• 18 mins
  • 40 parcels
  • Main
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Ingredients

200g waxy potatoes
150g spring greens or Brussel sprouts, sliced
2 tbsp Country Range Vegetable Oil
2 medium onions, finely chopped
200g cooked turkey, diced
2 tbsp soy sauce
2 tbsp Country Range Tomato Puree
1 tbsp caster sugar
2 tsp Country Range Ground Coriander
½ tsp Country Range Crushed Chillies, plus extra to garnish
2 tsp Country Range Ground Turmeric
½ tsp Country Range Salt
½ tsp Country Range Coarse Ground Black Pepper
1tbsp Country Range Plain Flour
4 tsp Country Range Garam Masala
2 tbsp fresh coriander, finely chopped
2 x 500g packs of puff pastry
1 large egg, beaten
3 tbsp Country Range Sesame Seeds, to garnish
Coriander Raita
100g fresh coriander leaves
2 tsp Country Range Ground Cumin
6 tbsp natural yoghurt
salt and pepper to taste

Method

  1. Cook the potatoes in a pan of simmering salted water for 5-10 minutes or until tender. Add the greens or sprouts for the last 2 minutes of cooking time. Drain, reserving 200ml of the cooking water and set aside.
  2. Heat the oil in a frying pan, add the onions and fry gently for 5 minutes until softened. Add the turkey, soy sauce, tomato puree, sugar, ground coriander, crushed chillies, turmeric, salt and pepper. Sprinkle in the flour and cook for a further 2 minut
  3. Return the potatoes and greens to the frying pan and stir in the garam masala and fresh coriander. Set aside to cool.
  4. For the raita, blend all the ingredients together with a dash of water until smooth. Chill.
  5. Pre-heat oven to 200°C/400°F/Gas Mark 6. On a lightly floured surface, roll out the pastry until 3mm thick. Using a square pastry cutter approximately 90mm wide, cut out as many shapes as possible (around 40).
  6. Place a heaped teaspoon of the filling in the corner of each square then fold the pastry over to form a triangle, pressing the edges together to seal. Place on two oiled baking sheets, glaze with beaten egg and cook for 15-18 minutes.
  • 5-6 mins each side for medium or 8-9 minutes each
  • 4
  • Main
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Ingredients

2 tbsp Country Range Onion Powder
1 tsp Country Range Dried Oregano
1 tsp Country Range Ground Cumin
1 tsp Country Range Ground Paprika
500g minced beef
1 small egg, lightly beaten
1 tbsp Country Range Vegetable Oil, for frying
To Serve
sesame burger buns
iceberg lettuce
sliced beefsteak tomato
Country Range Gherkins, sliced
onion, sliced
Country Range Tomato Ketchup or Burger Relish
Ranch Style Dressing
6 tbsp Country Range Mayonnaise
1 tsp Country Range Garlic Granules
1 tsp Country Range Onion Powder
1 tbsp Country Range Dried Parsley
2 tsp Country Range Dill Tops
½ lemon (juice only)
salt and pepper to taste

Method

  1. For the ranch style dressing, stir together all the ingredients in a bowl until smooth. Cover and chill until needed.
  2. To make the burgers, knead together all the ingredients in a bowl until well combined. Divide into 4 beef patties approximately 2 cm thick (approximately 140g each).
  3. Over a medium heat, pan-fry the burgers for approximately 5-6 minutes each side for medium and 8-9 minutes each side for well done.
  4. To serve, split and lightly toast the burger buns, lat a couple of lettuce leaves and a slice of tomato on the base of each bun and add a dollop of ranch dressing. Top with a burger, onion, relish and gherkins and serve with fries and salad.
  • 30-35 mins
  • 4
  • Main
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Ingredients

