It’s the festive season, my favourite time of year! Although most of my family and relatives don’t live here in Australia, Christmas is still a lovely time to spend with my family.
I love baking around the festive season so I’ve certainly been churning out vast amounts of baked goods recently.
I think my favourite baked good so far has been these chocolate chip cookies that were adapted from Izy Hossack’s book.
My version is dairy free and topped with candy cane icing to make them that little bit more festive.
They are certainly a treat, but it IS Christmas time after all.
Chocolate chip cookies Ingredients
- ¼ cup fresh basil leaves
- 2 tbsp lemon verbena leaves
- 140 g dairy free ‘buttery spread’
- 1 tbsp natural vanilla extract
- 230g wholemeal flour
- ¾ tsp baking powder
- ¾ tsp baking soda
- 100g white sugar
- 140g light brown sugar, packed
- ½ tsp flaked sea salt (plus more for sprinkling)
- 1 egg
- 200g 70-85% dark chocolate, roughly chopped
Candy cane icing
- 1 cup icing sugar
- 1/8 tsp natural peppermint or mint essence
- 1-2 tsps of water
- 5 mini organic candy canes (or a couple large ones)
Roughly chop the basil and lemon verbena then add to a small saucepan with the dairy free ‘butter’. Cook on a medium-low heat until it begins to bubble- about 3 minutes. Then add in the vanilla extract. Leave to cool for 10 minutes, then strain it through a sieve to remove the herbs.
While waiting for the infused ‘butter’ to cool combine the next 6 ingredients (up to salt) in a mixer or a large bowl. Pour in the ‘butter’ and mix until it is well combined. Add the egg and mix in for a few seconds, then the chopped chocolate and mix until well distributed – but not for too long!
Form the dough into balls of your preferable size and press down with a fork. Place them onto a lined baking tray, making sure you leave enough space between them. Cover with cling film and refrigerate for 24 hours. Doing this will improve the flavour and texture of the cookie.
When ready to bake preheat the oven to 200 degrees Celsius. Sprinkle the cookies with some sea salt flakes and bake for around 10 minutes . The edges should be lightly browned and the center should be soft and puffy. Let cool for a bit before transferring them to a wire rack to cool completely.
While the cookies are cooling make the icing by combining the icing sugar and peppermint essence. Start with adding a tsp of water and continue to add until you have a thick icing.
Now pop the candy canes in a plastic bag and smash them with a rolling pin until they are in tiny bits.
It’s time to ice the cookies! Apply a layer of the icing to half of the cookies and sprinkle with the candy canes. Continue until you have iced all the cookies.