Stollen Crinkle Biscuits Recipe
We love stollen. Fruit. Marzipan. Brandy. What's not to like? I recreated these Stollen Crinkle Biscuits from a recipe I spotted in Good Housekeeping Magazine. It takes a bit of effort, but well worth it.
Makes 20 (so more than enough to share)
Here's what you need:
50g Mixed Dried Fruit
15g Chopped Mixed Peel
15g Dried Sour Cherries, roughly chopped
3 tbsp Brandy (or swap with apple juice if you're alcohol free)
75g unsalted Butter
175g Caster Sugar
2 medium eggs
250g Plain Flour
1tsp Baking Powder
25g Icing Sugar (plus extra to dust)
Top Tip: I struggled to get hold of dried sour cherries. But, whilst in Lidl I spotted a pack of "Berries & Cherries" which included golden raisins and cherries it was the perfect size and perfect price (£1.29). As for mixed peel, I got this in a small tub from Waitrose. Theirs is a mix of orange and lemon peel so it's lovely and zesty.
What you do:
In a bowl, mix the dried fruit, peel, cherries and brandy. Leave to one side for the brandy to soak into the fruit (about an hour).
In a small pan, melt the butter and once melted, transfer into a medium sized bowl to cool for about 5 minutes. I suppose you could microwave the butter but I'm really bad at forgetting about things and my butter would probably be at rolling boil point by the time I heard the ping.
Once the butter is cooled, stir in the caster sugar and the eggs (one at a time).
Drain the soaked fruit and mix into your sugary mixture. Note: I didn't drain the fruit that well so my dough was very sticky (not advised!). Then add the flour, baking powder and a pinch of salt and mix well. Cover and chill in the fridge for around an hour.
Preheat the oven to 180C (160C fan), Line 3 baking sheets with baking parchment (saves too much washing up). Sift the icing sugar into a small bowl.
Divide the marzipan and the biscuit dough into 20 even pieces. If the dough is sticky (which mine was!) dust your hands with icing sugar. I would definitely do this. Flatten the biscuit dough, place a piece of marzipan into the middle (to make it easier, I rolled the marzipan into a ball then flattened it a bit). Bring up the edges of the biscuit dough so it covers the marzipan. Roll the biscuit balls into icing sugar. Space apart on the baking sheets. Generously dust the biscuits with any remaining icing sugar.
Bake for 20-25 minutes until lightly golden. Cool on the baking sheets for 5 minutes or so and then transfer to a cooling rack to cool completely.
Store in an airtight tin for up to 5 days (they will soften after storing).
These make great gifts and would look really pretty in a lined tine or cellophane bags.
Recipe recreated from Good Housekeeping Magazine November 2020.
We'd love to hear how you go on with making this. And please do share your favourite recipes - we're always up for a challenge!