INGREDIENTS
60g good-quality dark chocolate, chopped
125g unsalted butter, softened, plus extra for greasing
370g soft brown sugar
2 medium free-range eggs
1 tsp vanilla extract
80ml milk
340g plain flour
2 tbsp unsweetened cocoa powder
2 tsp baking powder
Πtsp ground allspice
85g chopped pecans
Icing sugar, for coating
METHOD
Step 1
Melt the chocolate in a heatproof bowl set over a pan of barely simmering water, making sure the base of the bowl doesnât touch the water, stirring occasionally.
Step 2
Using an electric hand whisk, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating after each addition. Stir in the vanilla, melted chocolate and milk.
Step 3
Sift the flour, cocoa, baking powder, allspice and a pinch of salt into the bowl and mix well to combine. Stir in the pecans. Chill, covered, for 3 hours, or overnight.
Step 4
Preheat the oven to 180°C/fan160°C/gas 4. Lightly grease 2 baking sheets. Sift some icing sugar onto a plate. Roll heaped teaspoonfuls of mixture into balls, then roll in the icing sugar to coat. Place on the baking trays, spaced a couple of centimetres apart to allow for spreading.
Step 5
Bake for 15 minutes until lightly browned and still a little soft in the centre. Leave to cool on the trays for 3-4 minutes, then transfer to a wire rack to cool completely. Wrap in cellophane or put in an airtight glass jar and eat within one week.
TIPS
These cookies will keep for 1 week in an airtight container.
Source: https://www.deliciousmagazine.co.uk/recipes/chocolate-snowballs/
INGREDIENTS
150g dark chocolate, choppedÂ
150g milk chocolate, chopped
12 mini digestive biscuits (or some crushed digestive biscuits)
40g banana chips, finely crumbled
100g caramel or dulce de leche
chocolate curls , gold sprinkles or edible gold leaf, to decorate (optional)
Method
Step 1
Line a 12-hole cupcake tin with paper or silicone cases. Melt the dark and milk chocolate together for 1-2 mins in the microwave. Divide the digestive biscuits between the cases and put the banana chips in each. Pour enough melted chocolate into the cases to cover the biscuits, reserving the rest. Transfer the tin to the freezer to chill for 15 mins.Â
Step 2
Stir the dulce de leche to loosen it, then spoon or pipe a small dot into the centre of each cup. Pour over the reserved chocolate so the filling is covered, then decorate with chocolate curls, gold sprinkles or edible gold leaf, if you like. Put in the fridge to chill for 2 hrs, then remove the cases and pack into gift boxes.Â
TIP
Will keep in the fridge for three days.
Source: https://www.bbcgoodfood.com/recipes/banoffee-chocolate-cups
INGREDIENTS
700 g canned cherries (drained)
100 g butter (cubed)
1 cup plain flour
1 cup rolled oats
1/2 cup brown sugar
METHOD
Step 1
Preheat oven to 200°C. Butter a small baking dish and set aside.
Step 2
In a small bowl, combine the flour, oats and brown sugar.
Step 3
Rub the butter through the mix with your fingertips until it resembles crumbs.
Step 4
Spoon the cherries into the dish. Sprinkle the crumble mixture over the top.
Step 5
Bake for 25 minutes or until golden.
INGREDIENTS
60g good-quality dark chocolate, chopped
125g unsalted butter, softened, plus extra for greasing
370g soft brown sugar
2 medium free-range eggs
1 tsp vanilla extract
80ml milk
340g plain flour
2 tbsp unsweetened cocoa powder
2 tsp baking powder
Πtsp ground allspice
85g chopped pecans
Icing sugar, for coating
METHOD
Step 1
Melt the chocolate in a heatproof bowl set over a pan of barely simmering water, making sure the base of the bowl doesnât touch the water, stirring occasionally.
Step 2
Using an electric hand whisk, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating after each addition. Stir in the vanilla, melted chocolate and milk.
Step 3
Sift the flour, cocoa, baking powder, allspice and a pinch of salt into the bowl and mix well to combine. Stir in the pecans. Chill, covered, for 3 hours, or overnight.
Step 4
Preheat the oven to 180°C/fan160°C/gas 4. Lightly grease 2 baking sheets. Sift some icing sugar onto a plate. Roll heaped teaspoonfuls of mixture into balls, then roll in the icing sugar to coat. Place on the baking trays, spaced a couple of centimetres apart to allow for spreading.
Step 5
Bake for 15 minutes until lightly browned and still a little soft in the centre. Leave to cool on the trays for 3-4 minutes, then transfer to a wire rack to cool completely. Wrap in cellophane or put in an airtight glass jar and eat within one week.
TIPS
These cookies will keep for 1 week in an airtight container.
Source: https://www.deliciousmagazine.co.uk/recipes/chocolate-snowballs/
INGREDIENTS
1 1/4 cup plain flour
1 tsp salt
1 tsp baking powder
2/3 cup cocoa powder
3/4 cup brown sugar (firmly packed)
3/4 cup white sugar
3/4 cup milk chocolate chips
3/4 cup white chocolate chips
100 g walnuts, roughly chopped
METHOD
Step 1
Wash and thoroughly dry a 1 litre glass jar. Sift the plain flour, baking powder and salt into a bowl and mix to combine.
