Sunday, 19 November 2017

CHOCOLATE CHIP & CLEMENTINE CHRISTMAS COOKIE RECIPE


Tis the season! Am I allowed to say that yet? It’s mid November and I spent my Saturday baking Christmas cookies and watching The Polar Express with my brother, am I ok? This week I’ve officially began getting giddy for Christmas so I’m bringing you a festive inspired cookie recipe, but it’s a little bit naughtier than the usual raw recipes I feature on here. Guilty.

As the months get colder, our tendency to indulgence will no doubt increase and our health-orientated willpower tends to disappear - am I right? I know I’m guilty of over indulgence during the winter period, it’s just so damn hard to stay motivated in colder, darker climates. We’re all familiar with that phrase, “Summer bodies are made in the winter” but... have you tried these cookies? Exactly. They are not only completely fool proof but they will literally take you all of 20 minutes to prep and bake which is another excuse to nip down to the shop for the ingredients. 

For a bit of fun on the weekend, we decided to bake 3 different flavour cookies - white choc, milk choc and choc chip & clementine. As an end result, we ended up with 31 cookies (lol) so I've decided to half the ingredient measurements but feel free to double them up if you want a big batch. Hopefully this recipe will give you around 15-20 cookies depending on the size you wish to make. If you fancy having a go at making my delicious Chocolate Chip & Clementine Christmas Cookie Recipe, here's what you'll need and how to make them...

Ingredients

225g self-raising flour
200g soft light brown sugar
150g butter
1tsp Madagascan vanilla paste/extract
1 large egg
150g milk/dark chocolate chips
2 clementines OR 1 large orange

Method

1. Preheat oven to 200 degrees and line 2 baking trays with grease proof paper.
2. Mix the softened butter with light brown sugar and beat until creamy.
3. Beat in the egg and vanilla paste (I prefer paste but you can use standard vanilla extract).
4. Now, add the milk or dark chocolate chips and zest of 2 clementines or 1 large orange.
5. Sift the self-raising flour into the mix and combine until a thick cookie dough forms.
6. Now, add some flour to your fingers and roll a small golf ball size mixture in the palm of your hand. Repeat until you run out of mixture.
7. Place each ball with approx. 4cm space between each ball, giving it enough size to flatten and spread in the oven. You can bake in batches at 6 per tray.
8. Place in the oven and bake for around 8 minutes, but keep an eye on them as they make require less or more cooking time.
9. Once baked, remove from the oven and leave to cool for 5 minutes before eating (they'll still be warm at this point!)




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