hummingbird bakery

3 Ways with Christmas Cookies

Gifting Christmas Cookies

Cookies are a great last-minute gift; it’s lovely to arrive at other peoples’ houses bearing something homemade, and so Harry and I have been busy making cookies using the dough we froze earlier in the month.  First up, deliciously festive oatmeal cookies with a holiday twist, which we’ve packaged up with bells, ribbon and candy canes.

Fruit and Oat Star Spice Cookies

I used the fruit & oat cookie recipe from the wonderful Hummingbird Bakery cookbook, and simply doubled the measures of spices for a holiday feel.  Drizzled lemon icing and a scattering of white chocolate stars complete the cookie and raise them above the everyday… I’ve added the recipe at the bottom of the post; for the icing just mix together icing/powdered sugar with pure lemon juice until it drips off a fork, then drizzle lightly back and forth over the cooled cookies.  Our white chocolate stars are from here.

oatmeal and raisin cookies cooling cookies with drizzled icing

And two other cookie ideas from our kitchen for inspiration, both using the basic no-spread gingerbread recipe which I posted here; firstly Twinkle-Toe Gingerbread Men; the buttons are tiny chocolate beans held in place with a dab of icing; bakers’ twine scarves and a dusting of rianbow glitter on the hands and feet make them suitably christmassy….

Gingerbread TwinkleToes

And secondly a forest of decorated Gingerbread Spruce Trees, made by dusting the tops with a blend of edible food colouring powder (seen below), plus a dab of silver food powder, followed by a drizzle of icing and some carefully placed white shimmer baubles.  These were the first to disappear when we had friends and family over last weekend; a sure sign of their attractiveness!

spruce christmas cookies

Gingerbread forest gingerbread decorating kit

We’ll be out and about this weekend, delivering cookies and celebrating the season with friends; the blustery wind and rain make it slightly less festive than we’d hoped for, but are a very good excuse to stay inside in the warm.

Have a wonderful weekend wherever you are and whatever you’re doing!

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Basic oat & raisin cookie recipe from the Hummingbird Bakery;

(if you’re working in US cups & measures, try Martha’s gold-plated recipe here)

  • 270g unsalted butter
  • 160g caster sugar
  • 160g soft dark brown sugar
  • 2 eggs
  • 0.5 tsp vanilla extract
  • 380g plain flour
  • 1 tsp bicarbonate of soda
  • 0.5 tsp of ground cinnamon (I doubled this, and also added a pinch of nutmeg and allspice)
  • 110g rolled oats
  • 220g raisins

To make, simply mix together the butter and sugars, before stirring in the eggs and vanilla extract.  In a separate bowl, sieve together the flour, bicarb and cinnamon, then add the oats and stir together.  Add the butter mixture to the dry ingredients and stir into a ball.  Roll into small balls and place on a greased baking sheet, well-spaced as they will spread.  Bake for around 10 minutes at 170C/325F 9slightly less for chewier cookies and longer for crispy ones).

Strawberry Cheesecake Cupcakes

The eagle-eyed will have noticed a distinct absence of decadent baking in recent posts, due in no small part to my determination to win our bikini-fit diet race (an alarming thought; my husband in a bikini – let’s hurriedly think of swim shorts).  Well, three weeks have passed and I have to confess that he has won, albeit narrowly. Still, second place is not to be sniffed at, so as he bounces lithely through the kitchen flexing his newly-evident abs, I am turning a blind eye and rewarding myself by baking a batch of these perky beauties (above & below), which after all are, ahem, mostly fruit…

I adapted a recipe from the Hummingbird Bakery Cookbook, substituting their digestive biscuit topping for freeze-dried, crumbled strawberries, and chopping the fruit finely into the sponge mixture for even distribution (the Hummingbird crew like to place strawberries directly into the cupcake cases for a fruity puddle at the base but I find that a bit gloopy for small fingers…).  The cream-cheese frosting offsets the sweetness of the sponge and the end result is a mixture of loveliness which is neither too sugary nor too tart – and just looking at them shining in their jaunty red and pink cups while the kettle boils for an accompanying cup of tea creates a sort of delicious anticipation…

To make the cakes…

Ingredients:

  • 120g plain flour
  • 140g caster sugar
  • 1.5tsp baking powder
  • 40g unsalted butter, softened
  • 120ml milk (they suggest whole milk but I use skim which works fine with less fat)
  • 0.5tsp vanilla extract
  • 1 egg
  • 12 large strawberries, finely chopped.

Mix together the dry ingredients then pour in the milk and vanilla and blend.  Beat the egg and mix in until well-incorporated.  Finally, fold in your finely chopped strawberries (or drop them into the cupcake cases if you prefer). Bake for 20mins at 170/325 degrees c/f.

And for the frosting…

  • 300g sifted icing sugar
  • 50g unsalted butter
  • 125g cream cheese – use regular not reduced fat; the consistency of the latter is runnier and will affect the end result.
  • Dash of food colouring if desired – gel colour gives a lovely intensity and won’t make the frosting watery
  • freeze dried strawberries, sprinkles or other decorations – whatever takes your fancy!

Beat together the icing sugar and butter (I use my trusty Kitchenaid for this and indeed for all baking), then stir in the cream cheese straight out of the fridge.  I added a dash of red gel food colouring with a toothpick and gave a final blitz with the mixer for a soft pink tone and a hint of raspberry-ripple swirliness.  Pipe or spread onto the cakes when cool and then force yourself to jog around the block for 20mins in order to feel virtuous and entitled when you return… then EAT!