Delicately Spiced Christmas Shortbread

If you're not completely ready for Christmas year, but like me, the thought of heading into town at this time of year fills you with dread... why not try out this super easy shortbread recipe to wow your friends and family with a thoughtful, personal and downright delicious gift idea? 

Wrap in cellophane and tie with a pretty ribbon to make it look extra special. This shortbread should keep for about a week in an airtight container, but it can be made ahead and frozen as well.

Delicately Spiced Christmas Shortbread

Indredients:
8oz salted butter, at room temperature (I've tried it with unsalted as well, but it really doen't give the same 'bite')
4oz golden caster sugar
12oz plain flour
1/2 tsp orange essence
1/2 tsp vanilla essence
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp ginger

Method:

1. Cream the butter and sugar together for about 5 minutes until the consistency is light and creamy

2. Gradually mix in the flour and the spices to make a claggy paste

3. Turn the mixture out onto a lightly floured work surface - you will probably need to squish it together with your hands to do so, but don't worry, this is normal.

4. Roll the mixture out to about 1cm-1.5cm thickness. It may be hard to roll with a pin due to the crumbly consistency, so I usually squash it down with my hands first, then just roll to finish off.

5. Cut into small rectangles (about 2cm x 6cm) and use the end of a chopstick to indent the traditional pattern on the top.

6. Bake on a baking sheet lined with greaseproof paper at 180 degrees Celcius for about 10 minutes, until just turning golden. Keep an eye on them as the high butter content means they are easy to burn if you're not careful.

7. Allow them to cool on a baking rack and they will firm up to the perfect semi-crisp, semi crumbly consistency.

Yum!

Thanking the Green Fairy and Bananaman

The Thursday before last I had an opportunity to go to an exciting event at Chatham House on the role of political parties in Russian elections, and the powers of the presidency. Well, exciting to me, anyway.

The only problem was that all of my teaching is scheduled on Thursdays. Happily for me, two of my illustrious colleagues - the beautiful Green Fairy, and the heroic Bananaman - covered my classes for the week, and I was able to see one of my academic idols in action. I wanted to show my appreciation in the only appropriate way - with a showing of baked goods designed to suit them both down to the ground....

Absinthe Cupcakes (makes about 6)

For the cakes:

2oz caster sugar

2oz Stork

1 egg, beaten

2oz self raising flour

1tsp vanilla essence

12 drops angostura bitters

1tsp absinthe

For the frosting:

125g unsalted butter

125g icing sugar, sieved

5 des. sp. absinthe

green colouring (gel is best)

Method:

1. Cream together the sugar and the Stork until light and fluffy. 

2. Add the egg, a little at a time so that it doesn't curdle.

3. Add the vanilla, angostura and absinthe, and then fold in the flour.

4. Spoon into individual cupcake cases and bake at 180 degrees celcius for about 15 minutes.

5. Once the cakes spring back to the touch, set them on a wire rack to cool. Whilst the cakes are cooling, make the frosting. Whisk together all of the ingredients with an electric whisk until the mixture is light and full of air.

6. Use the icing to decorate the cipcakes - I used the spreading method rather than the piping method, as it uses less frosting, which is probably for the best when your frosting is as potent as this!

7. Add the finishing touches for decoration. I made green fairies and absinthe bottles from sugarpaste icing, and finished them off with green edible glitter.

Banana Buns (makes 8)

For the cakes:

2oz caster sugar

2oz muscovado sugar

5oz self raising flour

1/2 tsp bicarbonate of soda

2oz Stork, melted

3 small bananas, mashed up

4 des sp. milk

1 egg, beaten

For the frosting:

125g icing sugar, sieved

125g unsalted butter

1 des sp banana angel delight (controversial!)

Yellow colouring

Dried banana pieces, to decorate

Method:

1. Mix together all of the dry ingredients for the cakes.

2. Add the melted Stork and the milk to the mashed banana, then slowly stir in the egg.

3. Gently fold in the wet mixture to the dry ingredients then spoon into cupcake cases.

4. Bake at 160 degrees celcius for about 20-30 minutes, then set to cool on a wire rack.

5. Whisk together the frosting ingredients, and when the cakes are cool, decorate with frosting and dried banana pieces.