As I soaked some fruit for a Christmas cake mixture the other night I remembered the Butler's cookie and wondered would it be possible to create something similar but with a festive twist. I find that Christmas cake can be a little fruit heavy and wanted a lighter alternative to enjoy while faces are stuffed with cake and pudding on the big day. I sat and scribbled in my notebook that evening and came up with a recipe I thought would work. I busied myself in the kitchen this afternoon testing out my efforts and I am more than pleased with the end result. So happy in fact that I scoffed two in quick succession and my brain has been monopolised with thoughts of a third ever since.
These cookies are the perfect baking exercise for a snowy Sunday afternoon. I highly recommend eating while still warm from the oven, accompanied by a steaming mug of hot chocolate; or allow them to cool and serve with a glass of milk. They are delicious either way, that is why I had to eat two, so that I could inform you accurately. It's tough but I have to do it for the greater good of cookie lovers everywhere. Enjoy!
Christmas Cake Cookies
(Makes 12 large cookies)
110g/4oz Unsalted Butter, softened
170g/6oz Dark Brown Sugar
0.25tsp Salt
1 Large Egg
1tsp Vanilla Extract
2tbsp Water
2tbsp Brandy
2tbsp Treacle
90g/3oz Plain Flour
0.5tsp Baking Powder
0.5tsp Baking Soda
1tsp Ground Cinnamon
0.5tsp Mixed Spice
0.5tsp Ground Nutmeg
100g/3.5oz Oatmeal Flakes
30g/1oz Crystallised Ginger, finely chopped
40g/1.33oz Raisins
40g/1.33oz Sultanas
40g/1.33oz Currants
40g/1.33oz Dried Cranberries
50g/1.66oz Almonds, blanched and chopped
1. Preheat the oven to 180C/350F/Gas Mark 4.
2. Line two baking sheets with greaseproof paper.
3. In a large bowl cream together the butter, sugar and salt, with an electric whisk, until smooth. Add the egg, vanilla, water, brandy and treacle and whisk to combine. The mixture might seem quite wet and runny don't worry, this is exactly how it should be.
4. Sieve the flour, baking powder, baking soda and spices into the wet ingredients. Add the oat flakes and gently fold in.
5. Add the crystallised ginger(toss this in a little flour to stop it sticking together and sinking), dried fruit and nuts and mix to distribute evenly. The mixture may still seem quite wet at this stage but it will be fine.
6. Using an ice cream scoop place level scoops of the mixture onto the prepared baking sheets approximately 1.5" apart(they will spread in the oven). Flatten the tops slightly with the back of a wet spoon.
7. Place into the preheated oven and bake for 20 minutes. The cookies should still be slightly wobbly when they come out of the oven but with a thin, crisp shell. They will firm up slightly as they cool, but will remain moist and chewy on the inside. Allow to cool for 10 mins on the baking sheet before transferring to a wire rack to cool completely. Store in an airtight container(if they last long enough to be stored that is).
