Christmas stollen cookies

  • Preparation Time 20 Minutes
  • Cooking Time
  • Resting Time 24 Hours
  • Makes 18-21

Vegan, vegetarian, gluten-free


I have been making stollen loaves for the past 15 years, at that point they were neither vegan nor gluten-free.

Stollen originates from Germany, it is a loaf containing nuts, fruit, spices and marzipan. While it is delicious and a constant in our house every Christmas, devoured by family and friends with delight, I wanted to do something that incorporated all the flavours but quicker, like a cookie.

These started as an idea, something easy to make with gluten-free flour and to have with a cuppa.

I wanted them to include all the flavours, plenty of fruits, nuts and marzipan, all in one cookie. Also because the cookie dough freezes so well, you can bake them to order or when you have unexpected guests over the festive period.

  • Fruity
  • Chewy
  • Delicious
  • Christmas flavoured
  • Nutty
  • Zesty

I hope you love these cookies as much as my family, friends and I did.

Ingredients

  • 40 g dried cranberries
  • 40 g of dried sultanas
  • 20 g chopped glace cherries
  • 30 g of raisins
  • zest of 1 orange and lemon
  • 3 Tbsp of rum or orange juice
  • 75 g of caster sugar
  • 100 g light muscadavo sugar or soft brown sugar
  • 1 flax egg
  • 100 g of golden marzipan
  • 125 g of dairy-free butter
  • 225g of self-raising gluten-free flour
  • 1.5 tsp of mixed spice
  • 1 tsp of cinnamon
  • Pinch of freshly grated nutmeg {optional}
  • 60 g of toasted flaked almonds crushed slightly
  • 1/2 tsp of almond extract

*Notes*

1 flaxseeds = 1 tbsp of ground flaxseeds mixed with 3 tbsp of hot water, set aside for 5 minutes until it thickens.

I bought already toasted flaked almonds, if you have the untoasted ones, spread them onto a lined tray and place into a 200C preheated oven for 5 Minutes. Set a timer or keep a close eye as they burn very quickly.

Instructions

These work equally well using gluten-free flour. I used Dove Farm gluten-free self-raising flour.

  1. Place the marzipan into the freezer while you warm the fruit. Mix together the flax egg.
  2. In a saucepan, place all the fruits, zest and rum or orange juice. Place on the heat until it reaches a simmer and set aside to cool.
  3. In a large bowl place the butter, sugars and flax egg. Using an electric whisk beat until light and creamy. Sieve the flour, spices and salt into the bowl and stir through the creamed mixture. Remove the marzipan from the freezer and grate 40g of it and the 60g divide into 21 pieces.
  4. Once the flour is folded in add the nuts, cooled fruit, grated marzipan and almond extract. Once it is all combined divide the mixture into 21 pieces. Take each piece and roll into a ball. Press a piece of marzipan into the middle of each ball.
  5. Next, place the balls into a fridge for at least an hour or even overnight.
  6. Preheat the oven to 160 degrees and line 2 large oven trays with baking parchment. Place the cookies on the trays, well spread apart {you may need to do this in 2 batches}. Slightly flatten the cookies so you can just see the marzipan and place into a hot oven for approximately 12-14 minutes or until golden.
  7. Leave on the trays for 10 minutes and then transfer to a cooling rack. Once cooled store in an airtight container for around 5 days. Lightly dust with icing sugar before serving.

FREEZING

The best way to freeze these cookies is after you have placed the marzipan into the ball. What could be nicer than to have a few batches of these cookies stored away in the freezer at Christmas? Freshly baked and ready for guests. These can be cooked from frozen, adding a few extra minutes to the cooking time.

If you make this, don’t forget to tag me on twitter as @veganalchemist1 or my Facebook page https://www.facebook.com/thegfveganalchemist. I love seeing your versions of the recipes. I would love to hear your comments too.

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