Fruitcake Cookies From Camilla Wynne
If you’ve run out of time to make and age fruitcakes this year, you’re certainly not alone. Not to worry—these tender cookies pack in all of the flavors of a top-notch fruitcake, without the need to plan more than a night ahead, feed anything regularly with booze or to find cheesecloth at the supermarket. In fact, these delectable cookies are so good and capable of winning over any fruitcake skeptics, you should make them even if you’ve also made your aged fruitcake. If you are a such a planner, get ahead on holiday baking by freezing these after portioning and rolling in sugar. Note: You will need to start this recipe the night before.
Photo by Mickaël A. Bandassak
INGREDIENTS
Makes 30 cookies
85 grams (⅓ cup) diced candied peel (recipe below)
40 grams (¼ cup) golden raisins
40 grams (¼ cup) currants
36 grams (¼ cup) dried cranberries
60 milliliters (¼ cup) brandy, dark rum, or orange juice
315 grams (2¼ cups) all-purpose flour
1½ tablespoons Mixed Spice (recipe below)
2 teaspoons baking soda
½ teaspoon salt
165 milliliters (⅔ cup) neutral oil
110 grams (½ cup) brown sugar
100 grams (½ cup) sugar, plus more for rolling
Zest of 1 orange
1 egg
80 grams (¼ cup) molasses
80 grams (⅔ cup) chopped toasted nuts (preferably a mix of Brazil and pecan)
115 grams (4 ounces) crumbled marzipan (optional)
METHOD
The night before you make the fruitcake cookies: In a small bowl, combine the candied peel, raisins, currants, and dried cranberries with the brandy. Cover and let sit overnight, stirring once or twice.
The next day: Preheat the oven to 350°F (175°C). Line two large rimmed baking sheets with parchment paper.
In a small bowl, whisk the flour, mixed spice, baking soda, and salt.
In a medium bowl, whisk the oil, both sugars, and orange zest until combined. Whisk in the egg, followed by the molasses.
Fold the dry ingredients into the wet until almost combined. Fold in the soaked fruit mixture (including any liquid), nuts, and marzipan, if using, until well combined. Portion the dough using a 1 oz ice cream scoop to form 30 balls (about 2 tablespoons each), then roll the balls in sugar to coat. Place on the prepared baking sheets spaced 2 inches apart. (At this point you can freeze the unbaked dough. Just freeze on the baking sheet until the dough is solid and then transfer to an airtight container or freezer bag. They will keep in the freezer for at least 3 months.)
Bake the cookies, one sheet at a time, for 12 to 14 minutes, until the cookies are cracked and puffed. (If baking from frozen, add a few minutes to the baking time.) Cool completely on a wire rack. The cookies will keep in an airtight container at room temperature for up to 1 week.
Candied Citrus Peel
INGREDIENTS
Citrus of choice
Ginger
Water
Sugar
Glucose or light corn syrup
METHOD
To prep the citrus peel, using a small serrated knife, cut the top and bottom of the fruit just enough to expose the flesh. Stand it up on its bottom, then vertically cut swaths of peel off the fruit, leaving just a little flesh clinging on. The clinging flesh will have a tender, jelly-like texture when candied. The denuded fruit may now be used to candy citrus supremes or make citrus wheels or juice. I like to leave the peel in large pieces like this because it gives me options for how to use it later on, but if you know you want to make orangettes, for instance, you can cut the pieces into strips right away.
Alternatively, if you want to candy peels left over from juicing, simply scrape out the clinging, spent membranes, either by hand or with the help of a spoon, then cut the shells in half before proceeding.
To prep the ginger, begin peeling the ginger by scraping off the peel with a metal spoon. Slice the ginger into ¼-inch-thick coins, or, if you know you want it diced, you can dice it now.
To candy, put the prepared peel or ginger into a pot and cover with at least 2 inches of water. Bring to a boil over high heat, then simmer until tender. For peels, no uncooked white pith should be visible (some peel will have little white dots, which is fine). This will take anywhere from 30 to 45 minutes depending on the fruit (thicker peels such as pomelo will take longest). For young ginger, this should take about 30 minutes; for standard ginger, it should take up to 45 minutes. Drain and set aside. If you want spicier ginger, reserve the water to use in the syrup, or save it to drink as ginger tea.
In the same pot, combine equal parts sugar and water (by weight), adding 1 tablespoon glucose or light corn syrup per 250 grams (1¼ cups) sugar. (For each cup of prepared peel or ginger, you’ll need about 250 grams/1 cup water and 250 grams/1¼ cups sugar.)
Bring to a boil over high heat, then add the peel or ginger. Reduce the heat to medium and simmer gently, stirring occasionally, until shiny, translucent, and evenly cooked. The syrup will slightly thicken to a consistency somewhere between maple syrup and runny honey, but nothing more. This should take 1 to 2 hours, and you may need to reduce the heat progressively over that time to prevent it from boiling vigorously.
Remove from the heat and allow to cool completely in the syrup at room temperature, preferably overnight, before storing, drying, or finishing.
Mixed Spice
INGREDIENTS
Makes 60 milliliters (¼ cup)
2 teaspoons whole cloves
6 allspice berries
1 star anise
3 green cardamom pods (husks discarded)
3 blades of mace (optional)
1 tablespoon + 1 teaspoon cinnamon
1½ teaspoon ground ginger
1 teaspoon freshly grated nutmeg
METHOD
Use a spice grinder (mine doubles as my coffee grinder!) to finely grind the cloves, allspice, star anise, cardamom seeds, and mace, if using. Transfer to a small jar and mix in the cinnamon, ginger, and nutmeg.
The spice will keep in a tightly sealed jar at room temperature for at least 6 months.
From Nature’s Candy by Camilla Wynne. Reprinted by permission of Appetite by Random House, a division of Penguin Random House Canada.
