Christmas Spice Biscuits

Merry Christmas! Sorry it’s a little late – I’ve been having a lovely relaxing time back at home over Christmas. Time to catch up on writing up a few of the things that I made before Christmas.

At work, we have a Christmas Breakfast: everyone takes in a food contribution and we have a bit of a party, including handing out the Secret Santa gifts. I decided to buy the Really Good biscuit tin (as in my list of great gifts for bakers) as my Secret Santa gift and so felt that it really needed to be filled with biscuits! Biscuits are great as they can be prepared a few days in advance, so very useful at this time of year when evenings and weekends tend to be busy.

I wanted to make use of some of my Christmas cookie cutters, so decided on the Biscuiteers’ Treacle Spice biscuits – as the Biscuiteers’ biscuits are brilliant for using with cutters. I hadn’t baked these ones before but they sounded suitably festive! They are easy to make, although slightly hard to judge when they are cooked as they are a fairly dark colour.  They held their shape beautifully, even the delicate thin bits of the shapes. However, for me, they were a little too treacly and slightly bitter. Therefore, when I made a second batch to take home, I substituted half of the treacle for golden syrup and also added the zest of half an orange, which really improved them for me. Don’t worry if the dough seems very marbled when it comes together– this doesn’t matter and it is important not to over-work the dough as this will make the biscuits tough.

Here’s the adapted recipe (makes about 24 biscuits, I usually double the recipe):

Christmas Spice Biscuits

Ingredients

1. 200g plain flour
2. ½ tsp baking powder
3. ½ tsp ground ginger
4. ½ tsp cinnamon
5. ½ tsp mixed spice
6. Zest of ½ an orange
7. 50g dark brown sugar
8. 100g salted butter, diced (at room temp)
9. 25g black treacle
10. 25g golden syrup

Method

1. Sift the flour, baking powder and all the spices into a mixing bowl. Add the sugar and stir well.
2. Rub in the butter, using just the tips of your fingers, until the mixture resembles fine breadcrumbs.
3. Make a well in the centre of your mix and add the golden syrup, treacle and orange zest.
4. Use a knife to stir the mixture until it begins to come together as a dough.
5. Use your hands to bring the dough together.
6. Divide the dough into two and shape into two flat disks.
7. Place the first piece of dough between two sheets of baking parchments. (This means that you do not have to add extra flour when rolling.)
8. Roll the dough out evenly until it is approximately 5-6mm thick all over (you can buy rolling guides, but I have this rolling pin, which is brilliant!). If the top or bottom sheets of parchment crinkle at any time, peel it off and smooth out.
9. When rolled to the correct thickness, move the dough (still sandwiched between parchment) onto a baking tray and then into the fridge to chill for at least 20-30 minutes.
10. After chilling, use your selected cutters to cut out the biscuits, cutting each one as close to the last as possible, in order to use the dough efficiently. Re-roll the dough as necessary, but try to work the dough as little as possible.  
11. Place each biscuit onto a lined baking tray, allowing space between as the biscuits will spread a little.
12. Bake the biscuits for 14 – 18 minutes. When cooked, the biscuits will be firm around the edges but still slightly soft on top.
13. Remove the baking trays from the oven and carefully remove each biscuit from the tray, placing them gently onto a wire cooling rack. The biscuits will still be very delicate at this stage.  
14. Allow biscuits to cool totally before storing or icing.

To decorate:

Snowflakes

I used the two smallest cutters from this set.

Ingredients

1. 20ml orange juice or water
2. 150g royal icing sugar
3. Ice blue food colour
4. Edible silver balls

Method

1. Add the orange juice to the royal icing sugar.
2. Use an electric mixer to beat the mix (starting on low and increasing to high speed) for about 5 minutes. You are looking for the mix to be a toothpaste-like consistency.
3. Spoon the icing into a piping bag with a very small round tip.
4. Ice the biscuits with a variety of swirling patterns, decorating with silver balls as required.

Baubles

I used the cutters from this set.

Ingredients

1. Ready-to-roll fondant icing
2. Water
3. Paste food colours
4. Edible gold leaf
5. Lustre dusts
6. Clear alcohol (eg vodka/gin)

Method 

You can use either pre-coloured ready-to roll fondant or colour the fondant yourself – or I guess you could make your own fondant – but this seems like a lot of effort!