2 French trimmed racks of lamb
75g ciabatta breadcrumbs
Harissa Paste
2 tbsp Country Range Crushed Chillies
4 tbsp Country Range Minced Garlic
2 tbsp Country Range Vegetable Oil
2 tbsp Country Range Smoked Paprika
1 tbsp Country Range Ground Cumin
100ml Country Range Extra Virgin Olive Oil
1 orange (juice only)
1 handful fresh coriander leaves
1 tbsp Country Range Dried Parsley
½ tbsp Country Range Dried Mint
Jewelled Cous Cous
200g cous cous
1 small red onion, finely chopped
1 tbsp Harissa paste (as made)
110g fresh pomegranate seeds
Jus
120ml dry red wine
2 tbsp Country Range Cornflour
salt and pepper to taste

Method

  1. For the Harissa paste, gently fry the crushed chillies with the minced garlic in a little oil. Add the smoked paprika and cumin and fry for a further 2 minutes. Allow to cool then blend in a food processor with the olive oil, orange juice and herbs (makes 200ml).
  2. Pre-heat oven to 200°C/400°F/Gas Mark 6. Smear 50ml of the Harissa paste on each rack and then press an equal share of the breadcrumbs onto the paste as evenly as possible.
  3. Line a roasting tray with foil and place the racks crust side up. Place in the oven for 25-30 minutes depending on the size of the racks and how you like the lamb cooked. Remove the lamb from the pan and set aside to rest.
  4. For the jus, deglaze the roasting pan over a high heat with red wine and reduce by half. Add 240ml water and bring to a rapid boil. Dissolve the cornflour and add to the boiling sauce, whisking rapidly. Strain through a fine sieve and keep warm.
  5. For the jewelled cous cous, place the cous cous in a bowl and add 300ml boiling water, cover and set aside for 10 minutes. Gently fry the red onion in a little oil. Mix in the cooked onion, 1 tablespoon of Harissa paste and pomegranate seeds.
  • 4 hrs 30 mins
  • approx. 50 slices
  • Main
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Ingredients

2 whole orange, thickly sliced
2 large onions, thickly sliced
5 Country Range Whole Cloves
1 tbsp Country Range Whole Black Peppercorns
2 Country Range Whole Star Anise
5kg unsmoked ham, off the bone
225g Country Range Marmalade
4 tbsp light Muscavado sugar
2 tbsp Country Range Dijon Mustard
1 tsp Country Range Ground Allspice

Method

  1. Pre-heat oven to 160°C/325°F/Gas Mark 3. Place the orange slices, onion slices, cloves, peppercorns and star anise in the bottom of a large roasting tin. Place a trivet on top of the oranges and onions. Sit the ham on the trivet and pour over boiled water into the roasting tin, about 4cm high.
  2. Tightly double layer the ham in foil. Place in the lower half of the oven and bake for 4 hours.
  3. Carefully remove from the oven. Place the ham onto a chopping board and discard the liquid. Peel off the skin leaving a thin layer of fat. Score all over in a diagonal pattern with a knife.
  4. In a saucepan melt the marmalade, sugar, mustard and allspice. Boil for 5 minutes until glossy and thick. Remove from the heat and leave to cool.
  5. Increase the oven temperature to 200°C/400°F/Gas Mark 6. Brush the ham with the glaze then put back in the oven for 20 minutes or until golden brown.
  • 25-30 mins
  • 4
  • Main
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Ingredients

800g floury potatoes (Desiree/Maris Piper)
550g undyed smoked haddock
200g salmon fillet
725ml milk
2 Country Range Bay Leaves
12 Country Range Whole Black Peppercorns
125g Country Range Butter
75g Country Range Plain Flour
½ tsp Country Range Ground Nutmeg
1 tbsp Country Range Dried Parsley
1 tbsp Country Range Freeze Dried Chive Rings
Rustic Pea Puree
300g Country Range Garden Peas (frozen)
200ml double cream
½ tsp Country Range Coarse Ground Black Pepper
2 tbsp Country Range Whole Fennel
salt and pepper to taste

