It's been months since I last baked cookies, and Christmastime means that the fragrant, spicy scent of gingerbread is sure to grace my kitchen at some point. I also wanted to carry out an experiment in shortbread, which I adore for its simplicity and its ability to carry a wide variety of flavours. So the gingerbread is just, as it says, gingerbread. Icing was piped on with an impromptu icing bag, ergo, a Ziploc bag with a tiny hole snipped off the end. The shortbread pairings are as follows: rosemary with pecans, lemon zest with orange chocolate shavings, and crystallized ginger with fleur de sel (my personal favourite). This was a true experiment, which I'll be repeating on Tuesday when I bake some more for friends: I'll caramelize the pecans and replace the chocolate shavings with toasted coconut. The different flavours are subtle, to be enjoyed and savoured one bite at a time. Without further ado, here are the results of a good night's baking!
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Oh, too beautiful! But not too beautiful to eat! Bringing some to the party?
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