Snickerdoodles are said to have their name derived from the German word schneckennudeln ("snail noodle"). We have no idea why, as they resemble neither snails nor noodles. But however cryptic their etymology, they are very simply our favourite winter-themed cookie. I hope you enjoy them as much as we do at home.

This recipe makes 30-36 cookies. But I’ll tell you now, it won’t be enough ;)

Ingredients:

Cookie Mix:

• 1 cup / 227g softened butter

• 2 teaspoons vanilla extract

• 1 cup / 200g granulated sugar

• ⅓ cup / 65g brown sugar

• 2 medium eggs

• 3 cups / 360g plain flour

• 1 tablespoon cinnamon

• 2 teaspoons cream of tartar

• 1 teaspoon bicarbonate of soda

• ¼ teaspoon salt

Cinnamon Sugar Coating:

• ¼ cup of granulated sugar

• 2 tablespoons of ground cinnamon

Directions:

1. Preheat the oven to 190°C (375°F).

2. In a small bowl, mix together the ingredients for the cinnamon sugar coating until evenly incorporated. Set aside.

3. Now make the cookie dough: in a large mixing bowl whip the butter with vanilla extract until it’s light and fluffy.

4. Add the granulated sugar and brown sugar and mix until well incorporated.

5. Stir in the eggs until thoroughly incorporated.

6. Add the flour, cream of tartar, cinnamon, baking soda, and salt and sift into the dough. Combine until evenly mixed.

7. Cover with cling film and chill for 30-60 minutes in the fridge.

8. When chilled, use your hands to roll the dough into ping-pong sized balls.

9. Dip the dough into cinnamon sugar mixture and roll around, covering the dough ball completely.

10. Place the cookie dough balls on a baking paper-lined baking sheet and bake for 10-12 minutes.

11. Allow to cool, serve and enjoy!

Notes:

No notes; there’s really no improvement on perfection.

This recipe was originally found on Tasty.co.

Ingredients:

• Apple cider - OR - cloudy apple juice

Mulling Spices Mix (approximately equal amounts of):

• Dried orange zest - OR - fresh orange peel

• Cinnamon sticks

• Whole cloves

• Whole allspice berries

• Cardamom pods

• Ground nutmeg (a pinch)

Directions:

1. Pour your apple cider, or cloudy apple juice, into a large pot or slow cooker and heat to warm.

2. Add your mulling spices mix; you can add to a fine-mesh bag to float, or just add them directly to the pan (just remember to use a tea strainer to sieve out anything you don’t want to drink!). Recommended serving is 1 tablespoon of spices mix per 1 litre of cider (or juice).

3. Allow to sit over a low heat to allow the flavours to infuse. This can be as long or as short as your personal taste allows, but a good hour is quite delicious.

4. Serve warm in a mug, and if you’re feeling fancy, garnish with a thin orange slice or a cinnamon stick (nature’s mug stirrer).

Notes:

This delicious drink can be paired with so many other foody delights! For sweet treats try apple pie, cinnamon rolls or doughnuts. For savoury, cheeses like a creamy brie or a sharp cheddar work perfectly. And if you want to elevate it for cocktail hour, tried-and-true pairings include bourbon, brandy and spiced rum.

This recipe includes additional serving and accompaniment suggestions from InspiredByCharm.com

Ingredients :

(all measurements are an approximation; to suit your taste!)

• Quinces

• Sugar (equal to weight of quinces)

• lemon peel (as much or as little as you’d like)
  

Directions:

1. Wash and oven bake the quinces for 20 min at 180°C to soften.

2. Once cool, peel, chop and core the baked quinces. Weigh and place in a large pan with 1:1 weight amount of sugar. Add some lemon peel.

3. Cover and simmer on the stove on low heat until all the sugar is dissolved. If the mixture is watery, uncover and continue to simmer for at least a couple of hours or until the colour has changed to a dark orange.

4. Once the mixture has turned a dark orange colour, blitz in a food processor and transfer to a container (silicone works well). Allow to set in the fridge.

5. When cold, cut into cubes and enjoy!

Notes:

For long term storage, you can freeze the membrillo in containers

Ingredients:

• 700g (1.5 lbs) plums, preferably Victoria

• 225g (8oz) green or red tomatoes

• 225g (8oz) onions

• 700g (1.5 lbs) cooking apples weighed after coring and quartering (which is approximately 900g (2lb) to start)

• 450g (1lb) seedless raisins

• 110g (4oz) ginger preserved in syrup

• 5g (1/4 oz) finely chopped garlic

• 570ml (1 pint) malt vinegar

• 700g (1.5 lb) Demerara sugar

• 1.5 tablespoons salt

• 5g (1/4 oz) whole dried chilli peppers
  

Directions:

1. Wash, half and de-stone plums. Chop tomatoes roughly. Put tomatoes and plums into large preserving pan.

2. Use a food processor to finely chop the onions, apples, raisins and ginger together. Add to a heated pan, along with the chopped garlic, vinegar, sugar and salt.

3. Tie chillies and suspend them in the mixture from the handle of the pan. You can use a culinary gauze bag, or spear with a toothpick and tie on a string.

4. Cook very slowly for 1-1.5 hours, stirring occasionally especially near the end, until most of the liquid has evaporated. Drag a wooden spoon through it; if it leaves a channel imprinted on top for a few seconds without filling up with vinegar then it’s done.

5. Put the chutney into hot sterilised jars while it is still hot and tighten the lid. Label when the jars are cold.

Notes:

We have it on very good authority that this chutney - while delicious the day-of - also ages like a fine wine, with it reaching peak perfection after 3 years!

This original Delia Smith recipe has been thoughtfully tested and shared by the Jackson family / Allington W.I.

Ingredients:

• 4 large green tomatoes

• 2 large eggs

• 120ml milk (or milk substitute)

• 120g plain flour

• 60g cornmeal

• 60g breadcrumbs

• 2 tsp coarse kosher salt OR 1 tsp Maldon salt flakes

• ¼ tsp ground black pepper

• optional additional seasonings (e.g. garlic powder, onion flakes, chilli flakes, oregano)

• 950ml vegetable oil for frying
  

Directions:

1. Slice the green tomatoes roughly 1cm thick, and discard the ends.

2. Whisk the eggs and milk together in a bowl. Scoop the flour onto a plate. Mix the cornmeal, breadcrumbs, salt and pepper (and any other optional seasonings) on another plate. Dip the tomato slices into the flour, then into the milk and egg mixture; dredge in breadcrumbs all over.

3. Heat the oil in a deep frying pan to 190°C. Carefully place the tomato slices in the hot oil in batches of 4-5 to prevent them from touching. Fry until they are golden-brown, then flip onto the other side to fry.

4. Transfer the fried tomatoes to a paper towel on a plate to drain. Repeat with the remaining tomatoes.

5. Serve hot, with your dipping sauce of choice!

This recipe has been gently adapted from it’s original recipe by Diana Swenson-Siegel on AllRecipes.com