But then I’m not Norwegian, so thankfully I’m not battling a butter shortage whilst trying to make sure I have seven types of Christmas biscuits. I really feel for those poor Norwegians, not been able to make all your normal Christmas baked goods because there is no butter, tragic.
I’ve made LoftkÃ¶kur, Sugar Biscuits, Christmas Cake Pattycakes, Gingerbread, Rum Balls, Sunshine Balls (Apricots Balls with dried pineapple and mango added as well) and Vanilla Rings.
This time of year the traffic to my blog goes through the roof as people come for my LoftkÃ¶kur post from 2006. Four ingredients, some magic and then you have quite possibly my favourite Christmas baked good. Londoneats also made LoftkÃ¶kur this year and I’ve contributed to the comments thread over there. I’m going to do an updated LoftkÃ¶kur recipe post next Christmas and will provide spoonfuls of the magic ingredient to Australians who want to try making them.
Christmas Cake Pattycakes
These are new this year and I’ll be making these till the Christmas before I die I do believe. All the niceness of Christmas fruit cake without the dryness or stodginess. I found the recipe in an advert for Lucky Nuts via the Coles magazine (I must say I love the Coles and Woolies magazines, they are the main place I get new recipes these days).
Makes at least 24 muffin size cakes or 48 patty pan size cakes, I suggest halving it)
1 cup roughly chopped silvered almonds
5 cups assorted dried fruit roughly chopped into pieces about thumb nail size (I use sultanas, raisins, dates, pear, peaches, apricots – probably half sultanas and raisins and the rest other fruits)
1/2 cup (at least) of rum, I use Bundy Red and strongly recommend it for all Christmas items.
a good shake of mixed spice
250g butter, softened
250g brown sugar
1/4 cup marmalade or citrus jam (I use my Mandarin jam and just realised that I never blogged about it or my other jam making – blame mobile uploads on Facebook, it’s so quick to take a photo on the phone, add a caption and upload it to Facebook)
500g plain flour
blanched almonds to decorate
Combine the rum, dried fruit and spice in a container and leave at least over night, making sure to give it a good shake every so often to make sure that rum is soaking the fruit nicely. You made need to add a little more rum here.
Cream the butter till pale, add the sugar and continue to mix till the sugar is dissolved. This will take some time but it makes all your baking better if you take the time to cream your butter and sugar well. Add the eggs and marmalade/jam in and continue to mix. Then add half of the fruit mix and half of remaining ingredients (flour and chopped almonds) mix it well and then add in the rest of the fruit, flour and almonds and mix till well combined.
Spoon mixture into cake papers, decorate the top with blanched almonds and bake at 150Â°C until a skewer comes out clean and they are lightly coloured on top (~ 15-30 minutes depending on the size you are making)
Eat with a good cup of Christmas tea
This is the only recipe I’ve ever used for sugar biscuits and can’t fault it. It is easy to double, freezes well and is very easy to make.
Sugar Cookie Recipe number 2
Makes a heap.
1.25 cups caster sugar or white sugar
225g butter, softened
1 tsp vanilla (I probably use more like 2.5 tsp of vanilla normally)
2.5 cups plain flour (sifted)
1 tsp bi-carb
1 tsp cream of tartar (If you don’t have cream of tartar don’t rush out and buy it. Over the years I’ve made these with bi-carb and baking powder as well and they are just fine)
Cream the butter till pale and then add the sugar, continue to cream it till the sugar is dissolved and it doesn’t look at all grainy. Add the egg and vanilla and mix again. Add the flour and rising agents and beat till it comes together. Form dough into at least two discs and wrap in either glad wrap or a plastic bag and allow to cool and harden in the fridge (I normally make the mixture one night and bake the biscuits the following night). Remove the dough from the fridge and allow to warm up a little. I normally divide the each disc into about four pieces and work each piece with my hands warming it up and making it rollable. Roll the dough out on a floured surface to an even thickness (I aim for about 5mm) and cut out shapes with your cutters. For best baking results only use one shape per tray or if you must use different shapes you should make sure they have the same surface area because smaller biscuits cook quicker and you don’t want over cooked biscuits. Cook on glad bake lined trays at about 160Â°C for about 8 minutes. Remove them from the oven just as they start to colour. Allow to cool and then ice with your preference of icing. I’m a royal icing girl. Store in an air tight container and if you find they are a softening in the container put a slice of bread in the container to harden the biscuits back up.
I probably should call this Spicebread, as I do like to be quite heavy handed with the spices.
150g golden syrup
100g brown sugar
375g flour, sifted together with the bi-carb and spices
1 tsp bi-carb
Spices (the more the better but make sure the ratio is ginger heavy)
2 tsp ground ginger
1 tsp ground cloves
1 tsp cinnamon
Â½ tsp all spice
In a medium size pan, combine the syrup, butter and sugar, bring to a gentle boil and make sure the sugar is dissolved before removing from the heat and stirring in the flour mixture, when the mixture has come together, let the dough rest in the pan for a couple of hours. You don’t need to place this in the fridge, on the bench is fine. I made my mine in the morning before work and left the pan on the bench all day. Roll out to about 8mm thick on a floured surface and cut out your shapes. Bake at 180Â°C for about 10 minutes or until they spring back when touched. Cool and decorate with melted chocolate or royal icing or just leave as they are.
There we have it. Recipes for all the goods I’ve taken photos of so far. I’m yet to take photos of Rum Balls or Sunshine Balls (probably because I keep eating them!)
I’m now off to start organising the house for Christmas Eve tonight and get things sorted out for Woodford after Christmas.
2 Replies to “Not quite seven types of biscuits”
That is a good read Lady Jane.
Helen, you are amazingly talented to not only make these beautiful edible creations, photograph them, and share your secrets with the rest of us!
I hope those ginger breads are still ok in a few days when I finally get to see you!
For some reason those gingerbread men remind me of Shrek! they look so lifelike as if they will jump off the paper! ha ha
Much love to you and your mum this christmas,