Christmas twists with whisky icing recipe | delicious. magazine

Ingredients

• 250ml whole milk
• 50g lightly salted butter
• 350g refined/light spelt flour (the food team used https://www.ingredientsforcooks.co.uk/flour/marriages-light-spelt-flour-1kg/Marriages Light Spelt Flour)
• 100g wholemeal spelt flour
• 50g strong white bread flour
• 50g golden caster sugar
• 1½ tsp fine sea salt
• 1 tsp freshly ground cardamom seeds
• ½ tsp ground cinnamon
• Pinch freshly ground cloves
• ½ tsp freshly grated nutmeg
• 20g fresh yeast or 10g dried fast-action yeast
• 1 tbsp barley malt extract or golden syrup
• 2 large free-range eggs, 1 beaten to glaze
• 1 tsp vanilla extract
• Flavourless oil for greasing
• 1 medium free-range egg to glaze
• For the whisky filling
• 75g lightly salted butter, at room temperature
• 50g ground almonds
• 1 tsp barley malt extract or golden syrup
• 1 tsp vanilla extract or to taste
• 2 tbsp whisky or to taste
• For the whisky icing
• 180g golden icing sugar
• 2-3 tbsp whisky
• Handful toasted flaked almonds to decorate