If you're still up for some Christmas baking, here's a recipe you can easily make out of regular cupboard ingredients - which is exactly why I made them. I was stuck at home the other day when one of my offsprings decided to throw a runny nose and run a bit of a fever, and all the Christmas baking I had planned involved a trip to the shops! You can use any nuts you like, mine happened to be walnuts and toasted, unsalted peanuts. (Thermomix instructions are included in the recipe)
I instantly fell in love with them, they have everything that makes a great Christmas cookie, a bit of chocolate, a bit of nuts and a great look! They're soft at the start and after a few days turn slightly chewy, which I think is my preferred way of eating them. With a glass of mulled wine in front of the fireplace, nothing is better to see out a fun-filled Christmas day!
(yields 3 baking sheets full)
175 g dark chocolate
125 g butter
350 g sugar
2 tsp vanilla extract
100 g walnuts
60 g raw peanuts**
280 g self-raising flour
Melt the butter and chopped chocolate in a double-boiler or a glass bowl over simmering water (bain-marie). When about half of the chocolate has melted, take the bowl out and stir until you have a smooth consistency (this will save you time and prevents the chocolate from getting too hot).
Place the chopped walnuts and peanuts in a pan on the stove and toast lightly to release their aroma. Chop roughly in a food processor (TX 4 for just a few seconds)
Beat the eggs and sugar in a bowl until light, fluffy and pale. (TX 5, 1 minute)
Add the vanilla extract, nuts and the chocolate, making sure it has cooled down enough (ca. 40C)
Whisk until combined (TX 5, 15 seconds). Add the flour and combine to a smooth dough (TX 5, 30 seconds).
Place bowl in the fridge for 3-4 hours for mixture to firm up.
Preheat oven to 170C (no fan).
When the mixture has set, roll balls between your slightly moist hands (about 1 heaped tsp of mixture at a time), pat down a little and press the top into the icing sugar for a good coating.
Place on a non-stick mat on a baking sheet and bake in the oven for 15 minutes.
* I adapted the recipe from familyfunrecipes.
** (you can use toasted, unsalted from a bag, if you prefer)