Eat like a royal this Christmas.
As a great woman once said: “We’ll never be royals—it don’t run in our blood. That kind of lux just ain’t for us.”
We crave a different kind of buzz—a sugar buzz, that is. (I’ll be here all week, folks.)
It looks like we can have the best of both worlds, though, because the royal pastry chefs kindly shared two of their go-to holiday recipes: gingerbread cookies and mince pies.
Now we commoners can enjoy festive treats fit for a queen!
Gingerbread cookies (or “biscuits,” as they’re called in Britain) are a holiday favorite among the members of the royal family, according to the palace pastry chefs.
WATCH: How to Make Gingerbread Fudge
“It’s always best to let the dough rest, so it's great if you can make the dough the night before,”one chef revealed. “You can also roll out the dough, cut the shapes and put them in a freezer for an hour. This ensures they keep their shape nicely.”
Makes 10 (50mm (5 cm) Diameter) Cookies
- 200 Grams (⅞ cup) Self-Raising Flour
- 1 teaspoon of Ground Ginger
- 1 teaspoon of Mixed Spice
- 100 Grams (½ cup) Unsalted Butter
- 75 Grams (⅔ cup) of Dark Brown soft Sugar
- 25 Grams (2 Tbs.) Granulated Sugar for dusting
- 45 Grams (⅜ cup) Milk
- Icing to decorate
- Sift together the flour and spices, add the diced butter and crumb together with your fingertips.
- Add the milk to form a paste. Wrap in film and allow to rest for minimum 2 hours (best left over night)
- Preheat the oven to 180 degrees c
- Roll out to approximately 3mm (but depends on the size of the cookie you wish to make), cut shapes out and lay on to greaseproof paper or silicon mat sprinkle with a little granulated sugar before baking at 180 degrees until set.
- Allow to cool fully on a cooling rack before icing with your choice of design.
“Give yourself plenty of time,” said Royal Pastry chef Kathryn Cuthbertson about mince pie-making in 2017.
She and Chef de Partie Victoria Scupham created more than 1,200 mince pies last year around Christmastime.
“It's probably thousands each, but as long as you are organised, it's doable.”
For the Mincemeat
- zest and some juice of 1 unwaxed lemon
- zest and some juice of 1 unwaxed orange
- 2 tablespoons brandy
- 1 tablespoon of port
- 1 tablespoon of rum
- 1 tablespoon of sherry
- 120 grams (1 cup) suet
- 160 grams (¾ cup) golden sultanas
- 100 grams (½ cup) raisins
- 100g (½ cup) mixed peel
- 100 grams (½ cup) currants
- 1/2 teaspoon of ground nutmeg
- 1/2 teaspoon of ground cinnamon
- 1.2 teaspoon ground cloves
- 160 (6 oz.) russet apples, peeled and grated
- 500g (1 lb. 2 oz.) sweet pastry
- Egg washed for sticking lids on the bases
- Granulated sugar for the top of the mince pies before baking
- Icing sugar for dusting
- 12 hole non-stick shallow baking tray /
- mince pie tin 32 x 24 cm/ 12.5 x 9"
- fluted or plain cutters
- Place all the dry ingredients into a large mixing bowl and stir. Then add all the liquid and grated apple and allow to soak for at least one week in a 1kg kilner jar sat in the fridge or pantry.
- Preheat the oven to 190° C (375° F, gas mark 5)
- Roll the sweet pastry into a sheet approximately 2 to 3 mm thick, place on a tray, and allow to rest in the fridge. Once rested, cut tops and bottoms for your mince pies using fluted or plain cutters (selecting sizes to fit your tin). Place the pie bases into the tin and prick them with a small knife or fork to prevent the pastry from rising during the baking.
- Spoon a teaspoon of the home-made mincemeat into the base and egg wash the edge of the pastry to enable the lids to stick. Place the mince pies in the fridge to rest for another 30 minutes, then add a pastry top to each, egg washing it and pricking a small hole in the top to allow the steam to escape. Sprinkle with granulated sugar.
- Place the baking tray on the middle shelf of the preheated oven and bake the pies for about 15 minutes, or until the pastry turns golden and the mincemeat starts to boil slightly. Remove from the oven and allow to cool slightly before taking the pies out of their tin.
- Sprinkle the mince pies with icing sugar and serve immediately. To add a festive feel, the mince pie tops could be shaped with a star cutter or perhaps a holly-shaped cutter.
These recipes originally appeared on The Royal Family's website.