I've been making super cute gingerbread deer cookies today.
Really I had planned to do this 2 months ago, so yes I'm just a little behind. I had this great idea for cupcakes with white chocolate Christmas tree shards and silver leaf and matching little deer cookies.
Then I went to make them and Oh My Goodness my deer cookie cutter was missing.
Greengate from Simply Sweet Home
It's kinda the sweetest little cookie and I just didn't want to make them without THAT cutter and I originally got it from Cakes by Bien but I wanted it quick so I had it sent from Cakers Bits and Bobs who are here in Australian and ship pretty fast so I got it within a day.
But then I realised I didn't order my silver leaf because, well because I was being cheap when I did the last online order and it can be a bit expensive. I was going to just pick up a little jar locally I figured it would work ok but then Oh My Goodness it was like $17 for a teensy weensy tiny jar so I decided to just order a whole book of transfer* sheets from Baking Pleasures which will last for cookies or sweets for ever (well not really but I don't use that much).
Then I kinda lost momentum.
But it's Christmas in a few days so I am baking like crazy and finally made them.
I tried them just white with silver leaf which was lovely and elegant, then with a little eye drawn on with edible marker, still adorable. Then I added a pink fondant nose and little pink ears which was super adorable.
Then I made some plain with the decorations and they worked out so well. I think gingerbread is the perfect colour just naturally with the spices for these little deer cookies and in fact the cutter is so sweet that the minimal decorating looked super dooper cute.
I guess the secret to these cookies is having a good gingerbread cookie recipe that will not spread out of shape so I've included my recipe below :)
Silver Leaf Elegant Deer Cookies
*I have used edible silver leaf on transfer sheet - not loose leaf which kinda flies all around the place for me. You can use the loose leaf if it works for you.
Deer cookies (see gingerbread recipe below)
White roll out fondant
Small plastic rolling pin
Deer cutter
Cornflour (or cornstarch)
Water and 2 clean brushes (used only for food)
Edible silver leaf transfer* sheet (I got mine at Baking Pleasures in Australia)
Optional - black edible marker
Knead white fondant until pliable, dust workbench with a little cornflour and roll out the fondant until quite thin. Cut out deer shape, brush water onto the cookie and then gently press the fondant onto the cookie.
Using a clean brush dab a teeny amount of water on the back area of the cookie. You just want the cookie to be slightly damp so wipe the brush on a paper towel to make sure it is barely wet.
Press the silver leaf transfer with the silver leaf facing down towards the cookie and rub your finger (or a cake tool) randomly on bits of the cookie. Pull the transfer off and allow the cookie to dry.
If you like you can add a small eye with the edible marker as shown in the picture.
Best Gingerbread Cookie Recipe
*Make sure that the spices you use are fresh as possible if you want your cookies to be aromatic and tasty. Conversions to imperial are approx.
I made these with both white sugar as per the recipe below and treacle (molasses, golden syrup, dark corn syrup) - the same weight and the recipe turned out well. I found it kept it's shape better with the white sugar which was important to me for what I was doing. The treacle gave a light fragrant undertone to the cookie and it had a more tender crumb, just putting the option out there for you.
455g plain flour (1 pound all purpose flour)
2 tsp ground ginger
2 tsp ground cinnamon
1/4 tsp ground allspice (or ground cloves if you prefer)
1/4 tsp baking powder
1/4 tsp salt
1 Tbsp unsweetened cocoa(US 1Tbsp + 1 tsp)
230g unsalted butter (8 1/8 oz) softened (not too soft
70g dark brown sugar (2 1/2oz)
70g white sugar
1 egg
Sift together flour, ginger, cinnamon, allspice, baking powder, salt and cocoa and set aside until required.
In the bowl of an electric mixer cream together the butter, brown and white sugar at high speed for 3 minutes. Reduce speed to medium low, add the egg and mix until combined.
Reduce speed to low and mix in flour mixture until the dough clumps together and is well combined.
Wrap the dough in plastic wrap and place in the fridge until firm.
Once dough is firm remove from fridge and roll out on a workbench dusted with a little plain (all purpose) flour. You may need to knead the dough a little to make it pliable.
Cut out shapes and place on a baking tray lined with baking paper.
Place trays of unbaked cookies into fridge for 30 minutes. Preheat oven to 160C (320F)
Bake for 8 to 12 minutes (depending on cookie size) remove from oven and allow to cool on trays for 5 minutes. Remove from trays carefully and place onto wire racks to cool completely.
Greengate Summer White - It's what I'll be using for my Australian Christmas Setting
. Published in the US the book is available at most online book stores. This post is not sponsored by any of the companies mentioned and I purchased all the products myself however I am related to the owner of Simply Sweet Home
Amazon affiliate links may earn me money and contribute to supporting this blog.
Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission.
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