Christmas biscuit gift box

Sat, Dec 4, 2021, 05:55

  • Makes: 1
  • Cooking Time: 20 mins
  • Course: Dessert
  • Cuisine: Irish


  • Chocolate, hazelnut and coffee biscotti:
  • Ingredients
  • 140g plain flour
  • 40g cocoa powder
  • 1tsp baking powder
  • 100g caster sugar
  • 2 eggs
  • 1tbsp coffee extract
  • 2tsp vanilla extract
  • 50g roughly chopped hazelnuts
  • Crackle cookies:
  • Ingredients
  • 35g cocoa powder
  • Pinch of salt
  • 85g self-raising flour
  • 100g light brown sugar
  • 35ml sunflower or olive oil
  • 1 egg
  • 40g icing sugar
  • Salted butterscotch shortbreads:
  • Ingredients
  • 250g plain flour
  • 140g unsalted butter
  • Pinch of salt
  • 140g caster sugar
  • 2tsp vanilla extract
  • 1tsp milk
  • 80g hard toffee pieces (like Werthers Originals), chopped into small pieces



1 Preheat the oven to 180 degrees or 160 fan. Line a baking tray with parchment paper.

2 In a large bowl, mix the flour, cocoa powder, salt and sugar together. In a separate bowl, whisk the eggs, coffee extract and vanilla together. Pour the wet ingredients into the dry and mix until just combined.

3 Add the chopped hazelnuts and continue to mix until they are evenly dispersed through the dough. Turn the dough out onto the prepared tray and shape into a log, about 5cm in diameter and 20cm long.

4 Bake for 30 minutes, remove and cool completely before slicing into ½cm slices. Arrange the slices cut side down on the tray and bake again for another 10 minutes, turning over halfway, until crisp. Leave to cool on the tray.


1 Preheat the oven to 190 degrees or 170fan. Line two baking trays with parchment paper.

2 In a large bowl, sift the cocoa powder, salt and flour together and sprinkle in the sugar. In a separate bowl, whisk the oil and egg together, then add to the dry ingredients and mix together until a dough forms.

3 Put the icing sugar into a bowl. Spoon the mix into teaspoon-sized balls and roll the balls in the icing sugar. Arrange on the trays leaving a few centimetres between each cookie and bake for 12-14 minutes. Cool before serving.


1 Preheat the oven to 180 degrees or 160 fan. Line two baking trays with parchment paper.

2 Rub the flour, butter and salt together in a large bowl until the mix resembles fine breadcrumbs. Add the sugar, vanilla extract, milk and chopped toffee pieces and mix until the dough just comes together.

3 Chill the dough for 30 minutes.

4 Divide the shortbread into 20 pieces, each weighing about 25g, and roll into balls. Arrange on the trays, flattening slightly. Bake for 15-20 minutes. If the biscuits spread out quite a lot, use a 5cm round cutter to cut the biscuits into perfect rounds once they come out of the oven. Leave to cool before serving.