Bake these cute biscuits to give as gifts for family and friends!
Prep: 40 mins Cook: 10 minutes
Easy
Makes 6
Vegetarian
Freezable
Equipment
Reindeer face cookie cutter or any large round cutter.
Step 1: Place flour, icing sugar and butter in a large bowl and rub ingredients together to a crumb consistency.
Step 2:Using your hands squeeze the mixture together into a ball of dough.
Step 3: Rest the dough in the fridge for 30 minutes.
Step 5: Preheat the oven to 180 0C Fan/Gas 4 and lightly grease your baking tray with oil.
Step 6: Roll out the pastry to 2mm thick and using a Reindeer face cutter cut (or any large round cutter) cut out the shapes from the shortbread mix and gently place onto the greased baking tray.
Step 7: Bake in the oven for 8-10 mins until golden brown.
Step 8:Transfer the biscuits to a wire rack to cool.
Step 9: Using the icing sugar pipe 2 roundels for eyes and 1 for the nose, then place a cherry on top of the nose icing. Then draw 2 antler shapes and a smiley mouth.
Serving suggestion: Dust each shortbread with icing sugar and serve with tea or coffee.
This recipe is a great way of using up any old veggies you may have for a healthy lunchtime snack.
Prep: 5 mins Cook: 40 minutes
Easy
Makes 6
Vegetarian
Freezable
Step 1: Dice all the vegetables and put together into a large pan
Step 2: Add 2 stock cubes and the boiling water to the pan
Step 3: Boil for 15 minutes or until the veg has softened. Once the mixture has cooled check the taste and add more salt and pepper if required.
Either serve the soup rustic style or blend smoothly with a hand blender
Serving suggestions: Serve with chunky crusty bread
Melt-in-the-mouth pastry with sweet fruity mince. Perfect to serve at Christmas or to include in a hamper!
Prep: 60 mins Cook: 20 -25 minutes
Intermediate
Makes 6
Vegetarian
Freezable
Step 1: Place flour, icing sugar and butter in a large bowl and rub ingredients together to a crumb consistency.
Step 2: Add the zest of satsuma and 1 egg yolk and bind together.
Step 3: Tip out onto a floured surface and fold until the pastry comes together, then wrap the pastry in cling film and chill for 30 mins
Step 4: Preheat the oven to 180 0C/ gas 4 and lightly grease a muffin tin with oil.
Step 5: Roll out the pastry to 2mm thick and using a round cutter (about 10cm), cut out 6 bases and gently place them into the muffin tray.
Step 6: Prick each base of the pastry with a fork and add 50g of the mincemeat mixture into each.
Step 7: Re-roll out the pastry to cut out the pastry lids and press them onto each pie.
Step 8: Bake the mince pies for 20- 25 minutes until golden brown, then leave to cool before dusting with a little icing sugar.
Serving suggestions: Delicious served warm with pouring cream or a brandy butter
This creamy rich Stroganoff is a great way to use up any leftover meat and makes a great meal for all the family.
Prep: 10 mins Cook: 20 minutes
Intermediate
Makes 4
Step 1: On a medium heat melt the butter in a large pan and add the onion and mushrooms
Step 2: Stirring occasionally, fry the onion and mushrooms until the onions start to turn golden brown.
Step 3: Add in the crushed garlic and stir
Optional: Add a splash of brandy after you fry the onions, mushrooms and garlic
Step 4: Cook for a few more minutes then add the double cream and mustard.
Step 5: Bring the mixture to the boil, then add the turkey and ham and then simmer for around 10 minutes
(If after 10 mins the sauce hasn’t reduced that much, add a little cornflower to thicken.)
Step 6: Once cooked add the lemon juice, season with salt and pepper and serve straight away
Food Standards Agency (FSA) recommend that food is only reheated once, so follow this guidance when possible.
Serving suggestions: Serve with rice or pasta
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