Skye McAlpine’s Rose and Cinnamon Christmas Cookies

Skye McAlpine’s Rose and Cinnamon Christmas Cookies

Baking a batch of cookies to bundle up as gifts can be both a stress-saving move and the start of a sweet tradition with your little ones.

Rose and Cinnamon Christmas Cookies

When you’ve got last-minute pressies to find, it’s not a bad idea to ignore the shops and get in the kitchen instead. This year, we’re taking edible inspo from mum friends Celia Muñoz (lacoquetakids.com) and Skye McAlpine (frommydining table.com).

‘Edible gifts are always the favorite option because you can make them at home and are just so much fun to create from scratch,’ says Celia.

Skye says, ‘Aeneas and I make biscuits together every year to decorate our tree, and it has come to be something of a tradition of ours. They make for really fun gifts for friends - especially those with children, who seem to take as much joy in adding them to their tree (and then eating them) as Aeneas and I do in making them.’ Just be sure to hold a few biscuits back to hang on your own tree.

Skye McAlpine’s Rose and Cinnamon Christmas Cookies

Serves 2

Ingredients:

  • 350g plain flour
  • 100g self-raising flour
  • 125g caster sugar
  • 125g salted butter
  • 125g golden syrup
  • 1 egg
  • 1 1/2 tsps ground cinnamon
  • 1/2 tsp rosewater

Method:

Pour the two kinds of four and the caster sugar into a food processor and blitz a few times - this will get rid of any clumps. Now, roughly chop the butter and add to the processor along with the golden syrup. Crack the egg into a small bowl, lightly beat with a fork and pour into the mix, along with the cinnamon and rosewater. Blitz until you have a smooth, pliable dough. Divide the dough into two chunks and roll each one out between two pieces of greaseproof paper (this will stop the dough from sticking to the kitchen surface).

Wrap the dough in clingfilm or greaseproof paper, and set it to rest in the fridge for 30-45 mins - you can even leave it overnight if you like. When you are ready to make your biscuits, heat the oven to 170 degrees centigrade. Grease and line two baking trays.

Roll out the dough - you want it the thickness of a one pound piece - and use a star shaped cookie cutter to cut the dough into biscuit shapes, then gently lay each one on the baking tray.

Bake for 15-25 mins until golden brown. After 15 mins check on the biscuits, and while the dough is still quite soft, use a chopstick to punch a hole into each star (you will thread ribbon through the hole later to hang the biscuits from the tree), then put the biscuits back into the oven to harden if needed.

Allow the biscuits to cool on a rack, before decorating them with sugar icing, if you like, and stringing them on ribbon to make decorations.

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