Amy Leung shares two festive twists on the traditional chocolate chip cookie – the perfect baking project, how ever you’re spending your holidays.

If you’re still craving something sweet, here are some easy biscuit recipes to make for the holidays! These recipes are easy to modify with some festive cookie cutters or an extra sprinkle of powdered sugar. Stock up on biscuits to eat behind the screen as you call friends and family,  and maybe even share these recipes with them!

Christmas Spiced Tea Cookies

Ingredients:

130g plain flour

30g granulated sugar

1 tablespoon of cinnamon

1 tea bag (any flavour will do but I’m personally a fan of chai, earl grey, or anything apple related!)

110g vegan butter

1 tablespoon of vegan honey alternative/maple syrup

Powdered sugar for decoration!

Method:

1. Mix the flour and sugar in a bowl
2. Gradually add the vegan butter to the dry ingredients, combining with your hands until the mixture resembles coarse breadcrumbs
3. Add the tea, cinnamon, and honey. Mix well until incorporated into a soft dough
4. Chill dough in the fridge for 30 minutes, either rolled into a log for easy slicing into round cookies or rolled into a sheet if you want to put Christmas cutters to use!
5. Preheat oven to 180 degrees
6. Slice your cookie dough into rounds or use cutters on the rolled out dough
7. Bake cookies until golden brown for around 10 to 15 minutes
8. Leave to cool for 15 minutes
9. Sprinkle powdered sugar on top!

Chocolate & Berry Cookies

Ingredients:

20g milk chocolate pieces

40g dark chocolate pieces

30g caster sugar

110g brown sugar

200g plain flour

30g freeze dried raspberries/strawberries

Pinch of salt

40g plant milk

40g flaked almonds

20g cocoa powder

100g maple syrup

60g coconut oil

70g almond butter

½ teaspoon bicarbonate of soda

Method:

1. Preheat oven to 180°C
2. Mix the flaked almonds, caster sugar, brown sugar, cocoa powder, flour, fruit pieces, salt and chocolate pieces into a large bowl
3. Mix the almond butter, oil, milk and maple syrup together and add to the bowl.
4. Combine the wet and dry ingredients until a dough is formed
5. Line a baking tray with greaseproof paper. Split your dough into 8 golf ball-sized balls and flatten slightly with the palm of your hand
6. Bake for 10 minutes until the edges are firm
7. Leave to cool for 15 minutes

About the author: Amy Leung is a first-year geography student at Oxford and is WILD’s Deputy Food and Drink Editor. She is especially interested in sustainable agriculture, plant-based diets, and being more eco-friendly at university.