Santa’s Cinnamon Cookie


Christmas eve is finally here! How many of us have been longing for this day to arrive, each passing hour accented by the scent of vanilla cookies baking, the surprise in opening a new window of our advent calendar, and that manic joy of wrapping a bottomless pit of presents whilst humming carols? My advise, from a Christmas celebration enthusiast to you, is to shameless enjoy this magical time, indulge, give, share and receive with glee, it is only once a year after all. And, of course, make sure you leave a good supply of home-made cookies for the Old Fella himself! Word has it that he is an avid consumer of cinnamon cookies, and so these russet, spiced beauties await his arrival…

And so do I.

Merry Christmas to all! xxx

INGREDIENTS, makes 12-16

100 gr (3/4 cups) icing sugar, plus more for dusting

150 gr (2/3 cups) of soft butter

150 gr (1 cup and 1/3) of self raising flour, 100 gr (3/4 cup) of plain flour

1 teaspoon of vanilla extract or paste

1 tablespoons of ground cinnamon

1-2 tablespoon of milk (optional)

cinnamon sugar for dusting on top


1. Work the icing sugar and butter together until creamy and smooth (you can do it by hand or using a standing mixer)

2. When the mixture is creamy, add the flour, 1 table-spoon of corn starch, a teaspoon of vanilla paste and the cinnamon. If the dough is too dry, add 1-2 tablespoon of milk.

3. The cookie dough will look and feel sticky. Use a spatula to scrape it onto a sheet of baking paper. Roll it up in the shape of a sausage and place in the fridge for at least 30 minutes, preferably overnight.

4. Once it’s rested and feels firm, slice it up into  1/2 cm rounds and  put them back in the fridge for 10 minutes.

5. Bake at 170 C, 340 F,  for about 15 minutes, or until the edges start to color. Cool at room temperature. Dust with cinnamon sugar and and serve with a tall glass of milk and a note to Santa…

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Spiced Angel Cookies

150 gr (1 and 1/3 cup) sifted flour

50 gr (1/4 a cup) almond meal

1 egg yolk

95 gr (3/4 cup) of icing sugar

100 gr (a little less than 1/2 cup) of soft butter

2 tablespoons of milk

1 teaspoon of vanilla paste or extract or scraped seeds.

1 teaspoon of ground cinnamon

1/4 teaspoon of nutmeg

1/4 teaspoon of ground cloves

Plus ground cinnamon and icing sugar for dusting.

As I often do with cookie dough, I chucked all the ingredients in my Kitchen Aid and let the machine turn the messy assembly into a slightly sticky paste.

Naturally, you can do this by hand, and rather quickly too. Put your flours and spices into a bowl, then add your soft butter and quickly work it into the flour until it all looks crumbly and  wrong…Don’t panic! Simply add your yolk and milk and knead with the palm of your hands to release the gluten in the flour that will magically turn this goop into perfect cookie dough.

Add the vanilla, then roll into a ball, wrap in cling film and rest in the fridge for 30 minutes.

Roll out your dough onto a floured surface. Cut out your angels and place them onto a baking tray lined with baking parchment.

Rest in the fridge for 10 minutes while you bring your oven to 170 Celsius (340 Farenheit).

Bake for 10/12 minutes. They will still feel quite soft, but keep in mind that they will firm up during the cooling time.

Dust the angles with ground cinnamon and icing sugar while they are still hot from the oven and surrender to the  X’mas Spirit!

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