Mulled wine, done the traditional way, is a right bloody faff. And it takes an age. And it involves boiling the alcohol away – which, during the oh so stressful month of December, is completely unacceptable. Daddy TE has found a short-term pain, long-term gain way of dealing with this, which also fulfils my requirements of an easy non-alcoholic cocktail alternative.
In honour of Save the Children’s Christmas Jumper Day, I bring you the most garish of biscuits in my collection. Made on a festive gingerbread base (but feel free to substitute shortbread), lined with a jumper and decorated with snowmen, christmas trees, baubles, robins and holly berries. Subtle, these are not.
Absolutely nothing says Christmas like overflowing, snow-covered, star-topped mince pies. I really want to say that store-bought is good enough, and that we shouldn’t bother making these ourselves, but I’m not quite there yet. However, in amongst the Christmas shopping, spending time with loved ones (and working in retail…), December is just not my time for pastry making and perfecting mincemeat. Instead, I bring you the most decadent, boozy, flaky and rich mince pies. Four ingredients, a small stir and we’re done.
I had an email from a very lovely reader this week. I’m lucky that lots of you send me emails and say lovely things about the goings on at TE. I’m very grateful, and when people enjoy what you poor your heart and soul into, it does make it more worthwhile. If none of you were listening, I know I wouldn’t have anywhere near enough motivation to keep on being creative.
It’s officially time to get these Christmas recipes on the road. The festive spirit has not arrived in my mind yet, but I’ve had this recipe playing in my mind for weeks, and it was finally time to whip it up.