CHRISTMAS COOKIES

Ingredients

For cookies —

1 cup unsalted butter, softened (or use salted, skip salt)

1 cup (220g) white sugar, preferably caster/superfine

1½ tsp vanilla extract

1 large egg (55-60g)

3 cups (450g) flour, plain/all purpose

¾ tsp baking powder

¾ tsp salt

For decoration—

500g icing sugar

¼ cup egg white

2 tbsp corn syrup

1½ tbsp water (or more if needed)

Food dye as required

Method

Preheat the oven to 180°C (160°C fan) and line 2 baking sheets with parchment paper.Beat butter and sugar in a large bowl until creamy, add egg, vanilla, and beat to completely combine. Add flour, baking powder, salt, and mix slowly, until the flour is incorporated — the mixture will be clumpy. Scrape dough out of bowl, and on a flour-dusted surface, pat together, halve, and shape into 2 discs. Roll the discs into 0.3cm (for thinner, crispier cookies) or 0.6cm (for thicker, softer cookies), sprinkling flour under and over the dough so it doesn't stick. Cut out cookie shapes and use a knife or spatula to transfer to prepared baking sheets. Keep the extra dough in the fridge. Bake for 10 minutes, until the surface is pale golden and the edges are just beginning to turn light golden. Allow cookies to cool completely on trays.

To decorate, combine 500g icing sugar, 1/4 cup of egg white, 2 tablespoons of corn syrup, 1½ tablespoons of water (or more if needed), and food dye — liquid or gel. Pipe onto cookies and let set.

YULE LOG (LOG CAKE)

Ingredients

For the cake—

4 tbsp salted butter, melted, plus more for the pan

6 large eggs, separated 

¼ tsp cream of tartar 

¼ tsp salt 

¾ cup granulated sugar 

¾ cup all-purpose flour 

¼ cup unsweetened cocoa powder

½ tsp baking powder

1 tsp pure vanilla extract

¼ cup strong brewed coffee, at room temperature

¼ cup powder sugar

For the filling—

113g cream cheese, at room temperature

½ cup powdered sugar, sifted

1 cup heavy cream

1 tsp vanilla extract

For the frosting—

340g semisweet chocolate, chopped

¾ cup heavy cream

1 tbsp light corn syrup

Rosemary sprigs and pomegranate seeds, for garnish

Method

Preheat the oven to 350˚F. Butter a 12-by-17-inch rimmed baking sheet and line with buttered parchment paper, leaving an overhang on all sides. Beat the egg whites, cream of tartar and salt in a large bowl with a mixer on medium-high speed until frothy, add ¼ cup granulated sugar, and beat on high speed until stiff, glossy peaks form, about 2 minutes. Sift the flour, cocoa powder and baking powder in a bowl. In a separate bowl, combine the egg yolks, the remaining ½ cup sugar and the vanilla. Beat on high speed until thick and creamy, or 3 to 4 minutes. Beat in the melted butter and coffee until combined. Add the flour to the yolk mixture and beat slowly to combine. Fold a spoonful of the beaten egg whites into the batter until no streaks remain. Gently fold in the remaining egg whites until combined. Transfer the batter to the prepared pan, gently nudging the batter so it fills the corners. Give the pan a little shimmy to even it out. Bake until the top just starts to spring back when gently pressed, 10 to 12 minutes, the top might feel sticky even when done. Do not overbake or the cake will crack.

Place a clean dish towel on a large wire rack. Dust with 2 tablespoons of powdered sugar. While the cake is still hot, loosen the edges from the pan, then turn out the cake onto the towel; carefully remove the parchment. Dust the top with the remaining 2 tablespoons of powdered sugar. Starting at one of the long sides, use the towel to tightly roll up the cake with the towel inside. Position the cake seam-side down and let cool about 1 hour. 

To make the filling, beat the cream cheese in a large bowl with a mixer on low speed until just smooth, add powdered sugar and beat until smooth, about 1 minute, now gradually beat in the heavy cream 1/4 cup at a time, making sure the mixture is smooth before adding more cream. After pouring all the cream, increase the intensity of beating, until stiff peaks are formed. Add the vanilla, beat to combine. 