Method

  1. Peel the potatoes and cut into even sized chunks. Place in a pan with sufficient water, cover and cook for 15-20 minutes or until soft.
  2. Whilst the potatoes are cooking, lay the fish in a large frying pan and pour over sufficient milk to cover. Place the bay leaves and the peppercorns in the milk, cover and bring to the boil. Simmer gently for 8-10 minutes until the fish flakes apart. D
  3. For the sauce, melt 75g butter in a pan over a low heat. Add the flour and whisk together. Cook for 2 minutes, stirring constantly then carefully whisk in the reserved liquid and further milk to make a creamy sauce. Season and add the ground nutmeg.
  4. Prepare the fish by removing any skin and bones. Place in a large pie dish and gently break up the fish. Pour over the sauce and allow to cool for 5-10 minutes.
  5. Pre-heat oven to 200°C/400°F/Gas Mark 6. Drain the potatoes and mash with 50g of butter and a little milk. Add the dried herbs and mix well. Spoon the mash over the fish and sauce and spread carefully. Bake in the oven for 25-30 minutes.
  6. For the pea puree, place the peas in a pan with 100ml water. Bring to the boil and simmer for 5-6 minutes. Drain then add the seasoning and cream. Mix well. Crush with a potato masher and cook for a further 3-4 minutes.
  • 3 hrs minimum
  • 6
  • Main
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Ingredients

6 mackerel fillets (unsmoked), with skin
1 small bunch of fresh dill, roughly chopped, plus extra sprigs to garnish
3 Country Range Bay Leaves
2cm piece horseradish, peeled and thinly sliced
1 small red onion, sliced into rings
150g caster sugar
250ml Country Range White Wine Vinegar
2 tsp Country Range Ground Pimento/Allspice
2 tsp Country Range Mustard Seeds
1 tsp Country Range Whole Caraway Seeds
2 tsp Country Range Whole Black Peppercorns
2 tsp Country Range Whole White Peppercorns
Alioli
pinch of Country Range Saffron Powder
2 tsp Country Range Garlic Granules
2 medium egg yolks
½ lemon (juice only)
150ml Country Range Vegetable Oil

Method

  1. Remove all bones and place mackerel fillets side by side in a deep dish. Scatter with the dill, bay leaves, horseradish and onion. Cover and refrigerate.
  2. Combine 150ml water with sugar, white wine vinegar and spices in a saucepan and stir over a low heat to dissolve the sugar. Bring to the boil, immediately remove from the heat and allow to cool completely.
  3. Pour the cold marinade over the mackerel, cover the dish with cling film and marinate in the fridge for at least 3 hours (preferably overnight) before serving.
  4. For the alioli, put the saffron powder, garlic granules, egg yolks and lemon juice into a food processor. Blend until thick and smooth. With the motor running, slowly trickle in the oil until mixed. Season well.
  5. Drain the mackerel fillets and place on plates with some of the marinated onion rings and garnish with sprigs of dill. Serve with the alioli, a green salad and slices of toasted focaccia.
  • 25 mins
  • 4
  • Main
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Ingredients

450g Country Range Shortcrust Pastry Mix
100ml cold water
2 chicken breasts
250g Country Range Sweetcorn
50g Country Range Béchamel Sauce Mix
300ml cold water
1 egg, for glaze

Method

  1. Pre-heat oven to 180°C/350°F/Gas Mark 4. Slice the chicken breast. Fry in a little oil in a deep pan.
  2. Make up the béchamel sauce to pack instructions.
  3. Add the sweetcorn and the béchamel sauce to the chicken and simmer for 10 minutes. Transfer the mixture to a pie dish.
  4. Place the shortcrust pastry mix in a bowl fitted with whisk beaters and blend in the cold water on a slow speed until a soft dough is formed. DO NOT OVER MIX.
  5. Roll out the pastry to the size of the pie dish, place on top of the dish, brush the top with beaten egg and bake for 25 minutes until golden on top.
  • 30-40 mins
  • 04-Jun
  • Main
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Ingredients

