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On 8 December 2018, Christmas Cookie enthusiasts will once gather to merrily celebrate the holiday season by decorating (and eating) their favourite cookies. For #ThrowbackThursday, let’s take a look at our Christmas Cookie Workshop from 2014!
by Elaine Ferguson. On a chilly December evening I arrived at the Boomstraat in Tilburg not quite knowing what to expect. Although, I had baked biscuits (cookies) before, our tradition in New Zealand and Australia leans more towards slices and cakes.
I walked into a hive of activity with the chocolate already melted au bain marie on the cooker. The Ingredients were all set out and the butter softened ready to be beaten into the flour, butter and sugar to make the following choice of cookies: (more…)
Our 2017 Christmas Cookie workshop is just around the corner. Here’s a quick look back at last year!
by Sondra Grace
‘Twas ‘bout a week before Christmas when all thro’ Verhalenhuis
Not a creature wasn’t stirring in butter, pecans or muisjes;
The potholders were hung by the oven with care;
In hopes that the cookie doughs soon would be klaar;
When all was baked and nestled snug into tins,
Wine and music and friendship had we all to our zin
Visions of jam thumbprints and ting-a-lings danced in each head
We left ‘gainst a winter’s night, glove and scarf gekleed
And Anne in her apron, with smile tinsel bright, called
Happy Christmas to all, and to all a good night!
On 1 December 2016, Sinterklaas and two of his Zwarte Piets dropped by the Reeshof Wijkcentrum to celebrate the season with TIC. The evening started with lots of snacking on chocolate pepernoten and chocolate covered cookies. A crowd of kids brought along their parents for the event and happily, a few new guests as well as our own TIC members joined in for the festive evening.
Loud knocking on the doors from one of the Piets announced the arrival of Sinterklaas. The kids were enthralled watching them enter the room as the Piets started “throwing” pepernoten and snoep (candy) to the kids.
While the adults enjoyed some snacks and Gluhwein, Sinterklaas was kept busy checking his book for the personal details of what the kids had been up to this past year. Sinterklaas greeted the children and gave them gifts. When the last child had his or her gift, they all helped with a countdown to open their gifts at the same time.
With a last wave for the kids, Sinterklaas made his way out of room promising to be back next year. Whether using the name Sinterklaas or Santa Claus or something else entirely, the holiday spirit was alive and well at TIC.
by Elaine Ferguson
On a chilly December evening I arrived at the Boomstraat in Tilburg not quite knowing what to expect. Although, I had baked biscuits (cookies) before, our tradition in New Zealand and Australia leans more towards slices and cakes.
I walked into a hive of activity with the chocolate already melted au bain marie on the cooker. The Ingredients were all set out and the butter softened ready to be beaten into the flour, butter and sugar to make the following choice of cookies:
Jam Thumbprints, Grandma Edith’s Pecan Delights, Peanutbutter cookies and Ting-a-lings.
Anne supervised us while we got to work weighing out the ingredients and mixing flour, sugar, and butter together.
Myself, Thijs and Yiyi worked on making the Jam Thumbprint cookies. Thijs ground the walnuts using a small hand mill while Yiyi and I worked together weighing and mixing the ingredients. Anne showed me her Grandma’s method of beating the butter and sugar together. Once the mixture was combined we rolled the dough into small balls dipped them into egg white and then rolled them in the walnuts before making an indentation in the middle for the jam.
Meanwhile Yolonda, Patricia and Emerald got on with making the peanutbutter cookies and Grandma Edith’s Pecan Dreams. Kris and Thijs made the Ting-a-lings by combining the Cornflakes together with melted chocolate to create small, hedgehog like mounds of delicious cookies.
Trays were being ferried back and forth to the oven under the careful supervision of Anne so that nothing got burnt. Timing is everything when baking cookies because if they are underdone they will be the wrong consistency and overdone means picking off the charred edges.
Once the biscuits had been transferred to the cooling racks and allowed to cool sufficiently to either sprinkle with a dusting of icing sugar or filled with jam, and of course tasted. Although biscuits are usually better eaten the next day this is not always possible.
By this time the wine had appeared and the activity became slightly less intense as we packed our goodies into plastic containers to be taken home and shown off to the family.
6 December 2013
by Yolonda van Riel
A cold, icy night in December made the perfect backdrop for making Christmas cookies! We had a nice turn out for this, now annual, event. We baked 4 delicious types of cookies with TIC’s very own Anne – The Cookie Master – overseeing the process. We mixed, stirred, rolled, dipped, sliced and baked in between sips of wine, laughing, humming along to Christmas carols and discussing (more…)