Xmas is coming and with the cold, the darkness and Xmas markets, our stomachs are craving. I don’t know for you guys but winter makes me hungrier than usual. I crave for gingerbread spices, hot honey milk and pasta dishes all day long.
What I like doing is making sure I have everything ready in case I get hungry. I fill the fridge but also my cookie jars 😉
Here’s a healthy easy peasy recipe that you can use as base for all the xmas fantasies you have in mind. Mine is pistachio and almonds that I always bring back from my holidays in Sicily.
There are few ingredients that you change according to your diet. For example, I replaced half of the 150g of white flour with millet flour (gluten-free). You can replace this egg with psyllium mixed with water but I did not here. Also, the butter can easily be switched with coconut fat and instead of refined sugar, a light brown cane sugar or coconut palm sugar will be perfect.
Original recipes always show more sugar but this is useless in my eyes. Especially for those who would decorate them with sugar paste or add chocolate chips. I added sweet love spices from Just Spices because they’re great.
150g of flour
75g fat (soft butter, coconut oil, ghee)
1 pinch of salt
2 tbsp of milk
1 tsp of baking powder
+ flavour : vanilla, tonka, lemon zest, xmas spices, etc.
+ chocolate chips, nuts, dry fruits (dried strawberries, cranberries, etc.), candied fruits,
1st step : beat the butter and sugar together until fluffy.
2nd step : Add the egg and beat again until well mixed. Repeat with the milk.
3rd step : In a separate bowl, mix the flour, spices, salt and baking powder together.
4th step : Add the dry mix to the previous one and mix until well combined. Add your special ingredients, here nuts, and make a ball.
What I do here is special, I take baking paper and roll my dough in the paper to form a long stick as you can see on the photo. Then I place it at least 30 minutes in the fridge to have it hard.
Then I take it out of the fridge and it’s super easy to cut into slices. Preheat the oven at 165°C and bake for 10 to 15 minutes. The original recipe states 180°C but I almost burnt them like that so better bake it with a lower temperature than having burnt edges 🙂
You can now enjoy nice biscuits that will easily taste awesome one whole month if sealed in a pretty glass or metal cookie jar.