Rolled Christmas Cookies

These mildly spiced biscuits can be made in advance, and kept in the fridge up to a week. Just slice them up and bake when you want! Perfect for a festive nibble or when visitors call in.

Makes approx 30 Cookies | Prep 15min plus chilling | Bake 15-18min

INGREDIENTS:

• 250g butter, softened
• Zest of 1 orange
• 1 tsp vanilla essence
• 2 cups flour
• 1/2 cup icing 
sugar, plus extra for dusting
• 3/4 cup cornflour
• 1 tbsp ground cinnamon, 
plus extra to dusting
• 1/2 tsp nutmeg
• 1/2 tsp ground cloves
• 1 tsp ground ginger

METHOD:

1. In a bowl, cream together the butter, orange zest and vanilla until pale and fluffy. Sift in the flour,
 icing sugar, cornflour and spices, then mix until just blended.
2. Tip the dough onto a large sheet of cling film, and shape into a 5cm wide cylinder, rolling it up well into the cling film. Chill in the fridge for at least half an hour.
3. Heat the oven to 190°C. Slice the cookie dough to 1cm-thick and place on baking sheets lined with baking paper. Space them 1-2 cm apart, lightly dusting with icing sugar and cinnamon. Bake for 
15-18 minutes until golden and allow to cool.

You can freeze the cookie roll for up to 1 month ahead and defrost overnight. You can store the baked cookies for up to 2 days in an airtight container.