There’s something about Christmas that makes you feel hungry all the time. How is it possible to eat an enormous festive lunch and still feel the need for snacks? Don’t worry, keep rumbling stomachs satiated and stop a festive frazzle in its tracks with these snack recipe ideas from two Singapore-based chefs. You’re welcome!
Christmas Mirror Cookies
By Group Executive Chef of Baker & Cook, Chef Jenna White, including Brettschneider Baking & Cooking School
“These cookies will keep you going back for more! The light and airy cookie paired with the tart jam makes your palate pop. Choose your favourite jam flavour wisely. I love raspberry as the slight tartness cuts through the richness of the cookie giving it a balanced flavour profile” – Jenna White
Ingredients
- 200g butter
- 125g icing sugar
- 1 egg white
- 1 tsp lemon juice
- 350g flour
- Pinch of salt
- Strawberry or raspberry jam
- Dusting sugar
Method
1. Cream the butter and sugar together in a mixing bowl until a pale yellow is achieved. Add in the egg white and lemon juice and mix thoroughly, followed by flour and salt. Mix well until a dough is formed.
2. Cover and rest the dough for one hour or overnight. This will allow the dough to firm up for easy rolling. Preheat the oven to 180°C.
3. Roll the dough out evenly on a floured surface until it’s 4- 5mm thick. Measure and cut out an even amount of cookies. With half of them, cut a small shape in the middle.
4. Lay all the cookies onto a baking tray and bake for 15 minutes, until golden. Remove from the oven and allow to cool.
5. With the cookies that do not have cut-outs, spread with the jam of your choice. Cover with the other half of the cookie that has an empty middle section. Top them off with a dusting of icing sugar.
Where I’ll be this Xmas: “Good question… I’m still deciding!”
Fave part of the holidays: “The magical feeling around Christmas. Now I have kids, the beauty of being able to decorate the tree and make gifts for them as Santa makes me relive my own childhood. It’s the best time of the year, hands down.”
Brettschneider’s Baking & Cooking School, 1 Greendale Ave, 289495.
bakingandcookingschool.com
Smoked Salmon Crostini by Chef Luqman Hakim, Sarnies
“Nothing can go wrong with Smoked Salmon Crostini. These one-bite-wonders pair well with any kind of drink and kids love them” – Luqman Hakim
Ingredients
- 100g cream cheese
- ½ tsp herb chives (chopped fine)
- ½ tsp herb dill (chopped fine)
- 10g cooking cream
- Pinch of pepper
- Pinch of sea salt
- 1 tsp lemon juice
- Slices of smoked salmon
- Crostini
- Capers
- Pickled red onions
- Dill fronds for garnishing
Method
1. Add all ingredients in a bowl and whip until combined. Reserve in the chiller until ready to use. Keeps well in a tight container for up to a week.
2. To prepare, spread a generous layer of cream cheese on crostini.
3. Fold smoked salmon on crostini.
4. Garnish with capers, pickled red onions and dill fronds. Crack fresh black pepper onto prepared crostini for extra freshness.
Where I’ll be this Xmas: “At home in Singapore. Boring, but I don’t really celebrate. However, I will be having a nice meal with the Sarnies team who are like a family.”
Fave part of the holidays: “I love Candy Canes! They aren’t around all year round, so when they are, I have to have them!”
Sarnies, 136 Telok Ayer St, 068601.sarnies.com
