Nigella Lawson Christmas Recipes
Nigella Lawsons Amazing Christmas Recipes
Nigella Lawson is an English food writer, journalist and broadcaster and is one of the most popular British cooks to date. She has written several books, which include the best seller How To Eat, and How To Be a Domestic Goddess. She has been the host of several cooking TV programs, and she has several best selling cook books that offer incredible Nigella Lawson Christmas recipes.
One of her most popular dessert recipes is her Crispy Cinnamon Christmas Cookies. For this recipe you will need 200 grammes butter (approximately 1 ½ cup), 200 grammes sugar (approximately 1 ½ cup), 2 tablespoons syrup (or honey), 300 grammes white flour (approximately 2 ¼ cup), 3 heaping teaspoons of cinnamon, 1 teaspoon baking soda. For the toppings you will need almonds (or another favorite nut), extra cinnamon and extra white sugar.
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In a large mixing bowl, mix together the butter and sugar. Add the rest of the ingredients except the toppings. Roll the dough and make small “sausages” as long as the baking tray or cookie sheet, lay them onto the tray and then push them flat with your fingers. Top them with nuts and cinnamon and sugar. Bake for 10-15 minutes at 175 degrees celcius (350 degrees F). Let them cool down and get a little crispy, enjoy!
Another incredible Nigella Lawson Christmas recipe is for her Christmas Cupcakes. For these you will need the following ingredients. 1 cup all purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon ground mixed spice, a pinch of salt, ½ cup soft, unsalted butter, ½ cup + 3 Tablespoons dark brown sugar, 2 large eggs, 3 Tablespoons sour cream, ½ cup boiling water, 3 ounces bittersweet chocolate, broken into small pieces, 1 teaspoon instant coffee, 1 cup + 2 Tablespoons instant royal icing, 1 (12 ounce) package of green ready to roll fondant icing, approximately 30 cranberries (for decoration), 12 cup muffin pan and paper baking cups.
Preheat the oven to 400 degrees. In a large mixing bowl, mix together the flour, baking powder, baking soda, mixed spices and salt. In another medium bowl, cream the butter and sugar with an electric mixer. Add the eggs one at a time, mixing well after each addition, and then beat in a third of the flour mixture, followed by a tablespoon of the sour cream, repeating till all is used up. Put the boiling water, chocolate and instant coffee in a sauce pan and heat gently, just until the chocolate is melted. Fold this into the cake batter, but don’t over beat. The mixture will be very thin, but don’t worry about that, pour it carefully into the muffin cups. Bake for about 20 minutes, until each little cake is cooked through, but it is still dense and damp. Let them cool in the pan for about 5 minutes, then remove from pan onto a wire rack and let cool completely. To ice them, make up the royal icing according to packet instructions and thickly cover the tops of the cupcakes. Cut out holly leaves and sit two on each cake and then press your berries onto the tops. Beautiful! |
