CHRISTMAS COOKIES There are a few optional elements that you can add to create different batches if you like variety – you can divide the main dough into four batches and add one additional element to each batch.
INGREDIENTS 60g oats 300g plain flour 1 tsp baking powder 1 tsp baking soda ½ tsp salt 130g demerara sugar 130g butter, softened 2 large eggs 1 tsp vanilla extract 100g hazelnuts, toasted and chopped 100g dark chocolate chips
OPTIONAL ELEMENTS 20g crystallised ginger, finely chopped 30g candied orange peel 1 tsp allspice 1 tbs fine powdered instant coffee
Preheat the oven to 165°C and line two or three baking trays with parchment or silicone paper. Add the oats, flour, baking powder, baking soda and salt to a large mixing bowl and combine well. Beat the butter and sugar together until pale and fluffy. Add the eggs and vanilla to the mixture and beat in carefully. Stir in the flour to the mixture a tablespoon at a time until combined. Add the hazelnuts and chocolate chips and stir through until evenly distributed. At this point, if you are making different varieties divide the dough into batches and work in the other ingredient(s). Use a spoon to portion the dough into 48 evenly sized balls. Evenly space the cookies 2-3cm apart on the trays do not flatten them. Bake for 15-18 minutes until golden. Remove from the oven and transfer to a wire rack to cool. When completely cool pack in an airtight container or wrap in cellophane. Makes 48
ICA TIP Make sure cookies are well baked and properly cooled before packing to ensure they stay crisp for longer.
WINTER 2015 | ICA HOME & LIVING | 21
020 ICA Winter 2015_Baking Special.indd 21
13/11/2015 15:30