christmas cookies 2024
I wasn't planning to post anything today as I'm feeling a bit baked out and ready for a holiday. I managed to find a second wind though and baked some cookies for my neighbours before I leave for my Christmas break.
I was only going to make 3 kinds of biscuits but at the last minute I decided to make a batch of chocolate crinkle cookies. I mostly made cookies I was familiar with but also popped in a new one, a marbled shortbread cookie, to please my fussy next door neighbour, who will not eat fruit. Here's what I made.
A batch of hazelnut and almond thumbprint cookies which I filled with blood orange marmalade or some berry jam and you can find the recipe here.
I made a batch of my ever popular chocolate crinkle cookies, and here is the recipe for you.
And the final cookies I made were these marbled short bread cookies by Nicola Lamb. They were pretty easy to make but I could have been a bit more adventurous with my marbling. Next time.
Here's the recipe for you which I found here which makes 20 shortbread cookies. For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C.
Marbled Shortbread
Ingredients
160g unsalted butter, softened
80g caster sugar
75g fine semolina
170g plain flour
10g cocoa powder
½ tsp sea salt flakes
1 tsp whole milk
1 tsp vanilla extract (or use ½ pod, seeds scraped out)
Ingredients
160g unsalted butter, softened
80g caster sugar
75g fine semolina
170g plain flour
10g cocoa powder
½ tsp sea salt flakes
1 tsp whole milk
1 tsp vanilla extract (or use ½ pod, seeds scraped out)
Method
For the chocolate shortbread, in a mixing bowl, cream 80g butter and 40g caster sugar with an electric whisk for 1 min, until pale. Add 35g fine semolina, 85g plain flour, the cocoa powder, ¼ tsp sea salt flakes and the milk; stir to form a stiff dough.
For the vanilla shortbread, in a separate mixing bowl, use the whisk to cream the remaining 80g butter and 40g caster sugar with the vanilla extract or seeds for 1 min, until pale. Add the remaining 40g fine semolina, 85g plain flour and ¼ tsp sea salt flakes; stir to form a stiff dough.
Tear off a sheet of baking paper. Divide the doughs into small blobs and alternate them on the paper to build a 25 cm x 5 cm log. Gently squish it together, then roll back and forth until smooth. Wrap in the paper and chill for 2 hrs until firm.
Preheat the oven to 180°C conventional. Slice the log into approximately 20 x 1 cm rounds and arrange on a lined large baking tray. Bake for 15-17 mins, until golden at the edges; leave to cool fully on a rack. Store in an airtight container for up to 2 weeks.
See you all again on Monday January 13 2025 with some more baking from my kitchen.
Bye for now,
Jillian
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