Ingredients:

  • 1 cup (225 g) Unsalted Butter, cold, cubed
  • 2 cups (250 g) All-Purpose Flour
  • ½ cup (100 g) Granulated Sugar
  • ½ teaspoon (3 g) fine sea Salt
  • 1 tablespoon Orange Zest (from 1 large orange)
  • ½ cup (75 g) Dried Cranberries, roughly chopped
  • 1 tablespoon (15 g) Demerara Sugar (for sprinkling)
  • 7 oz (200 g) Dark Chocolate (70% cocoa minimum)
  • ½ cup (120 ml) Double Cream (Heavy Cream)
  • 1 tablespoon (15 ml) Maple Syrup or Honey
  • ½ teaspoon (2 g) Ground Cinnamon
  • Pinch of Sea Salt
  • 6-8 Mini Mince Pies
  • 1 cup Assorted Christmas Truffles / Quality Chocolates
  • ½ small loaf Panettone or Stollen, sliced
  • 4 oz Soft Nougat or Turkish Delight, cubed
  • 6-8 Small Gingerbread Men/Stars
  • ½ cup Fresh Pomegranate Seeds
  • 3-4 Clementines or Satsumas, sliced or segmented
  • ¼ cup Salted Pistachios or Walnuts
  • 1 cup Large Marshmallows

Instructions:

  1. Stage 1: Preparing and Chilling the Shortbread Dough. Cream Butter and Sugar: In a stand mixer, beat the cold, cubed butter, granulated sugar, salt, and orange zest until just combined and pale. Do not over-mix.
  2. Add Dry Ingredients: Gradually mix in the flour until the mixture just starts to clump together. Fold in the chopped cranberries.
  3. Form the Dough and Chill: Press the dough firmly into the prepared 9-inch square baking tin. Lightly score the dough into 20 finger shapes. Sprinkle with demerara sugar. Cover and chill in the refrigerator for at least 45 minutes.
  4. Stage 2: Baking and Cooling. Preheat Oven: Preheat your oven to 160°C (325°F). Bake the chilled shortbread for 35–40 minutes, or until the edges are light golden brown.
  5. Re-Score and Cool: Immediately upon removing the shortbread from the oven, use a sharp knife to deepen the score lines. Let the shortbread cool completely in the tin on a wire rack before breaking it into the designated fingers.
  6. Stage 3: The Spiced Chocolate Sauce. Heat Cream: Gently warm the double cream, maple syrup, cinnamon, and salt in a small saucepan until small bubbles form around the edges.
  7. Melt Chocolate: Remove the pan from the heat. Add the chopped dark chocolate and let it sit undisturbed for 5 minutes. Whisk gently until the mixture is completely smooth, shiny, and glossy. Transfer the sauce to a small serving bowl.
  8. Stage 4: Assembly. Anchor the Board: Place the chocolate sauce bowl, the stack of shortbread, and the segmented panettone slices in three different spots on the board.
  9. Distribute and Fill: Place the mini mince pies and gingerbread men around the anchors. Add fresh fruit (clementines, pomegranate seeds) and nuts in small clusters. Scatter the assorted truffles, nougat, and marshmallows to fill the empty spaces. Serve immediately.