Christmas baking is one of the must-do activities in December. It’s high on everyone’s list, together with decorating the tree and having a mulled wine at Christmas markets. Based on traditions, customs, and personal preferences, we make a few (or a dozen) different sweets to ensure our Christmas will be abundant and generous. We bake traditional cookies and cakes we remember from childhood, and we add a new recipe or two as we create our own traditions. These cinnamon biscuits are newcomers to our baking list, and since they go hand in hand with Christmas traditions, traditional tastes, and typical smells, they will be part of my Christmas baking this year.
Every Christmas we bake several different biscuits, cookies, cakes, and no-bake treats. We have our favorites, and then there are the ones no one wants at first, but everyone’s happy to find after New Year. It’s all part of Chrismas tradition.
Over the years we changed our repertoire. We added new desserts and skipped some old ones, but every year we have 5 to 10 different kinds on our table. Some can be prepared well ahead of time, while others require last-minute baking to be fresh and tasty. They are all mostly easy, no elaborate cakes or too heavy desserts.
This year, I plan to make these Cinnamon Biscuits (recipe below) as well as cute chocolate cats I found recently (recipe by Molly Yeh). I like to add something healthier, no-bake, and simple. This year, I would like to make my 4-ingredient chocolate truffles. And if I’ll be using canned chickpea (which is most likely) I won’t discard the chickpea water. I’ll use it in this 2-ingredient aquafaba chocolate mousse, I made it last weekend, and it was a hit. And I’m sure will have a marble sponge cake. It’s our tradition, and it’s the cake which disappears first every year. We use a very similar recipe to this one, but we add chopped walnuts, raisins, and chocolate chips to the batter. Yum!
Christmas Cinnamon Biscuits
The recipe is inspired by Chocolate Cats by Molly Yeh
Servings: about 60 small biscuits
- 225 grams butter (room temperature)
- 125 grams powdered sugar
- 140 grams all purpose flour
- 100 grams buckwheat flour
- 60 grams cashew (processed to flour)
- 2 teaspoons cinnamon
- 1/2 teaspoon baking soda
- pinch of salt
- In a food processor process the cashews until they have a flour-like consistency.
- In a bowl mix the all-purpose flour, buckwheat flour, cashew flour, cinnamon, baking soda, and salt.
- In a big bowl, mix small chunks of softened butter and sugar with a handheld mixer until creamed and fluffy.
- Next, add dry ingredients to the butter mixture and mix until combined. The dough will still be crumbly. Continue kneading the dough with hand. Add a tablespoon of all-purpose flour if needed.
- When the dough holds nicely together, form a ball and wrap it in a plastic wrap. Refrigerate the dough for an hour.
- On a lightly floured surface, roll the chilled dough to an even, about half a centimeter thick rectangle. If the dough sticks to the roller, roll the dough under the plastic wrap.
- Use a cookie cutter or cut the dough into squares with a knife.
- Place the cut biscuits on a baking pan lined with a parchment paper, leaving about two-centimeter spaces between them.
- Bake at 165 degrees Celsius, for 10 – 12 minutes or until slightly golden. Let the biscuits cool completely before transferring them to a plate or a food container.
What will you bake for Christmas? Did you start already or are you a last-minute baker?