It’s Friday! And you know what that means; another festive recipe from Monika Coghlan at Pepperazzi Food Styling & Photography. Biscuit (or 10) anyone?



  • 400g plain flour
  • 150g butter, softened
  • 150g golden caster sugar
  • 1tsp bicarbonate of soda
  • 3 egg yolks
  • 2tsp ground cardamom
  • 100g maple syrup

Vanilla sugar:

  • 1 cup Demerara sugar
  • 1 vanilla pod

Clementine drizzle:

  • 150g icing sugar
  • Juice of 1 clementine
  • Zest of 1 clementine, finely grated

Dark chocolate:

  • 1 bar dark chocolate – 70 percent cocoa


  1. Using a hand-mixer, cream the butter and sugar together in a large bowl until well combined.
  2. Stir in the bicarbonate of soda, egg yolks and maple syrup.
  3. Add the flour and cardamom, and mix until well combined.
  4. Form a dough ball, wrap in cling film and chill in the fridge for 30 minutes.
  5. Roll out the dough to about 1/4 inch thick and cut out shapes using biscuit cutters.
  6. Sprinkle 1/3 of your biscuits with some vanilla sugar (see Step 9).
  7. Bake on a tray lined with parchment paper, making sure there is space between the biscuits. 10 minutes at 180C until golden.
  8. Leave to cool. Decorate the remaining biscuits with clementine drizzle (see Step 10) and dark chocolate (see Step 11).
  9. Vanilla sugar: Slice the vanilla pod in half lengthwise and scrape the seeds out using the back of your knife. Stir the seeds in the sugar making sure they are distributed evenly. Sprinkle the biscuits.
  10. Clementine drizzle: Combine the icing sugar with the clementine juice and zest. Drizzle the biscuits.
  11. Dark chocolate: In a medium pot, bring some water to the boil, then reduce the heat. Place a glass, heatproof bowl on the pot of simmering water, add the chocolate and stir until melted. Dip the biscuits in the melted chocolate.

Monika Coghlan
086 375 4058