– 3 cups all purpose flour (plain flour)
– 1/2 tsp salt
– 1/2 tsp baking soda
– 1 cup or 250g unsalted butter (softened)
– 1 cup granulated sugar
– 1 very large egg
– 3 tbsp cocoa
– 1 tsp vanilla extract
– 1 tsp mixed spices
Method – how to make Christmas cookies tree decoration:
– Beat softened unsalted butter (1 cup or 250g) and granulated sugar (1 cup) together until light and fluffy (around 3 minutes or more).
– Add 1 very large egg and 1 tsp of vanilla extract, then beat until well combined.
– Sift together 3 cups of all purpose flour (plain flour), 1/2 tsp baking soda and 1/2 tsp of salt. Take a spoon and mix all together.
– Add flour mixture to butter & egg mixture and knead well.
– Divide dough in half. Wrap one part of it in a plastic wrap and set aside.
– Add 3 tbsp of cocoa powder and 1 tsp of cinnamon to another half…and knead…and knead…until well combined.
– Form cocoa dough, wrap it in a plastic wrap. Put both halves in a fridge for 4-5 hours (preferably overnight).
– Separately roll both halves on a baking parchment (or flour the work surface well to prevent sticking in case that you don’t have it). Don’t forget to flour the rolling pin as well!
– Before cutting flour cookie cutters to prevent sticking and start cutting different shapes. Don’t forget to make a hole for a string at the top of every cookie. When you cut the first half of a dough, put another half back in the fridge. The surface of cookies will be smoother if the dough stays cold.
– When you finish with one half of the dough start cutting cookies from the other half. Don’t forget to make a hole for a string at the top of every cookie.
– Grease a baking sheet with butter. Place cookies onto a baking sheet 2-3cm/0.78 -1.18in apart. Combine plain and cocoa shapes together to make your decorations even more interesting. Use your imagination!
– Bake cookies at 150C fan/170C/gas mark 3/338F around 9-10 minutes or until they are firm to touch.
Eat or decorate (just remember the hole to hang them)