This is a great pudding recipe from Grannynetter Enid. She [...]
Festive recipes: cookes & mince piesCreated by Lisa in Recipes, Seasonal
Sparkling Vanilla Christmas Cookies
These delicious cookies are fun to make and look spectacular hanging on the Christmas tree or around the house.
140g icing sugar, sieved
1 egg yolk
250g butter, cut into small cubes
375g plain flour, sieved
200g icing sugar, sieved
Edible food colouring, optional
Edible gold and silver balls
Approx 2m thin ribbon cut into 10cm lengths
- Tip the icing sugar, vanilla extract, egg yolk and butter into a mixing bowl.
- Stir together with a wooden spoon (or pulse in a food processor until well combined).
- Add the flour and mix to a firm dough.
- Shape the dough into two flat discs and wrap in clingfilm.
- Chill for 20-30 mins. Meanwhile heat oven to 190C/fan 170C/gas 5 and line two baking sheets with non-stick baking paper.
- Roll out the dough on a lightly floured surface to about the thickness of two £1 coins.
- Cut out Christmassy shapes (use a cutter if you like) and place on the baking sheets. Using the tip of a skewer, cut a small hole in the top of each cookie.
- Bake for 10-12 mins until lightly golden.
- Lift the biscuits onto a wire rack to cool.
- Meanwhile, mix the icing sugar with a few drops of cold water to make a thick, but still runny icing. Colour with edible food colouring, if you like. Spread it over the cooled biscuits, decorate with edible balls and thread with ribbon when dry.
By Lesley Waters, BBC Good Food
Quick Mince Pies
You can’t beat a good mince pie, but for a delicious twist, try this easy recipe with a crumble topping flavoured with cinnamon and orange. (Makes 12)
375g (13oz) ready-rolled shortcrust pastry
Approx 250g (9oz) mincemeat
50g (1oz) plain flour
4tbsp Demerara sugar
40g (1½oz) butter
Finely grated zest of ½ an orange
1tsp ground cinnamon
- Preheat the oven to 200C/180C fan/ gas 6.
- Unroll the pastry and cut out 14-16 discs using a 7.5-9cm (3-3½in) pastry cutter. Press the discs into the holes of a 12-hole patty tin.
- Spoon a couple of teaspoons of mincemeat into each pastry case and set aside.
- To make the crumble topping, rub together the flour, Demerara sugar, butter, orange zest and cinnamon until you have a chunky crumble mixture.
- Scatter over the top of the mincemeat and place in the oven for 12-15 minutes or until the mince pies are golden and the tops are crisp.
- Remove from the oven and leave to cool for a few minutes before taking out of the tins. Cool on a wire rack and dust with icing sugar to serve.
By Jo Pratt, Mail Online