Christingle

Grandson and son-in-law assembling a Christingle

Grandson and son-in-law assembling a Christingle

Christingle,  which I mentioned in my last post, is a comparatively recent addition to the Anglican calendar, having made its first appearance in 1968 to raise money for the Children’s Society.  Its origins, however, go back to the C18 when John de Watteville, a Moravian minister (in Moravia, although the church has since become worldwide), devised the service to include not only popular hymns but also verses written by the children themselves. De Watteville understood the objectification of symbolism and  towards the end of the service each child was given a lighted candle tied around with a red ribbon and the minister prayed, “Lord Jesus, kindle a flame in these children’s hearts, that theirs like Thine become”. His  Marienborn Diary comments “hereupon the children went full of joy with their lighted candles to their rooms and so went glad and happy to bed”.

As you may imagine the Christingle service is especially appealing to the very young for whom lighted candles are greatly exciting. Originally the candle was tied with a simple  red ribbon (the red standing for the sacrifice of Jesus). Later the candle was stuck in an orange (to symbolise the world) and the ribbon was tied around this, while dried fruit or sweets were threaded on 4 cocktail sticks to represent the fruits of the earth and the 4 seasons. Even more exciting.

Some people just have the knack

Some people just have the knack

This is the first time we’ve held a Christingle at Ipsden Church, although our sister church at North Stoke, having more children in the village, has had them for several years and for one family the assembling of the Christingle oranges has become a cherished Christmas tradition. In villages you have to work with the clay you are given and until recently Ipsden clay was of, shall we say, a geological vintage. Now we have some little ones – mostly under 5s  (and including rabbit’s friends and relations and visiting grandchildren) so we devised a very informal service – a couple of hymns sung to organ and improvised tambourine accompaniment, short readings, an hoc choir of children who were press ganged – erm , who volunteered – as they came into church and organ playing by a young man not long with double figures to his age.

As little children love being involved in making things we set aside a large chunk of time for self assembly of the Christingle orange kits. Like the proverbially smooth swimming of water birds, this involved a good deal of back stage preparation as the individual parts were apportioned out beforehand by a small team of dedicated workers – sweet distributors, orange surgeons – to flatten the bottom and make a hole in the top for the candle – and red ribbon handmaidens. We shall draw a veil over the small contretemps between the vicar and his wife over exactly how many sweets were needed. (Lack of joined up thought on my part – what on earth did I think the church warden had bought 40 oranges for if they were not all to be christingled?) Gold stars to the son-in -law who gallantly ran the full half mile to the vicarage, found the jar of sultanas and then ran the return half mile rattling like a primitive musical instrument.  (I never worked out whether everyone had the full quota of confectionary but as everyone seemed happy enough, I shall think no more about it.)

How many  pairs of hands does it take to assemble a Christingle ...

How many pairs of hands does it take to assemble a Christingle …

Prudently we had opted for glowsticks rather than candles, so adults had only the cocktail sticks to worry about.  Unsurprisingly I had forgotten my camera so daughter No 1 took a few pics with her phone and – though one is a bit out of focus – I can’t resist showing them for obvious reasons.  Biscuits and gingerbread houses were handed round.  It was a very jolly time with plenty to laugh about. I shall long cherish the look of concentration on the faces of the farmer, the engineer and the retired army officer as they threaded their cocktail sticks with sweets…(see  above)

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The church biscuit: 72. Snowflake biscuits & 73. Gingerbread houses

Snowflake biscuits (Plain biscuit recipe from Biscuiteers Book of Iced Biscuits; Kyle Cathie, 2010)

Snowflake biscuits (Plain biscuit recipe from Biscuiteers Book of Iced Biscuits; Kyle Cathie, 2010)

Last week the vicar and I were in Cheltenham where he was giving a talk about his time there as director of Cheltenham Art Gallery and Museum. With a bit of a gap before the talk, we dropped into a nearby Lakeland shop and picked up a few useful bits of cooking equipment. (For non UK residents Lakeland is a wonderful shop selling all sorts of kitcheny things. Although growing rapidly – possibly too rapidly – it is still only in major cities and so a bit of a treat for we country dwellers.) I came away with various things but most notably hibiscus flowers in syrup to add to champagne (well probably prosecco at Christmas), little snowflake biscuit cutters and a resin mould for making gingerbread houses.  The other things I have already  forgotten.

Gingerbread houses (using Lakeland's Fairytale Village Mould and recipe)

Gingerbread houses (using Lakeland’s Fairytale Village Mould and recipe)

Gingerbread houses have been on my wish list for many years but I have always cowarded out of making them, suspecting that structurally they would be beyond me. However, as with so many things, a grandchild challenges those areas never explored with their parents. Knitting has been enjoyable, so  perhaps now is the time for a bit culinary engineering – although why my hands reached for  the gingerbread village mould rather than that for a single dwelling, I’m not quite sure but with a Christingle service coming up, they seemed just what I needed.

