Christmas: Bluebells Cakery Christmas Spiced Cookies

Christmas is one week away, so we'll be getting into the festive season by sharing with you a few of our favourite Christmas recipes and wish lists from our friends!

First up, Karla from Bluebells shares her Christmas Spiced Cookie recipe with us....

RUBY Christmas

Christmas is nearly here and what I love the most about this time of year is the gift of giving through home baked treats. When I was asked to create some Christmas themed goods for the RUBY Ponsonby store I naturally jumped at the opportunity. We’d been making Christmas spiced cookies for the shop and I thought these would be perfect for the girls at the Ponsonby store to give away to their customers. Keeping in the festive theme we covered the spiced cookies with a snowflake fondant cut out, which is really easy to do! Wrap them up in cellophane bags with a cute ribbon and give them to friends and colleagues, they’ll love you for it.


You will need:

  • 200g plain flour

  • ½ teaspoon baking powder

  • 1 teaspoon cinnamon

  • ½ teaspoon ground ginger

  • ½ teaspoon mixed spice

  • ½ teaspoon salt

  • 50g soft brown sugar

  • 100g unsalted butter cut into cubes

  • 50g golden syrup

For decorating:

  • Packet of white fondant

  • Snowflake cutter (I bought mine from Millys in Parnell)

  • Small amount of glucose syrup mixed with a small amount of water


  1. Sift the dry ingredients into a large bowl, add the sugar and mix well to combine.

  2. Add the butter cubes and with your fingertips rub the ingredients together until the mixture resembles breadcrumbs. Alternatively feel free to use a food processor to combine all the ingredients. Lastly add the golden syrup and knead the mixture until it comes together to form a ball.

  3. At this point I like to wrap the dough in plastic wrap and chill for half an hour.

  4. When you are ready to roll your dough preheat your oven to 180 degrees.

  5. Sprinkle a little flour onto your working surface and with a rolling pin roll out the dough until it is roughly 1cm thick. Using your cookie cutter of choice cut shapes out and carefully place onto a well greased and lined baking tray.

    RUBY Christmas 2

  6. When you have cut out all you can from the flattened surface, bring the dough together to form a ball and start over again to use up the rest of the dough.

  7. Bake the cookies in the centre of your oven for 12-15 minutes, until they turn slightly golden on the edges.

  8. Remove from the oven and cool on the tray for 10 minutes before transferring to a wire rack to cool completely.

  9. When the cookies are cool you can start decorating them.

    RUBY Christmas 4

  10. Start by rolling out a handful of fondant on a surface dusted lightly with icing sugar.

  11. Press out the shape using your snowflake cutter (or any other cutter shape you have). Carefully lift the shape off the table and brush the bottom lightly with some glucose syrup. Place on top of the cookie and press down lightly until the snowflake is stuck.

  12. Leave to dry on a wire rack and when completely dried package up however you please.

Ruby Loves Bluebells Cakery

As we're sure you know, Bluebells Cakery is our go to for all sweet treats here at RUBY!

Bluebells founder Karla Goodwin has been a busy lady lately. As well as running her cakery in Auckland's Hillsborough, she has just released her very first Bluebells Cakery Cookbook.

We had a quick chat to Karla about her new project! Check out our Q&A below...

Karla Goodwin

Coconut Ice

Why did you decide to put a cookbook together?

I'd always dreamt of having my very own cookbook but never thought it would happen so soon! When I was approached by Random House, I was more than happy to make it happen. I have a huge collection of cookbooks that I just love and couldn't live without, so I thought what better way to share my love for baking and decorating by producing a Bluebells Cakery book!

Tell us a bit about the team that have helped you bring the cookbook together...

My amazing photographer, Kate Grewal was hugely responsible for making the book look as beautiful as it does. Her background is stunning wedding photography, so when I was asked if I knew a photographer who could shoot it, I knew Kate was the perfect candidate!

Florist Stylist, were responsible for the gorgeous arrangements throughout the book. The team at Random House were responsible for the design, layout, proofing, publicity and promotion - they have been an absolute dream to work with, almost makes me want to do it all again! And of course my team of amazing bakers were an integral part in making the food look as delicious as does!