Carefully unroll the cooled cake and spread evenly with the filling, leaving a 1/4 to 1/2-inch border on all sides. Re-roll the cake, using the towel to help you. Cover the cake roll with parchment paper and then tightly wrap in plastic wrap. Chill for at least 2 hours.

To make the frosting, put the chocolate in a medium bowl. Bring the heavy cream and corn syrup to a simmer in a saucepan, then pour over the chocolate. Let sit for 5 minutes, then whisk until smooth. Let it thicken at room temperature until spreadable, or about 2 hours. Unwrap the cake on a cutting board, cut off one-fourth of the cake on a sharp diagonal for the branch. Position the branch against the remaining cake roll on a platter. Cover the cake with the frosting, then drag a fork through the frosting to create a bark-like texture. Garnish with rosemary sprigs and pomegranate seeds.

GINGER BREAD HOUSE

Ingredients

3 cups (375g) all-purpose flour

¼ tsp baking soda

2 tsp ground ginger

2 tsp ground cinnamon

½ tsp ground allspice

¼ tsp salt

6 tbsp (85g) unsalted butter, softened to room temperature

¾ cup (150g) packed light or dark brown sugar

1 large egg, at room temperature

½ cup un-sulphured dark molasses

1 tbsp (15ml) water

Royal Icing/ icing glue (300gm icing sugar, 2 egg whites beaten until stiff peaks) 

Method

To make the cookie dough, whisk the flour, baking soda, ginger, cinnamon, allspice, and salt together in a large bowl. Set aside. Now beat butter and brown sugar together on medium speed until completely smooth and creamy, then add in the egg, molasses, and water, on high speed. Reduce the speed and gradually add the dry ingredients to combine. Cookie dough will be very thick.

Divide cookie dough in half, flatten into discs (about 4-5 inches in diameter), and tightly wrap each in plastic, and leave to chill in the fridge for 2 hours or up to 3 days.

Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Buy or cut out templates for gingerbread house.

Place the chilled dough on parchment paper, roll out, and cut into thick pieces in the shapes needed for the house by lightly flouring the underside of gingerbread house template. Use any extra dough to create fun shapes using cookie cutters, like stars.

Carefully arrange gingerbread house shapes onto prepared baking sheets, about 3 inches apart. If they lose some of their shape transferring to the baking sheet, straighten out the edges. 

Bake house pieces for about 18-20 minutes or until edges are lightly browned. Bake chimney pieces for about 12-13 minutes or until edges are lightly browned. Remove from the oven and allow shapes to cool completely on the baking sheets or on the counter. A flat surface is a must to avoid curling up of the pieces.

Now, for the base of the house, you can use a wooden cake server. Start with two pieces: the front of the house and 1 side. Using a squeeze bottle, run a thick line of icing glue on one long edge and one short edge of the side of the house piece. Stick it to the base. Use whatever you have around the house to help it stand up. Run a line of icing along the bottom of the front of the house piece. Stick it to your base, adhering it to the side of the house piece. Hold the two in place for a few minutes until the icing is partially set, propping them up as necessary. Repeat with the second side of the house piece and back of the house piece. Pipe icing glue inside any seams, inside and outside of the house, to fill any voids and allow it to set for at least one hour before adding the roof pieces. Don't be afraid to go heavy on the icing "glue" — when it dries, it looks like snow! 

The chimney is optional. Put together the chimney separately, then add to the roof. It's easiest to glue the chimney pieces together upside-down. The chimney may not fit to the exact angle of the roof because both puffed up or lost some shape during baking and cooling, so use as much royal icing as necessary and you can cover any bare spots with buttercream during decoration.

Allow the house to completely set, preferably 4-6 hours or even overnight, before starting the decorations. Bring to room temperature before piping/decorating.

With a paddle, beat the shortening and butter together on medium speed until creamy, about 2 minutes. Add confectioners' sugar, milk, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 full minutes. The frosting will be very thick but if necessary, add another splash of milk to lighten it. Add a pinch of salt if frosting is too sweet. 

Use buttercream, leftover icing glue, and candies for decorating.  

Recipes and Food: Chef Mohammad Abu Taleb, Executive Pastry Chef, InterContinental Dhaka

Photo: Sazzad Ibne Sayed