Tags:
Desserts | Sweets | Chocolate Christmas | Festive | Seasons Cakes | Bread | Biscuits | Pastries

You will need:

  • 250g chilled unsalted butter, diced
  • 150g caster sugar
  • 1 large egg
  • 400g plain flour, plus extra for dusting
  • 2 tbsp cocoa powder
  • Pinch of salt

For Decoration

  • 200g roasted and salted peanuts
  • 2 tbsp honey
  • 2-3 tbsp water
  • Pinch of cinnamon
  • 150g dark chocolate melts
  • Edible gold flakes (optional)

Let's make it:

Step 1:

Add the butter and sugar into in the Sunbeam Mixmaster® HeatSoft™ Planetary Mixer bowl, attach the scraper beater and fit the Heatsplash™ guard. Turn on HeatSoft™ and select SOFTEN. Beat on speed 2 for 1 minute. Increase to speed 6 and beat for 4 minutes. Turn off HeatSoft™. Add egg, mixing until combined. Decrease to speed 1 and add sifted flour, cocoa powder and a pinch of salt, mixing on speed 2 or until mixture forms into smooth dough. Pour into another bowl and rap in cling film and chill in the fridge for about 1 hour.

Step 2:

Preheat the oven to 180°C / 160°C fan forced. Line a couple of baking trays with baking paper.

Step 3:

Roughly chop the peanuts and tip into a heatproof bowl.

Step 4:

Pour the honey into a saucepan with the water and cinnamon. Bring to a boil. Remove from the heat and pour over the chopped peanuts. Stir to coat.

Step 5:

Tip onto the prepared baking tray and spread out in an even layer. Bake in the oven for about 8-10 minutes until caramelised and golden. Leave to cool completely.

Step 6:

Lightly dust a work surface with flour before rolling out the dough to about 5 mm thick. Stamp out Christmas tree shaped cookies and transfer onto the prepared baking trays, leaving a couple of cm between each one.

Step 7:

Bake for about 12 minutes or until cooked. Leave to cool on the trays for 5 minutes before carefully transferring biscuits onto wire racks to cool completely.

Step 8:

Meanwhile, add the chocolate in the mixing bowl and turn on HeatSoft™, select MELT. Once fully melted and smooth, turn off HeatSoft™ and leave to cool for 10 minutes.

Step 9:

Brush the chocolate over the cooled cookies and sprinkle with the caramelised nuts and edible gold flakes, if using. Leave to set.