Christmas Citrus Cookies
Inroduction
About this Recipe
By: Sheridan Rogers
The recipe for these delicious cookies was originally published in Carol Hansen’s charming book, “Tea & Sympathy” (Heinemann). They make lovely Christmas gifts especially if sprinkled with sugar and gold stars. I used homemade cumquat marmalade in mine as it has such a marvellously intense flavour.
Ingredients
- marmalade 200g
- unsalted butter 220g, softened
- caster sugar 110g, plus extra for the tops
- plain flour 340g, sifted
- mixed peel 100g
- organic or free range egg 1, beaten with 1 tsp water
- extra sugar to sprinkle
Place the marmalade in a small saucepan and cook over medium heat until reduced by half – be careful not to let it burn. Put the butter, sugar, sifted flour, mixed peel and cooled marmalade into a Thermomix or food processor and process until mixture comes together in a ball. Wrap the dough in plastic wrap and refrigerate until firm. Preheat oven to 175C (155C fan-forced). On a lightly floured surface, roll out half the dough to 5mm thickness. Using a 5cm diameter cutter, cut rounds of dough and place on a tray lined with baking pepper. Brush the cookies with the egg and sprinkle with sugar. Bake until golden, approximately 10 minutes. Repeat with remaining dough. Store in airtight containers when cold.