Am I the only one in life that feels a sense of completion when I have multiple bottles of booze in a cabinet surrounded by glassware or have I just entered a whole new level of adulthood?
What really tipped me over the edge was my desire to listen to classical music whilst I was testing this recipe, but don’t worry I quickly shut that down and turned up Frank Ocean. The problem with my desire to own every bottle of everything is that, just like the really itchy grey rug I bought, it’s only for aesthetic purposes. That was of course until I realised you could bake with booze. I repeat. You. Can. Bake. With. Booze. YOLO!
YOLO Boozy Christmas Cookies
Adapted from The Hummingbird Bakery
80g plain flour
25g cocoa powder
90g caster sugar
1/2tsp baking powder
25g butter, cubed
15ml dark booze – see note
4tbs icing sugar to coat
Using a stand mixer or a trusty wooden spoon and bowl, combine the flour, cocoa, caster sugar (not the icing sugar) and baking powder then using your fingers, crumble up the cubes of butter into the flour mixture. You want the flour to resemble sand and for the butter to be fully integrated through.
In a cup, mix together the egg and booze then add to the flour mixture. Using the paddle attachment or wooden spoon, work this mixture through until you have a well formed, sticky dough. Transfer the dough onto long piece of cling film then wrap it up and leave in the fridge for 30 minutes.
Pre heat your oven to 180 and line a baking tray. Place the icing sugar in a bowl then remove the dough from the fridge. Grab little golf ball sizes of the mixture and roll into balls before coating generously in the icing sugar and placing on the lined baking tray.
Once all the mixture is rolled out, bake for 10-12 minutes then cool on a tray and marvel at your fancy adult creations.
I used Cafe Patron because you know, YOLO but brandy, port, bailey’s, kahlua, dark rum will also work nicely.