Rice crispy cakes always remind me of being a kid because it was one of the first ‘bakes’ I learned how to make myself. I probably made them for a jumble sale that we were having at Brownies or a festive event at primary school, but regardless of the occasion you could be guaranteed that they would sell out.
The chatter about Christmas has been well upon us since the start of October, so it’s given me quite a lot of time to think about what I like to cook around Christmastime. I tend to always make a Christmas cake at the end of November, albeit a FODMAP friendly version that’s very light on the dried fruit, but not everyone enjoys fruit cake so it’s nice to have an alternative to hand when people come to visit, such as this biscuit Christmas tree.
At Christmas time you can’t beat munching delicious gender-neutral biscuit gingerbread people. I just love the fragrant Christmassy warmth that ginger brings to biscuit dough. I might be a bit odd in this respect, but I don’t like my gingerbread to be really hard. There’s nothing worse than hurting your gums on a piece of overly-hard biscuit, so I much prefer a gentle, crumblier, but still robust biscuit texture. This is achieved by using custard powder in the mix, which also adds a vanilla flavour to the gingerbread people.
Empire biscuits are very popular in Britain, particularly in Scotland, but they actually originated in Germany and were known as ‘Linzer biscuits’ and ‘Deutsch biscuits’. After World War One, in Britain their name was changed to ‘Empire biscuits’ and that’s how they’ve stayed ever since. In Ireland instead of serving them topped with a glacé cherry they decorate theirs with a sprinkling of desiccated coconut, which I think sounds delicious!