Festive Treats

These festive treats from Head Chef Gemma LeClare will fill your kitchen with the smells of Christmas. Warm scones fresh from the oven or gingerbread men to decorate your tree – enjoy!

CRANBERRY & PORK SAUSAGE ROLLS

375g rolled puff pastry
(250g strong flour, 225g cold butter)
450g pork meat
30g cranberries
6 sage leaves – chopped
1 egg
2 tsp fennel seeds

 

Mix the pork meat with cranberries, chopped sage leaves and fennel seeds.

Place the meat mix in the middle of the pastry and roll into a log shape.

Beat the egg and brush over the top of the pastry.

Bake in a preheated oven at 180 degrees for 20 minutes until golden brown

Leave to cool and enjoy!

 

CINNAMON FRUIT SCONES

60g butter
250g strong white bread flour
2 tea spoons baking powder
20g sugar
175ml milk
heaped teaspoon cinnamon
30g of sultanas

Preheat the oven to 170 degrees

Soften the butter and mix in the flour, cinnamon, fruit and sugar

Add in the milk

Mix until it has just formed a dough, being careful not to over mix

Once dough has formed, empty onto floured work surface and pat down until about 2cm thick

Cut circles with a 7cm pastry cutter and place onto a lined baking tray

Brush with milk and bake for 18-20 minutes

Once baked, allow to cool

Fill with cream or clotted cream and enjoy!

 

GINGERBREAD TREATS

4 tablespoons of golden syrup
300g plain flour
1 teaspoon of bicarbonate of soda
1 and half teaspoons of ground ginger
1 and a half teaspoons of mixed spice
100g of butter
150g of dark brown sugar
1 egg

Preheat the oven 190 degrees

Heat the golden syrup until it liquefies and cool it

Mix the bicarbonate of soda, spices and butter in a bowl, rub it together until it looks like breadcrumbs

Add the sugar to the breadcrumb mixture and stir well

Beat the egg into the cool syrup until well blended

Pour the syrup mix into the dry mixture and bring together to a rough dough

On a lightly floured work surface knead the dough briefly until smooth

Flour the dough on the surface well and roll out to about 5mm thick

Using any cutters that you like, cut out shapes and place onto a non-stick baking sheet

Bake for 10-12 minutes until golden

Once cool, transfer to wire rack to cool down completely and decorate