The festive season is a time for being with the family, indulging and adding a little extra sparkle to life. That’s why baking is the perfect activity – it’s fun to do with your kids or with friends or even by yourself with a little glass of bubbly and the radio to keep you company!
Since we love everything Scandinavian we want to share with you a recipe for crisp cinnamon cookies we found by Danish chef and author, Trine Hahnemann (Quadrille Publishing Ltd).
It’s a simple, affordable and a tasty festive treat that goes down well as a festive gift. Stack them in a glass jar decorated with ribbon for a lovely homemade pressie.
For the cookies:
375 g plain flour, plus more to dust
1 tsp. baking powder
1 tsp. finely grated unwaxed lemon zest
125 g light soft brown sugar
250 g cold salted butter, cut into small pieces
1 large egg, beaten
For the topping:
2 tsp. ground cinnamon
50 g demerara sugar
1 egg, beaten
Sift the flour and baking powder into a bowl and add the zest and sugar. Rub in the butter until coarse crumbs form. Work in the egg, then knead on a lightly floured surface for two minutes, wrap in cling film and chill for one hour, or overnight.
Preheat the oven to 200°C/gas mark 6. Sprinkle the dough with flour, place between sheets of baking parchment and roll out thinly. Peel off the parchment and cut out shapes (keep them to five or six centimetres). Place on a lined baking tray. (You will need to bake in batches.)
In a bowl, mix the cinnamon and demerara. Brush each cookie with egg, then sprinkle with the cinnamon mix. Bake for nine to 10 minutes, until golden, then cool on a wire rack and – voilà! – you’re finished!
Store in an airtight tin and they’ll keep for up to four weeks.
We hope you enjoyed this recipe and we look forward to sharing all things Scandinavian with you again in 2019.