Liskeard Portas Pilot (of which I'm a member) organised a Vintage Christmas Market, held last weekend. It was a great success, with many dressed in vintage clothing, fabulous stalls, live music, a cafe and a great turn out. I had the pleasure of being the acting stall-holder for The Gingham Chicken, a fine producer of delicious Liskeard Cornish fudge. It seemed like a good opportunity to make and sell a few festive treats myself. These stars were one of them.
This is how I made them:
- Melted 110g unsalted butter in a small pan with 110g soft brown sugar and 8 tbsp runny honey.
- Stirred until combined, then left to cool a little.
- Sieved 225g rye flour and 225g white flour into a bowl with 2 tsp baking powder 2 tbsp cocoa, 2 heaped tsp cinnamon and 1/4 tsp cayenne pepper.
- Made a well in the centre and poured in the butter mixture then broke in a large egg.
- Stirred the mixture together starting from the middle until all incorporated.
- Brought it all together with my hands to form a ball.
- Cut this in two then rolled out (one at a time) to the thickness of about 1/4 cm.
- Cut out about 81 stars by re-rolling the leftover bits several times.
- Placed them on lined baking trays about a cm apart and baked the for 8 minutes at 180C.
- Made 8 packs of ten biscuits and tied with ribbon and a name tag.
The biscuits could of course be iced, dipped in chocolate or decorated in any number of ways, but I think they are pretty much perfect just as they are. They could easily be used as Christmas tree decorations by poking a hole through one of the arms with a skewer before baking.
We Should Cocoa.
The More Than Occasional Baker and Caroline Makes.
Made with love Mondays.