingredients (makes about 40 cookies, depending on how big your cookies cutter is):

For the cookies:

• 100g dark chocolate (gluten-free for gluten free recipe)
• 250g ground almonds (or hazelnuts)
• 230g icing sugar
• 1 tsp cocoa powder
• 1 tsp cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp mixed spice
• 2 egg whites
• pinch of salt
• 1 tbsp Amaretto (or rum if using hazelnuts)
• 1 tsp vanilla paste or extract

Additionally:

• 1 egg white 
• 3/4- 1 cup icing sugar

Melt the chocolate over a bain marie and set aside.  In a large bowl whisk the egg whites with a pinch of salt until stiff (like for a meringue), then add all dry ingredients and mix until well combined.  Add melted chocolate, vanilla and amaretto and stir.

Wrap the dough in foil and leave to chill in the fridge for about 1 hour.  Roll out the dough to 1 cm thick, you can dust the surface with icing sugar to stop the dough from sticking, cut out snow flakes. 

Place on a lined baking sheet and leave to dry out for 10-12 hours.  Brush cookies with an egg white  (save the remaining egg white for the icing) and bake in a pre-heated oven at 200C for about 10 minutes, the cookies will be still soft, especially in the middle, and will just start to crackle and brown on top.  Take out the oven and leave to cool a little, then transfer to a wire rack to cool completely.

To make the icing mix 1/2 cup of icing sugar with the remaining egg white, add enough sugar to make the icing thick and stable. Decorate the cookies.

Enjoy!

Gingerbread cookies- decorating with royal icing

It is now time to decorate the gingerbread cookies we made few weeks ago (from this recipe).  I always use royal icing made from an egg white and icing sugar but you can use water instead of an egg (the icing won't be as stable). 

You can use sprinkles, sugar snowflakes or anything you like, to make your cookies look special this Christmas...

Ingredients:

• 1 egg white
• 1- 1 1/2 cup icing sugar

Add a cup of icing sugar to an egg white and begin to whisk until combined, if the mixture seems too runny add a spoonful of icing sugar at a time, until achieve desired consistency.  The icing should be very thick, you can try and make a little pattern on one of your cookies, the icing should hold well.

If you prefer to use water instead of an egg, add 2-3 tablespoons of boiling water to a cup of icing sugar and mix.  If the icing is too runny add more sugar, if too thick- water.

Decorate your cookies (it is easiest to use a piping bag with a very small, round nozzle or a skewer) and leave on a wire rack until the icing is dry.

Enjoy!

Chocolate and mint christmas tree cupcakes

Another idea for decorating your christmas cupcakes, this time my favourite chocolate and mint combination… Not only look pretty but taste delicious too!


Ingredients:

For the cupcakes (makes 8-10)

• 120g caster sugar
• 100g plain flour
• 20g cocoa powder
• 1 egg
• 1 1/2 tsp baking powder
• 40g soft unsalted butter
• 120ml milk

For decoration:

• 250g mascarpone cheese
• 150ml double cream
• 1 1/2 tbsp icing sugar
• 1- 2 tsp peppermint extract 
• green food colouring
• sugar pearls and snowflakes

To make the cupcakes place all the ingredients in a bowl and mix until smooth, do not over-beat.  Pour the mixture into a muffin tray lined with cupcake cases, bake at 170C for about 20 minutes, until skewer inserted in the middle comes out clean.

Take the cupcakes out the oven and leave to cool completely.  To make the cream beat mascarpone, double cream and icing sugar. Add peppermint extract, a little at a time, keep tasting it to see if you need to add any more.  Then stir in a little bit of green food colouring.

Pipe the cream on top of cooled cupcakes, then decorate with sugar pearls and snowflakes.

Enjoy!

Cinnamon palmiers

Yummy puff pastry and aromatic cinnamon- the easiest, quickest treat, you can make when craving something delicious but have no time to bake!

Ingredients:

• 320g puff pastry
• 1 1/2 tbsp cinnamon
• 2 tbsp caster sugar

Roll out the pastry, then sprinkle with cinnamon and caster sugar. 

