Nigella’s delicious Christmas chocolate cookies recipe
Baking and cooking are some of the great joys of the festive season, and Nigella Lawson’s Christmas cookies are the perfect treat to fill your home with delicious aromas.
The celebrity chef, who recently shared the recipe for the magical Christmas ‘meltingly-gorgeous’ biscuits, claims that they are a doddle to make.
Since featuring in Nigella Christmas, the sweet treat has become a festive season staple around the world thanks to its unmatched flavours and texture.
The cook explained on her website: “I love these dark, fat patties of chocolate shortbread, exuberantly topped with festive sprinkles.
“There’s something so cheering about the sight of them, but they have more in their favour than looks; they are a doddle to make and meltingly gorgeous to eat.”
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Fans gushed over the recipe on Nigella.com. One wrote: “Oh my goodness, How can such an easy recipe turn into the best biscuits I’ve ever made!!
“So buttery, perfect sweetness and texture of my dreams.”
Another one boasted about their successful attempt at the recipe. They wrote: “These are super easy to make and are delicious to boot.
“I made these for the first tie last weekend to test before Chstiams and turn out perfect. I think walnuts must be smaller in the /us than here in OZ, so my cookies were larger than Nigellas but they still got devoured quickly.
“Will be making them for Christmas Day, no and a smidge smaller.”
The recipe calls for the following ingredients to make a batch of 24 cookies:
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250 grams of soft butter
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150 grams caster sugar
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40 grams of cocoa powder
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30 grams of plain flour
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½ teaspoon bicarbonate of soda
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One teaspoon of baking powder.
For the festive topping:
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Two tablespoons of cocoa powder
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175 grams of icing sugar
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One teaspoon of vanilla extract
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Christmas sprinkles.
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Method:
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Preheat the oven to 170C / 150C Fan/gas 3 and line a baking tray with parchment paper.
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Cream the butter and sugar in a bowl and beat in the cup cocoa (sieving it it is lumpy). Once that’s mixed in, beat the flour in with the bicarb and baking powder. Or just put everything in the processor and blitz, if you prefer.
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Pinch off pieces about the size of a large walnut (wearing disposable gloves if sticky) and roll them into a ball.
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Slightly flatten them into fat discs as you plant them, well-spaced, on your baking sheet.
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Bake each batch for 15 minutes. Even though the biscuits won’t feel as though they’ve had enough time, they will continue to cook as they cook.
To make the topping:
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Put to coca powder, icing, sugar, vanilla extract and 60 ml/ ¼ cup of just-boiled water into a small saucepan and whisk over low heat until everything’s smoothly combined.
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When the biscuits are cool, drizzle each one with a tablespoonful of chocolate glaze – to glue the sprinkle on in a minute. After you’ve iced six biscuits, scatter with some of the Christmas sprinkles and continue until all biscuits are topped.
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