This year I started the cookie baking activities a bit earlier, as I was worried that I wouldn’t have enough time to complete them. Christmas is not here yet, but I am ready with the cookies and most of them have been already given away…
I baked again honey cookies with Christmas spices, but I used a different recipe than the previous year. The decoration, as expected, is royal icing. Some of the cookies are just painted on top with a brush and edible colorings, but for others I tried designs with royal icing.
After all the cookies were done, I got worried that they were not enough. That’s why I also made half batch of delicious chocolate chip cookies with orange taste.
Here are the recipes and some pictures. Unfortunately the weather recently was very cloudy for many consecutive days and my pictures did not become good enough due to the poor light (yeah, I know, these are the excuses of a poor photographer 🙂 )…
Christmas honey cookies (original recipe)
250 g honey
130 g brown sugar
2 tbs rum
100 g butter, softened
500 g all purpose flour
pinch of salt
10 g baking powder
1/2 teaspoon baking soda
1 teaspoon cookie spices (I used mostly cinnamon and ginger and a little cloves, nutmeg and cardamom)
More flour for rolling out the dough
Combine honey and sugar and heat them a little in a pan on a low fire. Pour the mixture in a big bowl and add the egg, rum and butter. Mix well the ingredients until foam starts coming up.
Sift the flour with baking powder, baking soda and salt and combine with the spices. Add the dry ingredients to the honey mixture with continuous whisking. A soft and sticky dough will be formed. Wrap it with a cling film and put it in the fridge for at least 2 hours.
The dough will get harder when refrigerated.
Preheat oven to 170°C. Take small pieces of the dough and roll them out over a sheet of baking paper. The thickness of the rolled dough should be around 1cm. Cut the cookies in desired shapes and place them on a baking pan covered with baking paper. Bake around 8-10 minutes, or until the edges start becoming light brown. Let the cookies cool on a rack. Decorate when completely cooled.
These cookies can stay for quite a long time (according to the original recipe). The only condition is to be stored in a closed container or to be covered with a plastic wrap.
Orange chocolate chip cookies (original recipe)
200 g all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
Pinch of salt
100 g butter, softened
50 g brown sugar
50 g granulated white sugar
2 small eggs
zest of 1 orange
1 tbs orange juice
150 g chocolate chips or chocolate pieces (I used a bit of both)
Preheat oven to 180°C.
Line 2 large pans with baking paper.
In a big bowl combine flour, baking soda, baking powder and salt.
Whisk the butter together with the two kinds of sugar until the colour of the mixture gets lighter. Add the eggs and continue whisking until incorporated. Add orange zest and juice and keep mixing. Add the flour little by little. The mixture will become a very soft dough. Finally add the chocolate pieces. Mix well the dough in order to spread them evenly.
Using one or two teaspoons take small pieces of the dough and place them on the baking paper. Leave enough space between the cookies because they will increase their size during baking. Gently press each one on top.
Bake for 10-12 minutes (the cookies shouldn’t change much their colour during baking).
Take the cookies out of the oven and let them cool on a rack.
Merry Christmas everyone!