How to Make Christmas Lightbulb Cookies
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.
- 250g Renshaw Poppy Red Ready to Roll Icing »
- 250g Renshaw Fuchsia Pink Ready to Roll Icing »
- 250g Renshaw Tiger Orange Ready to Roll Icing »
- 250g Renshaw Yellow Ready to Roll Icing »
- 250g Renshaw Emerald Green Ready to Roll Icing »
- 250g Renshaw Jade Ready to Roll Icing »
- 250g Renshaw Atlantic Blue Ready to Roll Icing »
- 250g Renshaw Deep Purple Ready to Roll Icing »
- 500g Renshaw White Ready to Roll Icing »
- 400g Renshaw Royal Icing pot »
- Cooled boiled apricot jam
- Cooled boiled water
- Gingerbread dough or shortbread dough pre-made and chilled
- Lightbulb cutter template »
- Icing sugar
- No 8 piping tip»
- No 3 piping tip »
Baking the Biscuits
1. 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.
2. Place the shapes on a lined baking tray and bake in the oven for 15 to 20 minutes or until golden brown.
3. Remove from the oven and allow to cool on a wire rack. Clean utensils and work surface.
4. Once cooled, brush over the top of the biscuits with a thin layer of apricot jam.
1. On a clean, dry surface knead a coloured icing of your choice and White icing separately until pliable.
2. 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.
3. Dust the work surface with icing sugar and roll out each colour of the icing in turns to prevent drying until 2-3mm thick.
4. 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.
5. Royal Icing preparation: Prepare 2 piping bags, one containing a no8 tube and one containing a no3 tube.
6. 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.
7. Using the bag containing the no8 tube, pipe 3 straight lines starting underneath the icing to the bottom of the biscuit.
8. 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.
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.