I’m really excited that it’s Christmas cookie season! I decided to kick off with these cute little tea cookies. They’re lovely crumbly cookies sandwiched with jam and cooked buttercream.
I made these from The Great British Bake Off: How to Bake. I’m really embarrassed that the publisher sent me this book while the show was on and I’m just now getting to it.
For those that aren’t in the UK, The Great British Bake off is a baking reality show to search for Britain’s best amateur baker.
I really enjoyed the show while it was on. It’s funny (sometimes not on purpose) and I saw some interesting British style cakes that I had not seen before. This is the first recipe I made from the book and it turned out great. It’s a good book for someone who needs a thorough baking manual. It covers a lot of ground.
The only thing I don’t really like is that it’s missing the recipes from the end of the series so the ending stays a surprise. You have to go online and download the recipes but I know me and I’m likely to misplace any sheets of paper that I print off.
I booked marked a few things and finally decided on these cookies. I think that Mary Ann made these during “biscuit week”. I gave mine a green streak and raspberry jam to give them a Christmas look. These are very similar to Spritz cookies, the kind you make with those nifty looking Wilton cookie guns.
What Christmas cookies is everyone making this year?
250g unsalted butter, at room temperature
60 icing sugar, sifted
1/2 tsp vanilla extract
250g plain flour
green gel food coloring
125ml semi skimmed milk
2 tbs plain flour
125g caster sugar
125g unsalted butter, at room temperature
1/2 tsp vanilla
seedless raspberry jam
- Line 2 baking trays with baking paper or silpat mats. Using an electric mixer beat the butter and icing sugar until pale and fluffy. Add the vanilla and beat for a few seconds.
- Sift the flour and cornflour together into a small bowl and then beat into the butter mixture until smooth.
- Paint a stripe of green food coloring on one side of a piping bag fitted with a star tip and spoon the cookie dough in. My dough was far to hard to squeeze through the tip so I took the tip off and popped the bag in the microwave for 20 seconds which helped.
- Pipe small swirls 5cm across and 2.5cm high onto the baking sheets. Pre hat the oven to 180 C and place the baking tray in the fridge for 15 minutes to firm up.
- Bake for 12 minutes until slightly golden. They are very delicate so be careful when removing them from the baking tray.
- Start making the filling. In a saucepan heat the milk and flour together over low heat, whisking constantly. When the mixture starts to boil it should start to thicken. Remove from the heat and pour into a small bowl. Cover with cling film and refrigerate until cooled.
- In a large bowl beat the butter and sugar together for four minutes until pale and fluffy. Add the thickened milk and beat until light and fluffy. Add the vanilla and refrigerate until firm enough tot pipe if necessary.
- Once the cookies are completely cool pipe a swirl of buttercream on one cookie and a small scoop of jam on another. Sandwich the two together.
adapted from The Great British Bake Off
Thanks to ebury for my copy of the book