LCBO Food and Drink Holiday 2016

FESTIVE  A SHOW OF COOKIES

¾ cup (175 mL) royal icing mix 1 tbsp (15 mL) water Chestnut GINGERBREAD TREES

to a baking sheet leaving ½-inch (1‑cm) space between triangles. Gather scraps and set aside. Repeat with remaining dough to create a total of 8 small triangles and 4 large. Re-roll scraps and cut into stars to top trees if desired. Work- ing in batches if necessary, bake until crisp but not darkened, 10 to 12 minutes. Let cookies cool on wire racks. 6 Once all the panels are made, begin assem- bly: combine royal icing mix with water in a large bowl and beat with an electric mixer un- til combined (icing will be quite stiff). Scrape into a large piping bag fitted with a #9 or #10 round tip. 7 Using the icing as you would use glue, cre- ate two 4-sided smaller pyramids, and 1 larger pyramid, enlisting help to hold panels steady until stable; stand upright, wipe excess icing using a dry cloth, and attach stars if using. Let dry for 2 hours before proceeding to decorate as desired. To create and decorate a display as shown here, see page 253.

Swapping out some of the usual flour for nutty chestnut flour makes for an incredibly easy-to-use dough that results in a seriously delicious gingerbread. Look for it at Italian specialty shops, well-stocked gourmet shops, or order online at amazon.ca. A second set of hands to help with assembly is a must. 4 cups (1 L) all-purpose flour 1 cup (250 mL) chestnut flour 1 tsp (5 mL) baking soda ½ tsp (2 mL) baking powder 1 cup (250 mL) unsalted butter, room temperature 1 cup (250 mL) packed light (golden) brown sugar

1 Prepare an isosceles triangle template with two 7-inch (18-cm) sides and one 4-inch (10‑cm) side using thin cardboard or a clear plastic craft sheet. Create another with two 9-inch (23-cm) sides and one 6-inch (15-cm) side; set aside. 2 In a large bowl, whisk together flour, chest- nut flour, baking soda and baking powder. 3 In a separate large bowl, using an electric mixer, cream butter and sugar until fluffy. Beat in spices, salt, eggs and molasses. Add flour mixture; combine on low speed. Divide dough into quarters; flatten each to form a disc and wrap each in plastic wrap. Chill for an hour. 4 Preheat oven to 350°F (180°C). 5 Line 2 large baking sheets with parchment. On a lightly floured surface, roll a quantity of dough ¼ inch (5 mm) thick. Using the templates and a sharp knife, cut out

1 tbsp (15 mL) ground ginger 2 tsp (10 mL) ground cinnamon 1 tsp (5 mL) ground cloves 1 tsp (5 mL) ground allspice 1 tsp (5 mL) salt 2 large eggs 1 cup (250 mL) unsulfured molasses

2 of the smaller triangles and 1 of the larger, and carefully transfer

Makes 3 trees

98  FOOD & DRI NK HOLIDAY 2016