1. Roll the coloured fondant out to approximately 2mm thick.
2. If desired, roll the icing carefully over an embossing plate.
3. Using the same cutters as used for the biscuits, cut out the fondant.
4. Use a clean brush to brush each biscuit with water before carefully placing the fondant shapes onto the biscuits.
5. Mix a sprinkling of lustre dust with a drop of the alcohol to create a paint.
6. Use a fine paint brush to decorate the biscuits.
7. Use another brush to gently lift fragments of the gold leaf and carefully place to form the top of the bauble.

Polar animals

I bought this set of polar animal cutters from TK Maxx just before Christmas – worth a look in there, they had lots of sets for bargain prices!

Ingredients

1. Ready-to-roll fondant icing
2. Water
3. Paste food colours

Method

You can use either pre-coloured ready-to roll fondant or colour the fondant yourself – or I guess you could make your own fondant – but this seems like a lot of effort!

1. Roll the coloured fondant out to approximately 2mm thick.
2. Using the same cutters as used for the biscuits, cut out the fondant.
3. Use a clean brush to brush each biscuit with water before carefully placing the fondant shapes onto the biscuits.
4. Use different colours of fondant to add details like the penguins’ feet and beaks, and scarves for the penguins and bears.    

 

Puff pastry mince pies

I love mince pies! I have to admit, we do buy shop-bought – especially early in the season. However, not much beats a home-made mince pie and, once you have made the mincemeat, it is so easy to make a batch of pies. Everyone thinks that you are a domestic goddess – even if you do just use shop-bought pastry!

I made the mincemeat a couple of weeks ago, but only got round to making my first batch of mince pies on Thursday this week:  in time for my mum’s arrival! Having had some pretty good puff pastry mince pies from the Co-op, I decided to make my own. However, even Baking Supremo Mary Berry says that she doesn’t make her own pastry – which is a good enough excuse for me, so my pastry came courtesy of Mr Sainsbury!

The co-op mince pies were flat rather than having a curved base, I’ve never made them like this but decided to give it a go. It was actually a lot easier than trying to put disks of pastry into a bun tin and they worked out pretty well – although I think I could have possibly baked them a little longer - but they tasted great anyway!

Christmas Mincemeat

Makes 3 lb (1.35 kg)

Ingredients

1. 8oz (225g) Bramley apples, cored and chopped small (no need to peel them)
2. 4 oz (110 g) shredded suet
3. 4oz (175 g) raisins
4. 4oz (110 g) sultanas
5. 2oz (55g) currants
6. 2oz (55g) dried cranberries
7. 2oz (55g) dried sour cherries
8. 4oz (110 g) whole mixed candied peel, finely chopped
9. 6oz (175 g) soft dark brown sugar
10. grated zest and juice 1 orange
11. grated zest and juice 1 lemon
12. 2 level teaspoons mixed ground spice
13. ¼ level teaspoon ground cinnamon
14. good pinch freshly grated nutmeg
15. 3 tablespoons cherry brandy or amaretto

Method

1. Combine all the ingredients, except for the alcohol, in a large oven-proof bowl, mixing thoroughly.
2. Cover the bowl with a clean cloth and leave the mixture in a cool place overnight or for 12 hours, so the flavours have a chance to mingle and develop.
3. Pre-heat the oven to gas mark ¼, 225°F (120°C).
4. Cover the bowl loosely with foil and place it in the oven for 3 hours, then remove the bowl from the oven. Don't worry about the appearance of the mincemeat, which will look positively swimming in fat. This is how it should look.
5. As it cools, stir it from time to time; the fat will coagulate and, instead of it being in tiny shreds, it will encase all the other ingredients.
6. When the mincemeat is quite cold, stir well again, adding the alcohol.
7. Pack in jars that have been sterilised (see below).
8. When filled, cover with waxed discs and seal.
9. The mincemeat will keep for ages in a cool, dark cupboard but it is best eaten within a year of making.

NOTE: To sterilise jars, wash the jars and lids in warm soapy water, rinse well, then dry thoroughly with a clean tea cloth, place them on a baking tray and pop into a medium oven, gas mark 4, 350F, 180C, for 5 minutes.