450g minced beef
3 tbsp Country Range Dried Sliced Onions
500g Country Range Chopped Tomatoes
50g Country Range Béchamel Sauce Mix
300ml cold water
Country Range Lasagne Sheets
Country Range Grated Cheddar
salt and pepper to taste

Method

  1. Pre-heat oven to 180°C/350°F/Gas Mark 4. Re-hydrate the dried onion in water then fry with the minced beef.
  2. Season with salt and pepper then add the chopped tomatoes and simmer for 10 minutes.
  3. Make up the béchamel sauce to pack instructions.
  4. Cover the bottom of an ovenproof dish with a third of the mince and a layer of lasagne sheets. Repeat twice.
  5. Top with a final layer of lasagne sheets. Pour over the béchamel sauce and sprinkle the grated cheddar on top. Bake for 30-40 minutes until the cheese is golden and bubbling.
  • 20 mins
  • 02-Mar
  • Main
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Ingredients

400g Country Range Macaroni
50g Country Range Béchamel Sauce Mix
300ml cold water
1 tbsp Country Range Wholegrain Mustard
Country Range Grated Cheddar

Method

  1. Pre-heat oven to 180°C/350°F/Gas Mark 4. Cook the macaroni until soft/al dente.
  2. Make up the béchamel sauce to pack instructions. Stir in the wholegrain mustard.
  3. Mix the pasta into the sauce and transfer to an ovenproof dish.
  4. Top with grated cheddar and bake for 20 minutes until golden.
  • 20 mins
  • 4
  • Main
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Ingredients

Spiced Rice
250g Country Range Long Grain Rice
400ml boiling water
1 tbsp Country Range Vegetable Oil
1″ Country Range Cinnamon Stick
1 Country Range Bay Leaf
1 tsp Country Range Cumin Seeds
1 tsp Country Range Fennel Seeds
4 Country Range Cloves
4 Country Range Cardamom Pods
½ tsp Country Range Turmeric
pinch of salt
4 sprigs of fresh coriander leaf, chopped
Harissa Spiced Marinade
250g long red chillies
3 tbsp Country Range Whole Caraway Seeds, ground
3 tbsp Country Range Cumin Seeds, ground
4 cloves of garlic
100g roasted bell peppers
2 tbsp Country Range Red Wine Vinegar
4 tbsp Country Range Extra Virgin Olive Oil
2 tsp Country Range Tomato Puree
2 tsp Country Range Paprika
2 tsp sea salt

Method

  1. Pre-heat oven to 180°C/350°F/Gas Mark 4.
  2. For the spiced rice, place all the ingredients, except for the coriander, in a suitable pan. Cover with a lid and bring to the boil. Leave to simmer until the water has evaporated (roughly 15 minutes).
  3. Check the rice is cooked, adding more water to the pan if not. Finish with the chopped coriander.
  4. For the marinade, remove the chilli seeds then place the chillies in a food processor with the sea salt and blitz. Add the spices and garlic and blitz further until smooth.
  5. Add the peppers and red wine vinegar, blitz until smooth then add the olive oil, tomato puree and paprika. Marinate the lamb rumps and leave for at least 6 hours (overnight preferably).
  6. To cook,place a frying pan onto the stove and add a trickle of oil. Once hot, place the rumps into the pan and seal on all sides.
  7. Place in the oven and check after 10 minutes. The rump should be cooked 'medium' by this stage.
  8. Leave for a further 10-15 minutes for cooking further. Once out of the oven, leave to rest for 2-3 minutes, then slice. Serve on the spiced rice.
  • 15-20 mins
  • 4
  • Main
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Ingredients

