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Traditional French Xmas Biscuit


With Guillaume Nicoli

Traditional French Xmas Biscuit

Ingredients
200g caster sugar
200g butter unsalted
2 eggs
275g flour
275g almond meal
75g mixed peel
2 coffee spoon of cinnamon
1 pinch of salt

Egg wash
1 yolk
1 soup spoon of milk

Method
Half melt the butter to give a creamy texture, add the sugar and mix together until the colour gets lighter.
Add the eggs and mix. Add flour, almond meal, cinnamon, mixed peel, salt and mix, using your hands to create dough.
Leave it to the fridge overnight.
The day after, roll the dough with a pastry roll, use flour to make sure it doesn't stick to the bench. Roll to 3-4 mm sick.
Cut the dough up into shapes (individual biscuits) then with a pastry brush apply the egg wash on each.
Cook at 180C for approx. 12 min.
You can keep this biscuit for at least 2 months.

(Broadcast 5 December 2012)


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