Baking with the little chef..
After a busy Christmas Day, we wanted to go full force on family activities for the coming New Year.
It all came about when we wanted to gift a close friend of mine. I thought to bake. So we attempted a new cookie recipe. Little did we know that it resembled a Filipino recipe that reminds me of childhood memories! It was pretty close to ‘Camachile’.
At first it was tricky to do as the dough was quite delicate to lay out on the baking sheet – the bub was frustrated, and well me as well. So we figured something out. The little chef wanted to do the cutting, and I removing, and placing them on baking sheets to avoid some chaos. And I was pleased. It became a fun activity for everyone!
With this recipe, I mixed fresh Almond grinds with Ground Almonds shop bought. Somehow it added a coconut taste to it. I also added another egg so it binds better. So don’t hesitate to add some more liquid if it’s still dry after mildly kneading it. You can also use mixed spice if any of the spices aren’t available. If you want to add some colour, you can add some molasses or black treacle on hand. My sugar was pretty light so the treacle did the trick!
Find the recipe below, and let me know how it went.
Spiced Cookie Recipe
- 250 g self-raising flour
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/2 tsp. fresh ginger (finely chopped) or ground ginger
- 125 g unsalted butter
- 125 light brown sugar
- 50 g ground almonds (fresh or shop bought)
- 1/2 tsp. almond extract
- 1-2 large eggs, beaten
Makes 60 small cookies or 20 large cookies.
Preheat the oven (160 – 180 degrees Celsius). Line a baking sheet with non-stick baking paper. Mix flour, cinnamon, nutmeg, and ginger into a bowl. Transfer dry ingredients with cubed butter in a food processor or cut the butter into small pieces and rub into the flour until the mixture resembles breadcrumbs. Stir in the sugar, ground almonds, and almond extract. Stir in the beaten egg to bind the dough together adn knead into a ball. Gather up the dough and wrap in cling film. Place in the refrigerator to rest for 20 minutes.
Roll out the dough on a lightly floured board to 5mm (1/4 inch) thickness for small cookies or 1 cm (1/2 inch) for large cookies. Place the cookies on the prepared baking sheet and bake (10-14 minutes) in the oven until they are golden around the edges. Carefully lift the cookies onto a wire rack and allow them to cool completely if you opt to decorate them.
Watch a video snippet baking the cookies here.