Looking for small, homemade Christmas gifts to give to colleges, friends or relatives? How about some tasty cookies? However, with all those holiday preparations going on it can be hard to find the time to bake a variety of different cookies. This is why I developed this one dough, three cookies recipe! You just have to prepare one dough, but get three different cookies. And the best thing about them- they are made with cocoa butter and sweetened with maple syrup, what makes them a healthier choice than store bought cookies. If you want to prepare a really big batch, just double the ingredients.
180g cocoa butter
200ml maple syrup
100g finely ground hazelnuts
2 tsp vanilla extract
600g flour (I used type 1050 spelt flour, but you can also use wholegrain)
1 pinch of salt
Version 1 Blueberry Cinnamon Cookies
1 egg white
1-2 tsp cinnamon
60g blueberry jelly (I used one sweetened with agave syrup)
Version 2 Chocolate Chips Cookies
60g chocolate chips
Version 3 (No) Sugar Cookies on a Stick
5-8 long wooden skewers cut in half (10-16 in total)
150g dark chocolate (or chocolate of choice)
other cookie decorations of choice (I used coconut flakes)
Fill water in a small pot, about 2 cm, and bring to boil. Cover the pot with a heat prove bowl. Make sure that the bottom of the bowl does not touch the water, and that no steam can escape. Cut the cocoa butter into chunks and melt in the bowl. Stir occasionally.
In the mean time, whisk together the maple syrup, egg and vanilla extract. Carefully add the cocoa butter, once it has reached a liquid state.
Add the ground hazelnuts and salt. Now, while stirring the batter, slowly add in the flour, spoon by spoon. Mix until all ingredients are combined well.
Divide the dough into three parts.
Make sure to mix the chocolate chips for cookie version 2 in one part.
Wrap the dough in cling film and place in the fridge for 1-2 hours.
Preheat the oven to 180 degrees C.
Version 1 Method
Use some flour to dust a surface and roll out the dough. If it doesn’t roll out ver well, try to place it between two parchment papers. Cut out any shape you like. Remember to also cut the centre out in half of them. Repeat until no dough is left.
Coat the cookies for the base with egg white and place the ones with the cut out centre on top. Place the cookies on a lined baking tray.
Use a teaspoon and carefully fill the centre of the cookies with jam. (Alternatively you can fill in the jam after baking, but I like the thick texture the jam gets from baking)
Coat the outside of the jam with the remaining egg white and sprinkle with cinnamon.
Bake for 10- 15 minutes until the edges of the cookies are light brown.
Version 2 Method
Use some flour to dust the surface and roll out the dough, alternatively roll it out between two sheets of parchment paper.
Use a cookie cutter, or an empty glass, to cut out circles. Place them on a lined backing tray. Repeat until you used all dough.
Bake the cookies for about 10- 15 minutes depending on their thickness.
Version 3 Method
Roll out the dough on a flour dusted surface or roll it out between two sheets of parchment paper. The dough should be thick enough to place the skewer in it.
Use a cookie cutter to cut out circles, or any shape you like. Stick the skewer about one centimetre into the cookies. Place on a lined baking tray.
Bake for about 10- 15 minutes, depending on thickness.
Remove the cookies from the oven and let them cool down.
Melt the chocolate using a water bath. (Just like you melted the cocoa butter) Dip the cookies in the melted chocolate and sprinkle with decoration of choice. I like to use coconut flakes, chopped nuts or freeze dried raspberries.