Decorations so pretty you could just eat them? Now you can! Chef Robert Bennett, of Classic Cake in Cherry Hill and Washington Township, shares some decorative–and edible–holiday recipes with the Talk Philly crew.
CINNAMON CHRISTMAS ORNAMENTS
1 egg white
1 (4.12 oz.) bottle ground cinnamon
Mix applesauce, egg white and cinnamon together to form a stiff dough. Roll out to 1/4 inch thickness.
Cut dough with cookie cutters. Make a hole for ribbon. Carefully place on rack to dry. Let air dry several days, turning occasionally. If you prefer, they may be baked at 150 degrees for 5-6 hours.
GINGERBREAD HOUSE DOUGH
2 ¾ c. sugar
1 ¼ c. brown sugar
1 ¼ c. vegetable shortening
2 ¼ c. molasses
2 tsp. salt
7c. cake flour
4 tsp. ground ginger
4 tsp. ground cinnamon
1 tsp. ground cloves
Mix all together.
8 c. All-purpose flour
Knead in until a firm dough is achieved.
Chill for 2 hours or overnight.
Roll out sheets. Cut shapes from a template.
Bake at 325 degrees for approx. 45 min. or until golden.
Remove, cool and assemble.
(If making only gingerbread men, add 1 Tbsp. Baking soda to the cake flour.)
For more information on Chef Bennett’s creations, click here.