Sugar & SPICE

Heartwarming and homemade, these sweet and spicy bakes and treats are ideal festive gifts for friends

COOK’S NOTE

‘Not a fan of jam? Fill the centre with chocolate spread or buttercream instead’

POMEGRANATE AND BLACK CHERRY JELLIES

Think old-fashioned bonbons with a delicious hint of wobble, rather than dessert-style jellies.

MAKES ABOUT 60 CUBES, DEPENDING ON SIZE

14 sheets of leaf gelatine 320ml | 10.8 floz fresh pomegranate juice, such as Pom 340g | 12oz caster sugar, plus 75g | 2.6oz extra to coat 560g | 19.8oz black cherry jam

1 Line a 20x20cm | 8x8” tin with cling film. It should reach at least 3cm | 1” up the sides as well as across the base. Put the gelatine leaves in a bowl of cold water, one by one, and leave to soften for 5-10min.

2 In a pan, mix the pomegranate juice with the sugar. Bring to the boil and stir until the sugar dissolves. Add the jam to the pan and stir through.

3 Bring the mixture back up to the boil, stirring well, and cook for about 4min, until syrupy and slightly thickened. Remove the pan from the heat, add the gelatine leaves and whisk until dissolved. Pour the mixture through a fine sieve, then transfer to the lined tin.

4 Chill for at least 3hr, until set (though the jelly can be covered and left in the fridge for up to two weeks at this stage). Place the remaining sugar in a shallow bowl. Cut the fruit jelly into 3cm | 1” squares and toss in sugar to coat just before serving.

JAM SANDWICH STAR BISCUITS

While these delicate biscuits need a bit of effort, the beautiful results are worth it. Fill with your favourite jam.

MAKES ABOUT 20 SANDWICHED BISCUITS

175g | 6.2oz softened unsalted butter 200g | 7oz golden caster sugar 2 large eggs 1tsp vanilla bean paste 425g | 15oz plain flour, plus extra for rolling out 1tsp baking powder ¾tsp fine salt 3tbsp each ginger jam and red plum jam

1 In a large bowl, beat the butter and sugar together. Mix in the eggs, one at a time, along with the vanilla.

2 In another bowl, sift together the flour, baking powder and salt. Mix into the wet ingredients.

3 Divide the dough into two and shape each half into a disc. Wrap in cling film and chill for 1hr. Preheat the oven to 180°C (160°C fan) | 355°F | gas 4. Line two large baking sheets with baking paper. Dust a worksurface with flour.

4 Take one disc of dough and cut it in half. Keep the remaining dough in the fridge. Roll the first quarter out to 1/2cm | 1/4” thick. Using a 71/2 cm | 3” biscuit cutter, stamp out circles, dipping the cutter in flour to stop it sticking to the dough. Put the biscuits on the baking trays, leaving some space inbetween.

5 Using a 5cm star-shaped biscuit cutter dipped in flour, stamp out stars in the centre of half the ro