Mexican wedding cakes

These melt in the mouth, shortbread-like cookies are also known as Russian tea cakes.  They are perfect for Christmas and are easy to make. Use good quality nuts and butter for the best results. Roll in sugar whilst the biscuits are still warm, then again when they have cooled.

125g pecans, almonds or hazelnuts

300g plain flour

90g caster sugar

250g unsalted butter, chilled and cubed

1 tsp vanilla extract

125g icing sugar

Process nuts until finely ground.

Add flour and caster sugar and process to combine.

Add butter and vanilla and pulse to form a dough.

Divide dough into four, then roll out each piece into a 40cm length, wrap in cling film, place on a tray and refrigerate for 30 minutes (the logs can be frozen at this stage).

When ready to bake, preheat oven to 160C (140 fan forced).

Slice off 1 cm rounds, place on lined oven tray and bake for 20 minutes until lightly coloured.

Remove from oven and rest on tray for a few minutes, then roll in icing sugar to coat.

makes 90.

Only 12 sleeps ‘til Christmas. That means only 12 shopping days left. How to avoid the last minute madness and mayhem? Instead of buying presents, crank up the oven and make some old fashioned home made goodies.

It can be something as simple as a box of handmade biscuits or as extravagant as a gourmet hamper overflowing with treats.

Pick up some decorative biscuit cutters, pretty boxes and ribbon and you’re on your way.

Try the gingerbread Christmas biscuits. This is a simple recipe that both adults and kids will enjoy. For a professional touch, decorate them with readymade, ready to roll white icing, available at most supermarkets.

Gingerbread Christmas biscuits

Nothing says Christmas to me quite like gingerbread. These biscuits are easy to make and look very professional with readymade icing, which is available from the supermarket. For coloured icing, add a few drops of food colouring before kneading. You will need to mix it in well.

200g butter

90g sugar

90g brown sugar

¼ (quarter) cup treacle

2 tsp cinnamon

1 tsp ground ginger

¼ (quarter) tsp ground cloves

1 egg, beaten

450g plain flour

2 tsp bicarb soda

pinch salt

500g ready made ready to roll white icing (available at supermarkets)

Cream the butter and both sugars together until light and fluffy. Add treacle, spices and egg. Mix well.

Sift flour with baking soda and salt. Add flour to butter and egg mix, a little at a time, stirring well after each addition. Knead dough lightly, wrap in cling film  and refrigerate for 1 hour.

Preheat oven to 180C (160C fan forced).

Roll out dough thinly on a lightly floured surface. Cut out shapes and place on trays lined with baking paper. Bake for 10 minutes. Remove from oven, place on wire racks and allow to cool.

Take the readymade icing out of the wrapper and knead. (If the icing is hard, microwave on medium power for 20-30 seconds to soften). Lightly dust the work surface with icing sugar and roll out the icing thinly. Cut out shapes with a pastry cutter.

Brush the cooled biscuits with water and place the icing shapes on top. Press down lightly.

makes 40.