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Easy Holiday Baking

Easy Holiday Baking

Lemon Melting Moments
Recipe - lemon melt 5
… 250g butter, softened
… 2/3 cup pure icing sugar, sifted
… 1 teaspoon vanilla extract
… 2 cups plain flour
… 1/3 cup custard powder
… Lemon filling
… 60g butter, softened
… 1 cup pure icing sugar, sifted
… 1 tablespoon finely grated lemon rind
Preheat oven to 320F fan-forced. Line 2 baking trays with baking paper. Using an electric mixer, beat butter, sugar and vanilla until fluffy. Sift flour and custard powder over butter mixture. Stir with a wooden spoon until soft dough forms.
Roll level tablespoons dough into 32 balls. Place on prepared trays, leaving room for spreading. Using a fork dipped in flour, lightly flatten each biscuit until 1cm thick. Bake for 15 to 20 minutes or until light golden. Cool on tray for 10 minutes. Transfer to a wire rack to cool completely.
Meanwhile, make filling using an electric mixer, beat butter, sugar and lemon rind in a bowl until light and creamy.
Spread the flat side of 1 biscuit with 2 teaspoons filling. Sandwich with 1 biscuit. Repeat with the remaining biscuits and filling..
Traditional Shortbread
Recipe - shortbread
… 250g butter, softened
… ¾ cup caster sugar
… 1 teaspoon vanilla extract
… 2 cups plain flour, sifted
… ½ cup rice flour, sifted
Preheat oven to 320°F. Grease 2 oven trays. Line with baking paper. Using an electric mixer, beat butter, 2/3 cup sugar and vanilla until light and fluffy. Stir in sifted flours.
Divide dough into 2 portions. Shape into 2 discs. Roll 1 portion between 2 sheets of baking paper to form a 20cm round. Carefully transfer to prepared tray. Repeat with remaining dough.
Using a small knife, score each round into 8 wedges, being careful not to cut all the way through. Pinch edges of rounds to form a scalloped effect. Prick top of rounds with a fork. Sprinkle with remaining sugar.
Bake for 20 minutes or until golden, swapping the trays halfway through cooking. Cool on the trays and then serve.

 

Sweet and Salty Chocolate Chunk Cookies
Recipe - Chocolate Chunk Cookies… 1 1/2 cups all-purpose flour
… 1 teaspoon baking powder
… 1/2 teaspoon kosher salt
… 1/4 teaspoon baking soda
… 1/2 cup (1 stick) unsalted butter, room temperature
… 3/4 cup (packed) light brown sugar
… 1/2 cup sugar
… 1/4 cup powdered sugar
… 2 large egg yolks
… 1 large egg
… 1 teaspoon vanilla extract
… 8 ounces semisweet or bittersweet chocolate
(do not exceed 72% cacao), coarsely chopped
… Maldon or other flaky sea salt
Place racks in upper and lower thirds of oven and preheat to 375°F. Whisk flour, baking powder, kosher salt, and baking soda in a medium bowl; set aside.
Using an electric mixer on medium speed, beat butter, brown sugar, sugar, and powdered sugar until light and fluffy, 3-4 minutes. Add egg yolks, egg, and vanilla. Beat, occasionally scraping down the sides of the bowl, until mixture is pale and fluffy, 4-5 minutes. Reduce mixer speed to low; slowly add dry ingredients, mixing just to blend. Using a spatula, fold in chocolate.
Spoon rounded tablespoonfuls of cookie dough onto 2 parchment paper-lined baking sheets, spacing 1” apart. Sprinkle cookies with sea salt.
Bake cookies, rotating sheets halfway through, until just golden brown around the edges, 10-12 minutes (the cookies will firm up as they cool). Let cool slightly on baking sheets, then transfer to wire racks; let cool completely.

Almond-Oat Lace Cookies
Recipe - almond oatlace cookies… 1/2 cup whole natural unsalted
almonds with skins
… 2 tablespoons old-fashioned oats
… 6 tablespoons (3/4 stick) unsalted butter
… 6 tablespoons superfine sugar
… 2 tablespoons (packed) light brown sugar
… 1 1/2 teaspoons honey
… 1 tablespoon all-purpose flour
… 1/4 teaspoon kosher salt
… 4 ounces bittersweet chocolate, melted

Arrange racks in lower and upper thirds of oven; preheat to 350°F. Line 2 rimless baking sheets with parchment paper. Pulse almonds and oats in a food processor until coarse meal forms. Set aside.
Melt butter in a medium saucepan over medium heat. Add both sugars and honey; whisk until blended and sugar dissolves, 1–2 minutes. Remove from heat. Add nut mixture, flour, and salt; stir until well blended.
Spoon batter by 2-teaspoon portions onto baking sheets, spacing 2 1/2” apart. Using your fingertips, pat cookies down to 1/4”-high rounds; push in any jagged edges to form smooth circles. Bake, rotating sheets after 6 minutes, until dark golden brown and cookies spread out into a thin layer, 10–12 minutes. Slide cookies on parchment onto a wire rack and let cool.
Using a pastry brush, brush half of each cookie with melted chocolate. Let stand until the chocolate is set, about 2 hours.

 

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