Slice-and-bake Christmas cookies

Slice-and-bake Christmas cookies
  • Serves icon Makes about 30 cookies
  • Time icon Hands-on time 15 min, oven time 15-18 min, plus chilling

These lightly spiced cookies can be made in advance, then kept in the fridge for a week. Just slice and bake when you need them. They’re a perfect nibble for festive carol singers.

Nutrition: For 30

Calories
114kcals
Fat
7g (4.4g saturated)
Protein
0.9g
Carbohydrates
11.6g (2.8g sugars)
Fibre
0.5g
Salt
0.2g
Calories
114kcals
Fat
7g (4.4g saturated)
Protein
0.9g
Carbohydrates
11.6g (2.8g sugars)
Fibre
0.5g
Salt
0.2g

Ingredients

  • 250g lightly salted butter, softened
  • Finely grated zest 1 orange
  • 1 tsp vanilla bean paste
  • 250g plain flour, plus extra 
to dust
  • 80g unrefined golden icing 
sugar, plus extra for dust
  • 80g cornflour
  • 1 tbsp ground cinnamon, 
plus extra to dust
  • 1 tsp ground mixed spice
  • 1 tsp ground ginger

You’ll also need…

  • 2 large baking sheets lined with non-stick baking paper

Method

  1. Using an electric mixer, cream together the butter, orange zest and vanilla in
a mixing bowl until pale and fluffy. Sift over the flour,
sugar, cornflour and spices, then mix briefly until combined.
  2. Turn out the dough onto a large sheet of cling film, then shape into a 5cm wide cylinder and roll up in the cling film. Wrap well, then chill in the fridge for at least 30 minutes (or see Make Ahead).
  3. Heat the oven to 190°C/ 170°C fan/gas 5. Slice the roll into 1cm-thick discs and put on the prepared baking sheets, spaced 1-2 cm apart. Dust lightly with icing sugar and cinnamon, then bake for
15-18 minutes until golden. Cool on a wire rack then
 serve with tea or coffee.

delicious. tips

  1. The cookie roll can be frozen for up to 1 month ahead. Defrost in the fridge overnight and complete the recipe to serve. The baked cookies will keep well for 2 days in an airtight tin somewhere cool.

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