NICOLA GALLOWAY

This week, sweet treats with advent flavours – including a delightful iced and spiced bikkie – perfect for gifting.

As the weeks fast forward toward the summer break and accompanying festivities, I like to have some bakes at the ready for sharing with visitors and gifting to those who positively impact our lives throughout the year – teachers, neighbours, whānau and friends. Although it can be a hectic time of year, putting aside an afternoon to get creative in the kitchen may be just what is needed to slow down and enjoy the tactile experience of cooking. Today, I share a recipe for spiced and gloriously iced biscuits for gifting. Plus a simple tea loaf with advent flavours to enjoy over a cup of tea. Find more edible Christmas gift ideas on Stuff.co.nz.

Spiced biscuits with plum icing

These biscuits are fun to make with young children. If it’s a hot day, chill the dough well before rolling and work efficiently as it will soften fast. The pretty pink icing is coloured and flavoured with freeze-dried plum powder, which also complements the festive spices in the biscuits. If you can’t find plum powder (I used Fresh As) any freeze-dried berry powder can be used. You could also separate the icing into 2-3 bowls and use a few drops of food colouring in each to make different coloured icing. Get creative and enjoy the process.

PREP TIME 30 minutes, plus 30 minutes chilling time

COOK TIME 10-12 minutes // MAKES about 30-35 small biscuits

100g room temperature butter

1⁄3 cup (70g) brown sugar

1 tsp cinnamon

1 tsp mixed spice

¼ tsp ground cloves

Generous twist of cracked pepper (optional) 1 free-range egg

1 cup (150g) plain white flour

½ cup (60g) ground almonds or hazelnuts

¼ cup (40g) wholemeal flour or extra white flour ½ tsp baking powder

Pinch of salt

ICING

1 egg white

2⁄3 cup (100g) icing sugar

1 tbsp freeze-dried plum powder (see note)

1. In a mixing bowl use a spatula to beat together the butter, sugar and spices. Add the egg and 1 tablespoon of the flour and continue to mix until combined. Add the remaining dry ingredients and mix into a firm dough.

2. Tip onto a lightly floured bench and knead briefly into a smooth dough. Shape into a disc, place in a lidded container and chill for 30-40 minutes to firm the dough for rolling.

3. Preheat the oven to 180C. Line two flat baking trays with baking paper.

4. Lightly flour the bench and a rolling pin. Roll out the chilled dough to 5mm thickness. Keep dusting with flour as needed to prevent sticking. Use cookie cutters to cut into different shapes. Re-roll off cuts until all the dough is used.

5. Use a metal spatula to carefully transfer the shapes to the prepared trays leaving a little space between each. Bake for 10-12 minutes until lightly golden and fragrant. Cool on a rack.

6. Make the icing. Place the egg white into a bowl and vigorously whisk by hand for 1 minute until thick and frothy. Add the icing sugar and dried plum powder and mix into a thick paste.

7. Drop teaspoon amounts of the icing onto the middle of each biscuit then use the tip of the spoon to spread out towards the edges. Don’t go too close to the edge as the icing will spread a little as it sets. Set the biscuits aside for 8 hours or overnight for the icing to set.

8. Once the icing is set, store the spiced biscuits in an airtight container. Or wrap 5-6 biscuits in baking paper and secure with string for gifting.