Recipes Archive

Milk recipes

Frosty milk-sorbet cones

10 minutes

Festive icing-enrobed allspice biscuit bells

Serves 8

Difficulty Easy

Prep Time 35 minutes

Cooking Time 10 minutes

Ingredients

125 g unsalted butter
110 g caster sugar
1 free-range egg yolk
2 T brandy
180 g flour
2 t allspice

For the icing:

260 g icing sugar
2½ T water
Edible glitter, for dusting

Method

Preheat the oven to 180°C.
Cream the butter and caster sugar in a mixing bowl for 10 to 15 minutes, until pale.
Add the egg yolk and beat into the mixture, until combined.
Add the brandy, flour and allspice, and mix well to incorporate and form a dough.
Remove from the mixing bowl and roll into two balls.
Wrap each dough ball in clingfilm and refrigerate.
When chilled, roll out on a well-floured work surface and, using a selection of cookiecutters, stamp out a variety of shapes.
Place on a greased baking tray and bake for 8 to 10 minutes, or until golden.
Place on a rack to cool.

To make the icing: Add the icing sugar and water to a bowl, and stir until a thick, white icing forms.
Spread onto the cooled biscuits and dust with the edible glitter.

Cook’s tip: If edible glitter proves difficult to find, substitute it with granulated white sugar.

Per serving: 1629.4 kJ, 2.7 g protein, 13.7 g fat, 64.4 g carbs

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Festive icing-enrobed allspice biscuit bells

Festive icing-enrobed allspice biscuit bells

Ingredients

Method