Snowflake biscuits (Plain biscuit recipe from Biscuiteers Book of Iced Biscuits; Kyle Cathie, 2010)

Snowflake biscuits (Plain biscuit recipe from Biscuiteers Book of Iced Biscuits; Kyle Cathie, 2010)

For the snowflakes I chose a good basic recipe for plain biscuits, taken from Biscuiteers Book of Iced Biscuits by Harriet Hastings & Sarah Moore (Kyle Cathie 2010)

Snowflakes: plain biscuits

350 g plain flour

100 g self raising flour

125 g granulated sugar

125 g salted butter diced and softened (I used unsalted)

125 g golden syrup/treacle (slightly warmed)

1 large egg lightly beaten

Makes about 50 little biscuits of about 4 cm across

Preheat oven to 170°C/160° C for a fan oven/350°F/Gas Mark 4

Line 2 baking trays with baking parchment

Pour  hot water it into a large bowl and stand the tin of treacle in this so it will pour easily when you need it.

Sift the flours together into a mixing bowl, stir the sugar in. Rub in the butter lightly using the tips of your fingers until the mixture resembles fine breadcrumbs.

Make a well in the centre and into this pour the egg and the syrup. Mix well drawing in any of the flour left on the sides of the bowl. Stop as soon as a ball has formed.

Put dough on a clean work surface, knead a bit and divide it into 2. Place each half on a piece of cling film  and flatten into a thick disc. Cover over with the cling film and leave for half an hour or so to chill. (Or use immediately.)

Roll one disc at a time out between two sheets of cling film (which means you don’t need to add any more flour) until the thickness you require. Cut out shapes and transfer to prepared baking tray, leaving 2-3 cms between biscuits.

The recipe says bake for 14-18 minutes. My cutters are at most 4 cm across, so I looked at them in the oven after about 10 minutes (when I turned them as my oven cooks unevenly). I took them out after about 12 minutes, just as they were starting to go golden.

Lakeland snowflake cookie cutters

Lakeland snowflake cookie cutters

Leave them for a couple of minutes on the baking tray and then transfer to a wire rack for cooling and now lightly dusted with icing sugar. When fully cooled they can be put in an air tight tin, layered with baking parchment or similar where they will be fine for about a week.

Gingerbread houses (using Lakeland's Fairytle Village Mould and recipe

Gingerbread houses (using Lakeland’s Fairytle Village Mould and recipe

Gingerbread houses

(recipe for Lakeland’s Fairytale village Mould)

90 g unsalted butter

60 g brown sugar

150 g Golden Syrup or treacle

250 g plain flour

1 teasp ground ginger

1/4 teasp bicarbonate of soda

Preheat oven to 170°C/160° C for a fan oven/350°F/Gas Mark 4

Melt butter in a large pan over a lowish heat, add sugar and syrup. When sugar is nearly dissolved, remove from heat, stir,  add the dry ingredients and mix with a wooden spoon until you have a thick dough. Tip the dough on to a piece of cling film or a floured board (but not too floured or the resulting gingerbread  will become too stiff) and knead it a little to make sure there are no seams of flour running through. Now pinch off pieces and press them into the mould.

Place the moulds on baking trays and bake for 20-25 minutes until firm to touch (turning part the way through it you know your oven to be uneven).

NB I was heavy handed filling the moulds and ended up with insufficient dough for all parts of the final house. Next time I shall be more careful.

Let cool before removing from moulds.

When thoroughly cool begin to assemble using with royal icing or the equivalent as a cement. I used pre-packaged icing as I thought it might all go very wrong at this point. Pipe icing along the base of one side panel and position it on your plate or cake board. You may want to support this with a small glass or something similar but I found it stood quite happily on its own. Now pipe the icing along the base and one side of the front panel and position this against the side panel (see photo, if unclear). Pipe the icing along one side and the base of the other side panel. Position against the front and prop up if needed. (It stood up well on its own for me.) Pipe icing along the base and both sides of the back panel. Position against side panels. At this point there will still be a bit of wiggle room, so square it up and when you’re satisfied, leave it to dry for 20 minutes.

To roof your houses, pipe icing along the underside edges of the roof panels and lay in place. Pipe along the roof ridge. Decorate as the fancy takes you.

The Lakeland pack also contains a recipe to make your own royal icing  and instructions for making a village in chocolate using the moulds.

Fairytale village mould by Lakeland

Fairytale village mould by Lakeland

On this my first time making these houses, I can see I have been too heavy handed with the icing. Fear of collapse made me pipe far too much around the  base where it sat on the plate – even if some of it was slightly hidden by a garden of dolly mixtures. I will do this with more confidence next time and try to make my decoration a bit less messy. I can see me making these little houses again and again in future Christmases. They were very easy, even quick to make and ideal to fit into little hands. For the family we will probably add more ginger.

Little is more pleasurable in life than giving well-behaved children permission to set about the destruction of your gingerbread house. And all my worries about structural instability came to nothing for we were able to lift an entire cottage off the plate and sit it in the palm of a hand.

Biscuiteers Book of Iced Biscuits; Kyle Cathie, 2010)

Biscuiteers Book of Iced Biscuits; Kyle Cathie, 2010)

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