Puff pastry mince pies

Ingredients

1. 6 tsp mincemeat (preferably home-made)
2. 2 tblsp milk
3. 250g puff pastry

Method

1. Pre-heat the oven to 180C.
2. Line a baking tray with baking parchment.
3. Roll the pastry out to approx. 4mm thick.
4. Cut out twelve 8cm disks.
5. Place 6 of the disks on the baking tray and brush with milk.
6. Place a teaspoon of mincemeat in the centre of each disk.
7. Brush each of the remaining pastry disks with milk and then place them, milk side down, on top of the other mincemeat-topped disks.
8. Press down around the edges to seal.
9. Brush the tops of the mince pies with more milk.
10. Cook for 20-25 minutes, until risen and golden.
11. Remove from oven and allow to cool for 5 minutes.
12. Move pies onto a wire rack to finish cooling.

Christmas cupcakes

Ok – so it was just about still November, but I decided it was close enough to Christmas to start Christmas-themed baking. Last Thursday was the last day of a management course that I had been taking at work and so I decided to make Christmas cupcakes for my coursemates. As there were 16 of us on the course, I needed to do a double batch of cupcakes. Never one to do things the easy way, I was keen to do two different flavours – however, on a school night, two lots of cupcakes is a big ask. I decided on a compromise – a lemon cupcake batter that I then add additional flavourings to make a second batch of Christmas flavoured cakes!

So the base cupcake batter is my lemon Primrose Bakery cupcakes. I made a double batch of this batter up and filled 12 cupcake cases. I then added orange zest, half a teaspoon of nutmeg, ginger, mixed spice and cinnamon, a teaspoon of orange flavouring and approximately 5 tablespoons of alcohol-soaked dried fruit (leftovers from my Christmas Cake). I stirred these ingredients into the remaining lemon cupcake batter and then filled another 12 cupcake cases.

To decorate, I made a lemon buttercream for the lemon cupcakes, tinted it a Christmas green and swirled it onto the cupcakes with a Wilton 2D nozzle. A few silver balls, mini candy cane sprinkles and a gold star complete the cakes.

For the Christmas cupcakes, I topped them with a circle of marzipan and a circle of ready-to-roll icing. I embossed the icing with a snowflake embossing plate (like this one), sprayed them with pearlising spray and topped the cakes with shapes cut with my new Christmas plunger cutters.     

If you fancy just making a single batch of 12 Christmas cutters, this is the recipe I would follow:

Christmas cupcakes

Ingredients (single batch of 12 cupcakes)

1. 110g butter, at room temperature
2. 225g golden castor sugar
3. 2 large eggs
4. 150g self-raising flour, sifted
5. 125g plain flour, sifted
6. 60ml semi-skimmed milk
7. 2 tblsp lemon juice
8. 2 tblsp orange juice
9. 1 tblsp sour cream
10. Grated zest of a lemon
11. Grated zest of an orange
12. ½ tsp cinnamon
13. ½ tsp nutmeg
14. ½ tsp ginger
15. ½ tsp mixed spice
16. Approx. 5 tblsp alcohol-soaked dried fruit or mincemeat

Decoration

1. 2 tblsp apricot jam, sieved
2. White and coloured ready-to-roll icing
3. Marzipan
4. Other decorations as required

Method:

1. Preheat oven to 160C/350F/GM4.
2. Line a 12 hole muffin tin with cupcake cases.
3. In a large mixing bowl, cream the butter and sugar until light and fluffy this will take at least 5 minutes with an electric hand mixer – don’t rush this stage).
4. Add the eggs, one at a time, mixing for a few minutes after each addition. It should result in a lovely light mousse-like mixture.
5. Combine the two flours and all the spices in a separate bowl.
6. Combine the milk, sour cream, orange and lemon juice in a jug.
7. Add one third of the flour mix to the creamed mixture and stir gently to combine.
8. Pour in one third of the milk mixture and stir gently.
9. Continue to add flour mix and then milk mixture alternately, stirring gently after each addition, until all have been added.
10. Gently stir in the dried fruit and the orange and lemon zest.
11. Spoon mixture into the cupcake cases, filling to about 2/3 full.
12. Bake in the oven for about 30 minutes until lightly golden brown. The cakes will spring back lightly when touched, if cooked.
13. Remove from the oven and leave to cool in tin for about 10 minutes, before carefully placing on a wire rack to finish cooling.

To decorate:

1. Use a round cookie cutter to cut out 12 circles of marzipan and 12 circles of ready-to-roll icing.
2. Brush each cooled cake with the sieved jam.
3. Stick a marzipan circle on each cake.
4. Brush the top of each marzipan circle with water and then stick a circle of icing onto each cake.
5. Use additional coloured icing as decorations – using water to stick on.