Folks, count them, there are only 11 merry days left until Christmas (or shitty days if that’s the side of the fence you’re sitting on). I’ve already shown you the lucky bird that will probably feature on my festive table but now we need to talk sugar. Every year I’m the one planning and cooking the family’s Christmas feast from start to finish (lucky for me, The Captain is an excellent dishwasher). I’m not complaining though because it’s what I love to do but it also means that I’d always have a gazillion things going on at once. The main course is the one that takes up most of my time so desserts and other sweet recipes have to be easy and extremely doable amongst the mayhem.
Say, like these Russian Tea Cakes (how’s that for a segue?). Also know as Mexican Wedding Cakes or Butterballs, these are just the most beautiful shortbreads with the addition of ground nuts for extra flavour. Naturally you’ll need to splurge on good butter here but you can pick and choose whatever nuts you prefer. Almonds are classic, hazelnuts and peanuts are to-die-for but pecans and walnuts are also equally popular. Today I used cashews, which all the men in my family are thrilled with (we all love our cashews as much as we love our beer).
At the moment, we are hoovering through these as an afternoon sugar hit but these would also make awesome gifts or post-feast nibblies. Especially if accompanied by a hot mug of caramel chocolate. Now I would never dream of giving you a recipe for something as basic as hot chocolate but in case you never had it made with caramel (which I’m sure you’d know, makes this classic just a bit more indulgent), check out the method below.