Day Five of The Twelve Days Of Christmas and I’m really getting into the swing of this. The kitchen is a mess, the fridge is stuffed with left overs and the The Glam Teens are wondering when we’re having ‘ordinary food again’. I think they’ll be pleased with todays Five Gold Rings; to me that just meant cookies.
Some of you have already seen my party rings recipe, this is similar, except instead of using a cookie cutter for the shape, these rings are formed by rolling sausages and joining the ends together. Then topping with wonderful gold holographic glitter. Altogether very easy and wonderfully effective for a statement moment, or just dusted with icing sugar for something less ostentatious.
Having made these glittering lovelies, they reminded me of tree decorations. But as our tree isn’t up yet and I’d just seen this great post from The Womens Room, I added them to a plain spruce door wreath. After making the cookies loop narrow ribbon around them and tie a pretty bow. This is easier with wired ribbon, the getting it pretty bit. Then using garden or florist’s wire, cut a length, make a loop with the wire. Thread it through the back of the ribbon on the cookies and right through the wreath; twist the two ends together at the back. You could add lots of cookies, making it really full, but I wanted to stay true to Five Gold Rings.
Glittering Cookie Rings
Makes about 20
- 250g plain flour
- 125g caster sugar
- 180g cold butter, cut into small pieces
- 1 medium egg
- 1 vanilla pod
- 1 pot edible glue (available from cake making suppliers)
- 1 pot gold hologram edible glitter
- 1 child’s paint brush (for the glue)
- Mix together the flour and caster sugar.
- Add the chopped butter and rub in until the mixture resembles coarse crumbs.
- Split the vanilla pod down the length and remove the seeds. Add the seeds to the mixture.
- Break the egg into the bowl and mix well together with the other ingredients until a dough is formed.
- Work the dough, kneading it for a minute or two until smooth, then wrap in cling film and place in the fridge for at least 1 hour. It can be left overnight.
- Preheat the oven to 200c.
- Flour the work top, then take a large pinch of dough and roll into a sausage about 10cms long and 1cm wide. ( but really, they can be any size depending on how big you’d like your cookies.) Join the ends of the sausage together to form a ring and repeat with the remainder of the dough.
- Place on baking parchment on a baking sheet spaced apart, as they do spread slightly, and put into the oven for about 15 minutes or until golden brown. I did mine in two batches.
- Remember if your rings are smaller, they will take less time to cook.
- When cooked, cool on a wire rack. Be sure they’re completely cold before decorating.
- Place baking parchment paper (or any paper) slightly bigger than the rack, under the wire rack to catch the mess, pour a small pile of glitter onto the paper.
- When the cookies have cooled completely, brush the face of the cookie with edible glue and dip into the pile of glitter; place back on the rack to dry. Repeat with all the cookies, topping up the glitter pile as necessary.