How are your Christmas preparations going??
So far I have bought wrapping paper (but no presents), I finally purchased some Christmas cards last week after I eventually conceded to the fact that there is no way I will have time to make my own this year, I have found the Christmas CD and put on in the car and I now have my Christmas nails on (red glitter, like Dorothy’s shoes, in case you were wondering). That is as far as I have got. No cards written or posted.
Oh, and I have almost completed my Christmas list, which at least means that Father Christmas will bring me something (hopefully). Providing I remember to give it to those concerned. The elves that help Santa out, of course.
I have yet to managed to watch a single Christmas film, and sadly, I think it is this fact more than any other that is stressing me the most. Priorities, Kirsten, priorities.
I think I have them a bit mixed up.
Anyway, in order to fuel yourself through a Christmas movie marathon or shopping trip or mammoth wrapping session, you need sustenance, and what better form could it come in that chocolate cookie form.
These cookies are an slight adaptation of the Gingerbread Christmas Pudding ones I made a couple of years ago.
I love the combination of all the spices and the saltiness and slight (ever so slight) warmth of the cayenne pepper.
I wasn’t sure that I wanted to top them with anything. I actually liked their raw, crackly state, but there needed to be some sprinkles . . .
So a blob of white chocolate it was. Which works pretty well as a sweet antidote to all the spices etc.
They are incredibly easy to make and just as easy to eat.
Right, I’m off to try and get myself a smidgen more organised. See you next week (let’s see how far I have got by then, ha)!!!
Spiced Chocolate Cookies
- 150g gluten-free plain flour
- 50g cocoa powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 3/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp sea salt flakes
- good grating of nutmeg
- 1/4 tsp ground allspice
- pinch of cayenne pepper
- 112g unsalted butter, melted
- 40g soft dark brown sugar
- 55g molasses
- 1 egg
- 2 tbsp treacle (or date syrup)
- 75g white chocolate + sprinkles for decoration
- Pre-heat the oven to 180 Celsius/160 fan/350 Fahrenheit.
- Line 2 large baking sheets with non-stick baking paper.
- In a medium bowl whisk together the flour, cocoa powder, baking soda, salt flakes and all the spices.
- In a jug whisk together the butter, sugar, molasses, egg and treacle.
- Add the wet ingredients to the dry and mix until it forms a soft dough.
- Using a small ice cream scoop (or 2 teaspoons), scoop out the mixture on the trays, making sure you space them well apart in case they spread (this may mean you have to bake them in batches)
- Bake for 10 minutes then leave to cool for a couple of minutes on the tray before transferring to a wire rack to cool completely.
- When the cookies have cooled, melt the white chocolate and place a small blob on the top of each cookie. Add sprinkles.
- Store in an air-tight container away from direct sunlight.
© The Pink Rose Bakery 2015