I am doing something a little bit different today and am linking up with some other Australian Food Bloggers to host a virtual Christmas lunch. The idea is to share a recipe that I will be cooking on the day, a family favourite or a new recipe that I will be giving a spin on December 25.
I will be road tripping this Christmas, so the Nutritionist in me that has learnt about food safety knows that things get a bit dicey once you are transporting food for longer than two hours. I will be travelling three hours to get to my destination this year, so cooking a “dish” or transporting ingredients to cook something once I am there is pretty much a no-go.
So I summoned up all of my courage to give my Sugar Crunch Cookies another go. Why so much trepidation about making Christmas cookies you ask? Well I have spoken before about how small my kitchen and oven is, so it doesn’t lend itself well to bulk cooking. The first time I made these cookies, they were like rabbits – multiplying so rapidly that they quickly overtook my apartment! There were cookies perched precariously on every available surface.
And then came the decorating. I decided to follow this handy frosting hack by Karen’s Cookies, which in theory works a treat. I, on the other hand, clearly don’t know my physics well enough and during the step in the video where you spin your frosting in cling wrap to make a sausage, the cling wrap split and the frosting went flying. I ended up covered in it and there was literally frosting from one end of my apartment to the other. Let’s just say after the experience I was not filled with Christmas cheer. I mean, I was still finding clumps of frosting a week later – that stuff went ERRRYWHERE! So, my tip; make sure you use a generous amount of cling wrap to make your frosting sausage!!
But obviously the beauty about making cookies is that they are much more stable to transport. And I have given myself a break from decorating this time by giving them a sprinkling of raw sugar prior to baking to give them their crunch rather than spending hours piping decorations (although they do look gorgeous that way!)
While these are not necessarily a Christmas lunch dish, I think they would be lovely to serve with coffee at the end of lunch, or when you finally get to sit down at the end of the day and put your feet up with a cup of tea, grateful that there is another 365 days before you have to do it all again!! Of course these can also make a cute edible gift- you can easily double the recipe.Print
Sugar Crunch Cookies
Set aside an afternoon to make these Christmas Sugar Crunch Cookies. Super simple, light, buttery and perfect for Christmas foodie gifts.
- Prep Time: 70 mins
- Cook Time: 14 mins
- Total Time: 1 hour 24 minutes
- Yield: ~40
- Category: Baking
- 3 cups plain flour
- ½ teaspoon salt
- 225g unsalted butter, softened at room temperature for around 30 minutes
- 1 cup sugar
- 1 egg (large)
- ½ tablespoon vanilla essence
- Raw sugar for decorating
- Sift together flour and salt in a bowl
- In a separate bowl, cream together butter and sugar using an electric mixer until pale and fluffy. Beat in egg and vanilla essence
- Reduce to a low speed and add flour, beating until combined
- Split the dough into two or three pieces and roll into balls. Cover each ball in cling wrap and then press down on the balls with your hand to form a flattish disc. Chill each disc for 45 minutes
- Pre-heat oven to 140°C (fan-forced)
- This next step is really going to depend on how warm the day is when you are baking. Remove one disc from the refrigerator and take it out of the cling wrap. Roll out the dough between two pieces of baking paper until the dough is about 0.5cm thick. If it is a warm day, place your rolled out dough on a board and back in the fridge for 10 minutes to chill again. If it is a cooler day, move straight on to step 7
- Cut your shapes out of the dough and transfer to baking trays lined with baking paper. Sprinkle generously with raw sugar
- Place trays in the freezer for another 10 minutes to chill (this step will help stop the cookies from spreading in the oven)
- Bake for 13 minutes or until pale golden
- Cool on wire racks
- Repeat steps 6-9 until you use up all of your dough
Check out the other dishes that are part of our virtual Christmas lunch here:
Dancing Through Sunday – Vegetarian Stuffing Balls
Champagne and Chips – Ice Cream Terrine
The Alimental Sage – Festive Summer Salad
84th and 3rd – Nectarine Almond Streusel French Toast
The Brick Kitchen – Passionfruit Raspberry Pavlova Iceceam