200g Country Range Basmati Rice
400ml cold water
1 shallot, sliced
1 tsp Country Range Ground Turmeric
1 tsp Country Range Cumin Seeds
1 tsp Country Range Coriander Seeds
1 tsp Country Range Crushed Chillies
1 tsp Country Range Paprika
4 tsp Country Range Salt
100g Country Range Chick Peas
1 red pepper, roasted
25g fresh coriander, chopped
Dressing
1 tbsp Country Range English Mustard
2 tbsp Country Range White Wine Vinegar
4 tbsp Country Range Extra Virgin Olive Oil
1 tsp Country Range Honey
½ tsp Moroccan spice
¼ tsp Country Range Paprika

Method

  1. For the rice, place the rice with the water into a suitable sized pan. Cover and bring to the boil. Simmer until cooked.
  2. After around 10-15 minutes, the water should have evaporated and you should be left with fluffy rice. Once cooked, refresh in cold water to stop the cooking process.
  3. Whilst the rice is cooking, place a pan onto the stove with a little oil. Once hot, place the shallots in the pan. Turn down the heat and allow to sweat gently on the heat for 15 minutes.
  4. Put the spices in with the shallots and allow to cook for a further 10-15 minutes.
  5. Place the chick peas with the shallots and spices in a suitable bowl with the drained rice, roasted peppers and coriander.
  6. For the dressing, place the mustard and honey into a bowl. Whisk in the wine vinegar until incorporated. Slowly whisk in the oil and then add the spices.
  7. Drizzle over the rice salad. Finish with a little natural yoghurt and serve with chicken or fish.
  • 2 hrs
  • 04-Aug
  • Main
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Ingredients

500g minced beef
1 onion, peeled and finely diced
2 cloves of garlic, peeled and crushed
200g Country Range Peeled Plum Tomatoes
50g Country Range Tomato Puree
100g Country Range Red Kidney Beans
2 fresh red chilli peppers, deseeded and finely chopped
½ stick Country Range Cinnamon
tsp Country Range Ground Cumin
1tsp Country Range Ground Coriander
25g Country Range Beef Bouillon Paste
100g Country Range Cocoa Powder
salt and pepper, to season
2 sprigs of fresh coriander, chopped
8 taco shells
Guacamole
2 ripe avocados
½ red chilli pepper, deseeded and finely chopped
1 tbsp lime juice
½ shallot, peeled and finely diced
salt and pepper, to season
1 tomato, deseeded and skinned

Method

  1. Place a tiny amount of oil into a medium sized pan onto the stove and heat. Once hot, place the diced onion, crushed garlic, chilli pepper and spices (not the cocoa powder) into the pan and leave to sweat over a medium heat for roughly 10 minutes, stirring occasionally.
  2. Remove the onion and garlic from the pan, place another tiny amount of oil in the pan and put back on the heat. Once hot, place the minced beef into the pan and cook for 10-15 minutes, stirring to break down the mince.
  3. Once the juices have rendered out of the meat, drain and place back in the pan with the onion mixture.
  4. Place the tomato puree into the pan with the meat mixture and leave to cook for about 5 minutes.
  5. Add the tinned tomatoes, kidney beans, bouillon and cocoa powder and leave to cook under a low heat for 2 hours. Season to taste.
  6. For the guacamole, peel the avocado. Remove the stone from the centre and cut out and discard any brown or black areas. Place in a bowl and crush with a fork.
  7. Dice the deseeded and skinned tomato and mix with the avocado. Add in the shallot, lime juice and chilli pepper. Mix and season with salt and pepper.
  8. Fill taco shells with the chilli and place the guacamole and sour cream on top. Finish with freshly chopped coriander.
  • 15 mins
  • 4
  • Main
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Ingredients

200g Country Range Pasta Spirals
50g Country Range Sundried Tomatoes
50g feta cheese, chopped
1 red pepper
Country Range Extra Virgin Olive Oil
sprig of fresh rosemary
1 clove of garlic
10g parmesan cheese
50ml Country Range Pesto
salt and pepper, to season
fresh basil, to garnish

