Christmas Spiced Biscuits (20 small biscuits)

Scandinavian chic is taking to UK by storm with shows like The Killing causing a strong rise in Christmas knitwear sales, so why not embrace the baking expertise of our Nordic neighbours and cook up some festively spiced biscuits.

Ingredients

·         3 oz Plain Flour

·         1 ½ oz Margarine

·         1 ½ oz Brown Sugar

·         1 Tablespoon Honey

·         1-2 Tablespoons Water

·         ½ Teaspoon Ground Ginger

·         ½ Teaspoon Ground Cinnamon

Method

1.       Preheat the oven to 170° C, and grease 2 baking sheets.

2.       Rub together the margarine and flour, until they resemble sand.

3.       Mix in the sugar, honey, ginger and cinnamon, and then gradually add in the water until the mixture comes together into a firm dough.

4.       Roll out the dough on a floured surface, using a rolling pin, until about the thickness of a pound coin.

5.       Cut out festive shapes, using your favourite pastry cutters, and place the biscuits on the prepared baking sheets.

6.       Bake the biscuits for 5 – 10 minutes until lightly golden, make sure to watch carefully as they burn easily, and then transfer to a wire rack to cool.

7.       These biscuits can be stored in an airtight container for up to 2 weeks- if they last that long!

Tip: For an extra festive flourish why not decorate your biscuits with white icing or melted chocolate, a delightfully messy task for enthusiastic baking children (and adults).

Cranberry Sauce

Cranberry Sauce

Makes 3 jars

Ingredients

·         250ml water

·         225g granulated sugar

·         175g fresh cranberries

·         125ml port

Method

1.       Add the water and sugar to a medium saucepan, place on a low heat until the sugar has dissolved.

2.       Now carefully add the cranberries into the pan, and continue to cook until the berries have popped (this should take about 5 minutes).

3.       Then continue to cook the mixture, stirring occasionally, for a further 10-15 minutes until the mixture thickens.

4.       Take the pan off the heat and stir in the port.

5.       Pour the sauce into sterilises jars.

6.       The alcohol in this sauce helps preserve the fruit, meaning it can be stored for up to a year in the cupboard. The perfect accompaniment to your Christmas dinner, whether it be Turkey, Goose or Nut Roast.

Mincemeat

Mincemeat

Makes 5 medium jars of mincemeat

Ingredients

·         450g cooking apples

·         260g currants

·         260g sultanas

·         260g raisins

·         140g mixed peel

·         1 orange

·         3 tbsp brandy

·         170g dark muscavado sugar

·         ½ tsp ginger

·         ½ tsp cinnamon

·         ½ tsp nutmeg

Method

1.       Peel, core and cube the apples. Place apples in a pan, and cook over a low heat until they begin to break down and resemble apple sauce. At this point turn off the heat and leave the apples to cool.

2.       In a separate bowl add the currants, sultanas, raisins and mixed peel. Grate the rind of the orange into this mixture, juice the orange and add this to the fruit.

3.       Add the brandy, sugar and spices to the mixture and stir thoroughly. Making sure that the apples have cooled, add them to the mincemeat mixture and mix until everything has been evenly distributed.

4.       This mincemeat should then be decanted into sterilised jars, and can be used to make mince pies throughout the season. Mincemeat also makes a great Christmas present for the foodie in your life, just get creative with some festive ribbon and you have the perfect edible gift.

Hint: For a gluten-free Christmas treat, why not use this mincemeat as an ice cream topping.