Sweet Santa’s hats

Watch Richard Harris show you how to make these adorable sweet snacks – perfect festive canapés!

DURATION 0:03:08

Tags: sweet canapé, biscuits, party, Canapé, festive, strawberries, seasonal, vegetarian, Christmas Harvest, strawberry, easy recipe,

Recipe - Makes: 24


150g plain flour, plus extra for dusting
½ tsp baking powder
½ tsp ground cinnamon                              
Pinch ground cloves
½ tsp freshly ground black pepper
50g butter, softened
50g dark brown soft sugar
1 medium Waitrose British Blacktail Free Range Egg
2 tbsp clear honey
24 evenly sized, large strawberries
150ml whipping cream, lightly whipped


1. Preheat the oven to 170ºC, gas mark 3 and line 2 baking sheets with baking parchment. Place the flour, a pinch of salt, baking powder, spices, butter and sugar into a food processor. Blitz briefly. Whisk the egg and honey together in a separate bowl, then with the motor running on the food processor, slowly trickle in the egg mixture to make a firm dough – you might not need it all. 

2. On a work surface dusted with flour, roll out the dough to about 5mm thick, then use a 4cm cutter to stamp out 24 rounds. Any leftover dough can be frozen.

3. Arrange the rounds on the baking sheets and cook for about 15-20 minutes or until slightly darker in colour. Cool on a wire rack.

4. Slice the top from each strawberry to leave a flat base. Using a piping bag with a small 0.5cm round nozzle, pipe a dot of cream into the centre of each cooled biscuit and top with a strawberry. Pipe around the base of each strawberry and finish with a small dot of cream on the pointed top to make a bobble for Santa’s hat. Serve immediately.

Nutritional Info

Typical values per serving:

Energy 397.48kJ
Fat 5.4g
Saturated Fat 3.2g
Carbohydrate 10.3g
Sugars 5.2g
Salt 0.1g

Protein: 1.2g A serving is one Santa's hat.

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