Ingredients for 6 people :
Shortbread
250g flour
30g almond powder
1 pinch salt
150g Jean-Yves Bordier butter
60g cane sugar
1 egg
Decoration:
1 jar l’Epicurien forest berry jam
1 jar L’Epicurien salted butter caramel
1 jar powdered sugar
Icing pens
5 Christmas cookie cutters
In a large bowl, mix the dry ingredients with the butter to soften it. Mix, then add the egg and flour. Wrap the dough evenly in cling film and refrigerate for 2 hours. Roll out the dough on a sheet of baking parchment. Turn oven on to 180°C. Cut the dough into figurines using the cookie cutters. Place in the oven for 10 to 15 min. Leave the shortbread to cool, then decorate.
Spiced hot chocolate
75cl semi-skimmed milk
20 cl Jean Yves Bordier raw cream
2 chocolate bars 80% Valrhona
1 Olivier Roellinger cardamom seeds
½ stick of Olivier Roellinger vanilla
½ teaspoon Olivier Roellinger nutmeg
1 pinch Olivier Roellinger Mexican chilli pepper
In a saucepan over very low heat, pour in the milk, vanilla beans, spices and lightly crushed cardamom seed. Mix as you go. When the milk is hot, add the chocolate and stir until smooth. Add the cream and stir. When hot, strain into a teapot. Serve piping hot by the fire with the shortbread.
