There’s something incredibly cosy about baking up a batch of cookies, especially at this time of year. It’s great to get the kids involved as they love doing all the messy bits before waiting in anticipation to see how they turn out!
During the baking period it’s always tempting to see how they’re doing. Have they risen? Are they keeping their shape, are they turning nice and golden brown? Just the smell of the baking cookies is enough to make you want to prize open the oven door and get stuck in.
Here’s a great, simple method to make some Christmas cookies from http://www.nigella.com/ that you can add your own twist to whether it’s adding chocolate chips, raisins or even Smarties! Whatever you decide to do, why not take a few snaps and let us know how you got on?
- 175 grams soft unsalted butter
- 200 grams caster sugar
- 2 large eggs
- 1teaspoon vanilla extract
- 400grams plain flour – preferably italian 00 (plus more if needed)
- 1 teaspoon baking powder
- 1 teaspoon salt
- 300grams icing sugar (sieved)
- food colouring
You will need biscuit cutters and two baking sheets, greased or lined.
- Preheat the oven to 180ºC/gas mark 4/350ºF.
- Cream the butter and sugar together until pale and moving towards moussiness, then beat in the eggs and vanilla. In another bowl, combine the flour, baking powder and salt. Add the dry ingredients to the butter and eggs, and mix gently but surely. If you think the finished mixture is too sticky to be rolled out, add more flour, but do so sparingly as too much will make the dough tough. Halve the dough, form into fat discs, wrap each half in clingfilm and rest in the fridge for at least 1 hour. Sprinkle a suitable surface with flour, place a disc of dough on it (not taking out the other half until you’ve finished with the first) and sprinkle a little more flour on top of that. Then roll it out to a thickness of about ½ cm / ¼ inch. Cut into shapes, dipping the cutter into flour as you go, and place the biscuits a little apart on the baking sheets.
- Bake for 8–12 minutes, by which time they will be lightly golden around the edges. Cool on a rack and continue with the rest of the dough.