J-23 guys! 23 more days til the most wonderful time of the year and I cannot wait! And really, what better way to get in the festive mood than a plate of spicy, cinnamon-ey cookies?
Nothing. My point exactly.
For me, that first bite of something sweet, crumbly and unmistakably cinnamon-ey is what marks the official start of the festive season.
Most years, mince pies are the way this happens (and I absolutely love it that way!).
But this year was different. This year, that ‘first bite’ was one of these gorgeous, homemade Cinnamon & Ginger Curd Thumbprint Cookies.
Flavoured with the warm aromas of cinnamon and ginger, they are the super Christmas-sy version of the already quite Christmas-sy jam thumbprint cookies.
They’re super easy to make (absolutely no need to be a smart cookie!) and with all these spices, they definitely make for the perfect seasons’ greetings!
Cinnamon & Ginger Thumbprint Cookies (makes 30)
For the cookie dough:
- 200g flour + some for dusting
- 100g granulated sugar
- 125g soft unsalted butter
- 4 egg yolks
- a small pinch of salt
- 1 tsp ground cinnamon
To garnish:
1. In a big bowl, whisk together the egg yolks with the sugar and salt until it becomes fluffy and doubles in volume.
2. Add in the flour and cinnamon and mix. You should get a crumbly texture, not dissimilar to that of crumble, only much finer.
3. Incorporate the butter and knead lightly until the dough comes together, adding more flour as you go if necessary.
4. Wrap the dough in greaseproof paper and let it rest in the fridge for about 30 min.
5. Preheat the oven to 180°C. Take the dough out of the fridge and shape into balls the size of a large cherry.
6. Place the balls about 5cm apart on prepared baking sheets. Press a thumbprint into the center of each ball, about 1 cm deep.
7. Bake for 15 min.
8. Let the cookies cool entirely. Fill each indentation with about 3/4 tsp ginger curd, then dust the cookies with ground cinnamon.
Cake and Whisky 