Christmas Cookies . . .
The English Kitchen
The English Kitchen
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Ingredients

  • 3 ounces (2/3 cup) hazelnuts
  • 3.75 ounces (1/2 cup packed) light brown sugar
  • 10 .75 ounces (2 1/2 cups) sifted plain flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 8 ounces (1 cup) unsalted butter, softened
  • 1 large free range egg
  • 1 teaspoon vanilla
  • 12 ounces raspberry jam, seived
  • caster sugar for dusting
  • 150 g of sultana raisins (1 cup)
  • 2 TBS crystallized Ginger-root, finely chopped
  • 8 TBS unsalted butter
  • 1 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 200 g plain flour (2 cups)
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 150 g of soft dark brown sugar
  • 75 ml of golden syrup
  • 75 ml of dark treacle
  • (For these you can substitute an equal amount of mild molasses, 125ml or 1/2 cup)
  • 2 large free range eggs
  • *Speculaas*
  • Makes about 3 1/2 dozen
  • 48 g ground almonds (1/2 cup)
  • 188 g plain flour (1 1/2 cups)
  • 1/2 tsp bicarbonate of soda
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cardamom
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/4 tsp fine sea salt
  • 113 g unsalted butter at room temperature (1/2 cup)
  • 110 g light muscovado sugar (1/2 cup)
  • 100 g golden caster sugar (1/2 cup)
  • 1 large free range egg
  • 225 g unsalted butter, softened (1 cup)
  • 65 g sifted icing sugar (1/2 cup)
  • 2 TBS finely chopped dried cranberries
  • 2 TBS finely chopped candied ginger
  • 2 TBS finely chopped pistachio nuts
  • 1/4 tsp salt
  • 200 g plain flour (2 cups)
  •  
  • for the logs
  • 8 ounces butter, softened (1 cup)
  • 5.25 ounces caster sugar (3/4 cup)
  • 1 1/4 tsp freshly ground nutmeg
  • (I love my fine sided microplane grater!)
  • 1 large free range egg
  • 2 tsp pure vanilla
  • 1 tsp rum extract
  • 12.75 ounces plain flour (3 cups)
  •  
  • For the buttercream
  • 2 ounces butter, softened (1/4 cup)
  • 12 ounces icing sugar, divided (3 cups)
  • 1 tsp vanilla
  • 1/2 tsp rum extract
  • 1 TBS cream
  • 1 TBS milk
  •  
  • for the white dough
  • 4 ounces butter softened (1/2 cup)
  • 3 ounces caster sugar (1/3 cup plus 1 TBS)
  • 1 egg yolk
  • 1/4 tsp almond essence
  • 6 1/2 ounces plain flour (approximately 1 1/4 cup)
  •  
  • For the red dough
  • 4 ounces butter softened (1/2 cup)
  • 3 ounces caster sugar (1/3 cup plus 1 TBS)
  • 1 egg yolk
  • 1/4 tsp almond essence
  • 2 tsp red food colouring
  • 6 1/2 ounces plain flour (approximately 1 1/4 cup)
  • 4 ounces butter, softened (1/2 cup)
  • 7 ounces caster sugar (1 cup)
  • 2.4 ounces molasses (1/3 cup)
  • 1 large free range egg
  • 1 1/2 TBS ground ginger
  • 2 tsp ground cinnamon
  • 8.5 ounces plain flour (2 cups)
  • 1 tsp baking soda
  • pinch salt
  • 2 ounces chopped candied ginger (about 1/3 cup)
  • Demerara sugar for rolling
  • 4 ounces white vegetable fat (Trex or Crisco) (1/2 cup)
  • 3.5 ounces soft light brown sugar (1/2 cup packed)
  • 4 ounces granulated sugar (1/2 cup)
  • 1 large free range egg
  • 3 ounces rolled oats (1 cup)
  • 1.5 ounces of cornflakes (1 cup)
  • 5.2 ounces plain flour (1 cup)
  • 1/2 tsp salt
  • 1/2 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 2 ounces flaked coconut (1/2 cup)
  • 4 ounces cut up gumdrops (no Black) (1/2 cup)
  • (I have found over here in the UK that those lemon and orange slices work
  • really well. You can get mini ones in the Cake decoration section at Morrisons.
  • One packet is just about the right size for what you need.)
  •  
  • For the shells
  • 8 ounces butter, softened (1 cup)
  • 4 TBS icing sugar
  • 280 g flour (2 cups)
  •  
  • For the filling
  • 375 g chopped dates (2 cups)
  • 255 g of soft light brown sugar (1 1/2 cups)
  • 250 ml of water (1 cup)
  • 1 TBS lemon juice
  •  
  • For the Pastry
  • 6.5 ounces of plain flour (1 1/2 cups)
  • 1/4 tsp salt
  • 2 ounces cold butter, cubed
  • 2 ounces cold shortening, cubed
  • 1 egg yolk
  • 1 tsp vinegar
  • ice water
  •  
  • For the Filling
  • 3.75 ounces of Soft light brown sugar (1/2 cup packed)
  • 4 fluid ounces golden syrup (1/2 cup)
  • 1 large free range egg
  • 2 TBS butter, softened
  • 1 tsp each vanilla and white vinegar
  • pinch salt
  • 3 ounces dried currants (1/2 cup packed)
  • 200 g self raising flour (approximately 1 1/2 cups)
  • 100 g caster sugar (1/2 cup)
  • 100 g butter (7 TBS)
  • 1 large free range egg, lightly beaten
  • 4 TBS cherry jam
  • Bake for 10 to 15 minutes,
  • until slightly risen and golden brown.
  •  
  • For the Pastry
  • 450 g of plain flour (3 1/2 cups)
  • 250 g of unsalted butter (1.1 cups)
  • the finely grated zest of one lemon
  • 150 g of icing sugar, sifted (2/3 cup)
  • 2 small free range egg yolks
  • milk
  • 150 g of currants (1 cup)
  • 125 g of raisins (3/4 cup packed)
  • 25 g of blanched almonds, finely chopped (1/3 cup)
  • 1 knob of preserved stem ginger, finely chopped
  • 1 eating apple, peeled and grated
  • 50 g of shredded beef or vegetable suet (1/2 cup)
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • pinch of ground cloves
  • the finely grated zest and juice of one lemon
  • 2 TBs brandy
  • 1 TBS dark muscovado sugar
  • 280 g plain flour
  • (2 cups)
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 6 ounces butter, softened
  • (3/4 cup)
  • 75 g golden caster sugar
  • (2/3 cup)
  • 1 large egg
  • 2 tsp vanilla extract
  • 1/2 to 3/4 small jar of purchased mincemeat
  •  
  • Streusel Topping
  • 285 g brown sugar
  • (1/3 cup)
  • 70 g plain flour
  • (1/3 cup)
  • 2 tsp water
  • 1 tsp cinnamon
  • 2 TBS softened butter
  • 50 g chopped toasted pecans

Instructions

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