When the snow is falling, I end up raiding the kitchen to find things to do with the Pocket Dictator. She loves being in her FunPod and helping me whilst I cook, so a lump of leftover pastry was the perfect thing to focus our attention on. In actual fact it was pastry that I used to make mince pies at Christmas, the leftovers of which I had just used to make a Mincemeat tart, so I’ve been feeling quite DG about the fact that I made something so tasty from the leftovers of leftovers! It’s not so much a recipe as general directions that you will need to adjust depending on how much pastry you have to use up.
Sweet Spiced Cookies
lump of pastry (we used shortcrust but puff would work too.)
light brown sugar
mixed spice
water
egg wash
1. Roll out your pastry into a rough square about 1/2 cm thick. Don’t fuss too much about edges and straight lines as they’ll end up chopped off anyway.
2. Sprinkle the pastry with an even coating of sugar then dust with mixed spice.
3. From the straightest edge, roll the pastry up into a tube (as if making a roulade). Brush the open edge with water to stick the pastry together. Wrap in cling film and chill for ten minutes.
4. Heat oven to 180C. Line a baking tray with greaseproof paper, or one of these reusable affairs from Lakeland.
5. Remove roll from the fridge and unwrap. Cut into slices approximately 1/2cm thick (this is the point at which you can discard trimmed ‘wobbly ends’). Lay evenly spaced on your baking tray and brush with egg wash.
6. Bake for 10-15 minutes until golden.
They smell warm and comforting when they emerge from the oven and go very well with Hot Chocolate if you are a) cold b) snowed in or c) wet and exhausted from playing out in the snow with a bevy of small people.
Hmmmm! They sound yummy! We’ve this with mincemeat buy I’m loving your way!
oo they look lovely…will be doing these later I think 🙂
They look yummy… may have to give them a go at some point.