Christmas Cookie Box
by Lili Forberg
50 people
10 minutes
20 minutes
Ingredients
- 0.5 tsp Almond Extract
- 230 g Butter
- 200 g Caster Sugar
- 1 medium Egg
- 300 g Plain Flour
- 2 tsp Vanilla Extract
FOR CHOCOLATE CHIP COOKIES
-
1
handfull
Chocolate Chips
FOR CHOCOLOATE COOKIES
-
1
tbsp
Cocoa Powder
FOR GINGER COOKIES
-
1
tsp
Ground Cinnamon
-
1
tsp
Ground Ginger
Method
- Preheat fan oven to 180°C. Start by making the dough. Cream the butter and sugar with a hand mixer. Add rest of ingredients and mix until combined. You can use your hands as the dough gets thicker.
- Put on a floured surface and divide into 4 even pieces. Each piece will make a different flavour, the first one being plain so no need to add anything.
- Add ginger and cinnamon for the gingerbread shape, add chocolate chips to a different batch, finally add cocoa powder to the last batch. Roll out on to a floured surface and cut out using cookie cutters. Place on a lined baking tray and bake at 180°C for approximately 10 minutes or until golden.
- Let cool on the tray for a few minutes before removing. Once cooled decorate with your favourite toppings.
