Stollen Cookies ( Stookies )

stookies1

I have some very good chums who LOVE a word-meld.

“Oh…have you seen our new Spoffice?” That’ll be a Spare Room come Office to you and me.

I’m sure you cannot have missed the current mash-up mania in baking. First it was Cronuts – a croissant/ doughnut hybrid that boasts a calorific content that would scare even Mr Creosote. Then came the Duffins – a jammy centred muffin rolled  in sugar, the Crookie – a cookie stuffed croissant ( eeeek! ) and the Townie – gooey chocolate brownie encased in shortcrust pastry. Oooof, I can feel my arteries are hardening as I type.

This little festive mash-up of mine came about because of sheer laziness. My favourite foodie treat at this time of year is Stollen….and Mince Pies….and Stilton….oh, and Christmas Pudding….Um, where was I? Ohh yes, Stollen, I love it, so much so I could stuff great gob full’s of this butter and icing sugar drenched dough down my throat all day long. I mean, It has a golden marzipan centre for goodness sake!

But, making it is a total faff and as I am now living with the tiny despot – sorry, my beloved baby – I just don’t have time for all that kneading and proving. And so, I decided to stuff all the yumminess of Stollen into an easy to bake cookie……

And it’s good, really good.

I baked a batch at the weekend and gave some away in a little cellophane bag ( as shown below ). The receiver said that “they were so good, I want to take them behind the bike sheds and get them pregnant”.

Lets get Chrisking! (Christmas Baking)

stookies2

Stollen Cookies ( Stookies ) Inspired by Jaime Magazine’s ‘Everything Cookies’

200g unsalted butter
130g golden caster sugar
150g light brown muscovado sugar
1 large egg
1 tsp vanilla extract
50g mixed vine fruits
100g marzipan, cut into chunks ( about 1cm but no smaller )
50g blanched almonds chopped
70g glace cherries, cut in half
Pinch of sea salt

Preheat your oven to 180C.
Beat the butter and sugars until light and fluffy. Add the egg and vanilla extract. Sieve in the flour and salt. Stir through the marzipan, almond, cherries and vine fruits until the dough is just combined.

Scoop golf ball sized mounds onto your lined trays ( the dough will spread so make sure you leave plenty of space between each one ) and bake for 10-15 mins until light golden. If you prefer a crunchier cookie then cook a little longer.

Love Lemony x

Trackbacks

  1. […] Victoria Sponge is quintessentially British. I’ve talked recently about baking mash-ups ( cronuts, duffins etc ) and here is one that really works. Rather like Mr L and […]

Lemony loves comments!

%d bloggers like this: