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Eat, Drink & Be Merry!

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The holidays bring out the child in all of us – time to snuggle up with a delicious cup of hot chocolate and some reindeer cookies.


Serves 1

– 50ml double cream
– 150ml whole milk
– 50g milk chocolate, chopped
– 25g dark chocolate, chopped

Whip the double cream until it holds its shape then set aside until needed.
Put the milk in a small saucepan and heat gently until simmering.
Add the milk chocolate and dark chocolate, then stir until melted.
Pour into a mug and top with a dollop of the double cream and a couple of marshmallows.

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Makes 20

– 140g icing sugar, sieved
– 1tsp vanilla extract
– 1 egg yolk
– 250g butter, cut into small cubes
– 375g plain flour, sieved

Tip the icing sugar, vanilla extract, egg yolk and butter into a mixing bowl, then stir together with a wooden spoon (or pulse in a food processor) until well combined.

Add the flour and mix to a firm dough. Shape the dough into two flat discs and wrap them.
Chill for 20 to 30 minutes.
Heat oven to 190˚C and line two baking sheets with non-stick baking paper. Roll out the dough on a lightly floured surface so that it’s about 7mm thick.

Cut out circle shapes and place on the baking sheets. Bake for 10 to 12 minutes until lightly golden.

Lift the biscuits onto a wire rack to cool.

Decorate using chocolate shavings for Rudolph’s eyes and antlers, and a red smartie for his nose.

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