Spiced tree-shaped biscuits
The addition of ground spices to the dusting of icing sugar makes all the difference to these festive favourites
Makes 25, depending on size
• Ready in 20 mins, plus chilling
225g unsalted butter, softened
150g icing sugar, plus extra for dusting
1 large egg, beaten Grated zest of ½ unwaxed lemon 350g plain flour, plus extra for dusting
¼tsp freshly ground nutmeg
½tsp mixed spice Pinch of salt
FOR DUSTING:
100g icing sugar
1tsp ground cinnamon (ideally freshly ground)
½tsp freshly ground nutmeg
1 Beat together the softened butter and icing sugar in a large bowl, until light and fluffy. Gradually add the beaten egg, mixing well until smooth. Add the lemon zest and mix again.
2 Sift the plain flour, nutmeg, mixed spice and a pinch of salt into the bowl and mix until smooth. Shape the mixture into a disc, wrap in cling film and chill until firm. Line 2 baking sheets with greaseproof paper and set aside.
3 Lightly dust the work surface with plain flour and roll the dough out to a thickness of 3mm. Using tree-shaped cutters stamp out biscuits and arrange on the prepared baking sheets. The number of biscuits you can make will depend on the size of your cutters. Chill for 20 mins and preheat the oven to 180C, Gas 4.
4 Bake the biscuits in the oven for 10-12 mins or until pale golden. Once cooled, dust with icing sugar spiced with cinnamon and nutmeg. Per serving: Cals 162, Fat 8g, Sat Fat 5g, Carbs 21g
Chocolate truffe cake
A rich chocolate cake everyone can enjoy – it’s vegan and gluten-free
Serves 12 • Ready in 1 hr 15 mins, plus chilling
325g gluten-free plain flour
6tbsp cocoa powder, plus extra for the truffes
250g caster sugar
250g light muscovado sugar
This story is from the Christmas 2019 edition of Woman & Home.
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This story is from the Christmas 2019 edition of Woman & Home.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
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