Home-baked biscuits and marinated drinks that taste like liquid Christmas. Claire Thomson presents five delectable recipes for edible gifts
Photos: Jason Ingram
One sure way to get in the mood for Christmas is making edible presents for friends and family. The cheer comes from the forethought involved, as you shop, then get busy in the kitchen, the smell of festive spices filling the air.
Then the box of ribbons and tissue paper, in jolly red and green designs, is retrieved from under the stairs. With the radio on and a cup of tea on the go, time is well spent wrapping parcels of biscuits and bottling home-infused spirits, securing each with ribbons and handwritten labels – Christmas music is optional.
Home-infused spirits – to serve neat over ice or poured long in a glass with tonic, spritz or soda – are not only terrific to bottle and give away as gifts, but also to serve as an aperitif on Christmas Day or as part of your wider cocktail store for any upcoming parties that you have planned. There is a seasonal trio here, using the very best festive ingredients, all sure to put a twinkle in your step this December.
CRUNCHY ‘BISCOTTI’ BISCUITS
I like to cut my biscuits on the chunky side. These sturdy biscotti can be dunked into a cup of tea or coffee, or better still, into a glass of sweet wine or fizz as they do in Italy.
Makes: Around 16 chunky biscuits
Prep time: 20 minutes
Cooking time: 50–60 minutes, plus 30 minutes cooling
INGREDIENTS
180g sugar 2 eggs 300g plain flour, plus extra for dusting 1 tsp baking powder Pinch of salt ¼ tsp finely grated fresh nutmeg or ground nutmeg 40g whole skin-on hazelnuts 40g whole skin-on almonds
METHOD
1. Preheat the oven to 180°C/160°C fan, and line a baking sheet with parchment.
2. Use an electric mixer or whisk to beat the sugar and eggs until thick, pale and voluminous.
3. Fold in the remaining ingredients until completely combined.
4. Lightly dust the work surface with a little extra flour and turn the dough out on it, shaping into a smooth flattened loaf shape, about 10cm wide and 22cm long.
5. Place on the lined baking sheet and bake for 30 minutes, until crisp and firm and pale golden in colour.
6. Remove from the oven and allow to cool on a wire rack before slicing; cooling for at least 30 minutes or more is ideal. Reduce the temperature of the oven to 150°C/130°C fan.
7. Using a sharp serrated knife, cut the log into biscuits about 1½–2cm thick.
8. Place the biscuits back on the baking sheet and return to the oven for 25–30 minutes, until lightly golden brown and crisp throughout.
9. Remove from the
