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CARD STAR DECORATIONS
ORIGAMI
DONATION
MIXED
METAL
WOODEN
RECIPE CARD
WOODEN DECORATIONS 120 Submit an enquiry form and we will be in touch, or contact your local Alliance for more information (see back cover for details)
FESTIVE CARD DECORATIONS
Chocolate Cookie Cranberry & White
1/2 tsp Bicarbonate of soda 120g plain flour
110g white sugar 110g Soft brown sugar 115g Unsalted Butter
1tsp Vanilla extract 1 Egg
1/2 tsp salt 1/2 tsp salt 60g Dried cranberries 125g White chocolate chips
eam together the butter with both sugar with a whisk un
Crre til fluffy Add the siff ed line two
the egg and vanilla until smooth. dd the ed flourtsif
Heat o even to 180 degrees C and o baking sheets with non sti paper. Shape dough into 12 balls and space out eve
Fold in the dried cranberries and white chocolate. e
sheets and flatten slightly.
y.. Beat in h.
r,, bicarboate and s ranberries and
d salt.
tick ls
Bak oe for 10-12mins or until browne .
ned enly on the bakin
ng
the flour ornstar offee bits and mix w
c Gradual e ou
combine. Add t e t
non sti o 180de e
e o degrees C and line two
eam together the butter with both sugars with a whisk until fluffy. Beat in the egg and add in vanilla extract. In a seperate bowl whisk together ,, c
crre e
adually add the flour mix to butter mix and e
e
ch, bicarbonate of soda and salt ell. Heat ove
spac out evenly on the baking sheets and flatten gh .
tick paper. Shape dough into 12 balls and
slightly.Bake for 9-10mins or until brow .ned
en o baking sheets with
115g Unsalted Butter 150g plain flour
110g Soft brown sugar
55g white sugar 1 Egg
1tsp Vanilla extract 1/2 tsp Cornstarch
1/2 tsp Bicarbonate of soda Toffe
120g Toffee pieces 1/2 tsp salt
Firstly melt the butter on medium heat, the butter will bubble and pop and turn brrown, then rre heat to a bowl and cool ffo eam t
or 30mins. In a seperare bowl
emove frro re
om
til we bic
Mix the butterr,,both
sugars and 2tsp cinnamon together with a whisk un well combined. Add egg, siffted flour and icarboate andmix t fo Heatove
v o 180 degr of
en t
orm a dough. re
ees C and Crre
Cinnamon Cookie
1/2 tsp Bicarbonate of soda 120g plain flour
55 Brown Muscovado sugar 115g Salted Butter
110g whit 110g white sugar
3tsp Ground Cinnamon 1 Egg
1 tbsp Icing sugar
Mint Choc Chip Cookie 1/2 tsp Bicarbonate of soda
90g plain flour
115g Unsalted Butter 210g Light Brown sugar 1 Egg
2 tbsp Cocoa powder 1/2 tsp Salt
1 tsp Peppermint extract 80g Milk chocolate chips 80g Dark chop chips 40g White Chocolate Green foos colouring
eam together the butter with sugar with a whisk un
til fluffy ees C and line two baking sheets w ine t ob 12mins or until browned.
tick paper Sha eve
paper. Shape dough into 15 balls and spa enly on the baking sheet Bake oe for 10-12m
Melt white chocolatoc some gree f
bicarbonate of soda, salt and peppermint extract and at until thick. Fold in the chocolate chips 180 degrre
y.. Add in the egg, cocoa powd r,wder, flourr, p . Heat ove
sheets and flatten sligh
y.htly. e in microwave and mix wi h
e foee ood colouring, drizzle over cookies.
with s
o 15 balls and space out
cinna add in
ven ing sheets with non
Gingerbread
1/2 tsp Bicarbonate of soda 420g plain flour
115g Unsalted Butter
160g Light or dark Brrown sugar 225g Dark molasses 1 Egg
1 tsp Vanilla Extract 1/2 tsp Salt
1 tbsp Ground ginger 1 tbsp Ground cinnamon 1/2 tsp Grro
ound allspice 1/2 tsp Ground cloves Wisk together flourr,, baking soda, salt, gingerr,
cinnamon, allspice and cloves. Set aside. Beat the butt r,, add in sugar and molasses and beat on high un re va
er til creamy.. y
degrees C and line two/ baking paperr. . Rol surface and c Bakefke fo
Beat in egg and vanilla. Add in flour mix to wet mix an beat on low. Divide dough in 2 disc shape and wrap tightly in plastic wrap Chill for 3 hours egrre
gh into 2 d n
. Chi o/thre o
d cut into shapes. Place 1inch apart Roll disks out to 1/4inch thick ee baking sheet
urs. Heat oven to 180 eets with non-stick hick on flourre
ed or 9-11 min. Leave to cool and decora
rt on sheets ate!
