Issue link: https://maltatoday.uberflip.com/i/614946
maltatoday, SUNDAY, 13 DECEMBER 2015 Christmas Supplement IX Chocolate covered shortbread Christmas sugar cookies Ingredients • 120g butter • 120g sugar • ½ pack vanilla sugar • 2 eggs • 250g flour • 60g almonds, ground • ½ orange, zest only • A pinch of salt • 300 grams of dark chocolate melted to dip the biscuits Method 1. Beat the butter, sugar, vanilla sugar, the zest and eggs till you achieve a thick cream in a bowl. 2. Mix the flour and the almonds with cream. (If the dough is too dry, add some milk) 3. Put the dough in a piping bag and make shapes which ever you like. The original would be crescent shapes again BUT just let your imagination run wild – the aim is to end up with happy biscuits 4. Bake at 200°C for about 8 mins – till they are golden brown. 5. Let the biscuits cool down and then dip the ends in melted dark chocolate. 6. Put them on a baking paper until the chocolate hardens. Ingredients • 4 cups sifted all-purpose flour • 2 tsp baking powder • 1 ½ cups sugar • 2 eggs • 3/4 cup butter • 2 tsp vanilla extract Method 1. In a bowl, stir together flour and baking powder. 2. In another bowl, beat butter with sugar until fluffy and light. Beat in eggs and vanilla. Stir in flour mixture, a third at a time to make a stiff dough. 3. Divide dough into 4 pieces. Roll out a portion of cookie dough to 1/4 inch thick. 4. Cut out shapes using cookie cutters. 5. Place on lightly greased or nonstick cookie sheets. 6. Bake until lightly golden, about 10 mins, rotating baking sheet halfway through cooking time. 7. Cool completely on pans about 5 mins, transfer to cooling racks and cool completely and decorate with icing sugar if you want to. PHOTOGRAPHY BY RAY ATTARD