Homemade edible gifts offer a perfect opportunity to explore bold, international flavors. For those who appreciate a touch of heat, a brittle inspired by Mexican salsa macha delivers a complex mix of sweet, salty, and smoky notes with a subtle hint of anise. On the savory side, buttery pinwheel biscuits are transformed with the addition of XO sauce, a rich, umami-packed condiment from Hong Kong typically made with dried seafood and spices. Paired with sharp cheeses, it gives these crumbly treats a distinctive, savory depth.
Mexican-Spiced Seed and Nut Brittle
Preparation: 5 minutes
Cooking: 25 minutes, plus cooling
Makes enough for 6-8 people
Ingredients:
100g pumpkin seeds
125g salted peanuts
2 tbsp coriander seeds
2 tbsp fennel seeds
2 tsp caraway seeds
1 tsp dried oregano
2 tbsp sesame seeds
2 tsp ancho chilli powder or smoked paprika
2 tsp smoked salt, crushed
70g butter
300g caster sugar
Method:
1. In a large, dry skillet, toast the pumpkin seeds for 2-3 minutes, stirring constantly, until they begin to pop and turn lightly brown. Transfer to a large bowl to cool completely. Repeat the process with the peanuts until just browned, then add to the bowl.
2. In the same pan, toast the coriander seeds, fennel seeds, caraway seeds, and oregano for 1-2 minutes until fragrant and lightly colored, being careful not to burn them. Add to the nut mixture.
3. Toast the sesame seeds for 30-45 seconds until golden, then add to the bowl. Stir in the chilli powder and smoked salt. Set aside.
4. Line a work surface with a large sheet of non-stick baking paper or a silicone mat. In a large pan, melt the butter over medium heat. Add the caster sugar and 50ml of cold water. Gently swirl the pan (avoid stirring, as this can cause crystallization) for 5-6 minutes until the mixture turns a deep caramel color and reaches 155°C on a sugar thermometer—the hard crack stage.
5. Immediately pour in the nut and seed mixture, stir thoroughly to combine, and quickly pour onto the prepared paper. Carefully place another sheet of baking paper on top and use a rolling pin to flatten the mixture to an even layer, about ¾cm thick.
6. Remove the top paper and allow the brittle to cool completely. Once set, break into pieces. Store in an airtight container for up to one month.
Cheesy Pinwheel Biscuits with XO Sauce
Preparation: 15 minutes
Chilling: 45 minutes
Cooking: 50 minutes
Makes 25-30 biscuits
Ingredients:
3 tbsp XO sauce (or substitute with 3 tbsp Chinese chilli crisp mixed with ¾ tsp shrimp paste)
50g black poppy seeds
2 tbsp white-wine vinegar
A pinch of sugar
350g plain flour, plus extra for dusting
½ tsp baking powder
1½ tsp coarsely crushed black pepper
1½ tsp English mustard powder
2 tbsp coarse semolina
½ tsp fine salt
200g cold butter, cubed
150g finely grated manchego cheese
50g finely grated parmesan cheese
2 large egg yolks, lightly beaten
Method:
1. In a small blender, combine the XO sauce, poppy seeds, vinegar, and a pinch of sugar. Blend for 1-2 minutes until a coarse paste forms, scraping down the sides as needed. Add a splash of water if the mixture is too thick. Transfer to a bowl, cover, and refrigerate.
2. In a large bowl, whisk together the flour, baking powder, black pepper, mustard powder, semolina, and salt. Using your fingertips, rub in the cold butter until the mixture resembles fine breadcrumbs. Stir in the grated cheeses.
3. Add the beaten egg yolks and mix with your hands just until a dough comes together, adding 2 teaspoons of ice-cold water. Avoid overworking the dough; add another teaspoon or two of water only if necessary. Form the dough into a tight ball, then flatten into a square roughly 20cm x 20cm and 2½cm thick. Wrap in cling film and chill for 15 minutes.
4. On a lightly floured surface, cut the dough in half vertically and stack one half on top of the other. Roll out into a large rectangle, approximately 40cm x 30cm and ½cm thick, pressing together any cracks.
5. Spread the chilled XO-poppy seed filling evenly over the dough. Carefully and tightly roll it up from the long side, like a Swiss roll. Slice the log into 1cm-thick rounds and place them on baking trays lined with parchment paper. Chill for 30 minutes.
6. Preheat the oven to 220°C (200°C fan)/425°F/Gas 7. Bake the biscuits for 16-18 minutes, rotating the trays halfway through, until golden brown. For an extra cheesy finish, sprinkle with additional grated manchego three minutes before the end of baking.
7. Let the biscuits cool completely on a wire rack. They can be stored in an airtight container for up to one week.