Snickerdoodles – the taste and smell of Christmas

Christmas eve is a strange day, and kids especially are over excited and bored. A bit of Christmas baking keeps them occupied. Even if you don’t have kids, it’s a nice way to get into the Christmas spirit, and your house will smell fabulous.

Snickerdoodles, the crack cocaine of cookies.

Many years ago I lived in Germany, where I was introduced to the crack cocaine of all Christmas baking, the snickerdoodle.

These are soft, chewy, buttery little cookies that are rolled in sugar and cinnamon before going to the oven. While in the oven the sugar and cinnamon melts and crisp up around the already delicious cookie.

I sincerely apologise in advance for any weight gained as a result of these cookies. I know there is a lot of butter and sugar, but it is Christmas after all ( these are delicious at any time of year though, and work really well as a base for a scoop of vanilla ice cream too)

Little balls of cookie dough are rolled in cinnamon and sugar before baking.

Please do try them though, they smell absolutely heavenly, and you can always off load the extras (as if), on friends and family. These live very happily in an airtight container for up to 5 days.

Ingredients

For the cookies

370 Grams Plain flour

2 Tsp Baking powder

230 Grams Butter

1/2 Tsp Salt

300 Grams Caster Sugar

2 Eggs

For the coating

50 Grams Caster sugar

1 Tbsp Ground cinnamon

Method

  • Add the flour, salt and baking powder to a bowl
  • In a separate bowl beat the softened butter, and sugar for 2 minutes or until light and sluff
  • Add the eggs one at a time, and the vanilla, then add the flour mix gradually.
  • When all the ingredients have been thoroughly combined, chill in the fridge for an hour to allow the dough to firm up
  • After an hour take mix out of the fridge, and mix the sugar and cinnamon for the coating together in a small bowl
  • Make small balls of cookie dough about the size of a walnut. Roll in the sugar mix
Ball of cookie dough about to be rolled sugar and cinnamon.
  • Place the balls if cookie dough on baking parchment on a cookie sheet for 8-10 minutes in an oven preheated to 200 degrees. Make sure to give them plenty of room to spread od else they stick together
  • Remove from the oven and allow to sit on the baking sheet for another 10 minutes

Chocolate Salami

Unctuous chocolate, orange, and ginger deliciousness

I know what you’re thinking, it sounds weird, but the only the reason this is called a salami is because it looks a bit like until it’s sliced.

Chocolate salami before it’s sliced.

These are traditional in Italy and Portugal around Christmas , and are usually filled with delicious festive ingredients like fruit, nuts, cookies, and booze. I had looked at different recipes, but ended up just adding the ingredients that I like.

This is seriously rich, so a thin slice with a cup of coffee is heaven. Its also great with ice cream if you want a lighter dessert at Christmas. This will live in the fridge for up to week, but probably won’t last that long.

Ingredients

250 Grams Dark Chocolate

250 Grams Ginger nuts

100 Grams Butter

150 Grams Caster sugar

100 Grams Dates

100 Grams Nuts (I used a mixture of what I had in the cupboard)

2 Eggs

2 Tbsps Cointreau orange liqueur (optional)

Zest of 1 orange

2 Tbsps Icing Sugar (for coating the salami)

Method

  • Break the chocolate into a bowl, and melt in the microwave, or over a pot of simmering water
  • In a separate bowl with an electric whisk, cream the butter and sugar together until its light and fluffy
  • Add the eggs, one at a time to the butter and sugar mix. Don’t worry if this looks curdled, it will soon look OK
  • Mix in the melted chocolate to the butter mixture.
  • Crush the ginger snaps in a plastic bag, until they are in small bits, but not dust. Chop the nuts and dates roughly, and grate the zest of the orange
  • Combine all the ingredients, and mix well, ensuring everything is well coated with the chocolate mixture
  • Keep the mixture in its bowl and refrigerate for around 30 minutes until it firm’s up
Chocolate mix
  • Take the mixture out of the fridge, lay a double sheet of clung film on a counter
  • Empty the mixture onto the cling film and with your hands, mould into a sausage shape
  • Cover with the cling film and role on the counter until its smooth
Roll on the counter until cylinder is smooth
  • Chill in the fridge over night (or for at least 6 hours)
  • On a chopping board or plate sprinkle half the icing sugar. Sprinkle the rest of the sugar over the chocolate and pat until coated.
Pat with Icing Sugar until the log looks like a salami
  • I wrap mine in baking parchment and keep in the fridge, cutting myself some every time I pass the fridge