We’ve put together a blog full of crafty ideas to create the perfect gift for Mummy or someone special. We’ve got some great recipes and some pretty things to print too. Have fun creating special gifts for the children to say Thank You to their Mummy, granny or nanna.
Make Salt dough gifts
You will need
- 500 g plain flour
- 500 g table salt
- 250 ml warm water
Mix the salt and flour together, then gradually add the warm water as you mix it together by hand. Turn out onto a lightly floured surface and Knead for 5 to 10 minutes until smooth. Cut out pretty shapes or press little hands and feet into the dough. Air dry or bake in the oven for 1 hour+ at 300F (150C) until dry. Then have lots of fun painting!
Make heart sugar cookies
You will need
For the cookies
- 200 g unsalted butter (at room temperature)
- 280 g caster sugar
- 0.2 tsp vanilla extract
- 1 egg
- 400 g plain flour, plus extra to dust
- 1 pinch of salt
- 0.5 tsp cream of tartar
For the royal icing
- 1 egg
- 1 tsp freshly squeezed lemon juice
- 1 tbsp water
- 310 g icing sugar, sifted
- Preheat the oven to 170°C (340°F/Gas Mark 3½) and line four baking trays with greaseproof paper.
- Put the butter, sugar and vanilla extract in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and cream until light and fluffy. Add the egg and mix well, scraping any unmixed ingredients from the side of the bowl with a rubber spatula.
- Add the flour, salt and cream of tartar and mix well, but don’t overmix. The dough should be light, soft and easy to handle.
- Lightly dust a clean work surface with flour and roll out the dough with a rolling pin. Cut out shapes with your choice of biscuit cutters.
- Arrange the cookies on the prepared baking trays and bake in the preheated oven for about ten minutes. Check them regularly to make sure they are not burning. The cookies should be very light golden on the outer edges and paler in the centre.
- When you are happy that they are cooked through, remove from the oven and leave to cool slightly on the trays before transferring to a wire cooling rack to cool completely.
- While the cookies are cooling, make the royal icing. Beat the egg white, lemon juice and water together in a freestanding electric mixer with a whisk attachment (or use a handheld electric whisk).
- Gradually start adding the icing sugar, mixing well after each addition to ensure all sugar is incorporated. Whisk until you get stiff peaks, about five minutes. If the icing is too runny, add a little more sugar. Add water if you need to make the mixture more spreadable.
- Decorate the cookies. You could add a couple of drops of food colouring to the icing to make the cookies more striking.
Recipe from The Hummingbird Bakery Cookbook by Tarek Malouf, photography by Peter Cassidy and Kate Whitaker. Published by Mitchell Beazley.