Name: Christmas snowflakes
Cook time: 90 min
Total time: 90 min
Yield: 24
Ingredients: 6 tablespoon butter, softened; 1/2 cup firmly packed brown sugar; 2 eggs; 1 1/2 tablespoon orange marmalade; 1 pound mixed dried fruit, chopped finely; 2/3 cup all-purpose flour; 3 tablespoon self-rising flour; 1 teaspoon allspice; 3 tablespoon sweet sherry; 3 tablespoon sweet sherry, extra; 1/2 cup powdered sugar; 1 1/2 packets white ready-made fondant; 1/2 teaspoon silver luster; 1/2 teaspoon vodka silver cachous; 1/3 cup apricot jam, warmed, strained

Ingredients

6 tablespoon butter, softened

1/2 cup firmly packed brown sugar

2 eggs

1 1/2 tablespoon orange marmalade

1 pound mixed dried fruit, chopped finely

2/3 cup all-purpose flour

3 tablespoon self-rising flour

1 teaspoon allspice

3 tablespoon sweet sherry

3 tablespoon sweet sherry, extra

1/2 cup powdered sugar

1 1/2 packets white ready-made fondant

1/2 teaspoon silver luster

1/2 teaspoon vodka silver cachous

1/3 cup apricot jam, warmed, strained

Method

1.Preheat oven to 130°C (110°C fan-forced). Line 6-hole oversize (Texas) or 12-hole standard muffin pan with paper baking cups.

2.Beat butter, sugar and eggs in small bowl with electric mixer until just combined.

3.Stir in marmalade and fruit; mix well.

4.Sift flours and spice over mixture; add sherry, mix well. Divide mixture among baking cups; smooth surface.

5.Bake large cakes about 1 hour, small cakes about 50 minutes. Remove cakes from oven; brush tops with extra sherry. Cover pan tightly with foil; cool cakes in pan.

6.On surface dusted with sifted powdered sugar, knead fondant until smooth; roll out to a thickness of 0.5cm. Using a fluted cutter, cut out rounds large enough to almost cover tops of cakes.

7.Using a cardboard snowflake template, gently press an imprint into the center of each fondant round.

8.Brush cakes with jam; top with fondant rounds. Blend luster with vodka, paint onto snowflakes; push silver cachous gently into rounds.

White ready-made fondant (it’s the traditional icing used on wedding cakes), silver luster and cachous can be found at specialty baking and cake-decorating stores.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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