Christmas baking with Bigbibs
FOR IMMEDIATE RELEASE
CHRISTMAS BAKING WITH BIGBIBS!
Newly launched Bigbibs keep children clean whilst they eat, paint or bake.
From present preparation to Christmas day itself, Bigbib smocks have kids covered.
Attached is a Scandinavian Pepparkakor recipe that put Bigbibs to the festive test.
Bigbibs are the easy-to-wear cotton or linen tunics for children aged 2-7. No buttons, ties, sleeves or Velcro make them perfect every day smocks for toddlers and primary schoolers.
“Bigbibs are handy for children to wear whilst creating Christmas gifts and they also make lovely presents to give!” Alice Bulkai, Founder of Bigbib and mother of three.
“Really practical for mealtimes, snacks and art activities!” Nanny Louenna, Norland Nanny and Childcare Expert
Handmade in England from weighty 100% linen or cotton, Bigbibs absorb spills and are generous enough in length to keep clothes clean from neck to knee. They are reversible to provide 4 clean sides and are fully machine-washable. One size fits all and there are currently 4 styles available - blue/red cotton, pink/green cotton, lake blue linen and coral pink linen. RRP £17, 2 for £30, +£8 per monogram. Bigbibs feature on the babyccinokids.com portal and are available to buy from www.bigbib.com with worldwide & free UK delivery.
Linen Bigbibs can be monogrammed which transforms them into great gifts. They can also be branded for nursery schools and clubs – any motif is possible.
PRESS RELEASE ADDENDUM
Recipe for Scandinavian Pepparkakor
“My Norwegian grandmother made tins of delicious pepparkakor every year. The spices fill the house with the scent of Christmas and is perfect for children to make and decorate.”
60g (2oz) butter
75g (2¾oz) soft light-brown sugar
225g (8oz) plain flour
1 tbsp black treacle or molasses
2-4 tbsp milk
3 tsp ground cinnamon
3 tsp ground ginger
½ tsp ground cardamom
1 tsp finely grated orange zest
½ tsp bicarbonate of soda
1 egg white
about 300g (10½oz) sifted icing sugar
squeeze of lemon
Cream the butter and sugar in a mixer. Add the spices, orange zest and treacle or molasses and beat again. Add 2 tbsp of the milk. Gently add the flour and bicarb and bring the dough together into a ball with your hands, adding more milk if you need to. Wrap in clingfilm and put in the fridge for an hour or until your next baking session!
Lightly flour the surface and roll out the dough 3mm (⅛in) thick. Stamp out shapes and put them on to two lightly buttered baking-sheets. For speed, you can roll the dough into a sausage and slice thin discs. Roll the remaining dough into a ball and keep cutting until it has all been used. If you are making decorations, use a pen lid for the holes. Put the trays in the fridge for about 45 minutes and heat the oven to 180°C/350°F/gas mark 4. Cook the biscuits for 12 minutes until crispy.
If you still have enthusiastic chefs, ice the cooled biscuits with royal icing, thread wool through the holes and hang on the Christmas tree!