If you haven’t yet decided where you’re gonna buy your Chirstmas cake, just put that on hold for the moment. Refresh your childhood memories and bring the warmth back to your family by baking your own cake this year. The store-bought goodies have all the desired trappings and toppings but they lack one key ingredient – love – which you can, indeed, add to your Christmas cake. Here are three recipes of popular Christmas sweets which you can very well make at home. So get set to create your own slice of the season.
Christmas Butter Cookies
½ cup room temperature salted butter
½ cup granulated sugar
1½ cup all purpose flour
Few drops of green and red colour
Combine butter and sugar in a bowl and beat it at a medium speed until light and fluffy. Add vanilla essence and egg, and continue beating until well mixed. Add flour to it in small batches and beat it on low speed until well combined. Divide the dough in 3 portions. Use food colouring to tint the first portion Christmas green, the second portion Christmas red, and leave the third portion the way it is. Roll each dough separately to 1/8-inch thickness and cover it with a cling wrap. Refrigerate for a minimum 30 minutes.
After 30 minutes remove the dough and use cookie cutters to cut shapes. Place the cookies on a greased baking tray and bake in a preheated oven at 180º C for 15 minutes.
Christmas fruit cake
125 brown sugar
125g all purpose flour
1tsp baking powder
3tbsp molasses (for a dark colour)
1tsp vanilla essence
½tsp nutmeg powder
½tsp ginger powder
¼tsp clove powder
¼tsp cinnamon powder
50g cashew nuts
In a bowl sieve all purpose flour and baking powder and keep it aside. In another bowl, add butter and brown sugar and beat it with an electric mixer till it’s nice and creamy. Then, add one egg at a time, followed by molasses, vanilla essence, nutmeg powder, ginger powder, clove powder, and cinnamon powder, and beat it until well combined. Add the sieved flour in batches on a low speed. Add dry fruits and mix it well with a spatula. Do not over mix the batter. Pour the batter in a greased loaf tin and bake it in a preheated oven at 180º C for 45 minutes.
(Contributed by Renilla Dcosta)
500g granulated sugar
2 cups freshly grated coconut
125g butter – melted
½tsp cardamom powder
¼tsp freshly grated nutmeg powder
½tbsp baking soda
Beat the sugar and eggs together until creamy. Grind the grated coconut fine with a little water and add to the egg mixture. Mix well, then add the semolina, little by little, and then add the melted butter, salt (avoid salt if using salted butter), cardamom powder, and nutmeg powder. Mix well with awooden spatula, cover, and keep in a refrigerator overnight. The next day, add the baking soda, mix well and bake in an oven at 180º C for thirty minutes. The top will get nicely browned. Now cover with silver foil and continue baking for another 10 minutes.Remove and let it cool completely before slicing.
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