Boy oh boy…Girl. GIRL. Where the erf have I been?! I know, I apologize for straight ghosting you all. I think I was putting too much pressure on producing content and stressing about rushed, janky, novice pic/posts to the point where I just tucked away this modest project of mine. (I also still gots a day gig.) BUUUT, I took some time to recharge and have been putting in work to bring you some quality recipes. It's been some serious secret slow-blogging. Now I'm back, so let's kick it. I finally put some shekels towards a legit camera that doesn't accept phone calls and have been spending every free hour either in the kitchen or washing butter or chocolate off of my person. I didn't want to return after so long without bringing you something rull nice.
So I have prepared for you my... 12 Days of Christmas Cookies Workshop! I mean, I love me some Christmas. It's my most basic time of year. You will not find me dying eggs 'round Easter (Like, can we just devil that ish? And not roll our food in the grass.) or donning green while boiling cabbage and potatoes in March. You will, however, find me getting in my Love Actually and gingerbread every December. I truly enjoy the magical quality of Christmas and the sensory trappings of the twinkling lights and comforting food during an otherwise unpleasant time of year. (Sorry Seattle, you ain't cute rn.) I love Christmas. Let's make cookies, shall we?
So I'm coming out the gate with a truly addictive and festive take on one of my favorite candies, the Twix. I'd like to preface this recipe by clarifying that there is no actual eggnog in it. I tried using it, but it was a thin, weak caramel bust. Instead, I ended up adding eggnog spices to bloom in the hot caramel. I also snuck in a little cinnamon and nutmeg in the shortbread. Together, the sweet warmth of the spiced caramel and cookie is enrobed in rich, dark chocolate to create the perfect bite. You seriously have to make these. They are heavenly.
See you tomorrow! :)
Barely adapted from Notwithoutsalt’s Homemade Twix
1 1/2 sticks unsalted butter, softened
3/4 cup powdered sugar
2 cups all-purpose flour
2 Tbsp rice flour
1/2 tsp vanilla
1/2 tsp salt
2 tsp cinnamon
1 tsp nutmeg (freshly ground is ideal)
Combine the butter and sugar in a bowl and mix until creamy. Add the egg and beat until the color lightens, about 1 minute. Add vanilla until combined.
Whisk together flour, rice flour, salt, cinnamon, and nutmeg.
Add the flour mixture to the butter mixture and mix until combined.
Form into a flat, rectangular disk, wrap in plastic, and refrigerate at least 1 hour.
Heat oven to 375°F. Place dough on a large piece of parchment paper, lightly flour and roll the dough to about 1/8 inch thick. (Work quickly, because the dough will become difficult to roll as it warms up.) Transfer parchment paper with dough to a baking sheet then refrigerate for at least 15 minutes.
Cut the dough into 3-1/2-by-3/4-inch cookies. You should get at least 24 cookies. Pierce each cookie several times with a fork.
Place on a baking sheet and bake until golden brown, about 15 minutes. Remove to a wire rack and let cool. Meanwhile, make the caramel.
1 cup sugar
1/2 cup Lyle’s Golden Syrup or corn syrup
1/4 cup water
3/4 cup cream
4 Tbsp butter, softened
1/4 tsp salt
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp clove
Grease a 9×13 pan with soft butter and line it with parchment paper, leaving a few inches of overhang on each side. Set aside.
Combine the sugar, golden syrup and water in a large saucepan. Stir gently to combine then wash off the sides of the pan using water and your clean hands to feel if any sugar remains on the side. If stray bits of sugar fall into the caramel it can cause the caramel to crystallize so it’s important to make sure all the sugar is in the bottom of the pan mixed with the water.
Place the lid on the pan and put over high heat. Having the lid on during the first few minutes of boiling creates condensation that further helps to wash away any sugar that may be left on the sides of the pan. After 5 minutes remove the lid and let the caramel continue to boil until it reaches 300 degrees F. If some of the caramel starts to color you can gently swirl the pot to combine.
Add the cream, butter and vanilla seeds once it has reached 300 degrees F and then continue to cook until the caramel reaches 248 degrees F. At that point remove the pan from the heat and pour into the prepared 9×13 pan.
Let the caramel cool for 10 minutes before gently laying the cookie bases down in four rows of six. Continue to let the caramel cool for 40 minutes before thoroughly chilling in the fridge for an additional 40 minutes or until the caramel is firm enough to cut.
Once completely chilled, carefully remove the caramel and cookie bases from the pan and cut along the cookies to create 24 caramel topped bars.
1 1/2 pounds milk chocolate
1 Tbsp oil
Prepare the chocolate coating by melting the milk chocolate in the microwave or in a double-boiler on the stove then stir in the oil.
Dip the bars into the chocolate with the help of a fork and move to a parchment lined sheet tray.
Place the sheet tray in the fridge once all the bars have been dipped. Keep the bars in a well-sealed container in the refrigerator for three weeks or in the freezer for two months.
Let the bars sit at room temperature for 15 minutes before serving.