Edible Christmas Gifts

Ingredients

• 300 g all-purpose wheat flour
• 150 g softened unsalted butter
• 100 g fine granulated sugar
• 1 × medium egg, about 50 g without shell
• 3 g ground cinnamon
• 1 g fine salt
• 40 g fine granulated sugar for coating
• 4 g ground cinnamon for coating

Method

1. Mix the butter and dough sugar until smooth.
2. Mix in the egg until fully combined.
3. Mix in the flour, salt and dough cinnamon without kneading.
4. Chill the covered dough at no more than 4 °C (39 °F) for 30 minutes, until firm.
5. Preheat a conventional oven to 170 °C (338 °F) for 15 minutes.
6. Mix the coating sugar and cinnamon on a plate.
7. Divide the dough into 48 equal portions, roll into balls and flatten to 6 mm thick.
8. Coat the rounds in cinnamon sugar and place on two parchment-lined trays with 2 cm gaps.
9. Bake one tray at a time for 15–18 minutes at 170 °C (338 °F), until the edges are golden and the centers are no longer wet.
10. Cool completely on a rack for at least 30 minutes.
11. Pack 8 gifts of 6 cooled cookies each in airtight food-safe packaging and apply the label described under presentation.

How to serve: Makes 8 gifts of 6 cookies each (48 cookies). Use a box about 10 × 10 × 5 cm, adjusted to the cookies’ actual size. Use a sealed food-safe inner bag inside a rigid kraft gift box; separate layers with baking parchment and finish with twine. Do not use unlined kraft paper directly against the food. Label: “Cinnamon sugar cookies · Made: __/__/__ · Use by: __/__/__ (7 days after baking) · Refrigerate at no more than 4 °C (39 °F) · Once opened: 3 days, without exceeding the original use-by date · Serve chilled or let the sealed pack lose its chill before opening · Contents: 6 cookies · Allergens: milk, egg and wheat (gluten)”. Deliver in an insulated bag with ice packs.

Ingredients

• 500 g fine sea salt
• 10 g commercially dried rosemary
• 10 g commercially dried thyme
• 10 g commercially dried oregano
• 10 g commercial garlic powder

Method

1. Boil heat-resistant food-safe glass jars or bottles, fully submerged, for 10 minutes; above 300 m, add 1 minute for each additional 300 m of elevation.
2. Boil compatible lids for 10 minutes only if their manufacturer permits it; otherwise sanitize exactly as directed by the manufacturer.
3. Air-dry the drained containers and lids on a clean rack for at least 60 minutes, without a towel; proceed only when completely dry and cool.
4. Briefly crush the dried rosemary, thyme and oregano in a clean, completely dry mortar, leaving small flakes.
5. Mix the herbs with the salt and garlic powder until evenly distributed.
6. Weigh 90 g into each of 6 dry jars of about 120 ml, without packing tightly.
7. Close the dry jars, keep upright and apply the usage and use-by label.

How to serve: Yield and size: one 120 ml jar with 90 g; 6 gifts. Finish the food-safe jar or bottle with twine and a kraft label on the dry exterior, without obstructing the closure; record the actual weight or volume. For glass, follow the steps for boiling jars and compatible lids for 10 minutes and drying completely; do not invert. Label: “Herb salt · Made: __/__/__ · Use by: __/__/__ (60 days after making) · Once opened: up to 30 days without exceeding the original limit · Store: a dry, dark, cool place at no more than 25 °C (77 °F) · Use: Use instead of plain salt, starting with 2 g per 500 g of vegetables; adjust to taste. · Allergens: No gluten, milk, egg, tree nuts, peanuts or sesame are added to the formula; check labels and cross-contact. This is not an allergen-free certification.”.