Skip to main content

Gingerbread lanterns...

recipe and photo from here

Bonsoir mes belles,

I have been busy making gingerbread, the mixture is now resting in the fridge and the plan is to start making biscuits tomorrow. For anyone that wants a change, I found a recipe for gingerbread lanterns......

Makes 4 lanterns
  • with extra for small cookies
  • 250g • 9oz brown sugar
  • 250g • 9oz treacle
  • 140g • 4¾ oz unsalted butter
  • 500g • 18oz plain flour
  • zest of 1 orange, finely grated
  • 2 tsp ground cinnamon
  • 2 tsp ground allspice
  • 1 tsp ground ginger
  • 1 tsp bicarbonate of soda
  • pinch of salt
  • 250g • 9oz icing sugar
  • 1 medium egg white

★ Place a pot with the brown sugar, treacle and butter on a medium heat. Stir occasionally until the butter has melted. Leave to cool completely.
★ In a separate bowl stir together the remaining ingredients. Stir in the melted butter mixture. Use your hand to form the dough into a ball. Leave to chill for 5 minutes.
★ Preheat the oven to 160C fan (180C/gas 4). Quarter the dough and roll out each piece between two sheets of baking paper to 3mm • ⅛ in thick. From each piece cut out 5 x 10cm • 4in squares. In the middle of the squares stamp out a small star or heart with a 3cm • 1¼ in cookie cutter (see tip).
★ Place the squares on baking paper-lined trays and bake for 12 minutes. Leave to cool on a wire rack – they will firm up.
★ Whisk together the icing sugar and egg white until thick enough to make a good ‘cement’. Pour into a piping bag (or use a freezer bag and snip off a small corner).
★ Place one gingerbread square flat on a work surface. Pipe icing along each edge and stick a square on each of the sides. Pipe icing along the sides to join the squares together. Leave to dry then put a tealight in the middle.
TIP Reroll the leftover dough and cut out small cookies. Poke a hole in the top with a wooden skewer (if you wish to hang the biscuits up). Bake for 8 minutes.  

...amicalement, Leeann


  1. Lovely! I will definitely give these lanterns a try. My daughter's 5 yo stepson is joining us for Christmas...I am sure he will love them!

  2. These are adorable! This would be such a fun project for the whole family.

  3. What a good idea! And do you know, so tired am I this morning that I sat here thinking, it would be tricky to cut the shapes out of the squares before realising you do it before baking.


Post a Comment

Popular posts from this blog

French food Friday...Honey Lavender Icecream

I first tried this in Provence and loved the combination of the lavender and the honey.

For those of you that have seen the movie it's complicated you will recall that Merryl Streep made it for Steve Martin and it really looked great.

By using honey as opposed to sugar you end up with icecream that is deliciously creamy and the smoothest ice cream you've ever tasted.

Be warned, though - there is a caveat...this ice cream will not freeze as well as homemade ice cream usually does. For those of you who like your ice cream hard freeze the ice cream overnight to make it scoopable, instead of the standard two to three hours after churning


1/2 cup honey
1/4 cup dried lavender
4 egg yolks
2 cups milk
1 cup heavy cream


1. Bring the milk, cream, honey, and lavender to a gentle boil in a saucepan over medium-high heat.

2. Remove from the heat and let steep for 10-15 minutes. Strain and let cool a bit.

3.In a separate medium bowl, beat the egg yolks, then gradually add som…

a good idea..

{fabulous shop in St Emilion, photo taken by moi}
Bonjour from a sunny but chilly SW France,

Hope that you had a nice weekend. We spent yesterday afternoon at a furniture auction but I will tell you more about that later in the week.

Last weekend we bought a lot of wine cases as we thought that they would make good storage, as shown in the photo above.

I particularly liked the idea of making a set of drawers with them or perhaps even a serving tray like this.

{photo from here}
We have quite a few boxes and wine box ends so any ideas that you have would be gratefully received...
Mille mercis et bonne semaine a tous.....

Leeann x

French Food Friday.....

This week we are taking a break from the skinny theme, and indulging in some healthy pears with some also very healthy chocolate....

About Poires Belle Hélène

This classic French recipe were invented Paris in the 19th century and were named after an opera by Offenbach. What a romantic introduction for this French dessert par excellence, a true classic, found in at least half of the restaurants of the Hexagone. It only takes a few minutes to assemble this dish if you use ready-made ingredients; it is actually not much longer to prepare half of them from scratch (the poached pears and the melted chocolate). You can even make crème Chantilly and toasted flaked almonds for a deluxe version on very special occasions.

About Poires William liqueur

A pear flavoured liqueur. Liqueur is a class of spirit that is usually sweet and often served after dinner. It is produced by either mixing or redistilling spirits with natural ingredients such as fruits, plants, flowers, or chocolate. Sugar must be at…