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What you need:

6-8 large slices panettone cake
1 large egg
4tbsp /60ml single cream
2tbsp /30ml milk
2tsp / 10ml  mixed spice
1oz / 25g  butter
2tbsp /30ml  demerara sugar
A small dish of jam to serve.

What you do:

Using a small star-shaped cutter, stamp out 12 stars from the slices of panettone. Beat together the egg, cream, milk and 10ml (2tsp) mixed spice in a shallow dish.
Heat half the butter in a non-stick frying pan until foaming. Dip half the stars in the egg mixture and add to the pan.
Fry for 1-2 mins on each side until golden. Remove and keep warm. Fry the rest of the stars in the same way in the remaining butter.
Serve the stars sprinkled with the demerara sugar and the rest of the mixed spice, and with a spoonful of the the jam.

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What you need:

8 oz /225 g self-raising flour
½ tsp salt
1 tsp  mustard powder
½ tsp cayenne pepper
2 oz /50 g softened, salted butter
2 oz /50 g cheddar, grated
1 oz /25 g parmesan cheese ( grated )
150ml whole milk, plus a little to glaze

What to do:

Preheat the oven to 230C /450F / gas mark 8

In a bowl sift the flour, salt, mustard and cayenne pepper .

Cut the butter into pieces and rub it into the flour mixture with your fingertips until you have a mixture that resembles breadcrumbs.

Grate the cheeses and stir them into the flour mixture. Pour all the milk into the bowl with the flour and cheese, and using a fork  bring everything together to make a dough.

Roll the dough out on a floured surface until it is 1cm thick, and cut into rounds with a fluted 6.5cm cutter.

Arrange on a greased baking tray and brush the top of each scone with milk.

Bake for 8-10 minutes, until the scones have risen and are golden.

When cooled cut in half & spread with butter or margarine.

For a change try spreading with soft cheese.

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What you need:

4oz / 115g icing sugar ( sifted)
2oz / 55g condensed milk
1oz / 25g milk or plain chocolate
few drops of peppermint essence
few drops of green food colouring.

What you do:

In a bowl, mix together the sifted icing sugar, condensed milk & a few drops of peppermint essence. Knead together until it’s a soft dough & firm.
Split the mixture into half.
With the first half, roll out to roughly 1/4″ inch / 5 mm thick, then cut into rounds (or heart shapes) with a small cutter & place on grease proof paper to set. Using a fork gently place onto the rounds to make a pattern on each one.
With the other half add a few drops of green Colouring & knead in until the mixture is all green.
Repeat as with the 1st half, rolling & cutting into shapes.
Place in a cool place to dry.
In a small bowl melt the chocolate. Dip one side of the peppermint creams into the melted chocolate and place on grease proof paper and place in fridge until set.

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