It's December. Can you believe it?! Just like that it'll be Christmas morning.
Lindt tree decorations hang from the pine branches, and Lindt snowmen peak out from the white drifts of 'snow' from around our gingerbread house. Now they have these little Lindt teddies that can snuggle into these rockinghorse cookie 'placecards', which you'll find on our Christmas morning breakfast table.
To make these rockinghorse cookie placecards (I guess placecards is what you'd call them?), I made up a batch of gingerbread and drew up this rockinghorse 3D cookie design to cut out.
In medium saucepan, melt
1 cup butter in 1/2 cup boiling water.
Stir in 1 cup brown sugar, 2 eggs, 1 cup molasses (or treacle or golden syrup) and set aside.
In large mixing bowl, combine
6 cups flour
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
2 tsp ground ginger
2 tsp ground cloves
Add in saucepan mixture and combine well.
Wrap in plastic wrap and chill for 1-2 hours.
Roll out dough to 1/8 inch and cut out designs.
Preheat oven to 350oF or 175oC and bake for 6-8 minutes.
Tricks (especially if baking gluten free): tear smaller pieces of baking paper (that'll fit one of the cut out designs) and roll out dough on top, cut out pieces, and lift the excess away. Don't move the cut out dough (eg horse shape) from the baking paper, as this weakens the piece. Simply lift the small piece of baking paper with the cut out horse onto a baking tray. Once baked, let cool completely (so it'll be completely hardened) before moving.
If baking gluten free, I'd also recommend rolling thicker pieces of the dough (1/4 inch).
To put the pieces together (see image below for placement), I used melted chocolate as it sets very quickly, which means you can hold the pieces into place. Once all together, loop red ribbon through the holes on the sides.
Below are other Lindt teddy items that are available. They all scream stocking stuffers to me. Those interchangable costumed bears? Cuteness!
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