Knitting and Crochet
Go retro in the kitchen for Christmas and try out these Christmas lightbulb cookies! Use a rainbow of pantone colours like we have, or choose a more classic festive colour palette with greens and reds.
select your items and add them to your basket below.
Mini Icing Palette Knife 15cm
Wilton 12-Inch Disposable Decorating Bags 24 Pack
White Non-Stick Rolling Pin 22.6cm
Wilton No.3 Round Decorating Tip
Renshaw White Royal Icing 400g
Renshaw Ready To Roll Deep Purple Icing 250g
Renshaw Ready To Roll White Icing 500g
Renshaw Ready To Roll Poppy Red Icing 250g
Renshaw Ready To Roll Fuchsia Pink Icing 250g
Renshaw Ready To Roll Orange Icing 250g
Renshaw Ready To Roll Yellow Icing 250g
Renshaw Ready To Roll Emerald Icing 250g
Renshaw Ready To Roll Jade Green Icing 250g
Renshaw Ready To Roll Atlantic Blue Icing 250g
Cooled boiled apricot jam
Cooled boiled water
Gingerbread dough or shortbread dough pre-made and chilled
Baking the Biscuits
Roll out the dough on a clean surface lightly dusted with flour to approximately 4mm. Cut out as many lightbulb shapes as required using the cutter template and a sharp knife.
Place the shapes on a lined baking tray and bake in the oven for 15 to 20 minutes or until golden brown
Remove from the oven and allow to cool on a wire rack. Clean utensils and work surface.
Once cooled, brush over the top of the biscuits with a thin layer of apricot jam.
On a clean, dry surface knead a coloured icing of your choice and White icing separately until pliable.
To create the colour gradation, knead together the coloured icing and White icing at different ratios to create four different shades. You will need approximately 20g of icing to cover one biscuit. Gradually add more White icing to the base colour to create the pastel shades.
Dust the work surface with icing sugar and roll out each colour of the icing in turns to prevent drying until 2-3mm thick.
Using the same lightbulb cutter template used for the biscuit dough, cut out as many shapes as required using a clean sharp knife. Trim off the bottom section of the lightbulb where it’s at its narrowest. Carefully place the icing shapes on to the top of the biscuits and smooth down gently with the palm of your hand. The icing should only cover the top part of the biscuit, leaving the bottom uncovered.
Royal Icing preparation: Prepare 2 piping bags, one containing a no8 tube and one containing a no3 tube.
Using a palette knife, paddle the Royal Icing until smooth, spoon 300g into the piping bag containing the no8 tube and 100g into the piping bag containing the no3 tube.
Using the bag containing the no8 tube, pipe 3 straight lines starting underneath the icing to the bottom of the biscuit
If the royal icing is firm and creates a peak when piped, take a small paint brush, slightly dampen with a wet cloth and gently pat down the peak.
Lastly, once the ready to roll icing has hardened sufficiently, pipe a curved line on top of the icing using the bag containing the no3 tube to create a light reflection effect to finish off the biscuits
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