Provides great enjoyment for the young ones.
For the French butter biscuits, in a mixing add the flour and baking powder and set aside. In a stand mixer, cream the butter and sugar together until smooth.
Add the egg and vanilla extract and mix in the dry ingredients until a smooth dough forms.
Roll the dough between two sheets of greaseproof paper until about 3mm thick. Chill the dough for 1/2 hour. Preheat the oven to 170 fan. Prepare the egg wash by beating together the egg white and 2 tsp of milk.
Cut out petals for the biscuits, (4 for each) using rose petal cutter. Arrange petals to slightly overlap Cut a small hole in the centre and place the boiled lolly in the hole.
Make a vein in the petal by pressing a knife on the dough, being careful not to cut through.
Chill for about 10 minutes before brushing the biscuits with the egg wash, and bake on a paper lined baking sheet for 10 minutes, or until they are lightly browned around the edges.
Cool the biscuits for 2 minutes on the cookie sheet and then transfer to a wire rack to cool completely.
For the gingerbread box, make in 2 batches by halving the mixture.
Whisk the flour, spices, baking soda, and salt together in a large bowl. Using a stand mixer fitted with a paddle attachment, beat the shortening and sugar until combined. Add the egg and beat on medium speed until light and fluffy, Scrape down the sides of the bowl, as needed. Turn the mixer to medium speed and add the molasses and vinegar. Mix well. Scrape down the sides of the bowl.
On low speed and gradually add the dry ingredients. Mix just to combine; however, make sure there are no dry spots.
Flatten the dough into a disk. Wrap tightly in plastic and freeze about 30min, or until firm enough to roll without sticking. Position a rack in the centre of the oven and preheat the oven to 170C fan. Line two or more trays with greaseproof paper and set aside.
Roll the dough on a lightly floured surface to a 3-4mm thickness. Place the rolled dough directly on the lined tray before cutting as this will prevent the pieces being out of shape.
Cut out the assorted shapes using the patterns. There is one base, 2 ends and 2 sides. (Deleted step). Refrigerate for at least 10 minutes before baking until just browning on the edges 10-12 minutes.
For the roses, mix varied colour of gel with the gum paste to make small roses using the briar rose cutter and larger decorative roses. Also make leaves and decorate the handle.
For the royal icing, lightly whisk egg white and lemon juice together in a bowl. Gradually add icing sugar, whisking until smooth and combined. Roll out the pink fondant to about 3 mm thick.
Cut out shapes using the same template that was used to cut the gingerbread and cover gingerbread pieces with fondant.
Trim excess and then stick together using the royal icing. Pipe the green royal icing over joins in the shape of leaves. Decorate with roses.
This recipe has not been edited or tested by the Bake Off Food Department.
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