Ahh it’s 7 weeks until Christmas… is any body else panicking. This week I thought I would share some of my favorite Christmas recipes, although none of these are just for Christmas. Some super easy cheats fudge, yorky puds for those of us who usually fail and yummy short bread.
Christmas shortbread biscuits!
250g unsalted butter ( at room temp)
125g caster sugar
240g plain flour
Pre heat your over to 150°c
Line two baking trays with grease proof paper.
Method (for best results do it the old fashioned way with a wooden spoon and bowl)
- Cream the butter until smooth and soft.
- Add flour and sugar mix until combined.
- Lightly need the dough with slightly flour hands.
- Chill in the fridge for 2mins.
- Half the dough equally.
- Roll out between 2 pieces of grease proof (1/4inch thickness )
- Cut into festive shapes
- Bake for 15-20 mins
This recipes makes around 20 biscuits and will keep in an air tight container for about a week.
To make spiced biscuits replace caster sugar with soft brown sugar and add a tsp cinnamon.
To make lemon add the rind of one unwaxed lemon.
To make tree decoration biscuits use a tooth pick create a whole at the top for the sting before baking.
Simple icing which is great for kids:
150g for sifted icing sugar
2tbs warm water
Food colour of your choice
Mix until paste like and pip as you like.
The best yorky puds.
200g plain flour
Pinch of salt.
Preheat oven to 190°
Use sunflower oil rather than vegetable (apparently it has a different smoking temperature )
Put half cm of oil into each hole on a muffin tin. Heat until smoking. Approx 15mins.
Use the largest bowl you have.
Whisk the eggs then add milk and whisk (adding plenty of air)
Sift in the flour and add salt and whisk until the lumps are gone.
Transfer into a jug or anything with a pouring spout.
Take muffin tin out of the oven.
Fill the holes but using a spoon to catch the drips in between holes as if you have better inbetween it can restric the puds growth.
Cook for 20-25mins
Remember the most important step DO NOT OPEN THE DOOR. It will cause then to sink.
400g golden caster sugar
397g can of condensed milk
140g salted butter chopped into pieces
1tsp vanilla bean paste
(Optional) 2tsp coffee liqueur, amaretto or any other alcohol
Grease and line a 20cm square baking tin with baking parchment. Put the sugar, condensed milk and butter in a large heatproof bowl (the mixture will bubble up as it cooks to roughly double its size), add a good pinch of salt and stir.
Heat the mixture in the microwave on High for 10 mins, stirring every 2-3 mins. Keep an eye on the mixture, as it will bubble up and may go over the sides of the bowl.
Add the vanilla and liqueur to the mixture, whisk together and heat on High for another 2 mins. The mixture should be caramel-coloured and thickened. Scrape into the tin and set aside for 45 mins–1 hr until cool and firm before cutting. Pack into a box and eat within 3 weeks
DO you have an old faithful recipe you typically pull out at Christmas??
I hope you all have had a brilliant weekend celebrating guy forks!