Tuesday, November 25, 2014


Christmas season is just around the corner and many are starting their holiday baking. These cookies are easy to make, require just a few bowls and a wooden spoon, and taste delicious. With a crispy shell and a soft centre, they are best eaten warm, but even if you have them the next day, they will be great with a cup of tea or coffee. Don't fear the alcohol in these, it does not take over the flavour, it will simply give you a hint of white wine as you eat the cookie. Feel free to add orange zest instead of the lemon zest, if you prefer it.

100 grams plain flour
100 grams Graham flour
2 teaspoons baking powder
100 grams icing sugar
100 ml white wine
1 egg
100 ml oil
4 tablespoons unsweetened cocoa powder
1 teaspoon vanilla
2 teaspoons lemon zest
½ teaspoon cinnamon
5 tablespoons regular sugar

Sift the flours with the baking powder, icing sugar, cocoa powder and cinnamon, and set it aside. In another bowl, whisk together the egg with the oil, add vanilla, lemon zest and white wine (I used Sauvignon blanc) and blend well. Make a little well in the middle of dry ingredients and pour in the egg batter. Mix with a wooden spoon until you get a soft, uniform cookie dough. If the dough seems to be too sticky, put it in the fridge for 15 minutes. Put the regular sugar in a small deep bowl, take out half a tablespoon of the cookie dough, shape into a little ball and roll in sugar. Arrange them on a cookie sheet lined with baking paper, and bake in a preheated oven, at 180˚C (350˚F), for 8-10 minutes. Let them cool completely before serving.