This is a paid post in collaboration with Schwartz.
I don’t know about you but even though I love the pretty lights and the decorations at Christmas, it is the smells and tastes that make me feel festive. Nothing beats cinnamon when it comes to christmassy smells!
Food is such a huge part of our festive season. Whether it’s curling up with the Supermarket food catalogues and planning out our food selection – just me? or perusing the Christmas markets. It really is all about the smell and the taste at this time of year!
3 ways with Schwartz cinnamon
The king of the cinnamon recipes is of course, the cinnamon roll. They always feel like an indulgent treat. I love them with a nice frothy coffee. Admittedly I eat these all year round but I do like to make them too! My favourite recipe can be found here at This Farm Girl Cooks.
Cinnamon can be used in savoury recipes too – and it is beyond great! Not your usual festive fare but you can only eat so many roast dinners, right? I love these Moroccan Lemon and Cardamom Meatballs. So good for warming you up on cold nights!
My Mum did lots of baking when I was a child. With 5 children to look after (plus all of our friends of course) I suppose it must have worked out lots cheaper to make rather than buy our snacks. Sadly I don’t bake very often but when I do, I like to involve Moose. It’s usually good fun and keeps him busy.
So, last but not least and one of our favourites to make at this time of year is Stollen Cookies. They are really yummy and definitely make my house smell wonderfully Christmassy while they are baking. Double win!
Makes approx 24
150g salted butter
80g light soft brown sugar
80g granulated sugar
2 tsp vanilla extract
1 large egg
180g plain flour
60g ground almonds
1/2 tsp bicarbonate of soda
1/4 tsp (or a big pinch) salt
80g marzipan (chopped)
50g dried cranberries
1/2 tsp cinnamon
1 tsp mixed spice
- Heat your oven to Gas 4/350F/180C. Line two baking trays with baking paper.
- In a bowl pr using a mixer, cream together the butter and both types of sugar. Beat in the vanilla extract and egg.
- Sift in the flour and bicarb, add the salt, ground almonds, cinnamon and mixed spice, and stir with a wooden spoon.
- Fold in the cranberries, sultanas and marzipan.
- Put equal sized amounts on the baking trays and bake for 8-10 minutes or until the edges are beginning to brown.
- Cool on a wire rack.