Citrus & spice biscuits

My husband grew up in Germany and enjoys little reminders of his childhood through the food we cook. These biscuits are loosely based on the flavours of lebkuchen – spiced biscuits traditionally prepared around Christmas time. I have included two glaze options – citrus and chocolate – if you want to use just one then double the quantity of the ingredients for the chosen glaze. or almonds

■ cup (110g) plain flour (can use gluten-free)

■ 50g cup) glace mixed peel

■ Zest of 1 orange

■ 1 tsp ground cinnamon

■ 1 tsp mixed spice

■ tsp ground ginger

■ tsp grated nutmeg

■ tsp baking powder

■ Pinch of salt

Chocolate glaze

■ 50g quality dark chocolate

■ tsp olive oil

Orange glaze

■ cup (50g) icing sugar

■ 2-3 tsp orange juice

Place the eggs and sugar into a stand mixer (or use hand held beaters) and whisk on a medium speed until tripled in volume (ribbon stage). This will take about 8-12 minutes depending on the machine used.

In a mixing bowl combine the remaining biscuit ingredients.

Add the voluminous eggs to the dry ingredients and use a spatula to mix into a sticky dough. Cover and refrigerate for 30 minutes to firm up for easier rolling.

Preheat the oven to 170C (fan 150C). Line a cookie tray with baking paper.

Use slightly damp hands to roll the biscuit dough into small walnut-sized balls and arrange on the tray, pressing down lightly. They won’t spread much so 2-3cm spacing will be sufficient.

Bake for 15-18 minutes until golden. Cool on the tray.

Prepare the glazes. For the chocolate glaze, place the chocolate into a small bowl set over a pan of simmering water. Add the olive oil and stir until melted.

For the orange glaze, place the icing sugar into a bowl and add the orange juice 1 tsp at a time until a thick glaze is produced.

Use a teaspoon to pour a little glaze over each cookie – half chocolate, half orange glaze. Leave for 2 hours to set then store the biscuits in a sealed container in the pantry. See rocky road recipe for packaging ideas for gifting.