Every day between December 1st and December 25th, we bring you a new festive ‘how to’ as part of our DIY Advent series.
Behind Fraise & Basilic is a girl who works as a graphic designer by day and as a blogger by night, who likes cooking, nice things, and thinking everything is possible. Fraise & Basilic is maintained by Sandrine, a 28-year-old mother of two from Lyon, who hates inactivity. With 1000 ideas by the second and about as many ongoing projects, her main wish would be having 48h-days to be able to bring everything to life.
In which ways do you consider Etsy as an “infinite source of one-of-a-kind presents”? Etsy is a worldwide designer website, which makes it impossible to miss the perfect, original present!
Do you have a favourite handmade present? What is it? I quite like food-related presents… Citrus-scented salts, vanilla-flavoured olive oil, fruit and nuts macaroons… Possibilities are endless. A small homemade tag, a nice ribbon, and this should hit the right spot!
Do you have a specific ritual for Christmas, that you repeat every year? On Christmas morning, I always open my presents at my parents’, with my brothers and sister, and now with my kids and my husband. Even though I am 28, we still compare our presents every year to see who got the biggest one!
Ingredients for about 30 biscuits :
- 85 g powdered sugar
- 25 g almond powder
- 2 pinches of salt
- 1 package of vanilla sugar
- 130 g softened butter
- 1 egg
- 225 g flour
- 2 teaspoons of gingerbread spice mix
- Sift the powdered sugar. Add in the almond powder, the vanilla sugar and the salt, and mix them together with the butter.
- Mix in the egg, and blend well to get a even texture. Sift the flour onto the mixture, add the spice mix and stir without working it too much. Make a ball with the dough, cover it in plastic film, and chill for at least an hour.
- Roll out dough, and flour it a little so the rolling pin does not stick. Cut into shapes with Christmas tree-shaped cookie cutters, remove the base of the tree, and make a small cut at the bottom with a well-sharpened knife.
- Bake about 10 minutes in a preheated oven at 180°C.
- Let the biscuits cool down, decorate with a little milk chocolate ganache and sifted powdered sugar.