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Christmas baking recipe

Cinnamon Christmas sablés dipped in dark chocolate

Cinnamon Christmas sablés dipped in dark chocolate

These little biscuits are easy to make and would make a lovely little treat for friends and family to enjoy at Christmas. They could also make the perfect stocking filler. Sablés don't traditionally include cinnamon but as we're heading into the festive season, why not add a little bit of Christmas cheer to them. So here you have it my "Cinnamon Christmas sablés dipped in dark chocolate"

image of a box of biscuits that have been dipped in dark chocolate and the lid on the side of the box with a father christmas on it, you can learn how to make these biscuits at cookery school gourmandises academie, cambridge


1 egg 

125 g unsalted butter 

125 g of granulated sugar 

250 g of plain flour

1 TSP of cinnamon

150 g of dark chocolate

A baking tray lined with baking paper

Cookie cutters, I am using a “petit beurre” cookie cutter, but you can use any shape cutter for this.

Pre-heat your oven at 180º C



In a food processor, mix the dry ingredients first (flour, sugar, butter and cinnamon) then add the egg and mix until your mixture forms a dough. If you don’t have a food processor, rub your dry ingredients into breadcrumbs then add the egg and mix until it turns into a dough, don’t knead it. Once your sablés pastry is ready, add a little bit of flour to your worktop and roll your pastry to a 3 mm thickness.  Then cut the biscuits shape using a cookie cutter of your choice, how about a festive one in this case, place them on your baking tray. Little tip, place your tray in the fridge for 15 minutes, that way your sablés will stick to the tray and stay flat. Only then, place them in the oven and bake for 10 minutes. This mix should make between 25 and 30 biscuits.  Let them cool on a rack. Meanwhile, slowly melt your dark chocolate over a bain marie, once your sablés are cool, dip their tip into the dark chocolate as shown on the picture. They are delicious with a cup of tea, or just wrap them beautifully and treat your friends and family.

Sablé pastry can also be used to make a fruit tart, like a “tarte aux fraises” for example.

Bon appétit


You may also like to try my festive Butternut squash and cinnamon Bundt cake


Chicken parcels cooked in vermouth with carrots, leek and fennel

Chicken parcels cooked in vermouth with carrots, leek and fennel

Chicken parcels are beautiful pieces of chicken breast wrapped in bacon and filled with sausage meat, in France they are called "paupiettes" and are traditionally filled with veal. You should be able to get them from your local butcher. They are really delicious, and at this time of year I think they would make the perfect party dish to share with friends. The stuffing makes the chicken really juicy, so here you have it my chicken parcels cooked in vermouth with carrots, leek and fennel.


4 chicken parcels ( I get mine from my local butcher)

One leek chopped

One carrot chopped

One fennel chopped

3 cloves of garlic

Fresh thyme

Fresh parsley

80 ml of vermouth

600 ml of boiling water

2 TBSP of tomato puree


In a pan, add 2 TBSP of olive oil and start by gently browning your parcels on both sides, once they are brown take them out of the pan and add your leek and the thyme, once the leek has softened add the garlic, the carrot and the fennel, stir for 2 minutes. Then add your vermouth, let the alcohol evaporate and then add 2 TBSP of tomato puree and 600 ml of boiling water, stir. Put your parcels back in the pan, reduce the heat and let it simmer for 2 hours on your stove. Add freshly chopped parsley before serving. I have mine with polenta, but mashed potatoes works just as well. Et voilà,

If you live in Cambridge, you can get your chicken parcels from Longhorn farmshop or Leech and Sons

Bon appétit!⠀

Corrine x


Home made mince meat

Home made mince meat

Mince meat is something I had never heard of until I came to the UK. Pudding and mince pies are just not part of the French Christmas at all. But now it's the kind of stuff I have to have at Christmas. Although nowadays, you can find good mince meat in delis, there is nothing like making your own. It is actually super easy to make and it's a great recipe if you have lots of apples in your garden. This is something that you want to start making end of September, beginning of October, it will allow the flavours to mingle and develop. So here you have it, my home made mince meat.


1 kg of apples (cored and finely chopped, but no need to peel them)

1 packet of shredded suet

350 g of raisins, sultanas or currants, whatever you prefer, it doesn’t matter

200 g of mixed peel

Juice and zest of 2 oranges and 2 lemons

400 g of dark brown sugar

1/2 tsp of nutmeg

1 tsp of cinnamon

4 tsp of all spice

4 tsp of chinese five spice

You can also add nuts if you fancy

Brandy or any other tipple, I use rum (half a tea cup)


In a large bowl mix all the ingredients together including the suet. Cover with cling film and let them rest over night in a cool place.

The next day, pre-heat your oven to 140 ° C, place your mince in an oven dish covered with foil and let your mince slow cook for 3 hours. After 3 hours of cooking, your mince will be floating in suet, that’s normal, that’s what will preserve it. Let it cool completely then mix in your favourite tipple. Transfer your mince in sterilised jars and keep in a cool place. Mince lasts forever really, my last batch was 3 years old

 This is also the time of year where I start preparing my Christmas cake, so if you fancy making your own, click here for the recipe.

Also classes have been uploaded until summer 2021, go and have a look.

Bon appétit!⠀

Corrine x