"Edible Christmas gifts are a great excuse to get experimental with global flavours. For spice lovers, this moreish Mexican brittle, which is inspired by salsa macha (a delicious chilli-crunch), is sweet, salty, smoky, crunchy and has hints of anise. Then, for savoury lovers, some cheesy pinwheel cookies enlivened with XO sauce. XO is a deeply umami condiment from Hong Kong made from dried seafood, salty ham, chilli and spices. Paired with tangy manchego, it adds a funky kick to these crumbly biscuits."
"Have ready a large rectangle of nonstick baking paper or a large silicon baking mat. Heat the butter in a large pan until fully melted, then add the caster sugar and 50ml cold water. Swirl the pan gently over a medium-high heat (do not over-stir, because the mix can easily crystallise) for five or six minutes, until the mix turns a deep caramel colour and reaches 155C on a sugar thermometer this is important, because it's the hard crack point for the suga"
Edible Christmas gifts include a Mexican pumpkin seed and salted spice brittle inspired by salsa macha and cheesy pinwheel cookies enlivened with XO sauce and manchego. The brittle layers toasted pumpkin seeds and salted peanuts with coriander, fennel, caraway, oregano and sesame seeds, plus ancho chilli powder and smoked salt for smoky, spicy and anise notes. The method requires sequential toasting, caramelizing butter with caster sugar and water to 155°C for a hard crack, then combining the caramel with the toasted mix before cooling and breaking into shards. The pinwheels rely on XO’s deep umami and tangy manchego for a funky, crumbly biscuit.
Read at www.theguardian.com
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