Thursday, 15 December 2011
I'm going home for Christmas on Sunday. I can't wait to see and ski all the snow that has been falling, to properly start the Christmas baking and to decorate our tree.
We've got mincemeat and mince pies to make, a christmas cake to decorate and stollen to create. This year I'm also thinking of trying out a yule log/bûche de noël - does anybody have a good recipe or tips?
I made up the dough on Monday but waited to bake these until today. In the gap I managed to eat a fair chunk of the chilling packet - the dough is absolutely delicious. I hadn't tried this combination of maple syrup and nutmeg before but it's fantastic - I'm definitely going to try and think of other ways to use it.
I'm not going to write out the recipe as I wasn't happy with the way they baked (they're not the prettiest but they are good to eat - though not as good as the dough!). It may well be because I removed the egg yolk when I halved the original recipe, so you can give it a go from there if you like. I tried to jazz them up with a touch of icing sugar - doesn't it look like glitter in b&w?
Do try the maple-nutmeg-salt combination though, it's absolutely wonderful.