I have to give props for the recipe to Deborah Robertson @lickedspoon, who I think got it turn from Martha Stewart (I love recipe family trees).
These cookies are a bit of a faff but they are well worth it. You need to chill the dough for at least 4 hours. I made the dough in the morning, then got on with my day while it chilled. You can do this, and by the time you bake them your house will smell devine and you’ll be worshipped as the domestic God/Goddess that you are.
You can make the dough a day or two in advance if you’re busy and it also freezes well. (freeze the dough before you roll it in sugar). These are pretty indulgent, but it is Christmas.
The original recipe says to add Kalhua or Tia Maria. I was making these for kids so I left it out, but definitely looking forward to making the adult version next time.
120 Grams Good quality dark chocolate
180 Grams Plain flour
50 Grams Cocoa powder
100 Grams Butter (room temperature)
2 Tsp Baking powder
1/2 Tsp Salt
200 Grams Brown sugar
2 Tsp Vanilla extract
80 Mil Milk
2-3 Tbsp Castor sugar
2-3 Tbsp Icing sugar
Melt the chocolate in the microwave, giving it 30 second blasts, and stirring regularly (be care not to burn it). Allow to cool slightly
Cream the butter and brown sugar together in a stand mixer or with an electric whisk until light and fluffy
Mix all your dry ingredients together
Gradually add the vanilla and eggs to the butter and sugar and whisk at medium spead. Then gradually add all the ingredients and mix until it comes together as a dough, don’t over mix
Put a good sized sheet of cling film on your counter, empty half the dough onto it before forming it into disk. Wrap with the rest of the cling film and refrigerate it for 3-4 hours. Repeat with the second half of the dough
When the dough has chilled, preheat your oven to 180 degrees (Celsius), and line a couple of cookie sheets with parchment paper
Place the castor sugar and icing sugar into two separate bowls (your hands will get sticky later on, so it’s also a good idea to have a bowl of cold water too).
Remove the dough from the fridge and unwrap it, and break of lumps about the size of a walnut and roll into a ball. Roll the ball in the bowl of castor sugar, making sure its well coated. Then roll it in the bowl of icing sugar and place on the baking try
Make sure to leave space between the balls of dough as they will spread.
Bake for 10 minutes and allow to cool before trying to move as they will very soft until they cool
About a million years ago I lived in Germany, and nobody does Christmas or Christmas confectionery like the Germans.
These rich buttery cookies are the perfect Christmas cookie. I have used pistachios but you could use any type of nut you prefer. These are quite rich, but they aren’t something you’ll be eating everyday. They also make great Christmas gifts.
You could also swap out the vanilla extract for almond essence or pistachio paste if you want to experiment with different flavours.
(Makes 24 cookies)
95 Grams Ground almonds
75 Grams Sugar
270 Grams Plain flour
25 Grams Pistachios (chopped)
225 Grams Butter (chilled and cut into cubes)
1 Tsp Vanilla extract
Add all the dry ingredients to a mixing bowl and combine
Add the vanilla extract and butter, and rub the butter into the dry mix (you can also use a food processor to do this)
When the butter has been rubbed into the dry mix, start pressing together to form a dough
Wrap the dough in cling film and chill for 30 minutes
Preheat your oven to 180 degrees (Celsius), and line a baking sheet with baking parchment
Take the dough out of the fridge and turn out on a lightly floured surface
With your hands, roll the the dough into a sausage and divide into 24 equal parts
Shape each section of dough into a half moon shape with your hands and place on your prepared baking sheet
Bake for 12-15 minutes until the cookies start to brown at the edges
Remove from the oven and cool on a wire wrack
When cool, dust liberally with icing sugar
The cookies can be stored in an airtight container for 2-3 days
I love baking at Christmas, something about the smell of delicious things coming out of the oven adds to my Christmas spirit. It’s also brilliant way to keep little hands busy if you have kids at home.
Shortbread can be fiddly to cut out, but these cookies just need slicing into rounds. What’s even better, you can make the shortbread dough up to 72 hours in advance and let it chill in the fridge and then take the log of dough out to slice and bake them just before you need them. They can be stored in airtight box for up 3 days (they won’t last that long).
I used a food processor to make these, which makes them super quick and easy. If you don’t have one, you can chop the cranberries and mix the butter and flour together using the rubbing in method.
You can also dip or drizzle with dark chocolate if you’re feeling particularly indulgent. However they are still delicious just as they are.
Makes around 30 cookies
70 Grams Dried cranberries
100 Grams Sugar
230 Grams Butter (chilled and cut into cubes)
340 Grams Plain flour
1 Orange (zest and juice)
100 Grams Dark chocolate (optional)
Add the cranberries and about a third of the sugar into a food processor and pulse for about 30 seconds, until the cranberries have started to break up (the shouldn’t be too finely sliced)
Transfer the sugar and cranberry mix to a bowl. Add butter and flour to the food processor and pulse until they look like fine breadcrumbs.
Add the butter and flour mix to the cranberry mix with the rest of the sugar and the orange zest and mix well
Start adding the juice of the orange a little at a time (how much you will need will depend on your flour). Get your hands in the bowl and start pressing the mix together to form a dough
Turn out onto a large sheet of cling film and squeeze into a sausage shape about 4-5cm in diameter. Wrap tightly in the cling film, you can also give it a little roll to help it look a little neater
Chill for at least 30 minutes (but the dough can live in your fridge for 2-3 days if you want to make ahead of time
When you are ready to bake, pre heat your oven to 180 degrees Celsius. Line a cookie sheet with baking parchment. Remove the cling film from the dough and cut into 1cm thick slices and put on the baking parchment (they will spread a little, so allow some space between them)
Bake for 12-15 minutes, and allow to cool
If you want to dip or drizzle the cookies in chocolate, make sure they are cool. Break the chocolate into small pieces into a microwave proof bowl. Microwave for 30 seconds at a time until melted and then either dip the cookies or drizzle with a spoon