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Digital Subscriptions > delicious. Magazine > November 2018 > The Nutcracker sweets (and a savoury…)

The Nutcracker sweets (and a savoury…)

Gingerbread soldiers, a nutcracker that turns into a prince, dancing sugarplum fairies… With a new Nutcracker film out this month, we took the traditional story as inspiration for a host of recipes. The classic Tchaikovsky ballet, set on a long-ago Christmas Eve, is a smorgasbord of childhood memories upon which we’ve sprinkled our own fairy dust – or icing sugar – to bring the magic to life
Sugarplum fairy cakes

RECIPES AND FOOD STYLING REBECCA WOOLLARD PHOTOGRAPHS MAJA SMEND STYLING VICTORIA ELDRIDGE

Gingerbread soldiers

MAKES 25. HANDS-ON TIME 30 MIN, OVEN TIME 10-15 MIN, PLUS CHILLING AND DECORATING

MAKE AHEAD

Make the dough up to 2 days ahead, cover and keep in the fridge. Keep the decorated biscuits in an airtight container at room temperature for up to 3 days.

• 75g black treacle

• 75g golden syrup or clear honey

• 200g unsalted butter

• 180g light brown soft sugar

• Finely grated zest and juice 1 lemon

• 530-550g plain flour, plus extra

• 2 tbsp ground ginger

• 2 tbsp ground cinnamon

• ½ tsp ground cloves

• 1 tsp ground nutmeg

• ½ tsp bicarbonate of soda

• 1 tsp salt

• Sweets, writing icing, fondant icing or whatever you fancy to decorate

YOU’LL ALSO NEED…

• Soldier biscuit cutter (from Lakeland or Amazon)

• 2 baking sheets lined with non-stick baking paper

1 Put the treacle, golden syrup/ honey, butter and sugar in a pan and set over a medium heat, stirring occasionally until everything is melted together. Take off the heat and stir in the lemon zest and juice.

2 Meanwhile, mix 530g flour and the spices, bicarb and salt in a large mixing bowl. Once the butter mixture has cooled a little, gradually stir it into the flour using a wooden spoon or with the paddle on a stand mixer until it forms a sticky dough. If it’s really soft and not holding its shape, mix in the extra flour.

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About delicious. Magazine

Buy the November issue of delicious. magazine and celebrate our 15th birthday along with Michel Roux Jr, Henry Harris, Gill Meller, Tom Aiken, Mary Berry, Anna Del Conte and Annie Rigg. Eric Lanlard cooks a birthday cake, of course and everyone’s in the party mood with our simple cocktails and top wine recommendations. Find out which cookbook most inspired Nigella, Rick, Yotam, Prue and more. Plus, it’s not too early to start thinking about Christmas – see our gift guide for brilliant gift ideas and pick your favourite get-ahead Christmas bakes.