12 Days of Christmas Cookies: Day 11-Cranberry & Coconut Cookies

Coconut and cranberry are a brilliant combination, so I thought I would incorporate them into cookies. I think they look quite festive with flecks of red from the cranberries, and a sprinkle of white coconut. Give them a go and let me know what you think!

I used a basic sugar cookie dough recipe, as seen in my last post, but added extra ingredients.

img_1083

Ingredients 

1 1/2 cups softened butter

2 cups caster sugar 

4 eggs 

5 cups plain flour 

2 tsp baking powder 

1 tsp salt 

Dried cranberries

Desiccated coconut 

Method 

Pre-heat oven to 200°c. Line a baking tray with grease0proof paper.

Cream the butter and sugar together, then beat in the eggs to the mixture. In a separate bowl combine the flour, salt and baking powder. Slowly add in the flour mixture to the liquid mix. Once the dough is formed, add in the desiccated coconut and dried cranberries and fold the dough until evenly mixed. 

Cover the dough and chill for at least an hour. 

Take around half a table spoon full of the dough and roll into balls, and place evenly spread apart onto the lined baking tray. 

Bake for 6-8 minutes. Remove from oven and sprinkle a little bit of the desiccated coconut on top of the cookies. 

img_1081

Enjoy!

Signature

Advertisements

12 Days of Christmas Cookies: Day 8- Cranberry & Pistachio Biscotti

Biscotti are hard Italian biscuits. They are traditionally made with hazelnut and aniseed but can be flavoured with a variety of other nuts and fruit. Today I made festive biscotti, with flecks of green pistachios and red cranberries, with a sprinkle of icing sugar for added sweetness!

Biscotti are hard and crunchy because they are twice-cooked (‘bis’ is Italian for twice and ‘cotti’ for cooked).

Give them a go and let me know what you think!

 

Ingredients 

4 tbs olive oil 

150g caster sugar

2 tsp maple syrup 

2 eggs 

225g plain flour

1/4 tsp salt

1 tsp baking powder

Dried cranberries

Pistachios (shelled)

 

Method 

Pre-heat oven to 150°c. Line flat baking tray with grease-proof paper. 

Mix together the oil and sugar, then beat in the eggs and maple syrup. In a separate bowl mix together the plain flour, salt and baking powder, and then gradually stir into the liquid mixture. 

Once the dough is formed, divide in half, and then wet your hands with cool water, as this will make handling the sticky dough a bit easier. Mould the dough into two log shapes and place onto the baking tray. 

Bake for 35 minutes until golden brown. Remove from oven and allow to cool for 10 minutes. Reduce oven temperature to 140°c. Use a sharp knife and cut the log into thick diagonal slices, and lay them on their sides. Place back into the oven for about 8-10 minutes to allow them to dry and crisp up. 

img_1048

Signature

12 Days of Christmas Cookies: Day 1-Gingerbread Corgis

Gingerbread men and reindeers are far too unoriginal, right? Why not try something different, and in this case, I’m making a gingerbread version of my favourite dog ever, the Corgi! If you know me personally, you will be well aware that I am obsessed with Corgis, and when my boyfriend gifted me these amazing Corgi Cookie Cutters, I had to use them.

This gingerbread recipe can be used for so many different things. The dough can be refrigerated and kept for a period of time, so you can make it in advance, like I did for this recipe and bring it out for when it’s needed.

dscn0392

Ingredients: 

175g butter or margarine 

175g light muscovado sugar 

2 eggs- beaten 

450g plain flour 

2 tsp baking powder 

2 tbs ground ginger

2 tsp mixed spice 

Method: 

Pre-head oven to 180°c. Line a flat baking tray with grease-proof paper. 

Combine the plain flour, baking powder and spices together. In a separate bowl, cream the butter/margarine and muscovado sugar together, then add in the beaten egg, mixing well. Finally, add the dry ingredients into the butter mixture and stir until a soft smooth dough is formed. Wrap in cling film or grease-proof paper and refrigerate, or roll out on a floured surface straight away. 

Cut out your desired shape from the dough and place the shapes onto the lined baking tray. Depending on the thickness of your gingerbread, bake for around 5 minutes, checking on the cookies. 

Once they are baked, remove from the oven and let them cool before decorating. 

dscn0373

dscn0383

Decoration: 

This is my favourite part of baking! Feel free to get creative and do what you like with the cookies. I decided to add marzipan Christmas jumpers and festive jingle bell collars to my Corgis.

dscn0397

 

Let me know what you think!

Signature

 

12 Days of Christmas Cookies

 

December 1st marks the most wonderful time of the year for many reasons, but one of my favourite things about the holiday season is Christmas baking! Theres nothing better than staying cosy in the kitchen baking up some spiced treats to share with family & friends.

To celebrate this I’m going to share with you 12 different Christmas themed cookie/biscuit recipes. Some of them have been family favourites over the years, and others I’ll be experimenting with.

So please let me know what you think, and feel free to share your favourite Christmas recipes. I love discovering some new bakes!

Stay tuned! 

Signature

Triple Chocolate Cookies

I’ve always struggled with cookies.. Can never get them perfect or ‘right’ twice! This recipe is different. I’ve tried and tested it out numerous times and I can say they’ve been identical. Using this recipe I managed to make 15 medium size cookies.

Ingredients:

1 cup butter
1 cup sugar
1/4 soft brown sugar
1 egg
1 cup self-raising flour
1tsp baking powder
1tsp sodium bicarbonate (baking soda)
1/2 cup cocoa powder
1tbs milk (only if you find mixture too dry!)

100g white chocolate (I used milky bar)

100g dark chocolate (I used Lindt 70% dark chocolate)

Method:

Pre-heat oven to 200 degrees C.
Cream together butter and sugar
Mix in egg
Add all dry ingredients

Chill the dough in the fridge for at least 10 minutes. 

Spoon the dough onto lined baking trays- ensuring they are evenly spread out. 

Bake for 10-12 minutes.. Keeping an eye on them!
Allow to cool on a metal wire rack.

Enjoy! x

Signature