91Èȱ¬

Orange spiced Sugar biscuits with royal icingÌý

350g plain flour

½ tsp baking powder

75g castor sugar

200g butter

1 teaspoon vanilla extract

zest of 1 orange

1 teaspoon mixed spice

1 egg

1 egg yolk

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Place the flour, baking powder, sugar and butter in a food processor andÌý work to a fine crumb.

Mix in the vanilla, orange zest, spice, egg yolk and egg to a dough – you might need a small amount of water to bind.

Wrap in cling and chill for 30 minutes.

Roll to about ¼ inch thick and cut into desired shapes and place on a tray lined with parchment paper.

Cool for10 minutes and then transfer to a wire rack.

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Royal Icing

2 egg yolks

350g sifted icing sugar

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Place in a bowl and whisk with an electric mixture until doubled in volume and holding stiff peaks.

To ice the biscuits, add a little cold water at a time until the consistency of cream.

Pipe an outline on your biscuits and spread the icing in the between – you can just spread the icing on but it will run down the sides a bit.

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You can colour the icing.

Sprinkle with decorations and allow to set for about 2 hours.

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Savoury Cheese Biscuits

100g soft butter

100g plain flour

50g grated hard cheese

1 egg yolk

Mix the ingredients in a food processor to a smooth dough.

Wrap in cling and chill for 20 minutes.

Roll to ¼ inch thick and place on a tray lined with parchment paper.

Bake in a 180oc preheated oven for about 12 minutes.

Cool on a wire rack.

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91Èȱ¬ made Plum Gin

1 litre Vodka

4 juniper berries

1 star anise

4 cardamom pods

zest of 1 lemon, peeled with a potato peeler in thick strips

1 sprig lavender

1 sprig rosemary

1 star anise

6 coriander seeds

1 tablespoon honey

4 plums, halved, stoned and sliced

1 slice root ginger

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Toast the juniper berries, star anise, cardamom and coriander seeds in a dry pan until they pop.

Place in a kilner jar and add the plums, ginger lavender, lemon, rosemary and honey.

Muddle around a bit and then pour over the vodka.

Stir well and cover.

Shake a couple of times a day – it'll be ready by day 4.

Strain through muslin and bottle.

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Hot Plum Gin Toddy

1 litre good quality apple juice

2 cinnamon sticks

pared zest of 1 orange plus the juice

1 lemon, sliced thickly and studded with cloves

1 tablespoon honey

good glug of the plum gin or sloe gin

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Place the apple juice, cinnamon sticks, orange zest and juice, lemon slices and honey in a pan and gently simmer until hot but not boiling.

Add the gin and serve.

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Cranberry and apple compoteÌý

300g fresh cranberries

1 red eating apple, peeled, cored and chopped

100g demerara sugar

good glug calvados, cider or apple juice

Place in a pan and simmer for 20 minutes.

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Mince Pie Pastry

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225g plain flour

150g cold diced butter

75g icing sugar

1 egg yolk

1 tablespoon cold water

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Rub the flour and butter together until the mixture resembles fine crumbs.

Mix in the sugar.

Mix the egg yolk and water and add to the dry mixture – mix to a dough ( you may need to add a little more water).

Wrap in cling and chill for 20 minutes before using.