Roll (longer sides) until they meet the middle, then cut into about 3cm thick pieces.  

Place on a lined baking sheet and bake in a pre-heated oven at 200C for 15-20 minutes, until golden brown.

Enjoy!

Cranberry blondies

White chocolate and cranberry is a delicious and such a festive combination! Blondies, just like brownies, are gooey and chocolatey, and those, with addition of fresh and dried cranberries are so delicious- yum!


Ingredients:

For the blondies:

• 90g butter
• 1/2 cup light brown sugar
• 1 egg
• 1 1/4 cup flour
• 3/4 tsp baking powder
• 1/2 cup fresh cranberries
• 90g white chocolate chips
• 1/2 tsp vanilla paste or extract
• 1/2 tsp ground cinnamon

For the frosting:

• 125g cream cheese
• 90g white chocolate
• 1/3 cup dried cranberries, chopped
• 1 tbsp of orange zest
• 1 tsp vanilla paste or extract

Melt the butter, the stir in brown sugar, set aside to cool to room temperature. Add all remaining ingredients and mix until combined.

Pour into a lined 20cm x 20cm baking tin and bake in a pre-heated oven at 180C for 15-20 minutes.  Take out the oven and leave to cool.

To make the frosting beat cream cheese, vanilla and orange zest until smooth, then add half of melted white chocolate (45g) and mix until well combined.

When the blondies are completely cooled spread the frosting on top, then sprinkle chopped dried cranberries and drizzle with remaining melted white chocolate.

Enjoy!

Inspired by this website

Gingerbread houses

Soft and aromatic gingerbread houses decorated with icing- they look so cute!  You will need a house-shaped tray (it looks like a silicon muffin tray).  Great for kids or as a gift!


Ingredients (for 5 houses):

• 150g butter
• 1/4 light brown sugar
• 3 eggs
• 1/4 cup honey
• 1/4 cup molasses
• 1 1/2 cup plain flour
• 1/4 cup milk
• 1 tsp cinnamon
• 1 tsp bicarb. of soda
• 1/2 tsp. baking powder
• 1/2 tsp ground cloves 
• 1 tsp mixed spice
• 1/2 tsp vanilla paste or extract

Additionally:

• 1 cup icing sugar (possibly a little bit more)
• 2-3 tbsp boiling water

In a large bowl beat the butter with sugar until light and fluffy.  Add the eggs, one at a time and mix until combined.  Stir in honey and molasses. Add all remaining ingredients and mix until smooth. Grease five gingerbread house moulds and pour the mixture into each one, bake at 160C for about 30 minutes.  Leave to cool in the moulds for couple of minutes, then carefully take out and leave to cool completely.

To make the icing sift a cup of icing sugar  and mix with few tablespoons of boiling water until completely smooth, the paste should be very thick, if it is not, add few tablespoons of icing sugar and beat again.

Decorate each house with the icing (it is easiest to use a piping bag with a very small, round nozzle.)

Enjoy!

Jam filled gingerbread

Another gingerbread recipe- this time, filled with jam and covered in chocolate.  You can fill the cookies with any jam you like, just make sure it is not runny- the 'harder' the better.  They are such fun to make and a delicious Christmas treat!


Ingredients (for about 55 cookies):

For the gingerbread:

• 200g plain flour
• 1 egg
• 65g icing sugar
• 50g unsalted butter, melted
• 50g honey
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1 tsp mixed spice
• 1/2 tbsp cocoa powder
• 1/2 tsp bicarb. of soda

For the filling:

• 1 jar fruit conserve (apricot, cherry or plum- make sure it is not too runny)

For chocolate coating:

• 100g dark chocolate
• 1 tbsp butter
• 1/2 tsp vegetable oil

Mix all of the 'gingerbread' ingredients in a bowl and knead quickly until smooth and well combined, the dough can be sticky but don't add any more flour.

  Roll out the dough on a floured surface to 3mm thick and cut out medium sized circles (bigger than the cutter you want to use for the cookies).

Place a little bit of jam in the middle (about 1 tsp).

 Place another circle on top.

Cut out the gingerbread, making sure the jam is in the middle, then lightly press the edges of the cookie to make sure they stick together.  

