Great British Food - Christmas 2025

6 WAYS WITH... This heavenly-scentedpaste deserves somuch more than simply layering under icing onaChristmas cake... Here are our favouriteways to relish it MARZIPAN 1 MARZIPAN & ORANGE SCONES Using your fingertips, work 55g cold, cubed unsalted butter into 225g plain flour until the mixture resembles breadcrumbs. Grate 100g marzipan and zest one large orange, and combine with 1 tablespoon of caster sugar and add to mix. Using a knife, bring together with 150ml milk and bake for 12-15minutes at 220 º C/200 º C fan. 2 MARZIPAN LOAF CAKE In a food processor, combine 175g of marzipan with 125g butter, 75g plain flour, 25g caster sugar, 1 teaspoon baking powder and 3 eggs. Line a 1lb loaf tin and pour the mixture into it, before baking for around 45minutes at 170 º C/150 º C fan. Leave to cool before removing from the tin and serving. 3 MARZIPAN & MINCEMEAT COOKIES Add 200gmarzipan, 70g icing sugar, 120g plain flour, 100g almonds and 1 egg to a food processor and combine. Mix in 50g mincemeat by hand then shape into two logs. Cut each log into roughly 12 pieces then roll each piece into a ball and lightly flatten them on a lined baking sheet. Bake for 20 minutes at 170 º C/150 º C fan and leave to cool completely before serving. 4 MARZIPAN LAYERED MINCE PIES Prepare your usual shortcrust pastry and chill in the fridge before rolling and cutting out circles to fit a greased muffin tray. Fill with mincemeat. Roll out marzipan to around the thickness of a £1 coin and cut out circles, then position these on top of the mincemeat. Top with a slightly larger pastry circle and press down around the edges, then egg wash and bake at 190 º C/170 º C fan. 5 PLUM & MARZIPAN CRUMBLE Gently soften 15 chopped plums in a saucepan with 150g caster sugar and a squeeze of lemon juice. Leave to cool. Combine 175g plain flour and and 100g cold cubed butter with your fingertips, then add 75g ground almonds and 100g light brown soft sugar and use to top the plummixture. Bake at 180 º C/160 º C fan until golden brown, then serve with custard. 6 MARZIPAN BISCOTTI In a bowl, blend 50g butter with 1 beaten egg, 100g honey and 50 golden caster sugar. In another bowl, combine 150g flour with 50g ground almonds, ½ teaspoon baking powder and 50g choppedmarzipan. Add the dry mixture to the wet mixture, then shape into a flat loaf on a lined baking sheet. Bake for 25minutes at 180 º C/160 º C. When it is slightly cooled, create slices around 1.5cm in width then separate and position them separately on a baking sheet. Bake for a second time at 160 º C/140 º C then leave to cool before serving. 45 greatbr i t i shfoodawards.com RECI PES | MARZ I PAN