Best Christmas biscuits and cake recipes | Limousin

Quick overview

1. Cinnamon biscuits

Hummm!

Ingredients: 🍚 300 g flour -🥛 150 g sugar – 🍯 75 g butter – 🥚 1 egg – 🥄 4 tbsp cinnamon powder – 🥄 3 tbsp. milk – 🔶 ½ yeast sachet

Equipment: pastry cutters, conventional oven, baking tray, rolling pin and bowl

Preparation:🕐 Preparation: 15min 🧤 Cooking: 10min ⌛ Waiting: 10min

Preheat oven to 180°C / 356 °F. In a mixing bowl, combine the flour, sugar, cinnamon and yeast. Add the butter, then the milk and egg and mix with your hands to form a ball. Roll out the dough with a rolling pin, then cut out the dough with pastry cutters and place on your baking sheet. Bake for 10 min. Leave to rest on a wire rack for ten minutes.

2. Recipe for chestnut flour biscuits

Yummy!

Ingredients: 🍚 200 g wheat flour – 🌰 100 g chestnut flour – 🥚 2 eggs – 🧈 100 g butter – 🍯 100 g honey – 🍚 100 g powdered sugar – 🥄 1 teaspoon cinnamon

Preparation: 🕐 15 min 🧤 Cooking: 30min ⌛ Waiting: 15min

In the bowl of a food processor or a large salad bowl, mix the wheat and chestnut flours, yeast and cinnamon, then add the melted butter, liquid honey and beaten egg. Mix until smooth. Roll out the dough between 2 sheets of parchment paper to a thickness of 5 mm. Place on a tray to slide easily into the bottom of your fridge. Set aside for at least 30 minutes. Preheat oven to 160°C / 320 °F. Cut out various shapes using pastry cutters. Place the shapes on a baking sheet lined with parchment paper. Place in the oven and bake for 10 minutes. They should be lightly browned. Let cool before handling.

Le Sables Limousinsle Pain De Pomme Biscuits 1

3. Marguerite's gingerbread

Ingredients: 🥛 38 g milk – 🍯 150 g honey all flowers – 🥚 1 egg – 🍚 75 g rye flour – 🍚 50 g flour (type 55) – 🥄 8 g baking powder – 🥄 4 g gingerbread spice mix (cinnamon, ginger, cloves, nutmeg, green anise…) – 🥄 1 g cinnamon powder – 🍊 grated zest of half an orange or a large tablespoon of bitter orange marmalade with the orange peel cut off.

If you want to add a glaze, you’ll need 200 g powdered sugar and 8 cl water

Equipment: Cake tin 8 x 18 cm and 8 cm high preferred (aka 3 x 7 x 3 inches)

Preparation: 🕐 15min 🧤 Bake: 40min ⌛ Wait: let cool

Preheated oven at 140°C / 284 °F. Bring the milk to the boil with the honey. You can replace 25g honey with 25g sugar (brown sugar or vergeoise). Remove from the heat and allow the mixture to cool. Whisk in the egg, then add the flours, baking powder, spices and orange zest (or marmalade with peel). Place the dough in a cake tin and bake for 40 min. Once the gingerbread is baked, leave to cool, then top with icing. Return to the oven (140 °C / 284 °F) for 2 to 3 minutes to set the glaze. You can decorate the gingerbread with a few candied fruits if you wish.

4. Chocolate chestnut cake

Melt-in-the-mouth!

Ingredients for 4 people: 🌰 1 kg chestnuts – 🥚 2 egg yolks – 🧈 120 g butter – 🥛 25 cl milk (9 oz) – 🍚 100 g caster sugar – 🍫 200 g dark chocolate – 🥄 1 teaspoon rum

Preparation: 🕐 30 min 🧤 Cooking: 20 min ⌛ setting: 24 h

In a large saucepan , over low heat, poach the chestnuts in milk for 20 minutes. (Poaching: Start by incising the chestnuts with a knife to prevent them from bursting. Then plunge them into a saucepan of boiling milk and cook for around 20 minutes. Once cooked, drain and peel while still hot. This method is ideal for preparing chestnuts for soups or purées). Melt the chocolate in a bain-marie. Pass the chestnuts through a fine-mesh potato masher. Still in a bain-marie, combine the purée and chocolate. Add powdered sugar, beat vigorously, then add soft butter and rum. The batter should be smooth and homogenous. Butter a mould, pour in the mixture, pack well and smooth the surface. Leave to cool and refrigerate for 24 h.

*Extract from the book “Les Recettes gourmande du Limousin” published by Gestes Editions.