In South Africa cookies are usually served with coffee or tea and in America the combination of cookies and milk is what Father Christmas expects under the tree. Just in time for the festive season though, we found this lovely match of cookies and wine! One can’t imagine not realising this sooner! The sweet spice of traditional Christmas cookies is just lovely with a glass of Leopard’s Leap Shiraz! Although the style of the wine is dry and quite complex, its ripe fruit flavours and distinct spiciness are beautifully echoed in this recipe from Chef Pieter de Jager’s kitchen at Leopard’s Leap Family Vineyards.
Try this recipe for roughly 4 dozen cookies. They are ideal for hungry kids over the holidays, can be charming Christmas decorations (if you remember to press a small hole before baking them) and now, they can also be a sophisticated plateful with your late-night glass of Shiraz!
And if you dread the idea of festive shopping, why not give a glass jar filled with cookies and a bottle of 2014 Leopard’s Leap Shiraz – it is home-made, personal and will definitely put a smile on the face of the receiver.
Festive Cookie Recipe
Makes 52 cookies
680 g flour
5 g salt
4 g cinnamon
4 g ground ginger
4 g ground cloves
350 g sugar
250 g butter
60 ml oil
90 ml Muscat de Frontignan
80 ml milk
5 g bicarbonate of soda
± 400 g icing sugar
Sift flour and add salt, spices and sugar.
Rub in butter, until it resembles bread-crumbs.
Dissolve bicarb in the wine, add the egg ad oil
Add the egg mixture to the flour mixture to form a dough.
Rest for 1 hour.
Bake at 200 °C for 12 minutes.
Method for Royal Icing
Sift the icing-sugar.
Place the egg-whites in a bowl (it must be clean and fat-free – to make sure, wipe out with a little lemon juice or vinegar).
Beat the egg-whites to break them up, then gradually beat in the sifted icing-sugar. Beat until thick (similar to stiff peak stage – it will look similar to toothpaste, glossy and stiff).
Always keep it covered until you are ready to use it. It will harden quickly.
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