In between looking after a toddler and a 4 month old and wrangling with Kmart over a bungled order (Kmart I love ya but you let your homegirl down this time!), Christmas has really sneaked up on me this year! So if you too find yourself needing to do some last minute Christmas baking- whip up a batch of these amazing and super quick cookies!
If I had been more prepared like my good friend Meg, I would’ve always had a log or two sitting in the freezer for just this kind of cookie emergency!!
Adapted from the @stayathomemum bulk biscuits recipe
500g butter, softened, cut into cubes
1 cup sugar
1 can sweetened condensed milk 375mL
2 tsp vanilla essence
2 tsp cinnamon
2 tsp ground ginger
1 tsp mixed spice
5 cups self raising flour
1. Cream butter and sugar in the food processor till light and fluffy.
2. Add condensed milk, vanilla essence, cinnamon, ginger and mixed spice. Process until mixed well.
3. Add flour and process until just mixed through - you may need to mixed it up a little with a spoon to help it along.
4. Cut a piece of baking paper around 30cm ling. Scoop a third of the cookie dough onto the paper and form a log around 5cm in diameter. Roll then cover with plastic wrap and refrigerate 20mins before cutting. Repeat with rest of the dough.
5. Alternatively pop the the logs into the freezer. Allow to defrost just until soft enough cut. Roughly an hour or so.
6. To bake. Preheat oven to 160oC fan bake. Cut into 1 Cm thick cookies and place 1 inch apart on a baking tray (will spread). Bake for 10-15 minutes turning the trays halfway through baking. Cool on baking sheet for 10 minutes then cool completely on a wire rack. Keeps in an airtight container for around 1 week.
If I had been more prepared like my good friend Meg, I would’ve always had a log or two sitting in the freezer for just this kind of cookie emergency!!
Spiced butter cookies
Adapted from the @stayathomemum bulk biscuits recipe
500g butter, softened, cut into cubes
1 cup sugar
1 can sweetened condensed milk 375mL
2 tsp vanilla essence
2 tsp cinnamon
2 tsp ground ginger
1 tsp mixed spice
5 cups self raising flour
1. Cream butter and sugar in the food processor till light and fluffy.
2. Add condensed milk, vanilla essence, cinnamon, ginger and mixed spice. Process until mixed well.
3. Add flour and process until just mixed through - you may need to mixed it up a little with a spoon to help it along.
4. Cut a piece of baking paper around 30cm ling. Scoop a third of the cookie dough onto the paper and form a log around 5cm in diameter. Roll then cover with plastic wrap and refrigerate 20mins before cutting. Repeat with rest of the dough.
5. Alternatively pop the the logs into the freezer. Allow to defrost just until soft enough cut. Roughly an hour or so.
6. To bake. Preheat oven to 160oC fan bake. Cut into 1 Cm thick cookies and place 1 inch apart on a baking tray (will spread). Bake for 10-15 minutes turning the trays halfway through baking. Cool on baking sheet for 10 minutes then cool completely on a wire rack. Keeps in an airtight container for around 1 week.
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