Recipe: White Chocolate Gingerbread Cookies & Marzipan Vanilla Cookies

Posted in Recipes, Sweets
White Chocolate Stuffed Gingerbread Cookie | eatexploreetc.com

Can I interest you in a gingerbread flavoured cookie filled with white chocolate?  How about a vanilla biscuit with a heart of marzipan?

At the back end of last year, as Christmas started inching ever closer, I really wanted to get in the kitchen and start baking. I’m not sure what it is about winter and wanting to mix butter, sugar and flour together. I’m far too clumsy to warrant the title of ‘Domestic Goddess’ (as though to prove it, I’m currently sporting two oven burns on my right arm!) but there’s something relaxing and comforting about creating a mess in the kitchen and filling the house with that beautifully sweet butter aroma.

Gingerbread Cookie stuffed with Nestlé White Chocolate | eatexploreetc.com

In the UK, four weeks before Christmas arrives the work place office atmosphere changes. People start planing for their Christmas finishing date. Lunch out with the team gets booked. Coworkers start getting cheerier because they’re on a countdown to an extended break! And I start baking. Caramel brownie tray bake, two types of ginger cake and a mince pie crumble yogurt cake graced the tables at work the previous year. I get to have fun and experiment, without needing to ship pieces off to family members in Tupperware just to get it out of the house.

The problem is that there’s just the two of us out in Bavaria, so whatever I make needs to be dramatically scaled down or we’d be eating it for days! There’s little that comes close to the satisfaction of lifting a delightful piece of home-made something-or-other to your lips though. So I went in search of a cookie recipe I could scale down. What I found was one I thought I could scale down AND freeze!

Vanilla Cookie stuffed with Golden Marzipan | eatexploreetc.com

Cooled Vanilla and Marzipan Stuffed Cookie | eatexploreetc.com

Jamie Oliver is quickly becoming a firmly favourite resource for me. I’ve got a few of his cook books at home from his early days, though I’m not sure they’ve ever been used. At one point I had his magazine subscription for a year but I can’t remember making anything from it! Things always seemed beautiful, if rather convoluted or requiring things I couldn’t easily find. Somehow I stumbled on to his recipe for Chocolate Biscuits with Soft Chocolate Centres

When I’m looking to reduce a recipe quantity, I always start by looking for the egg content. If it’s got two eggs, you know it’s easily halved! The first time I tried Jamie’s recipe, I made half as a chocolate cookie dough with a white chocolate centre and half as a vanilla dough with a milk chocolate middle. Only I didn’t (and still don’t) have cookie cutters, so I had to use a different method to shape the biscuits. The recipe also doesn’t provide instructions for freezing either and it was something I’d not tried before – So I went with the same technique I use to freeze my home-made pork potstickers!

Process Images for Homemade White Chocolate Stuffed Gingerbread Cookies and Golden Marzipan Stuffed Vanilla Cookies | eatexploreetc.com

The way I have to shape these cookies is admittedly time consuming but I have to say there’s something relaxing about doing it. Sit at the table, put a TV show on and chill out with your cookie making production line! Of course, if you have cutters (and mine are actually sat in a drawer in my English kitchen) then feel free to speed the process up and use the roll-it-cut-it method the original recipe outlines.

These photographs are from my fourth batch of stuffed cookies, cooked from frozen. It’s the third time I’ve made gingerbread flavoured ones but the first time for the marzipan middles. That being said, I make a batch of butter rich shortbready biscuits stuffed with marzipan every year at Christmas. They’re known in our household as Christmas Cookies as they contain so much butter they’re only made once a year!

Just Warm Stuffed Cookies, Gingerbread with White Chocolate and Vanilla with Golden Marzipan | eatexploreetc.com

Eat these cookies when they’re only a few minutes out of the oven and you’ll have a soft squishy marzipan or chocolate. Leave them a few minutes longer and both will firm up but don’t let them go cold! They’re best eaten warm but as they freeze so well, there’s never any excuse to have cold left overs! Sprinkle them with a little icing sugar too if you fancy it. The picture above shows them naked (gasp!) and still warm (swoon!). The rest of the pictures show them dusted with icing sugar but cold.

Alright, there’s ONE excuse to have them cold: When you get distracted with finishing up a blog post you thought would only take a couple of minutes but it took far longer, then you realised your warm cookies were now room temperature BUT you still wanted to take pictures anyway. Forgive me, Cookie lovers!

