Christmas is fast approaching. We are in full swing in preparation for the upcoming festivities. Making homemade edible gifts, baking cookies (they disappear even before I manage to move them from the cooling trays!), baking fruity sourdough bread, cranberry pound cake, chocolate rocky road and so much more!
I love this time of year no matter how hectic it can be. Seeing the happy little faces of the munchkins when Christmas Carols are playing, the excitement of putting the Christmas tree up, and many other delights are definitely worth any little discomfort that gift shopping, wrapping, card writing and extra cooking can bring.
I recognise, it can be a sad time of year for the families who have lost their loved ones, those who are struggling with personal issues, for those who have financial problems and those with illnesses or have close family or friends who are not well. I’m sending a lot of strength and love to you all, stay strong, I know it is not easy.
Often baking came to my rescue when things got a little or not so little downwards. It is a simple act, but I find much comfort in baking. Hearing the humming of the oven fan, making dough or a cake batter, the scents of the baked goods all of that has a magical calming effect on my restless soul.
Today we are baking with joy, and there is a lot of craziness going on in the house, YAY to school holidays! 7 weeks of non-stop fun! I’m suspecting there is a big chance this summer of me overdosing on caffeine in the bid to keep up with my energised bunnies. They can be relentless!
The gorgeous hand-drawn cards seen in these photographs are the artwork of the loveliest friend, Alana. Alana draws many beautifully elegant pieces. You can find more about Alana’s’ fabulous work from her Instagram page @sheeatspaper, the page is truly amazing!
250g chilled unsalted butter, cubed
2 1/2 cups plain flour
1 cup caster sugar
1/2 cup dried cranberries
1/2 cup dark chocolate chips
1 large egg, lightly whisked
- Pulse the chocolate chips in a food processor until they resemble chunky crumbs.
- Roughly chop the dried cranberries.
- Crumb the chilled butter and flour in a food processor or using a knife, then mix with sugar, chocolate crumbs and cranberries.
- Add the egg and knead into a dough. If the dough is too soft, add a little extra flour.
- Divide the dough into 2 equal size pieces, shape into balls. Wrap the dough balls in cling film and refrigerate for at least 1 hour.
- Preheat oven to 170C Fan forced
- Roll out the cookie dough ( 1 dough ball at a time ) between two lightly floured baking paper sheets. Cut the shapes out using cookie cutters. Bake on a lined cookie tray for 12-15 minutes or till edges are golden. Cool on a cooling rack.
- Repeat with the remaining dough.
Collect the cut outs of the dough (there will be pieces left over) shape them into another dough ball, wrap in cling film and refrigerate for 1 hour, then repeat step 7.
Store cooled cookies in an airtight container or a cookie jar.
These cookies are freezer friendly. Freeze in an airtight container for up to 2 months.
This is our furbaby Marley, who often falls victim to bad haircuts and to his own cookies thieving tendencies. As you can see here by the expression on his furry face, he has been CAUGHT! Stealing cookies from the prop table is the straight road into trouble land!