the best christmas cookies ever!

after a long hiatus, it is time to get back into the food business (i am back with a vengeance!) … and what is best than some cookies for christmas? cookies need to be succulent and sweet, they might not be the healthiest thing to eat around but for the christmas season one can make an exception! my mum used to make them each year and it was always a big event. recently i have slightly amended them, as it is much more fun to form them with your hands rather than putting them through a mincer 🙂

christmas cookies

christmas cookies


375g clarified butter or ghee

250g fine caster sugar or fine brown sugar

2 eggs

2 sachets of vanilla sugar (or the pods from two scraped out vanilla beans)

375g spelt flour (use a rather refined type)

1 sachet baking powder (i prefer cream of tartar)

125g cornstarch/cornflour

125g ground hazelnuts

pinch of sea salt

beat the eggs together with the soft clarified butter (ensure that you take it out of the fridge well in time), sugar, vanilla sugar (or pods) and a pinch of salt until it becomes thick and creamy. mix the flour, cornflour and the baking powder and sieve about 2/3 or it into the egg mixture. beat until well combined. then add the remaining 1/3 of the flour(s) and the hazlenuts and mix together well. you might want to use the dough hooks for the final mixing or use your hands as the dough will be very soft!

cover the bowl with the dough and put it in the fridge to rest for about 30mins.

use your hands to form small balls of about 1 cm in diameter (about half an inch), flatten them in your palms and put on a baking tray lined with baking paper. bake the cookies for about 10-12 minutes in the oven at 175° Celsius (if you use a fan-oven, 150° C will suffice).

the cookies will have a lovely golden colour and a nice taste of vanilla with a great crumbly texture (they cannot be used for dunking!!!). it is a very easy and foolproof recipe but mouthwateringly delish…

PS. should you want the cookies a bit sweeter, you can roll the cookies in a mixture of icing sugar and vanilla sugar when they are still hot … personally i prefer them ‘au naturel’

happy advent y’all! 🙂



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