Make sure to check the original recipe at JamieOliver.com: Chocolate Biscuits with Soft Chocolate Centres

Gingerbread Cookie stuffed with Nestlé White Chocolate | eatexploreetc.com
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Gingerbread Cookies with White Chocolate Centres

This recipe is based on a Jamie Oliver recipe for Chocolate Biscuits with Soft Chocolate Centres.

Course: Sweet Treat
Servings: 15
Ingredients
  • 70 g Butter, Soft
  • 35 g Light Muscovado Sugar
  • 35 g Caster Sugar
  • 1 Egg Yolk
  • 145 g Self Raising Flour
  • 1 tsp Ground Ginger
  • 1/2 tsp Nutmeg
  • 1/2 tsp Cinnamon
  • 1/2 tsp Mixed Spice
  • 15 squares White Chocolate
Instructions
To Make the Cookies
  1. In a large bowl, cream the butter and sugars until well combined and lightened in colour.

  2. Beat in the egg yolk.

  3. Add the flour and spices. Knead together to make a smooth dough.

  4. Divide the dough into 15 equal portions. Tip: I do this by using a weighing scale - weigh the entire block of cookie dough and divide by 15. Each piece should weigh around 20g.

  5. Roll each piece of cookie dough into a ball. Place this in the palm of one hand and using the heel of the thumb on your other hand, press the dough out into a circle. Place a square of chocolate at the centre and fold the rest of the cookie dough around it, enclosing the chocolate fully and making sure to seal any gaps. 

  6. Place the stuffed cookie dough pieces onto a lined baking sheet that will fit into your freezer.

  7. Put the filled tray into the freezer and leave for a few hours.

  8. Transfer the frozen dough to resealable plastic food bags / zip lock bags and return to the freezer until ready to bake.
To Bake the Cookies
  1. Preheat the oven to 160 C Fan Assisted (325 F) or 180 C Standard (350 F).

  2. Line a baking sheet with greaseproof or baking paper. Place frozen cookie dough pieces on the tray, spaced a little apart. 

  3. Bake for around 10-12 minutes, until the cookies are turning golden at the edge and the filling has softened through. Remove from the tray immediately and leave for a couple of minutes to cool. 

  4. Dust with icing sugar if desired and enjoy gloriously warm.

 

Cooled Vanilla and Marzipan Stuffed Cookie | eatexploreetc.com
Print
Vanilla Cookies with Marzipan Centres

This recipe is based on a Jamie Oliver recipe for Chocolate Biscuits with Soft Chocolate Centres.

Course: Sweet Treat
Servings: 15
Ingredients
  • 70 g Butter, Soft
  • 70 g Caster Sugar
  • 1 Egg Yolk
  • 1/2 tsp Vanilla Bean Paste
  • 145 g Self Raising Flour
  • 105 g Golden Marzipan
Instructions
To Make the Cookies
  1. Divide the marzipan into 15 equal sized pieces. Shape each into a rough ball. Tip: This works out at about 7g each. Use a weighing scale if you need to!

  2. In a large bowl, cream the butter and sugar until well combined and pale.

  3. Beat in the egg yolk and vanilla bean paste.

  4. Add the flour and knead together to make a smooth dough.

  5. Divide the dough into 15 equal portions. Tip: I do this by using a weighing scale - weigh the entire block of cookie dough and divide by 15. Each piece should weigh around 20g.

  6. Roll each piece of cookie dough into a ball. Place this in the palm of one hand and using the heel of the thumb on your other hand, press the dough out into a circle. Place a flattened circular piece of marzipan at the centre and fold the rest of the cookie dough around it, enclosing the marzipan fully and making sure to seal any gaps.

  7. Place the stuffed cookie dough onto a lined baking sheet that will fit into your freezer.

  8. Once all the cookie dough balls have been stuffed, place the tray into the freezer and leave for a few hours.

  9. Transfer the frozen dough to resealable plastic food bags / zip lock bags and return to the freezer until ready to bake.

To Bake the Cookies
  1. Preheat the oven to 160 C Fan Assisted (325 F) or 180 C Standard (350 F).

  2. Line a baking sheet with greaseproof or baking paper. Place frozen cookie dough pieces onto the tray, spaced a little apart. 

  3. Bake for around 10-12 minutes, until the cookies are turning golden at the edge and the filling has softened through. Remove from the tray immediately and leave for a couple of minutes to cool. 

  4. Dust with icing sugar if desired and serve delightfully warm.

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