Here is a recipe for some easy and decorative Christmas cookies. Merry Christmas everyone ♥
You need: 600 g flour, 220 g icing sugar (plus some for decorating), 4 egg yolks, 1 tsp vanilla essence, 400 g butter, raspberry jam
Combine all ingredients (except for the jam) to a dough and refrigerate for at least half an hour. Roll out the dough to about 5 mm and cut out shapes with a cookie cutter of your choice.
Punch holes or shapes into half the cookies before baking. Bake at 180 degrees for 8-12 minutes, or until the edges start to brown.
Remove from oven and allow to cool for at least 15 minutes. Spread some raspberry jam on the cookies without holes, and sprinkle some icing sugar over the cookies with holes. Combine the two parts carefully to avoid the icing sugar falling on the jam, so that the cut-out shapes stay bright red.
This is a quick and easy recipe for chocolate banana cookies. They are perfect for afternoon guests and even more perfect for you children’s lunch box, if you decide to give them an extra little treat. I used my friend’s tip on what to do with left over Easter chocolate – you can find it in her lovely blog.
Ingredients: 125 g butter, 125 g sugar, 2 mashed bananas, 1 egg, 175 g flour with half a teaspoon baking soda, 100 g chocolate chips and 50 g sliced almonds.
Beat sugar and butter until creamy. Add the egg and bananas. Mix well. Sift flour with baking soda and carefully combine all ingredients. Add chocolate chips and almonds. Distribute into even portion onto a baking tray lined with baking paper. Bake for 15 – 20 minutes at 180 degrees.