Featured in Capital #74 Subscribe to get the real thing here
Spoil Santa this year with some decadent chocolate-coated brittle, and spicy biscuits! The one- pot biscuit recipe was passed to the Shearers by Molly Coughlan many years ago, and Nikki has been making them since the kids were babies, 30 plus years! Deliciously simple and full of the spicy fragrance of Christmas. An oldie but a goodie, and oh so simple to whip up.
The almond brittle recipe takes a little more time but is well worth the effort. The almonds can be replaced with any nut (think macadamia and chilli combo). Just watch the toffee stage as sugar can burn very quickly. This recipe was given to us by the Wilson family and after tasting and sharing, we know that this will be a Shearer tradition for the next generation. Family love, sharing, and blessings this Christmas… best present ever! These treats we are sure Santa and his reindeer will love.
One pot biscuits
150g unsalted butter 1 cup castor sugar 2 Tbsp golden syrup 1 tsp baking soda 1 tsp vanilla 1 tsp cinnamon 1 tsp nutmeg 2 cups flour 1 tsp baking powder 1 cup sultanas
Heat oven to 175℃.
Add baking soda and stir until the mixture froths. Take off heat and stir in remaining ingredients.
Roll teaspoon-size amounts of batter into small balls (it is easier to do while the mixture is still hot) and place on a baking paper lined tray.
Bake for approximately 12 minutes or until golden brown. Cool on a baking rack. The biscuits will crisp as they cool.
190g unsalted butter 1 cup castor sugar 70g slivered almonds 200g dark chocolate 70g slivered almonds toasted (extra) Salt (optional)
Place butter and sugar in a small saucepan, and melt gently over a medium heat, stirring until sugar has dissolved. Stop stirring and simmer for 2–3 minutes.
Stir in 70g of the slivered almonds.
Continue to simmer until the mixture is starting to darken and a small amount dropped into a saucer of cold water is almost brittle (Just before the hard crack stage, approx. 4 minutes.) Stir occasionally to stop the mixture burning on the bottom. Keep a close eye on it as sugar can burn easily.
Pour caramel onto a sheet of baking paper and spread out to 0.5cm thickness.
Cool completely. Toffee will become harder as it cools.
Melt the chocolate (we use the microwave by heating for bursts of 40 seconds until melted when stirred).
Spread half the chocolate thinly across the cooled brittle and sprinkle with the toasted almonds.
When chocolate has set, turn brittle over and repeat on the other side with the remaining chocolate.
Once both sides are set, break into pieces using a sharp knife.