Christmas Spice Biscuits
German Christmas Spice Biscuits
Ingredients
- 125g soft butter
- 125g Demerara sugar
- 1 egg
- 60g pomegranate molasses or treacle
- 325g plain flour
- ¼ teaspoon baking soda
- ½ teaspoon fresh ground black pepper
- Pinch of ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon mixed spice
- ¼ teaspoon ground cinnamon
Method
Beat the butter and sugar until pale and fluffy.
Add the egg and molasses and mix.
Sift the flour and soda and mix with the spices.
Fold into the mixture to make dough.
Cover and chill for an hour to infuse the spices.
Line 2 trays with parchment paper and set oven to 160oc.
Roll out walnut sized balls (about 35g each) and place onto the trays.
Cook for 20 minutes or until golden.
Cool and they will harden.
Rum Glaze
Ingredients
- 100g sifted icing sugar
- 1 tablespoon spiced rum or if you wish to not use alcohol, use water and mix with ½ teaspoon mixed spice.
Method
Mix well to a thick glaze and either dip or pipe onto the cold biscuits.
Lime and Star Anise Chocolate Truffles
Ingredients
- Zest and juice 2 limes
- 50g castor sugar
- 2 star anise, crushed with a rolling pin loosely
- 1 tablespoon glucose
- 1 tablespoon honey
- 100ml double cream
- 250g dark chocolate, chopped
- 50g soft butter
Method
Boil the lime zest and juice with the sugar, star anise, glucose and honey to a light syrup.
Leave to infuse for half an hour.
Add the cream and bring to the boil.
Place the chocolate and butter in a bowl and strain over the hot cream mixture.
Stir until melted and spoon into a small tray, oiled and lined with parchment paper (I use a plastic container).
Chill until set.
Cut into squares and dust with cocoa.
