chocolate glaze such as the one suggested in the book (see pics in book above) but I have since seen that Homemade by Fleur covered hers with melted chocolate. This makes more sense as I was concerned that the glaze would not set enough to store the biscuits.
Chocolate cut out cookies and Lebkuchen. It was interesting to compare the two. The chocolate biscuits were full of butter, made very soft dough and melted in the mouth. The lebkuchen were more sturdy and equally delicious. They had far less butter and were quite easy to work with once they had been in the fridge for 4 hours.
One of Sylvia's carers was particularly delighted with the gift because it reminded her of spending weeks baking Christmas gifts with her mum when young. We also packaged some for one of E's colleagues.
my Cookbook Challenge page.
When I look back over the range of dishes I have cooked I am very grateful to the challenge for pushing me to try recipes that might otherwise have remained forgotten in the depths of my bookshelves. I am just sad that the content on the community site has been removed and it seems that the challenge will not happen next year.
However I am sure there will be new challenges next year. And I hope there might be some chocolate covered lebkucken. Meanwhile I hope to squeeze in one more post next year if I can find time in between haggis and the tattoo.
Previously on Green Gourmet Giraffe:
This time last year: Nut roast parcels and potato snowmen
This time two years ago: Christmas Day panforte and more
This time three years ago: Christmas, Leftovers and Vegan Mayonnaise
This time four years ago: Christmas dinner for two
From Annie Rigg's Christmas Cooking with Kids
Made about 42
- 2 tbsp honey
- 2 tbsp treacle
- 40g unsalted butter
- 75g dark brown sugar
- zest of half an orange
- zest of half a lemon
- 225g self raising flour
- 2 tsp ground ginger
- 1/2 tsp ground spice
- 1/2 tsp ground cinnamon
- generous grating of nutmeg
- pinch ground cloves
- pinch salt
- 50g ground almonds
- 1 large egg lightly beaten
- icing or melted chocolate for frosting biscuits
- sprinkles to decorate
Meanwhile, place flour, spices, salt and almonds in a large bowl. Add melted butter mixture and egg. Stir until a ball of dough forms. Briefly knead on a lightly floured surface until smooth. Wrap in clingfilm and refridgerate for 4 hours.
When you are ready to cut biscuits, preheat oven to 180 C (350 F) and line 2 to 3 oven trays with baking paper. Roll out dough on a floured surface until it is about 0.5cm thick. Cut shapes with biscuit cutters and transfer onto prepared trays. Bake for 15-20 minutes or until golden brown (I found mine were quite well cooked after 15 minutes). Cool on a wire tray.
When cool, either ice with a plain icing (I think I used about 1 cup icing sugar, a knob of butter and a bit of hot water - it needs to be quite thin) or melted chocolate and sprinkles.
On the stereo
Music to watch the girls go by: Various Artists