Method

  1. Pre-heat oven to 160°C/325°F/Gas Mark 3.
  2. Cook the pasta in salted boiling water with a splash of oil for 10-15 minutes then refresh in cold water until cold.
  3. Prick the red pepper with a sharp knife and place onto an ovenproof tray. Splash with oil, add the garlic and rosemary and roll in tin foil. Bake in the oven for 15 minutes then leave to cool in the tin foil.
  4. Once cold, peel the pepper and remove the seeds. Dice into 1cm cubes.
  5. Chop the sundried tomatoes and feta cheese into 1cm cubes and mix with the pasta, peppers, parmesan and pesto.
  6. Season to taste and finish with fresh basil.
  • 6 mins
  • 4
  • Dessert
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Ingredients

Ginger Cream
200ml Country Range Whipping Cream, whipped
1 lemon (juice only)
1 tbsp icing sugar
1 tbsp Country Range Ground Ginger
Rhubarb and Ginger Compote
85g caster sugar
2 oranges (juice and zest)
1 tsp Country Range Ground Cinnamon
2 Country Range Whole Star Anise
85g rhubarb, chopped
50g strawberries, halved
To Serve
4 ready-made meringue nests
4 strawberries, halved
30g white chocolate, melted

Method

  1. For the ginger cream, place the whipped cream, lemon juice, icing sugar and ground ginger into a bowl and mix together. Cover and refrigerate.
  2. For the rhubarb and ginger compote, place the sugar, orange zest and juice, rhubarb, ginger, cinnamon and star anise into a saucepan. Cook for 5 minutes or until the rhubarb is soft. Add the strawberry halves and cook for 1 minute. Allow to cool and re
  3. To serve, place a meringue nest onto a serving plate and top with a spoonful of ginger cream. Spoon the compote over the meringue, decorate with strawberry halves and drizzle with melted white chocolate.
  • 2 hrs
  • 4
  • Dessert
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Ingredients

2 pints semi skimmed milk
150g white chocolate, broken into chunks
5 Country Range Whole Cardamom Pods
1 Country Range Vanilla Pod, split down the length
250g Country Range Short Grain Pudding Rice
1 pinch Country Range Saffron Powder
450g strawberries, halved
2 tbsp Country Range Balsamic Vinegar
1 tsp Country Range Dried Rosemary

Method

  1. Heat the milk and chocolate together until the chocolate has melted. Infuse the mix with the cardamom and vanilla then pour over rice in an ovenproof dish.
  2. Sprinkle over the saffron for a speckled finish and bake in the oven for 2 hours (150°C/300°F/Gas Mark 2), pushing the cardamom pods further into the rice when cooking.
  3. Meanwhile, place the strawberries in a roasting tin with the balsamic vinegar and sprinkle over the rosemary. Place these in the oven 15 minutes before the end of the pudding cooking time.
  4. Serve a good scoop of the rice pudding topped with a spoonful of strawberries and enjoy hot or cold.
  • 30 mins
  • 6
  • Dessert
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Ingredients

3 clementines
140g Country Range Butter, plus extra for greasing
3 tbsp golden syrup
140g Country Range Plain Flour
1 ½ tsp Country Range Baking Powder
¼ tsp Country Range Salt
2 tsp Country Range Ground Ginger
85g Country Range Ground Almonds
175g golden caster sugar
3 medium sized eggs, lightly beaten
Chantilly Cream
1 Country Range Vanilla Pod
150ml Country Range Whipping Cream
1-2 tbsp icing sugar, sieved

