Slice-and-bake Christmas cookies
- November 2019
- Makes about 30 cookies
- 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.
- 7g (4.4g saturated)
- 11.6g (2.8g sugars)
- 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
- 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.
- 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).
- 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.
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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