Recipe: Ultimate Christmas Cookie
There’s really nothing better to snuggle up with in winter than a tasty snack and a cup of tea, right? This recipe is for one of my baking experiments that turned out to smell like Christmas as soon as they started cooking - and it’s a lot cheaper than burning your favourite festive candle (tastier too!) Keep reading for my recipe and method, along with progress pictures.
Makes 16-20 cookies
Ingredients
125g butter
60g caster sugar
160g soft brown sugar
1 egg
1 teaspoon of vanilla essence
120g plain flour
150 self raising flour
1 teaspoon baking powder
1 teaspoon of orange extract/essence (check)
1 teaspoon of mixed spice
Half a teaspoon of cinnamon
Half a teaspoon of ground nutmeg
1 clove grated - optional
Dried fruit - I use sultanas and dried apricots
Instructions
Heat the oven to 160 degrees/140 degrees fan.
Melt the butter in a pan and once melted, take it off the heat and allow it to cool. Whilst it’s melting, measure out the caster and soft brown sugar into a bowl.
Add the melted butter to the sugar and stir until combined
Whisk the egg, and add to the butter and sugar mix, along with the vanilla essence. This where you add the fun bit. So the mixed spice, orange extract, cinnamon, nutmeg and ground clove go in, and are mixed in. Depending on your personal preference you can add more to your liking.
Line two baking trays with greaseproof paper, and start to roll small amounts of cookie dough into balls - approximately golf ball size. (Add more if you prefer a bigger cookie!)
Put both trays in the oven for about 12-14 minutes, depending on the desired texture. Allow to cool, and enjoy the taste! And the smell each time you get one, is diviiiiine.
These cookies can be made gluten free very easily - by substituting self raising for gluten free self raising flour, and plain flour for rice flour. Add some xanthum gum too if you want that extra gooey texture!
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Written By
Catherine Peet