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What you need:

175g plain flour
90g butter, chilled and cubed
90g double Gloucester cheese, grated
3 tbsp skimmed milk
1 tsp Marmite

What you do:

Preheat the oven to 200 C / 400 F /gas mark 6

Put the flour and butter into a food processor. Put the lid on and whizz for about 20 seconds until it looks like breadcrumbs. Add the cheese and milk and whizz again for about 30 seconds, until it forms into a ball. Tip out, wrap in cling film and pop in the freezer for 15 minutes to chill.
Put the dough between 2 sheets of non-stick Teflon, or 2 sheets of baking paper. Use a rolling pin to flatten the dough, then roll out to a rectangle, about 1cm thick. Cut 6 broomstick shapes from the pastry, each about 10cm long and spaced well apart. Make about half a dozen cuts to form the ‘brush’ of each broomstick. Using a palette knife, gently ease them onto a Teflon- or baking paper-lined tray. Re-roll the pastry and make another 6 broomsticks. Add these to the baking tray.
Mix the Marmite with 1 tsp of hot water and brush over the brooms to glaze.Bake in the oven for 10 minutes or until crisp and golden brown.

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What you need:

12 oz /350g plain flour
1 tsp bicarbonate of soda
2 tsp ground ginger
1/2 tsp salt (half)
4 oz /100g  butter
6 oz /175g soft brown sugar
1 egg
4 tbsp golden syrup
different coloured fruit flavoured boiled sweets
narrow ribbon

What you do:

Pre-heat the oven to 180C /350F /Gas 4.

Mix the flour, bicarbonate of soda, ginger and salt into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs, then stir in the sugar. Beat together the egg and golden syrup and mix into the flour mixture to make a smooth dough, kneading lightly with your hands.

Crush the sweets in their wrappers using a rolling pin. Sprinkle flour on a clean work surface and roll out the dough until about 1/2cm (1/4in) thick, then cut into shapes using a selection of Christmas Cookie cutters. Transfer to lined baking sheets.

Cut out shapes in the centre of each biscuit, making sure you leave a good edge all around the biscuit. Completely fill the hole in each biscuit with crushed boiled sweets.

Make a hole at the top of each biscuit using a drinking straw so that you will be able to thread a ribbon through it later. Bake for 11-12 minutes until golden

While the biscuits are still warm, check the holes are still there, otherwise push a straw through again. Do not remove the biscuits from the baking tray until they have cooled as the boiled sweets need to harden. Once the sweets have hardened, gently lift the biscuits onto a wire rack with a palette knife to finish cooling.

You can decorate the biscuits with piped white icing.Thread ribbons through the holes to make loops for hanging.

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What you need:

450g caster sugar
225g powdered glucose
2 egg whites
8 sheets rice paper, measuring 6 x 15cm
150g hazelnuts & pistachio nuts mix, roughly chopped and toasted

What you do:

Place the sugar, powdered glucose and 150ml water in a large, heavy-based saucepan on a medium heat and bring slowly to the boil, stirring all the time until the sugar dissolves. Reduce the heat to low and simmer for 10–15 minutes, without stirring, until a sugar thermometer dipped into the mixture reads 121°C.

Place the egg whites in a large bowl and once the sugar syrup temperature reaches about 110°C begin whisking them to stiff peaks in an electric food mixer on a low setting. Once the syrup reaches its final temperature, pour about a quarter of it, in a slow, steady stream, into the egg whites, continuing to whisk.

Immediately return the remaining syrup to the heat and continue to cook, without stirring, for about 5 minutes or until the thermometer reads 149°C all the while continuing to whisk the egg whites on a slow speed.

Again once the syrup reaches the right temperature; pour it carefully and in a slow, steady stream into the whisking egg whites. Continue to whisk the egg whites for about 30 minutes until stiff and halved in volume. Scrape down the sides of the bowl every so often with a palette knife or spatula dipped in boiling water.

Cover the bottom of a 25 x 15cm cake tin with half the rice paper. Stir the nuts into the fully whisked nougat mixture, mix well and pour into the prepared tin. Working quickly, spread evenly using a palette knife or spatula dipped in boiling water. Place the remaining sheets of rice paper on top to cover, pressing down to stick.

Allow to cool and then place in the fridge for 4–6 hours or overnight until set. Remove the slab of nougat from the baking tin and cut into about 36 fingers.

Store in the fridge, wrapped individually in parchment paper or cling film

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