I hope that you’ve had a wonderful Monday, as I’ve been in such an amazing mood today and it feels as though only positive thoughts have crossed my mind throughout the day *mega YAY*. With Christmas fast approaching us, I thought that I would get in early with, what I would call, the yummiest and most moreish Christmas cookies that I’ve ever made/tasted. I found a recipe quite similar to this on Taste, which I find is the best place for all things baking and Christmas-y of course! You could decorate these cookies however you want, which I think is the beauty of something like this. I just chose to sprinkle them with blitzed up candy canes 5 minutes before they were finished cooking in the oven. A light dusting with icing sugar is also a great option! Eek… let’s just start with the Christmas cookie recipe first though!
225g salt-reduced butter
1/2 cup caster sugar
1 1/2 cups plain flour (I used wholemeal as that was all we had 🙂
2/3 cup rice flour (I used this amount of plain rice, then blended that in the thermomix to make “rice flour”)
2 teaspoons ground cinnamon (give or take, if you’re a cinnamon lover like myself than a little bit more works a treat!)
small pinch of salt
your choice of topping (I dusted icing sugar on some and crushed candy canes on others)
- Preheat your oven to 190 degrees Celsius and line 2 shallow tins with baking paper.
- Blitz the butter and sugar in a food processor until creamy and pale in appearance.
- Sift over both flours, the cinnamon and salt and further blitz until the mixture just comes together.
- Lightly knead on a floured surface, until a soft dough forms. Beware that at this stage it will be quite crumbly, so persistence is key!
- Place in your fridge, covered with glad wrap, for around 30 minutes or so.
- Once this time has passed, roll your dough onto a lightly floured surface, until it is around 2mm thick, which is very thin (making the cookies even more crunchy 🙂
- Using any cookie cutters of your choice, cut out your dough and place onto the prepared baking trays.
- Bake in the oven for 15 minutes, if you’re planning on sprinkling crushed up candy cane, add this onto your cookies when they have around 5 minutes of baking time left.
- Leave to cool, serving them with icing sugar and a nice cup of hot chocolate!
I hope you try this recipe and enjoy it as much as I did! Let’s get ready and excited for the festive season.