Tip th
p the icing sugar, vr, va butter into a larrg
wo 20-30min anilla extract, egg y ven to 180 degrre yolk and
baking sheets with non-stick baking paperr. . Roll out dough to 0.5cm thick and cut out christmasy shapes. Spac eve e enly on the baking sheets. Bake for 10-12 m or until browned. Mix icing sugar with little cold w t make thick yet runny icing. Decorate as you lik
ke fo o make e ke!
siffted flouted flour and mix to a firm dough. Shape the dough into two flat discs and wrap them up. Chill ffo 20-30mins. Heat ove ing she
ge bowl and mix togetherr.. Add or
ees C and line two wo
or 10-12 mins ater
Christmas Cookie 115g Unsalted Butter
60g Icing sugar 180g plain flour
5g Unsalt 1 Egg Yolk
edible f V
s 1 tsp Va
anilla Extract 1/2 tsp Salt fo
100’’s an d 1000’’s ood colouring
Maple Cookie
1 tsp Bicarbonate of soda 250g plain flour
150g Maple syrup 110g Soft brown sugar 1/4 tsp Salt 115g Butter
1E 1 Egg
1tsp Vanilla extract Pinch White sugar
Chocolate Chip Cookie
1/2 tsp Bicarbonate of soda 125 g plain flour
115g Butter 110g Soft t brown sugar
90g Chocolate chips 1tsp Vanilla extract 1 Egg
1 tsp
Finely gra 40 g
g dried cranberries, finely chopped
rated zest 2 oranges & 1tbsp orange juice 50 g demerara sugar
For the shortbread, in a medium bowl, using a handheld electric whisk, bea
t all the ingrre
Sift flourr,, bicarbonate of soda and salt into a bo eam butter and brrown sugar with a whisk va
Crre
Mix in maple syrup T
Heat ove
hen ass flour and mix w , egg and v
anilla . we ell.
ven 180°C (160°C fan) gas mark 4 and line two baking sheets with non-stick baking paperr.
Shape dough into 15 balls and fill the sheets, 6cm apart. Flatten slightly and sprinkle with whit Bake ffo
e sugarr. or 8-10 mins or until brrowned.
bowl. sk.
Mix the butter and sugar together with a whisk un
til fluffy shif ed flourft
y,, add in egg and vanilla. Fold in r,, bicarbonate of soda and
chocolate chips. Heat ove gas mark 4 and line two
ven 180°C (160°C fan) wo baking sheets with
non-stick baking paperr.
Shape dough into 12 balls and space out evenly on the baking sheets and flatten sligh y.. ke fo
tly Bake for 10-12 minutes or un rtil browned. Pre r Scrape on t woo a work surface and rro ing parrc
long and 6cm wide, with flat ends. Wrap and chill ffo least 11/2hr (up to 24h), until the dough is firm.
sugar on to a small baking tray or larrg
Transfer to the lined sheets ke fo
Tr
edients until combined. oll into a log about 24cm or at
eheat oven to 180°C (160°C fan) mark 4 and line 2 baking sheets with bak
chment. Sprinkle the demerara ge plate. Unwrap
the shor retbread and roll the outside in the demerararo sugar to coat. Slice the log into 5-7.5mm rro fe
ounds. s,, spacing slightly apart, and
Allow to cool on sheets for 5min, then transferfe to a wirre
bake for 25min, or until lightly golden. fo
e rack to cool completely beforfore e serving. 100 g self ct, optional
g peppermint crushed candy canes 75 g dark chocolate chips f--raising flour
40 g cocoa pow rder,, sieved
Prereheat ove sheets
Tip candy
. In a lar v
en to 180°C (160°C fan) mark 4 & line 2 baking rg
milk & peppermint extract, un ycanes into a sieve
butter mixturre the butter mixturre
ge bowl, beat the butt r, ve & sieve
til pale & fluffy er, sugar
ve out any fine dust into
e. Add the chocolate chips, flour & cocoa to e & beat briefly to combine. Scoop
out walnut-sized portions of the cookie dough & rro into 16 balls . Place on the lined sheets, spacing aparrt.
make 6cm rro ver the rre ounds. Bake fke fo or 12min. Immediately sprinkle ove
crushed candy canes. Return to the ove fo re
ven f v
oll each
Flatten the balls gently with the palm of your hand to ke
er most of the or 1min, so the
candy canes are start to sofften. Remove ro and sprinkle ove
ve from the oven emaining candy canes.
r,, condensed y.
chment. Combine the Nutella, flourr, , and eggs in a mixing bowl. Stir until smooth. The batter will be verry slouchy,, liky e a brrownie batter this is good. Use a tablespoon-sized cookie scoop t ro dro re re
Heat the oven to 350°F. Line two parrc
op blobs onto the
prepared baking sheets, spacing them about 2 inches apart. Sprinkle the tops generro
Bake ffo time ffo
or 7 to 9 minutes until the tops arre or a fudgier cent r,
The best way to determine what’s
’s best f ou is bak er, more time f
re
fo fo
or y
cookie, as a test, and base the rest of the cookies on that example.
re
ously with flaky salt. e domed. Less or a cakier one. ke
wo baking sheets with wo y ani Prereheat the ove ven to 325 degrees F.
ing mats. Place the butter and granulated sugar in the bowl of a mixer and beat until light and fluffy the vav nilla extract and beat ffo
Line two sheet pans with parrc bak ng ma
crumbly dough forms. Roll the dough into 1 inch balls and place 1 1/2 inches apart on the preparre re
pecans and chocolate chips. Mix on low speed until a fo
ed pans. e one
Bake ffo cool ffo
or 5 minutes, then roll them in the powd re Let the cookies cool completely then rro in powderre
ed sugar.
or 16-18 minutes until ligh rt brown. Let the cookies ro
wdered sugarr. oll again
chment paper or nonstick y. . Add
or 30 seconds. Add the flourr,
1
1/2 cup(64 grams) all-purpose flour 1 pinchflaky
plus more as needed for sprinkling
1/4 cup granulated sugar 1 teaspoon vanilla extract 2 cups all purpose flour
1 cup finely chopped pecans
1/2 cup miniaturre 1 1/2 cups powd
e chocolate chips wdered sugar
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