I thought I had better Christmas up my blog by sharing a festive post that I created for Center Parcs.
These are the gorgeous festive cookies I made last year. They fill the house with an amazing Christmassy scent, especially if you make a batch of them into a Christmas tree like this:
I used a polystyrene cone and hot glued gunned the cookies all over. Yes it makes them inedible, but it looked so pretty and smelled so good all through Christmas. Of course I made an extra batch for snacking and some to hang on the tree.
It is amazing to see how many people subscribed to Thingswemake over the years and though I feel odd that I don’t update it often anymore I feel that people have moved on to new platforms (mostly microblogging on Instagram etc) It’s nice to drop in from time to time though to share something of what I do. It’s useful for me to see my recipes when I need them too!
Here is my recipe if you would like to give them a try, and if you click on this link to my Facebook page there is a bonus video of me making them!
Christmas Cookies
Ingredients
- 110g Butter
- 110g Soft brown sugar
- 8 Tbsp Runny Honey
- 1 Egg
- 450g Plain Flour
- 1tsp Baking Powder
- 2 tsp Ground Ginger
- 2 tsp Cinnamon
- 1 tsp Mixed Spice
- 2 Tbsp Cocoa Powder
For the icing
- 150 g Icing Sugar
- 1 tablespoon Water
- Optional silver/coloured balls
- Pre heat the oven to 180ªC and lightly grease 4 baking trays with butter (or just bake half a batch at a time)
- Melt the butter with the soft brown sugar and runny honey in a small pan. When the butter has melted allow the mixture to cool a little.
- Sift the rest of the dry ingredients together into a large bowl and stir.
- Add the egg and mix again.
- Pour the melted butter mixture into the dry ingredients and mix until the dough comes together.
- Tip the mixture out onto a board and knead it into a ball of dough, add water if it is too dry.
- You can refrigerate some dough at this point if you want to make some of the cookies at a later date.
- Sprinkle the worktop with a little flour and roll out the dough, slightly thicker than a pound coin.
- Cut out shapes using cookie cutters, making holes with a skewer if you plan to hang your cookies, then place them on the greased trays.
- Bake for 7-8 minutes until they are just starting to brown at the edges.
- Allow them to cool on the tray for 2 minutes then lift onto a cooling rack with a spatula.
- Make the icing by stirring the water into the sifted icing sugar to make a thick paste.
- Use a piping bag fitted with the smallest nozzle to pipe snowflake and star shapes onto the cooled cookies.
The cookies are crisp to start with but when stored in a tin they soften a little.
They will keep for a couple of weeks, or you can hang them on your tree for the rest of the festive season!
Merry Christmas all!
From Claire
Posted on December 18, 2019
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