Christmas Jar Treats with Bonne Maman
Linzer Cookies
Spiced Sugar Snowflakes
FOOD + DRINK
Christmas Jar Treats with Bonne Maman
All recipes by: Bonne Maman, bonnemaman. co. uk
Linzer Cookies
Makes about 16- 20 mini cookies, or 8- 10 standard size
Ingredients:
• 115g unsalted butter, softened
• 115g golden caster sugar
• 1 large egg, beaten
• ½ tsp vanilla extract
• Large pinch salt
• 50g cornflour
• 225g plain flour
• 100g Bonne Maman Conserve
• 2 tbsp icing sugar
Method:
1. Heat the oven to 180 º C( 160 ° C fan). Line two baking sheets with non-stick baking parchment.
2. Put the butter and sugar in a stand mixer and beat together until smooth and fluffy. Alternatively, beat well with a wooden spoon.
3. Add the egg, a little at a time, then stir in the vanilla, salt and cornflour. Finally, add the flour a little at a time.
4. Roll out the dough on a lightly floured surface to about the thickness of a pound coin. Use a round( preferably fluted) cutter to cut circles then use a smaller cutter( stars, hearts, trees- whatever you have) to cut little windows in half of the rounds.
5. Transfer to the baking sheets and bake for 8- 10 minutes or until barely coloured. Cool completely.
6. Spread the whole cookie rounds with conserve and top with a windowed cookie. Sift with icing sugar and store in an airtight jar.
TOP TIP: Vary the flavour and colour of conserve for a stunning festive look using apricot, raspberry and blueberry, for example.
Spiced Sugar Snowflakes
Makes about 16- 20 mini cookies, or 8- 10 standard size
Ingredients:
• 50g unsalted butter, diced, plus extra for greasing
• 50g Demerara sugar
• 75g golden syrup
• 25g Bonne Maman Salted Caramel
• 1 tsp bicarbonate of soda
• 1 tsp mixed spice
• 1 large egg yolk
• 250g plain flour
Method:
1. Heat the oven to 170 ° C( 150 ° C fan). Lightly grease two baking sheets.
2. Put the butter into a medium bowl. In a small pan, gently heat together the sugar, syrup, caramel, bicarbonate of soda and mixed spice until smooth. Bring to the boil and pour over the butter. Stir until all the butter has melted.
3. Beat in the egg yolk and flour then knead lightly on a floured surface to a smooth dough. Roll out the dough to about the thickness of a pound coin. Use a variety of cutters to cut out the cookies.
4. Transfer to the baking sheets and bake for 10- 12 minutes. Cool completely then store in airtight jars.
TOP TIPS: The thinner the dough, the crisper the biscuits will bake. If possible, roll out the dough between sheets of non-stick baking parchment. For tree decorations, make a hole in the top with a skewer when the biscuits are hot out of the oven and thread with fine ribbon when cold. The biscuits will store for 2- 3 weeks in an airtight container or for 1- 2 months in the freezer.
108 • www. insidekent. co. uk