12 Days of Christmas Cookies: Day 10- Sugar Cookie Ornaments

This recipe is super versatile. The dough can be used for a variety of cookies. Today I made the dough into Christmas ornaments, fit for your tree!

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Ingredients 

1 1/2 cups softened butter

2 cups caster sugar 

4 eggs 

5 cups plain flour 

2 tsp baking powder 

1 tsp salt 

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. 

Cover the dough and chill for at least an hour. 

Roll out the dough on a floured surface and cut your desired shapes. 

Bake for 6-8 minutes. Remove from oven and cool before decorating. 

Mix up your desired icing and decorate as you like! 

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12 Days of Christmas Cookies: Day 4- Snow Man Biscuits

“Some people are worth melting for”

– Olaf 

These cute snowman biscuits are very simple and easy to make, and are perfect for any Disney lovers out there!

Ingredients 

Digestive Biscuits 

White Icing (I just used icing sugar & water) 

Marshmallows 

Icing tubes (preferably black) 

Orange jelly tots- or similar orange sweets 

Optional- Raspberry or strawberry jam 

Method

This first part is optional- you can make a simple empire biscuit style cookie by sandwiching jam in-between two digestives.

Next, mix up your icing to a reasonably thick consistency and place into a piping bag with a thin nozzle. Pipe the icing onto the digestive biscuit into a puddle shape, and don’t worry if you get any icing off of the biscuit- it just adds to the effect!

On a marshmallow, pipe two eyes and a button mouth to create the face of a snowman using the icing tubes. For the snow mans carrot style nose, I trimmed an orange Jelly Tot into a wedge triangle shape and placed it onto the middle of the marshmallow using a dap of icing. 

Place the marshmallow onto the biscuit to create the illusion of a melting snowman! 

Lastly, use the icing tubes to pipe wooden stick arms and buttons onto the icing puddle on the biscuit. 

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Ultimate Chocolate Cake

You might think I’m a bit of a chocoholic- and I’m not going to deny it- as so far the only recipes I’ve posted on my blog have been cocoa filled. But who can blame me? Chocolate is the best thing ever, but I do promise I’ll begin to share a wider variety of recipes!

I just had to write about this recipe I stumbled across years ago, I made some minor changes to it as I found it a bit bitter at first, but every time I make it, the cake turns out perfectly! I find that adding coffee to the batter really brings out the cocoa and intensifies the taste of the sponge, so please don’t be put off if you aren’t a coffee lover.

You can make a full cake with this recipe, or evenly divide the mix into muffin cases if you fancy. The choice is yours!

As for decorating- you can go simple with a nice frosting or glaze, I’d recommend a nice lemon icing. Or you can go all out with it.

So, here’s the recipe: 

Pre-heat oven to 180 °c.

Line and grease baking tins or place cases in a baking tray.

In one bowl, combine the dry ingredients.

In a separate jug or bowl, place the dark chocolate and then pour the hot coffee on top, stir until the chocolate has melted fully, then add in the cocoa powder. Mix until it is a smooth paste, and then slowly add in the milk and vegetable oil. Once this mixture is cooled, gently beat in the eggs and then add in the vanilla extract.

Combine the dry and liquid mixes together until smooth.

Pour the batter into baking tins or cases.

Bake for around 30 mins- keeping a close eye on it!

To check if the cake is ready, insert a metal skewer or ‘cake tester’, and if it comes out clean, it’s ready.

Ingredients: 

2 cups plain flour

1 tsp salt

2 tsp baking soda

3/4 cup cocoa powder (unsweetened)

Half a medium size bar of dark chocolate

2 cups caster sugar

3/4 cup vegetable oil

1 cup hot coffee

1 cup milk

2 eggs (large)

1 tsp vanilla extract

 

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