Quick peanut brittle
Break this salted peanut brittle into shards to decorate puds or give as a gift to a foodie friend. It will keep for several weeks in an airtight container
Mince pie truffles
- Preparation and cooking time
- Prep:
- plus chilling
- Easy
- Makes 26
Skip to ingredients
- 100g shortbread biscuits
- 1 tsp mixed spice
- 150g vegetarian mincemeat
- 1 orangezested
- 75g double cream
- 150g milk chocolatebroken up
- 200g dark chocolatebroken up
- edible gold lustre(optional)
Nutrition: Per serving
- kcal125
- fat8g
- saturates4g
- carbs12g
- sugars10g
- fibre1g
- protein1g
- salt0.05g
Method
step 1
Line two baking trays with baking parchment. Put the shortbread in a food bag and crush to fine crumbs, then tip into a large bowl. Add the mixed spice, mincemeat, orange zest, cream and a pinch of salt, and mix until combined. Melt the milk chocolate in a heatproof bowl set over a pan of simmering water or in the microwave in short bursts, then stir this into the mixture. Chill for 45-50 mins until firm enough to roll into balls.
step 2
Roll a heaped teaspoon of the mixture into a ball and put on the lined tray. If the mixture is a little sticky, dampen your hands slightly. Repeat with the rest of the mixture and chill for 45 mins-1 hr more until set.
step 3
Melt the dark chocolate as before, then leave to cool slightly and pour into a small, deep bowl. Dip each truffle into it using a fork and shake off the excess. Put on the second tray to set. When set, decorate with edible gold lustre, if using. Will keep in a cool place or the fridge for a week.
