Christmas Cookies

Not long before Christmas, a new biscuit tray turned up in our kitchen – a Wilton sandwich cookie pan to be exact.  Now anyone who knows me knows that I’m a sucker for gadgets, so I had to try it out and see what kind of results I could get from it.

Wilton 12-Cavity Sandwich Cookie Pan 2105-0896

The packaging had some pretty inspiring pictures of interestingly coloured biscuits, but the actual recipes were not so inspiring.  The first one I looked at called for something like a cup and a half of vegetable oil, and some butter flavoured essence, which sounded pretty revolting.

I did some searching and had a look in my recipe books and settled on this recipe:


  • 125g Stork margarine
  • 150g granulated sugar
  • 1 egg
  • 250g plain flour
  • Red food colouring powder


  • Beat margarine and sugar together until white and fluffy
  • Slowly add egg, beating thoroughly
  • Mix together flour and food colouring and fold into mixture
  • Roll out into cookies and bake at 180 C


I used the red food colouring powder that I bought for making our red velvet wedding cake – it gives a great vivid red colour without having much impact on the texture the way some of the liquid food colourings do.  The recipe above gave a fairly stiff dough which was the perfect consistency for rolling out.

For the first batch, I rolled it out to about half a centimetre thickness and cut circles that were the size of the outer lip in the tray.


When I put them into the tin, they basically filled the indentations, with a slight bulge to the top.WP_20151220_16_59_13_Raw

I baked them for 10 mins, but they were a little bit darkened on the outside when I took them out of the oven.  Although they hadn’t really risen, they were clearly much to thick to sandwich together properly, and had quite a big lip around the outside.


Since there was plenty of dough left over, I had another attempt.  This time I rolled it much thinner, maybe 2 millimetres, so that it sat quite low in the tray and only came up to the top of the inner lip.

This second batch took only 5 mins to cook, and were still a lovely red colour when they came out.  They were solid and crispy all the way through, and just the right size for sandwiching.


This batch is filled with a salted caramel buttercream – I took inspiration from and adapted it fairly drastically to suit my objectives.  The one in the picture above also has some green food colouring added for a more Christmassy effect.
  • 100g Granulated Sugar
  • 50g Demerara Sugar

  • 25ml Cold water

  • 1 tbsp of golden syrup

  • 25ml Double cream (gently heated in the microwave for 40secs)

  • 1/4 tsp sea salt

  • 25g Stork for caramel

  • 3 tbsp coconut oil

  • 125g Stork for buttercream


  • Stir the sugars, water and syrup over a low heat until completely dissolved.  This takes a long time so be patient and keep stirring!
  • Increase the heat and bring it to a gentle boil – watch it carefully at this stage, it’s likely to burn very easily.
  • Once it has darkened slightly, remove from the heat and add the warmed cream, stirring continuously.
  • Add the salt, 25g of Stork, and coconut milk and stir until it is well blended.  At this point you have essentially a nice salted caramel sauce.
  • Once it has cooled completely, soften another 125g Stork and slowly beat in the salted caramel to create a thick buttercream filling.

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