Name: Siba's spiced Christmas cookies
Prep time: 15 min
Cook time: PTBaking:M
Total time: 15 min
Yield: Makes 12 servings
Cuisine: Desserts & Baking
Ingredients: cake flour 1 ½ cup,baking powder ½ t ,a pinch of fine salt ,ground ginger 1 t,heaped ground cinnamon ½t ,heaped ground mixed spice ½ t,heaped ground nutmeg ½ t,caster sugar 4T ,Muscovado sugar 4 T ,cold salted butter, diced 140 g ,cold water, optional 1 T ,For the royal icing: , large free-range egg whites 3, icing sugar, sifted 450g

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Christmas dessert recipes

Biscuit recipes

Siba’s spiced Christmas cookies

Baking: 10-15 minutes

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Christmas dessert

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Christmas dessert

Jason Lilley’s mince pies

Baking: 10 minutes

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Cake recipes

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25 minutes, plus overnight freezing time

Afternoon tea

Pavlova pudding tower

20 minutes per batch

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Ginger fudge blondies

25–30 minutes

Christmas dessert

Ginger-and-panettone whipped cream loaf

10 minutes

Ginger-and-panettone whipped cream loaf

Serves Makes 2 loaves

Difficulty Easy

Prep Time 30 minutes, plus overnight setting time

Cooking Time 10 minutes

Ingredients

1 Woolworths Maina panettone
½ cup rum
1 lemon, zested and juiced
1 ¼ cup whipping cream
1 ¼ cup crème fraîche
1 t vanilla paste
½ t ground ginger
2 T Woolworths ginger preserve, chopped
2 T icing sugar
8 Woolworths ginger biscuit dippers, chopped

For the praline:

100 g caster sugar
50 g salted macadamias, toasted

For the topping:

1 cup Woolworths long-life whipping cream, chilled overnight
½ t ground ginger
2 T icing sugar, sifted

Method

1. Line two 20 x 11 cm loaf tins with 2 sheets of clingwrap, allowing it to hang over the sides. Slice the panettone into 1 cm-thick slices that will fit into the loaf tin. Each slice can be cut in half to fit snugly into the tin.

2. Place the rum, lemon zest and juice into a shallow bowl and lightly dip each panettone slice into the liquid. Whip the cream until soft peaks form, then fold in the crème fraîche, vanilla, ginger, preserved ginger and icing sugar.

3. To assemble, lay slices of the soaked panettone into the base of each loaf tin, followed by some cream mixture and chopped ginger biscuits. Repeat, ending with a thin layer of cream and biscuit. Fold over the clingfilm over and chill overnight to set.

4. The next day, make the praline. Place the sugar into a small saucepan over a medium heat and swirl while it melts. Do not stir. Cook until slightly amber in colour. Remove from the heat and add the macadamias. Gently mix using a wooden spoon or plastic spatula and tip out onto a baking tray lined with baking paper. Allow to cool completely. Once the brittle has set, break into pieces or place in a blender and blend to a powder. Store the praline in an airtight container.

5. To make the topping, whip the cream until stiff peaks form. Add the ginger and icing sugar and mix gently to combine.

6. To assemble, unmould the loaves onto a serving platter and pipe or dollop the cream onto the tiramisu. Dust with the praline powder or serve with the brittle.

Find more Christmas dessert recipes here.

Photographs: Myburgh Du Plessis
Production: Hannah Lewry and Claire- Ellen Van Rooyen

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Siba’s spiced Christmas cookies

Chocolate-and-cherry mousse cake with mirror glaze

Peppermint Crisp trifle with chocolate shards

Jason Lilley’s mince pies

Red wine poached pears

Christmas gingerbread house

Festive Coffee Fridge Tart

Custard-filled mince pies with home-made brandy butter

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Ginger-and-panettone whipped cream loaf

Ginger-and-panettone whipped cream loaf

Ingredients

Method