Place on a lined baking sheet and bake in a pre-heated oven at 180C for about 10 minutes.  Leave to cool a little then transfer to a wire rack to cool completely.  

To prepare the glaze place chocolate and butter in a bowl and melt over a bain marie, stir in the oil. 

Dip cookies in chocolate and set aside to let the chocolate set.

Enjoy!

Spiced chocolate cupcakes with plum marmalade

Delicious winter cupcakes for all chocoholics! My favourite chocolate cupcakes with warm spices, filled with plum marmalade and topped with the best chocolate cream.  Perfect treat for cold, winter evenings!


Ingredients:

For the cupcakes:

• 100g plain flour
• 20g cocoa powder
• 120g caster sugar
• 1 1/2 tsp baking powder
• 40g soft, unsalted butter
• pinch of salt
• 120ml milk
• 1 tsp cinnamon
• 1/4 tsp mixed spice
• 1/4 tsp  ground cloves
• 1 egg
• 1 tsp vanilla paste or extract

Additionally:

• 1/2 jar plum marmalade

For the cream:

• 200ml double cream
• 100g dark chocolate

For decorating:

• sugar snowflakes

To make the cupcakes mix all dry ingredients with the butter until the mixture is of sandy consistency.
In a bowl mix an egg, milk and vanilla extract and add the mixture to dry ingredients.  Mix quickly to combine, do not over-mix, the batter can be a little lumpy.

Line a muffin tray and fill each case to about a third, then top with a teaspoonful of plum marmalade, cover with more muffin batter to fill each case to about 3/4.

Bake in a pre-heated oven at 170C for 20-25 minutes. Take out the oven and leave to cool completely.

To make the cream melt the chocolate and set aside.  Whisk double cream to medium peaks, then add melted chocolate and continue whisking until smooth.  Leave in the fridge until needed.

When the cupcakes are cooled completely pipe the cream on top and decorate with sugar snowflakes.

Enjoy!

Puff pastry mince pies

Easier and quicker version of traditional mince pies, made with puff pastry.  So good and so quick you just have to make it!  I used my homemade cranberry mincemeat but you can use shop-bough if you prefer.


Ingredients:

• 320g puff pastry
• 320g mince meat (or half of my home-made cranberry mincemeat)
• icing sugar for sprinkling

Roll out the puff pastry into a rectangle (or use a ready-rolled), then spread the mincemeat on top, leaving two centimetres along the edges of the longer sides. 

Roll into a sausage shape (like swiss-roll), then cut into about 2 cm thick pieces, you should get about 15 pies.  Place on a lined baking sheet, spaced well apart.

Bake in a pre-heated oven at 200C for about 20 minutes, until well risen and golden brown.   Leave to cool a little, then sprinkle with icing sugar.  

Enjoy!

Marzipan cookies

Quick, easy and yummy cookies, with addition of marzipan! Cookies keep their shape very well, so you can cut out shapes, use stamps and decorate them any way you like..


Ingredients (about 30 cookies, depending on how big your cutters are):

• 250g plain flour
• 100g marzipan
• 50g icing sugar
• 150g cold, unsalted butter
• 1 egg yolk
• 1/2 tsp vanilla paste or extract

Additionally:

• icing and sprinkles to decorate

Cut the butter and marzipan into cubes, then add all remaining ingredients and rub with your fingertips until the mixture resembles bread crumbs.  

Knead the dough quickly until the mixture comes nicely together, do not add anything, the mixture will seem dry but it will become smooth and workable.  Do not over work it.  

Chill the dough in the fridge for about an hour, then roll out into about 3-4mm thick and cut out cookies.  You can use a cookie stamp, like I did, or just cut out any shapes you like. 

Place cookies on a lined baking tray, close together as they do not  rise or spread in the oven, but they shouldn't be touching each other. You will need to make about 3 batches.

Bake in a pre-heated oven at 180C for about 11-13 minutes, until the edges are golden brown.  Leave to cool a little on the tray, then transfer to a cooling rack.

Decorate with icing and Christmas sprinkles.

Enjoy!