December is here, so bring on the cheer! The living room is full, the tree standing tall, surrounded with baubles and glittering lights. But have you got your kitchen sorted for Christmas? Why not take a load off and enjoy our own special hot chocolate recipe and warm up with Danmar’s inspirational Christmas Comforters.
DANMAR’S ONE-OF-A-KIND HOT CHOCOLATE: COOKIES AND CREAM
2 cups whole milk
1/2 cup hot chocolate mix (homemade or store-bought)
6 Oreo cookies
whipped cream for garnish (optional)
additional crushed oreos for garnish (optional)
HOW TO MAKE
In a small saucepan, heat milk until very hot, but not boiling – or heat the milk in a microwave. In the pitcher of your blender, add hot milk, the Oreos and hot chocolate mix. Pulse until cookies are completely ground and there are no large pieces. Pour into two mugs and garnish with whipped cream and crushed cookies, if desired. Cookies and Cream hot chocolate is best served immediately.
SPICED TREE SHAPE BISCUITS
Makes 20-25 depending on size of cutter used.
The addition of ground spices to the icing sugar dusting makes all the difference to these festive favourites.
225g unsalted butter softened
150g icing sugar - plus extra for dusting
1 large egg, beaten
Grated zest of 1/2 of an unwaxed lemon
350g plain flour - plus extra for dusting
1/4 tsp freshley ground nutmeg
1/2 tsp mixed spice
Pinch of salt
100g icing sugar
1 tsp ground cinnamon - (ideally freshly ground)
1/2 tsp freshley ground nutmeg
How To Make:
Beat together the softened butter and icing sugar in a large bowl, light and fluffy. Gradually add the beaten egg, mixing well until smooth. Add the lemon zest and mix again.
Sift the plain flour, nutmeg, mixed spice and a pinch of salt into the bowl and mix until smooth. Shape the mixture into a disc, wrap in cling film and chill until firm. Line 2 baking sheets with greaseproof paper and set aside.
Lightly dust the worksurface with plain flour and roll the cookie dough outto a thickness of 3mm. Using tree-shaped cutters to stamp out bisquits and arrange on the prepared baking sheets. The number of biscuits you can make will depend on the size of your cutters. Chill for 20 minutes and preheat the oven to 180C/Fan 160C/Gas 4.
Bake the bisquits in the oven for 10-12 minutes or until pale golden. Once cooled, dust with icing sugar spiced with cinnamon and nutmeg.