NUTS FOR NUTMEG
GET DESSERT ROLLING WITH TRADITIONAL FESTIVE FLAVOURS
IREMEMBER when I was living in the UK, I would look forward to winter as it was cold, sometimes there was snow and it was a great time to bring out my “foodie favourites” for that time of the year – eggnog, mince pies, Christmas cake, the list goes on.
We used to eat so much on Christmas Day that when it came to dessert, we were too full to eat anything else.
I recently came across a recipe for rum and nutmeg logs that I thought I would try. It didn’t disappoint and this recipe is a great thing to make with children – they are good dough rollers.
I didn’t realise you could get Greek yoghurt cream cheese either. I can’t compare the end result to using normal cream cheese but I think they would turn out all right too.
Rum logs with nutmeg
Makes about 35
Biscuit dough ingredients
■ 1 cup salted butter, softened
■ 1½ tsp vanilla extract
■ ½ tsp almond extract
■ ¾ cup castor sugar
■ 1 egg
■ 3 cups flour
■ 1½ tsp nutmeg
Icing ingredients for topping:
■ 85g Greek yoghurt cream cheese, softened (Kiri brand, found at Woolies and Coles)
■ 2 tbsp salted butter, softened
■ 1 tsp rum
■ ½ tsp good-quality vanilla extract
■ 3 cups icing sugar
■ 1 tbsp milk
■ Nutmeg for sprinkling
Preheat oven to 180°C.
In a mixer, cream butter with vanilla and almond extracts.
Gradually beat in sugar, then add in the egg. In a separate bowl, mix together the flour and nutmeg.
Add to butter mixture and blend well.
Lay baking paper on a baking tray. Divide and shape dough into long rolls about 2.5–3cm each and cut into 6cm lengths. Make sure you have enough room on the tray so they aren’t touching but they don’t spread much.
Place in the oven and bake for 12–14 minutes. Cool on a wire rack before icing.
To make the icing, cream together the Greek yoghurt cream cheese with the butter until well blended.
Add in the rum and the vanilla and mix well. Slowly add in icing sugar, stopping to scrape sides a few times.
Mix in milk until well combined.
Spread a light layer onto cookies with a wet knife, working quickly before the icing hardens, then sprinkle lightly with nutmeg.
Visit Vicki at Red Hot Chilli Pepper, 9/65 Bulcock St, Caloundra.