Red Velvet Cupcake

What was your vision for the book?

I wanted the book to have strong vintage and floral elements to reflect the look of the Bluebells store. I wanted the recipes to be easy to follow with tips on how to create beautiful decorated cakes and cupcakes. I really just wanted it to look gorgeous!

What's next for Bluebells?

We have just started opening seven days a week and have expanded our catering and cake menu offerings. So we are very busy with orders and the cafe. With the Wedding season approaching we have lots of gorgeous cake bookings ahead of us and in the New Year we'll be looking at opening a second premises, which is exciting! But before that we are all looking forward to having a well deserved break at Christmas time!

Rosette Cake

We can't wait to try out some of Karla's famous recipes! We have one copy of the Bluebells Cakery Cookbook to giveaway. Find out how you can enter over at our RUBY Instagram page. Entries close on Friday 13th of December at 9.00am.

Bluebells Cakery: L&p X Whittaker's Cupcakes

Lucky for us Karla Goodwin from Bluebells Cakery is back for her monthly blog installment sharing her delicious take on the new Lemon & Paeroa x Whittaker's Chocolate...


There has been quite a buzz around the collaboration of two of our most iconic New Zealand brands Whittaker’s and L&P and so intrigued as I was I decided to give the new chocolate a try.

I was quite impressed by the strong L&P flavour within the creamy white chocolate and more so by the bursting popping candy that resembles the fizz of the beverage. So when I was asked to create a cupcake using the chocolate I was more than happy to come up with something delicious. I used the Whittaker's L&P infused chocolate to create a lightly whipped ganache icing which topped a light and zesty lemon zest sponge. To finish I used a sprinkling of the grated chocolate on the top.

The result was full of flavour and zing! You must give this recipe a go.


You will need:

  • 240 gram caster sugar
  • 225 gram plain flour, sifted
  • 1 Tbspn baking powder
  • ½ Tsp salt
  • 125g unsalted butter, well softened at room temperature
  • 2 large free range eggs
  • 2 Tbsp finely grated lemon rind
  • 200ml milk, at room temperature

Bluebells 1


1.Preheat the oven to 180 degrees. Line a large cupcake tray with cupcake cases and set aside.
2. In a large bowl whisk together your dry ingredients with a handheld electric mixer until thoroughly incorporated.
3. Add your well softened butter in small pieces and continue beating until the mixture resembles breadcrumbs.
4. In a separate bowl add the eggs and lemon zest to the milk and whisk through well.
5. Add a third of this mixture to the flour and mix well, scraping down the sides of the bowl to ensure everything is incorporated.
6. Repeat this twice until everything is incorporated. Be careful not to over mix at this point.
7. Divide the mixture between the cases filling till at least two-thirds full.
8. Bake in the middle of the oven for 20-25 minutes or until a skewer inserted into the middle comes out clean. 9. Remove from oven and leave in the tray for 10 minutes before transferring to a cooling wire tray to cool completely. 10. When cool ice with the Whittaker’s L&P chocolate ganache.

Whittaker’s L&P Chocolate Ganache:

You will need:

  • 250 gram block of Whittaker’s L&P chocolate
  • 1/3 cup of pouring cream


  1. Chop the chocolate up into very small pieces and place in a glass bowl.
  2. Bring the cream to the boil in a small saucepan, remove from the heat and pour immediately over the chopped chocolate.
  3. Let the cream and chocolate sit for a few minutes before stirring to combine until smooth. The chocolate will melt into the cream at this point. (Don't be alarmed by the popping of the popping candy at this point!)
  4. Leave the ganache to cool at room temperature before beating with an electric beater until the ganache is light and fluffy.
  5. Your ganache is now ready to be used on top of your cooled cupcakes.

To decorate:

  1. You will need a small block of Whittakers L&P chocolate and a grater.
  2. Grate the chocolate bar and sprinkle the shavings over the top of the ganche topped cupcakes.

Then, bon appétit!