Name: Philippa Sibley: Christmas biscuits
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 10
Ingredients: 225 gm softened butter; 360 gm brown sugar; 1½ tsp fine sea salt; 340 gm plain flour, sieved; 1 tsp ground mixed spice; Pinch of ground cloves; 2 eggs, lightly whisked; 180 gm roasted hazelnuts, coarsely chopped; 360 gm dark chocolate buttons (54% cocoa solids), coarsely chopped; 80 gm candied orange peel, coarsely chopped

Philippa Sibley: Christmas biscuits

Australian Gourmet Traveller recipe for Philippa Sibley's Christmas biscuits.

Serves 10

Prep

10M

Cook

15M

Total

25M

Ingredients

225 gm softened butter

360 gm brown sugar

1½ tsp fine sea salt

340 gm plain flour, sieved

1 tsp ground mixed spice

Pinch of ground cloves

2 eggs, lightly whisked

180 gm roasted hazelnuts, coarsely chopped

360 gm dark chocolate buttons (54% cocoa solids), coarsely chopped

80 gm candied orange peel, coarsely chopped

Method

Main

1.Beat butter in an electric mixer fitted with a paddle until pale (4-6 minutes), add sugar and salt, then add flour and spices and mix until combined. Add eggs, stir to combine, then stir through remaining ingredients. Spoon mixture onto a sheet of plastic wrap, roll away from you to form a cylinder, twist ends to seal and refrigerate until firm (1 hour).

2.Preheat oven to 190C. Remove plastic wrap from biscuit mixture, slice mixture into 1cm-thick slices and place on oven trays lined with baking paper. Bake, swapping trays halfway through cooking time, until golden (10-12 minutes), cool. Biscuits will keep stored in an airtight container for 5 days.