CHRISTMAS BRAIDED COOKIES: STEP-BY-STEP INSTRUCTIONS FOR GUARANTEED SUCCESS
The step-by-step recipe to make braided cookies to gift and enjoy at Christmas.
The most magical time of the year has arrived: CHRISTMAS.
However, this year will be very different from usual, for two reasons:
– the first reason is because this 2020 brought us a global pandemic that stubbornly refuses to go away, so Christmas dinners, relatives, friends, basically everything is banned! It’s a bit sad because it’s nice to be able to eat together to the extreme 🙂
– the second reason is more personal, those who follow me know that I am expecting my third child, and I am about to enter the 9th month of pregnancy, so my movements are becoming more awkward, and the desire to be in the kitchen is fading!
In fact, according to my publishing schedule, this post should have been done at least a week ago, but it’s okay! BETTER LATE THAN NEVER 🙂
I made the cookies with the children and then I will make some bags for my neighbors!
Let’s see how I made them.
EMIMETTOAIFORNELLI recommends:
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 15 Minutes
- Preparation time: 1 Hour
- Portions: 30
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the oil shortcrust pastry
- 1 egg
- 2 1/2 cups all-purpose flour
- 1/2 cup sugar
- 5 tbsp vegetable oil
- to taste orange zest
- 1 teaspoon baking powder
- 2 tbsp milk
- 1 egg
- 2 cups all-purpose flour
- 5 tbsp vegetable oil
- 1/3 cup unsweetened cocoa powder
- 1/2 cup sugar
- 2 tbsp milk
- 1 teaspoon baking powder
- to taste orange zest
Tools
- Cookie cutter
- Rolling pin
- Mat
To best make our cookies, you will need some tools to work well.
I attach here where to buy them (adv)
COOKIE CUTTERS
ROLLING PIN
BAKING MAT
Preparation for the shortcrust
On a work surface, arrange the flour in a fountain, break the egg into it, and with the help of a fork start mixing while gradually adding all the ingredients.
If you see that the flour is not enough, add a tablespoon at a time until you have a smooth and compact dough.
Cover with plastic wrap and place in the fridge.
Follow the same steps:
On a work surface, arrange the flour in a fountain, break the egg into it, and with the help of a fork start mixing by first adding the cocoa, then gradually all the ingredients.
If you see that the flour is not enough, add a tablespoon at a time until you have a smooth and compact dough.
Cover with plastic wrap and place in the fridge.
Once you have the two doughs, let’s make the braid:
Take a ball of white dough of about 1 oz and one of black dough of the same weight.
Make a log for both flavors and starting from the tip, join them in a braid shape, then roll them with your hands as if you were making a gnocchi log, joining the two braids into one piece to prevent them from opening during baking.
Cut the log to about 4-5 inches, bend the tip a little and place them on a baking sheet lined with parchment paper.
Bake the cookies at 356°F in a static oven, 338°F in a fan oven for 12 minutes.
The CHRISTMAS BRAIDED COOKIES are ready to be enjoyed with a good cup of milk or hot chocolate 🙂
IF YOU LOVE COOKIES YOU MIGHT BE INTERESTED IN:
OIL SHORTCRUST WITH CHOCOLATE CHIPS
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STORAGE
The cookies keep well for a long time when properly sealed in a tin box or cookie container.
Or for a Christmas idea, pack them and give them to relatives and friends.
