My children were nagging me for some time to make some Christmas biscuits, so today I finally gave in and made them happy. This will be my last baking before Christmas. But certainly not the last cooked meal! I wanted to make this delicious Panforte from Grandmother's Kitchen's website but I decided to make biscuits instead. It will be next on my list though!
Like everybody else, the next few days are going to be pretty hectic, queuing in a supermarket with a full trolley as there will be tons of cooking in the next week so I will need plenty of food in.
This year I have tried to plan my meals ahead more carefully but as usual I will always forget something! I have already bought some bits and bobs though but the biggest shopping is yet to come!
In the meantime I can still chill out sitting and munching these biscuits with a cup of tea. I must say they were worth all the effort!
- Prep Time : 2 hours minutes
- Cook Time : 25 minutes
- self raising flour - 250 g
- lemon - the zest of one
- lemon juice - 2 tbsp
- salt - a pinch
- sugar - 100 g
- egg - 1
- vanilla essence - 1 tsp
- butter - 120 g
- To decorate:
- red jam - 3 tbsp
- icing sugar
- dark chocolate - 70 g
- ricotta cheese - 3 tbsp
- brown sugar - 2 tbsp
- butter - 1 tsp
- mini coloured chocolate or sugary balls
- nuts, glazed cherries, chopped hazelnuts
- desiccated coconut - 7-8 tbsp
- Christmas pastry cutters
Melt the chocolate by putting in it in a bowl over a saucepan of simmering water. Add a tsp of butter to the chocolate whilst it is melting. This will give it a more shiny and silky texture.
Brush the reindeers and the Christmas trees with the chocolate, then leave them to dry on a rack
Whilst the chocolate is still soft decorate the trees with the smaller star biscuits on top and with the little chocolate balls; put a small ball on the reindeers to resemble an eye
Brush the almond and cherry biscuits with chocolate all around them, then sprinkle with the chopped hazelnuts
Let them dry over a rack
SO FESTIVE, AREN'T THEY? HAPPY CHRISTMAS!
I am entering this into "Made with Love Mondays" hosted by Javelin Warrior