chai gingerbread part 2 : icing

course after being up way past midnight making stupid chai gingerbread you need to ice the bleedin' things.

this somehow saves them - even when they are burnt and could crack teeth.

ices about 20..
1. Melt a LARGE white chocolate bar (one of the big 500g ones) in a bowl over hot boiling water
2. spoon in icing sugar until semi-gloopy (technical term)
3. squeeze the juice from 1/2 an orange and 1/2 a lemon
(these are lying about naked anyway seeing as you have removed the zest for the gingerbread)
4. keep adding icing sugar until thick gloopy (technical term)
5 . make a cone of grease proof paper (fold the corner into the centre to make a triangle with a closed point. Selotape it at the sides)
6. Fill up with sugary, citrusy and white chocolatey gloop.
7. Nip off the end of the cone with a pair of scissors to create a teeny tiny hole

here you have a choice.

If you are an anal android you may wish to slowly outline each biscuit, adding snowflakes and bows, manoeuvring the cone with the flawless touch of an stepford house wife..
or..
you can just splurge it all over the place like a jackson pollok and cover the biscuits in hundreds and thousands. When asked, pretend your 3 year old niece helped you.

guess which route I took?