Indian Chefs Share Recipes For Classic Christmas Treats

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.

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.