Today Joan Fleming is talking about Scottish Christmas and shares a family recipe for Scottish shortbread. Mmm, yummy. Head over to Blissemas to check it out :)
Don’t forget to check out the amazing spot prize giveaway today from Godemiche and enter to win a beautiful, handmade silicone beauty.
Remember to leave a comment over on the Blissemas post to enter the £100 amazon gift card giveaway too.
And a Foodie Blissemas bonus from me today too. Now I’m Coeliac I can no longer eat these amazing biscuits but I wish I could, they’re delicious!
This is a great recipe for simple, tasty and freezable biscuits. Just the kind of thing you need to take the stress out of Christmas .
Food processor (optional but makes it easier!)
Baking paper or silicon
250g soft butter
150g caster sugar
40g cocoa powder
300g plain flour
1/2 tsp bicarbonate of soda
1 tsp baking powder
2 x 15ml tbsp cocoa powder
175g icing sugar
60ml boiling water, straight from the kettle!
1 tsp vanilla extract
Preheat oven to gas mark 3 or equivalent and line baking tray with baking paper or one of those funky silicone non-stick sheets.
The really simple way to make the biscuits is to dump all ingredients in a food processor and blitz until combined, but if you want to you can do it by hand this way:
Cream butter & sugar until it becomes a light, soft whipped mixture. Beat in the cocoa, then beat in flour with bicarbonate of soda and baking powder.
The Mix is quite sticky, mine was a little crumbly as my butter was probably not as soft as it should have been, if you’re worried about your fingers put on disposable gloves to pinch of bits of the dough and roll them into walnut size (ish) balls then place them on the tray and flatten slightly. Leave maybe half an inch of space between them as they spread but not too far. If you don’t wear gloves you can enjoy licking your fingers when this part of the process is complete (mmm yum!)
Bake for 15 mins, no longer, they will continue to cook as they cool. Take them out and leave them on the tray in a cool place for 10 mins before removing to a wire rack with newspaper/kitchen towel beneath it (to catch icing drips later) and let fully cool.
Make your topping by putting cocoa, icing sugar, water & vanilla extract into small saucepan & whisk over low heat until smooth. Take off heat and leave for 10 mins, this makes the glaze go thick and unctuous. If you try to put it on too early your icing will go all over the shop and be too thin.
When biscuits are cool, drizzle each with a tablespoon of choc glaze, or as much as you want really, more is more on this occasion though! Then use the back of a spoon to help spread mixture. Don’t wait too long before putting on your sprinkles or they might not stick! So ice around half a dozen, then scatter your festive sprinkles over them, then do the rest.
To freeze simply follow the instructions to bake the biscuits then when they’re cooled put them in a freezer bag and seal it (or a freezer safe tub) and keep them in there up to 3 months.
Enjoy, my gluten eating friends :)