MEXICAN CHRISTMAS PASTRIES RECIPES

Steps:

• Preheat the oven to 160°C, fan 140°C, gas 3 and line 2 baking sheets with baking parchment.

  Put the flour, sugar, baking powder and cinnamon in a large mixing bowl. Add the butter and eggs. Mix together until it comes together as a smooth dough. Halve the dough, wrap 1 piece in cling film and chill.

  Dust a work surface with flour, roll out the dough to about 5mm thick and cut out biscuits using different sized star cutters. Re-roll the leftovers and cut out more until all the dough is used up. Do the same with the remaining chilled dough. Arrange the biscuits on the trays and bake for 20 mins until lightly golden. Transfer to a wire rack to cool. Decorate with your choice of decorations.

Steps:

• Fill a small bowl with ice-cold water and have it next to the hob. Grease and line an 18cm-square cake tin with baking paper.

  Put the sugar, cream and butter in a large, heavy-based saucepan. Heat gently until all the sugar has dissolved and the butter has melted, then increase the heat and bring to the boil. Boil, without stirring, for 8-10 minutes. Test the mixture is done by dropping a little into the cold water – it should set into a ‘soft ball’ consistency.

  Remove the pan from the heat and allow the fudge to sit for 5 minutes. Beat in the vanilla using a wooden spoon, then beat for a further 4-5 minutes until thickened. Pour into the prepared tin and sprinkle over the chocolate chips, stars and sprinkles. Allow the fudge to completely cool, then chill in the fridge for 2 hours until set. Cut into small squares to serve or package up as gifts.