Christmas Cookies and Bright Lights.....This is how Happy Holidays Starts!!
135 g Rolled Oats Flour
180 g Butter
80-90 g Cacao Powder
40-50 g Coconut Sugar
200 g/2 Bars of 100 g each Dark Chocolate (70-80%)
1/2 Tsp Sea Salt
1 Tsp Peppermint/Vanilla Essence
The joy of baking during Christmas triples when you know you are going to have your growing toddler helping you out in the kitchen. Christmas cookies make up for the majority part of almost any holiday baking. Santa being a very simple and obvious reason!!
With my little one, I try to experiment the simplest of recipes. Today’s recipe is an outcome of one such experiment. The standards for Christmas cookies automatically gets high because your little one knows it is going to be in Santa’s belly. So I told her that we will be baking Shortbread Cookies that are loaded with the sumptuousness of chocolate. Sounds exotic….isn’t it!
Shortbread is a traditional Scottish biscuit usually made from one part white sugar, two parts butter, and three parts oat flour. Other ingredients are sometimes added to alter the texture. Shortbread is different from shortcake, though they are similar: shortcake can be made using vegetable fat instead of butter and usually has a chemical leavening agent such as Baking Powder, which gives it a fluffy texture. Shortbread biscuits are often associated with normal egg-based biscuits. But even without it, they hold their shape under pressure, making them ideal for packed meals or snacks.
Shortbread originated in Scotland, with the first printed recipe, in 1736, from a Scotswoman named Mrs McLintock. Shortbread is widely associated with Christmas and Hogmanay festivities in Scotland. So for this Christmas we decided to go a bit English style and give this recipe a try. But as always to give healthy twist, I ended up with my own recipe version of this classic Scottish delicacy. Hope you enjoy it and Santa too!! Wishing you all a Merry Christmas!!
Using Double Boiler Method , melt dark chocolate and add this melted chocolate to the liquid mixture.
(Note: I refer melting chocolate this way but you can also use microwave to melt the chocolate. )
Thoroughly mix everything in the liquid mixture and gradually pour it into the dry ingredients.
When you are done mixing the wet ingredients to dry ingredients, check for the consistency. It should be crumb like while mixing but finally knead a dough out of it.
Transfer the dough in an empty container and cover with a cling film. Now refrigerate the dough for 4-5 hours or even overnight.
(Note: You can also freeze the dough to make cookies anytime within 6 months. I like to make big batch of this cookie dough and use little by little to get a batch of fresh baked cookies almost every month.)
Once the dough firms up, give a little knead to it again and start rolling into flat even surface using a rolling pin.
Using a cookie cutter, cut out as many cookies as you can. Place the cut outs in a baking dish lined with the parchment paper.
Bake the cookies in a preheated oven for 20-30 minutes at 325 Degrees Fahrenheit.
After they are done in the oven, cool the cookies completely on a cooling rack. Enjoy as it is or along with tea and milk!!