Procrastination seems to be the theme of this year’s Christmas, so I’ve baked 6 different varieties of cookies in the last 24 hours, and didn’t finish my Christmas shopping until this morning.
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Procrastination seems to be the theme of this year’s Christmas, so I’ve baked 6 different varieties of cookies in the last 24 hours, and didn’t finish my Christmas shopping until this morning.
DAY ONE 🎄 of 24 BAKES TILL CHRISTMAS Mini gingerbread biscotti dipped in white chocolate ✨ A perfect, delicious cookie with a cup of tea on a cold winter's night or a really great present to one of your friends 🎄
Recipe:
You need: 2 cups all-purpose flour, 1 tsp baking powder, 1/4 tsp salt, 1 1/2 tsp ground cinnamon, 1 1/2 tsp ground ginger, 1/2 tsp ground nutmeg, 1/4 tsp ground cloves, 2 eggs, 2 tbsp oil (I use sunflower), 1/2 cup granulated sugar, 1 tsp vanilla extract (I add about one teaspoon of vanilla sugar), 1/4 cup honey.
How to do it:
Preheat oven to 350°F. Line a baking sheet with parchment paper.
In a smaller bowl mix all of your dry ingredients.
In the second bowl lightly beat eggs. To that add oil, sugar vanilla sugar and honey. Pour wet ingredients into dry and mix well.
The batter might get sticky so prepare so use more flour as you remove the dough with a spatula from the bowl. Knead the dough until you can separate it into four equal sections. Roll each section into a cylinder and then move to a baking sheet. Lightly pat down so that thickness is even throughout each piece.
Bake for about 15 minutes. Then remove and cut all of those four pieces into about 3/4-inch (18-20 mm) and place the pieces into it’s side on the baking sheet again. Bake for about 5 additional minutes (until edges have browned). Remove from oven and let it cool. Also cover it with melted white chocolate and enjoy with a cup of tea.
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