Can you imagine Christmas without gingerbread cookies or chocolate cookies? They set the vibe of the holiday season. Imagine you or your guests enter a house filled with the aroma of cookies or cakes in the oven. You instantly know that the feast is going to be lavish and lip-smacking without even tasting anything.
Video Credit: Chef Ranveer Brar/ YouTube
The only task is to make these treats perfect when you have guests coming over. Slurrp brings you recipes by Amardeep Singh Bhatia, Executive Chef, Jaypee Siddharth; Chef Rajendra Rawat, Pastry Chef, Taj Mahal, New Delhi; Chef Aniket Hira, Executive Pastry Chef, Jaypee Greens Golf & Spa Resort, Greater Noida; and Chef Arjyo Banerjee, Vice President Culinary, Food Innovation and Central Production Units, Compass Group India.
Christmas Cookies Cookie Bar by Chef Arjyo Banerjee
Ingredients
- 100 grams of granulated sugar
- 100 grams of brown sugar
- 60 grams of cream
- 30 ml milk
- 5 ml vanilla extract
- 250 grams of flour
- 30 grams of cocoa powder
- 3 grams of baking soda
- 2 grams of salt
- 150 grams of chocolate chips
- 200 grams of dark chocolate
- 50 grams of desiccated coconut
Method
- Preheat your oven to 175°C and line the baking pan with parchment paper.
- In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add cream, milk, and vanilla extract, mixing until smooth.
- In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the chocolate chips and keep them in the fridge for setting.
- Once set roll the dough evenly & cut rectangle shape.
- Bake for 12-15 minutes.
- Let the cookie cool completely in the pan.
- Once the cookie has cooled, Dip half the cookie in melted chocolate.
- Immediately sprinkle desiccated coconut over the chocolate while it’s still wet.
- Allow the bars to set at room temperature until the chocolate topping hardens & serve.
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Christmas Cookies By Chef Ankit Hira
Ingredients
- 300 grams of flour
- 200 grams of butter
- 100 grams of sugar
- 5 grams of caramel
- 50 grams of Christmas-soaked fruit
- 150 ml milk
- 15 grams of ginger powder
Method
- Cream butter & sugar till light and fluffy.
- Add the rest of the ingredients and mix to a dough consistency.
- Cut to the desired shapes and bake at 165°C.
- Decorate with royal icing and enjoy.
Gingerbread Cookies Chef Rajendra Rawat
Ingredients
- 135 grams of butter
- 1 whole egg
- 220 grams of sugar
- 20 grams of caramel colour
- 10 grams of cinnamon powder
- 10 ml lemon juice
- Frosting
- 8 grams of baking soda
- 300 grams of flour
Method
- Preheat the oven to 180°C. Line baking sheets with parchment paper
- In a large mixing bowl, cream together softened butter and sugar until light and fluffy
- Add the whole egg and mix until well incorporated.
- Stir in the caramel colour and lemon juice, mixing until evenly distributed.
- In a separate bowl, sift together the flour, baking soda, ground ginger, and ground cinnamon.
- Gradually add the dry ingredients to the wet mixture, mixing until a smooth cookie dough forms.
- Roll out the dough on a lightly floured surface to about 1/4 inch thickness.
- Cut into desired shapes using cookie cutters or simply slice into rectangles.
- Place cookies on prepared baking sheets, leaving about 1 inch between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Remove from the oven and let cookies cool on the baking sheet for 5 minutes.
- Decorate the cookie with frosting using a piping bag with a small nozzle to outline and add details like eyes, buttons, and festive patterns.
- For a fun finish, sprinkle coloured sugar or edible pearls over the wet frosting.
Plum Pudding By Amardeep Singh Bhatia
Ingredients
- 100 grams of butter
- 100 grams of breakfast sugar
- 1 egg
- 150 grams of flour
- 2 grams of baking soda
- 25 grams of pista
- 25 grams of almonds
- 50 ml milk
- 1 gram of orange zest
- 1 grams of lemon zest
Method
- In a large mixing bowl, combine sugar, flour, baking powder, and salt
- In a separate bowl, whisk together melted butter, milk, and eggs.
- Add the wet ingredients to the dry ingredients and stir until combined.
- Put dry fruits and zest and mix it well.
- Pour the mixture into a well-greased mould.
- Cover the parchment paper or aluminium foil.
- Bake it for 1 hour.
- Remove it from the oven and cool it before decorating.