This is the first proper day of Christmas baking for me for 2015.
Technically it was the second, as I had baked for work colleagues last week. I made mini muffin Christmas cakes, but I am not counting them as I blogged them last year. See the post for Little Christmas Cakes.
I made these Christmassy cookies – White Chocolate, Cranberry and Sour Cherry – for the the foreperson of the building renovations next door to me.
We have survived 7 months of extensive renovations to the house next door. During this time – winter, spring and summer – I got to know the foreperson on the site, a very capable young woman who impressed me with her expertise, communication skills and physical strength!
Yesterday was the last day of renovations, and so I baked for Jess as a thank you for all her help and because it’s Christmas!
The recipe, minus the sour cherries, is Jamie Oliver‘s of course. I thought the cherries added flavour and festiveness. Strangely, while the recipe follows other conventional cookie recipes, there is no egg in it. The cookies were quite crumbly, and I wondered if the lack of egg was responsible for this. Just be a little careful storing or transporting them.
100g unsalted butter
85g icing sugar
½ teaspoon vanilla paste
100g self-raising flour
4 tablespoons rolled oats
50g white chocolate roughly chopped
50g cranberries (fresh, defrosted or rehydrated)
30g sour cherries
Beat the butter and icing sugar till pale with an electric mixer. Or just do it in the food processor as I did. Add vanilla extract to the butter/sugar mixture.
Combine the flour, cornflour and oats, then add carefully to the mixture. Try not to over mix whether you are using an electric mixer or food processor, as the oats will break up too much. You need them still to be crunchy. Mix in the chocolate and cranberries and cherries by hand, then shape the dough into a roll. Wrap in clingfilm and refrigerate for at least 1 hour.
Preheat the oven to 180ºC.
Slice the dough into 1cm rounds, place on a baking tray lined with baking paper and bake for 12 to 15 minutes, until light golden brown, but soft to the touch.
Carefully transfer the cookies onto a cooling rack and allow to cool and crisp a little before eating or storing.