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Philippa Sibley: Christmas biscuits

You'll need

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


  • 01
  • 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).
  • 02
  • 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.
Note This recipe makes about 25 biscuits.

This recipe is from the December 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

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