Holiday Cookie Swap
Cookies, and books, and wine, and poetry, and good cheer. These are a few of my favorite things… I’m so thankful for this group of women. It’s become a tradition to meet at Janice‘s place each year for our holiday get-together. She put out an incredible spread this year – so much delicious food, including Bill’s fantastic butternut squash soup to warm our bones on a very cold night. And that lovely tree – I wish I had taken pictures. The evening ended with a cookie swap, and I managed to get them home without eating them all. Last year there was powdered sugar all over my car seat.
Graham Cracker Toffee Bark from Peg
Ingredients
- 15-16 graham crackers
- 1 cup butter
- 1 cup brown sugar
- 1 1/2 cups chocolate chips
- Sprinkles for topping
Instructions
- Begin assembly – Lay graham crackers on a lined baking sheet.
- Melt the butter and brown sugar – Melt butter and brown sugar in a saucepan over medium heat and cook until until bubbly (about 4 minutes).
- Bake – Pour the butter mixture over the graham crackers and bake at 350 for 5 minutes.
- Finish – Sprinkle on chocolate and let sit for two minutes, then spread the chocolate over the toffee. Top with sprinkles!
Notes
Peg’s Graham Cracker Toffee Bark are Insta-graham worthy!
https://www.instagram.com/reel/C0Hh2QHJWvU/
Swedish crispbread from Charlotte
Ingredients
- 1 cup rye flour
- 1/2 t salt
- 1/4 t baking powder
- 1/4 cup rolled oats
- 1/4 cup pumpkin seeds
- 1/4 cup sesame seeds
- 2 T flaxseeds
- 3 T olive oil
- 1/3 cup water (or a little more if needed)
Instructions
- Instructions
- Preheat the oven to 400F/200C. Measure two pieces of parchment, or get a silicone mat and a similar-sized piece of parchment ready to fit a baking sheet/tray around 10x15in (25x38cm).
- Place the flour, salt and baking powder in a bowl and mix them together. Add the oats and seeds (pumpkin seeds, sesame seeds, flaxseeds) and mix so evenly distributed.
- Add the oil and water and combine until smooth. Take care not to overmix, you want it just combined. It should feel slightly stiff but still spreadable (add slightly more water if too stiff).
- Turn the mixture out onto the silicone mat or one piece of parchment and press the
- dough out to flatten a little. Top with the other piece of parchment and then roll out with a rolling pin to be around the same size as the piece of parchment. If it spreads beyond the area, you can trim a bit off and stick it to an area that has not spread as much. Then re-cover and roll over gently to help it join.
- Remove the top layer of parchment and carefully transfer the silicone mat/parchment to the baking sheet/tray. Score the top of the dough to make squares or rectangles of the size you want the crackers to be – I got around 24.
- Place the baking sheet/tray in the oven and bake for around 20 minutes until the top s dry and firm and the edges are just starting to become darker.
- Leave the crackers to cool a minute or two then cut along the score lines to break into crackers.
Notes
From Caroline’s Cooking – https://carolinescooking.com/swedish-crisbread-rye-seed-crackers/
