Christmas Series: Christmas Cake Cookies

I’m a terrible cook – woeful in fact! But I love my food. One of my favourite things about Christmas is all the food that’s about – and the lack of guilt over eating it all! I love sitting down late at night with a stuffing toastie or some cookies and warm milk, rather than the usual Christmas fare such as turkey or cranberry sauce. So when I saw this recipe on Like Mam Used to Bake I had to try it out. Like I said, I’m no cook but I managed these and the smell alone made me want to devour them immediately! Hop over to Like Mam Used to Bake for more delicious recipes and musings – love love love that blog!

Recipe taken from Like Mam Used to Bake

Christmas Cake Cookies
(Makes 12 large cookies)

110g/4oz Unsalted Butter, softened
170g/6oz Dark Brown Sugar
0.25tsp Salt
1 Large Egg
1tsp Vanilla Extract
2tbsp Water
2tbsp Brandy
2tbsp Treacle
90g/3oz Plain Flour
0.5tsp Baking Powder
0.5tsp Baking Soda
1tsp Ground Cinnamon
0.5tsp Mixed Spice
0.5tsp Ground Nutmeg
100g/3.5oz Oatmeal Flakes
30g/1oz Crystallised Ginger, finely chopped
40g/1.33oz Raisins
40g/1.33oz Sultanas
40g/1.33oz Currants
40g/1.33oz Dried Cranberries
50g/1.66oz Almonds, blanched and chopped

Method after the jump!


1.  Preheat the oven to 180C/350F/Gas Mark 4.
2.  Line two baking sheets with greaseproof paper.
3.  In a large bowl cream together the butter, sugar and salt, with an electric whisk, until smooth.  Add the egg, vanilla, water, brandy and treacle and whisk to combine.  The mixture might seem quite wet and runny don’t worry, this is exactly how it should be.
4.  Sieve the flour, baking powder, baking soda and spices into the wet ingredients.  Add the oat flakes and gently fold in.
5.  Add the crystallised ginger(toss this in a little flour to stop it sticking together and sinking), dried fruit and nuts and mix to distribute evenly.  The mixture may still seem quite wet at this stage but it will be fine.
6.  Using an ice cream scoop place level scoops of the mixture onto the prepared baking sheets approximately 1.5″ apart(they will spread in the oven).  Flatten the tops slightly with the back of a wet spoon.
7.  Place into the preheated oven and bake for 20 minutes.  The cookies should still be slightly wobbly when they come out of the oven but with a thin, crisp shell.  They will firm up slightly as they cool, but will remain moist and chewy on the inside.  Allow to cool for 10 mins on the baking sheet before transferring to a wire rack to cool completely.  Store in an airtight container(if they last long enough to be stored that is).

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2 thoughts on “Christmas Series: Christmas Cake Cookies

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