The Microplane® range is available from John Lewis, Borough Kitchen, Divertimenti, hartsofstur.com and independent cookshops nationwide.
Star Butter Cookies
Deliciously easy edible gifts are the way forward this Christmas. Why give socks when you can give utterly buttery Bredele biscuits, the classic French Christmas cookie? Pop into a box or recycle a jar and tie with a festive bow for the perfect present for family and friends.
Makes: approx. 80 cookies
Ingredients:
2 medium free range eggs
250g sugar
Half Tonka bean – grated finely with the Microplane Premium Classic Zester
1 lemon – zest grated finely with the Microplane Premium Classic Zester
500g flour
1tsp baking powder (optional)
250g cold butter – grated with the Microplane Elite Box Grater extra coarse blade
For the glaze:
1 egg white mixed with a little water
Method:
- Mix the eggs and sugar together and add the half tonka bean
- to the mixture
- In a second bowl, mix the flour and baking powder together
- Grate the cold butter, add to the flour mixture and knead roughly
- Add the egg and sugar mixture and knead into a dough
- Divide the dough in half and leave to rest in the fridge for at least an hour or overnight
- Preheat the oven to 180°C / 160°C fan
- Sprinkle the worksurface with flour and roll out the dough to approx. 4mm thickness. Use cookie cutters to cut out the desired shape and glaze with the egg white
- Place on a non-stick tin and pop into the oven for approx. 8-10 minutes
- Once cooled, decorate with icing and stars
Panforte di Siena
Panforte is a traditional, chewy, Tuscan Christmas speciality. Rich, dense and uniquely aromatic, this chewy-fudgy cake is bejewelled with chunks of candied fruit and crunchy, whole almonds and hazelnuts. The magic starts by carefully selecting the star ingredients, then slowing blending and boiling these with sugar, cinnamon, nutmeg and ginger. The finished cake is dusted with sugar. A delicious snack at home or on the go.
Serves: approx. 12-16
Ingredients for the dough:
120g hazelnuts
50g dried figs
50g dried apricots
50g candied orange peel
50g raisins
50g pistachios
75g flour
1cm ginger – freshly grated with the coarse blade of the Microplane Dual Grater
1tsp cinnamon – freshly grated with the fine blade of the Microplane Dual Grater
One nutmeg – freshly grated with the Microplane Spice Mill
One tonka bean – freshly grated with the Microplane Spice Mill
150g honey
100g sugar
1 orange – zest freshly grated with the Microplane Premium Classic Zester
Icing Sugar for dusting
Method:
- Preheat the oven to 200°C. Cover the baking tin (size approx. 10 x 30cm) with baking paper
- Roast the hazelnuts in the oven for about 8-10 minutes then let them cool briefly on a kitchen towel and use the kitchen towel to rub off the skin. Lower the temperature of the oven to 150°C.
- Chop the dried fruit and mix with the nuts and orange zest. Fold in the flour and spices.
- Pour the honey and sugar into a saucepan and bring to a boil, heating until the sugar is dissolved. Add the sugar-honey liquid very quickly to the nut mixture and immediately pour it into the baking dish, spread it out using a tbsp or damp hands
- Bake in the oven for 30-40 minutes. Leave until completely cooled in the baking tray
- Remove from the tin and baking paper and dust with icing sugar
- Cut into small slices
Gingerbread Cookies
Can it really be Christmas without the aroma of freshly grated Cinnamon filling the house? These Ginger Cookies make a great festive nibble with coffee or eggnog or wrap them in brown paper with a red and white gingham bow for an edible gift for Santa’s little helpers.
Makes: approx. 25 cookies
Ingredients for the dough:
250g runny honey
50g butter
80g candied orange and lemon peel, finely chopped
125g flour, plus extra for the work surface
1 medium free range egg
2tsp cinnamon, freshly grated with the Microplane Black Sheep Zester
1tsp ginger, freshly grated with the Microplane Black Sheep Zester
½ tsp cloves, freshly grated with the Microplane Spice Mill
1 lemon, zest freshly peeled with the Microplane Black Sheep Zester
Ingredients for the decoration:
1 free range egg white, whisked
100g blanched almonds, halved
100g candied cherries, halved
Method:
- Heat the honey and butter in a saucepan over a low heat. Set aside to cool
- Put the rest of the ingredients for the dough in a bowl and mix. Pour the honey-butter mixture over it and mix to a firm dough with a wooden spoon. Cover and rest in the fridge for 24 hrs – the longer the better
- Preheat the oven to 180°C. Cover the two baking sheets with baking paper
- Roll out the dough on a floured surface to approx. 8mm thick and cut rectangles 4cm wide x 7cm long. Carefully place them on the baking sheets. Leave a space of about 3cm between each of the gingerbread, as they will become slightly wider during baking
- Brush the gingerbread with egg white and top with the halved almonds and cherries. Bake in the oven for about 8-12 minutes. Leave to cool
After Eights Tarte
Give your chocolate tarte a festive upgrade. With a chocolate biscuit base and velvety white ganache, topped with dark chocolate and After Eights. This is mint heaven.
Serves: approx. 10-12
Ingredients for the dough:
180g plain flour
80g baking cocoa
80g icing sugar
½ tsp salt
140g cold butter, grated with the Black Sheep Extra Coarse Blade
2 medium free range egg whites
2-3 tbsp cold water
Ingredients for the white ganache:
70g good quality white chocolate, coarsely chopped
70g double cream
Ingredients for the dark layer:
100g good quality dark chocolate, coarsely chopped
100g heavy cream
100g golden caster sugar
16 After Eights
80g chocolate, freshly grated with the Black Sheep Ribbon Blade
Method:
- Mix the ingredients for the dough together briskly. Shape
- ball, flatten with your hand, cover and place in the refrigerator for 1 hour
- Preheat the oven to 170°C
- Roll out the dough between two sheets of baking paper and place it in a long tart tin with lifting bottom (10cm x 30cm). Press it into shape and cut off any overhanging dough with a knife. Prick the bottom of the dough several times with a fork. Place a layer of baking paper on top of the dough and fill with baking beans
- Bake in the oven for 15-20 minutes. Remove baking paper and beans and leave to cool
For the white ganache:
- Gently heat the chocolate in a water bath. Once melted add the cream and mix. Cool briefly and spread over the tart base. Place in the fridge to chill
Ingredients for the dark layer
- Melt the chocolate in a water bath, then mix in the sugar and cream until everything has dissolved. Leave to cool and then spread on top of the white ganache. Place the After Eights on top of the dark layer. Use a Ribbon blade to grate chocolate over the top
- Chill in the fridge for at least 4 hours before serving
The Microplane® range is available from John Lewis, Borough Kitchen, Divertimenti, hartsofstur.com and independent cookshops nationwide.
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