Bakeshop

Boho bakeshop displays their baked goods

As exam season and the holidays quickly approach, many students are getting back into a favourite hobby: procrasti-baking.

This week the Gazette has the solution to all of those over-complicated Pinterest recipes combining premade, boxed ingredients with the magic of home baking.

You can bake a delicious set of Christmas and Hannukah cookies that will leave just about anyone fooled into thinking you spent all day toiling over a hot stove.

Simple soft snickerdoodles

Ingredients

1 box vanilla, yellow or white cake mix 

2 eggs

½ cup vegetable oil

2 teaspoons cream of tartar, optional

2 teaspoons ground cinnamon

2 teaspoons vanilla extract

Topping, optional

½ cup granulated sugar

1 ½ teaspoon ground cinnamon

Instructions

  1. Preheat oven to 350F.

  2. In a large bowl, mix together cake mix, cream of tartar and cinnamon. 

  3. In a separate bowl, beat eggs, vegetable oil, vanilla and egg whites with a fork until smooth. Pro-tip: use an electric mixer to speed up the process.

  4. Combine bowls and mix until a thick dough forms. Pro-tip: if it’s too hard to mix, add a tablespoon of milk.

  5. Form dough into one-inch balls. Pro-tip: melon ballers make this step easier.

  6. In a small bowl, mix together granulated sugar and cinnamon for topping. Roll balls in the topping mixture.

  7. Line a baking sheet with parchment paper. Place balls approximately one inch apart on the baking sheet.

  8. Bake for approximately 10 to 12 minutes. Let cool and enjoy!

Hacked Hannukah jelly cookies

Ingredients 

1 roll premade sugar cookies

1 cup jam of choice, raspberry is preferred

Icing

1 cup powdered sugar

1 egg white

¼ teaspoon lemon juice. 

Instructions

  1. Preheat the oven as per directions on the sugar cookie package.

  2. Slice and lay out premade sugar cookies on a baking sheet as per instructions on package. Score a small circle out of the centre of every other cookie. Pro-tip: for cookies that look like your babushka’s, score every cookie into a Magen David, heart, or square with cookie cutters.

  3. Bake as per instructions on the sugar cookie package.

  4. While baking, beat egg white in a large bowl with a whisk or electric mixer. Once foamy, slowly add powdered sugar and lemon juice, continue beating until consistency is smooth.

  5. Once cookies have finished baking and cooled, spread jam on unscored cookies.

  6. Spread icing along the circumference of cookie with jam. Place scored cookie on top.

  7. Add additional icing along the circumference of the scoring. Pro-tip: for extra sweetness, sprinkle powdered sugar atop finished cookies.

Enjoy these sweet desserts as a brief break from the stress of exam season or share them with your friends to spread holiday cheer!

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Copy Editor

Bella is a Copy Editor for volume 114. Email them at bella.pick@westerngazette.ca or find them on Twitter @_bpick

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