Method

  1. Pre-heat oven to 200°C/400°F/Gas Mark 6. Juice one of the clementines, discard the skin and set aside the juice. Peel the two remaining clementines using a peeler. Julienne the peel and set aside. Remove the pith and slice each clementine into 3 discs.
  2. Grease 6 individual pudding basins, drizzle 1/2 tbsp golden syrup into each then place a slice of clementine in the base.
  3. In a large bowl, sieve together the flour, baking powder, salt, ginger and almonds.
  4. In a separate bowl, cream the butter and sugar together until pale then add the eggs one by one, alternating with a little of the flour mix.
  5. Fold in the remaining flour mix, orange peel and the clementine juice. Divide the mixture evenly between the pudding basins.
  6. Place the puddings in a deep roasting tray. Carefully pour in a little boiled water (approximately 1cm) around the basins. Cover the roasting tray with baking paper and press lightly over the pudding moulds.
  7. Place in the oven for 30 minutes until the puddings are firm and spongy.
  8. To make the Chantilly cream, whip the cream, add the seeds from the vanilla pod then mix in the icing sugar.
  • 1 hr 10 mins
  • 03-Apr
  • Dessert
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Ingredients

6-8 pears
275ml good quality red wine
25g Country Range Unsalted Butter
75g light demerara sugar
1 tsp Country Range Ground Ginger
2 Country Range Cinnamon Sticks
2 Country Range Whole Star Anise
1 tsp Country Range Whole Pimento
6 Country Range Whole Cloves
3 Country Range Cardamom Pods
Cardamom Cream
275ml double cream
½ tsp Country Range Ground Cardamom
1 tbsp caster sugar

Method

  1. Pre-heat oven to 200°C/400°F/Gas Mark 6. Peel the pears and cut a thin slices from the bottom of each one so they sit up in a casserole dish.
  2. Pour over the wine and add the whole spices. Cut the butter into cubes and place a cube on top of each pear.
  3. Sprinkle over the sugar, cover with foil or a lid and bake in the oven for 30 minutes.
  4. Remove the dish from the oven and baste the pears with the juice. Return the dish to the oven uncovered for 40 minutes or until the pears are soft.
  5. For the cardamom cream, whisk the double cream until it forms soft peaks. Gently combine the sugar and ground cardamom.
  6. Serve with the warm pears and a drizzle of the juice from the casserole dish.
  • 10-12 mins
  • 35-40 cookies
  • Dessert
View full recipe

Ingredients

100g Country Range Butter
100g demerara sugar
200g golden syrup
1 tsp Country Range Ground Cinnamon
½ tsp Country Range Ground Cloves
1 tsp Country Range Ground Ginger
½ tsp Country Range Ground Nutmeg
½ tsp Country Range Ground Black Pepper
2 tsp Country Range Baking Powder
500g Country Range Baking Powder
1 egg, beaten
Icing and trimmings
250g instant royal icing
food colouring (various colours)
coloured writing incing
silver balls
coloured ribbon or thread

Method

  1. Pre-heat oven to 160°C/325°F/Gas Mark 3. Combine the butter and sugar together in a large bowl. Slowly add the egg and syrup and beat until smooth. Stir in the flour, baking powder and spices and mix thoroughly.
  2. Knead the mixture together to make a smooth dough. On a lightly floured work surface, roll out the dough to a thickness of about 3mm and using Christmas shaped cookie cutters, cut out various shapes and sizes of your choice.
  3. If you wish to hand the biscuits as Christmas tree decorations, make holes at the top of each shape with a skewer to thread ribbon through once cooked.
  4. Arrange the cookies on a baking tray lined with greaseproof paper and bake for 10-12 minutes until pale golden. Leave to harden on the tray for a couple of minutes before placing on a wire rack to cool completely before decorating.
  5. To decorate the cookies, make up the icing according to pack instructions. Divide the icing between different bowls, pour a few drops of each food colouring into the icing and mix well.
  6. Using a piping bag or a teaspoon, ice the cookies and decorate with coloured writing icing and silver balls.
  7. Once the icing has set, thread ribbon through the holes to hang.