Step 2
Place half of the flour mixture into the bottom of the glass jar and tap lightly to settle it. Using a spoon, carefully add the cocoa powder on top of the flour â try not to mix them together. Add the remaining flour mixture, and then the brown sugar.
Step 3
In the following order, layer the white sugar, milk chocolate chips, white chocolate chips and walnuts.
Step 4
Seal the lid and handwrite a gift tag with the following instructions: Preheat oven to 180°C (160°C). Grease and line an 18cm x 28cm rectangular baking tin. Place all ingredients into a large bowl and add 150g melted butter and 3 lightly beaten eggs. Mix well. Bake for 25-30 minutes or until cooked through.
Step 5
Give as a lovely homemade gift to a friend or family member!
INGREDIENTS
- 1.5kg mixed dried fruit
- 250g glace cherries, red and green mixed
- 100g mixed peel
- 1 Tbsp grated orange rind
- 1 Tbsp grated lemon rind
- 1/2 cup brandy or dark rum
- 500g butter
- 1 1/2 cups sugar
- 8 eggs
- 2 bananas
- 1 tsp vanilla essence
- 4 cups flour
- 1 cup self raising flour
METHOD
Step 1
Place the mixed fruit, cherries, mixed peel, orange rind, lemon rind and brandy or rum in a large bowl and mix well. Cover and leave overnight.
Step 2
Cream butter and sugar until it is light and fluffy, add the eggs one at a time, beating well after each addition, and then add the bananas and vanilla essence. Stir in the fruit mixture, mix well and add the flour. Mix until well combined.
Step 3
Place in a deep 25cm cake tin, which had been lined with two layers of brown paper and one layer of grease proof paper. Bake at 150°C for approximately 3 and 1/2 hrs, or until a skewer inserted into the middle of the cake comes out clean.
Source: https://www.chelsea.co.nz/browse-recipes/rich-christmas-cake/
INGREDIENTS
250g margarine
1 cup (220g) caster sugar
2 cups (300g) plain flourÂ
1/2 cup (90g) white rice flour
1 1/2 teaspoons ground cinnamon
Cinnamon sugar, to sprinkle
METHOD
Step 1
Preheat oven to 160C. Line 2 baking trays with baking paper. Use an electric mixer to beat the margarine and caster sugar in a bowl until pale and creamy. Add the combined flour and ground cinnamon. Bring dough together in the bowl. Shape into a disc. Cover with plastic wrap and place in the fridge for 30 mins to rest.
Step 2
Roll out the dough on a lightly floured surface to a 3mm-thick disc. Use a 5cm star-shaped cutter to cut stars from the dough. Place on the lined trays. Lightly sprinkle with cinnamon sugar. Bake, swapping trays halfway through cooking, for 12-15 mins or until light golden. Set aside on the trays to cool completely.
Source: https://www.taste.com.au/recipes/cinnamon-shortbread-stars-2/2073cd37-bbe3-4fa3-8ac3-c6d86e163ce7
INGREDIENTS
2 quantities gingerbread dough
2 quantities of icing
1 quantity caramel glue
Blue food colouring paste
10g edible silver balls
Variety of star-shape cutters: about 3cm, 5cm and 7cm; piping bag with a fine nozzle
METHOD
Step 1
Heat the oven to 160°C/140°C fan/gas.
Line 3 large baking sheets with silicone baking sheets or baking paper.
Step 2
Cut a large piece of baking paper and roll out the gingerbread on top of it until 5mm thick. Put a 25cm plate on the dough and cut round it. Use a smaller plate or bowl to cut out the centre to give a 4cm wide ring of dough.
Step 3
Using different-size cutters, cut out stars from the remaining dough. Youâll need about 16-20 biscuits. Freeze the gingerbread shapes for 5 minutes until hard, then bake in batches for 10-15 minutes, depending on size, until golden brown at the edges. (Bake the ring for 15-20 minutes.) Leave to cool for 5 minutes on the baking sheets, then carefully transfer with a palette knife/fish slice to wire racks to cool completely.
Step 4
Add a little water to the royal icing, drop by drop, until it reaches soft peak consistency. Divide between 2 bowls and colour one with the blue colouring paste. Spoon each into piping bags fitted with fine nozzles. Pipe your choice of decoration onto the plain stars.
Step 5
Squeeze two thirds of the icing out of the piping bags into separate bowls and add water to make flood icing â thick but runny. Spoon onto the biscuits to colour them. Stud a few with silver balls. Leave to set for 2 hours, then use the remaining soft peak icing to pipe more detail onto the stars.
Step 6
Arrange the stars on the ring, trying out several combinations until you find the best one. Once you are happy with the placing, brush the backs of the stars with caramel glue and stick to the circle. Leave to set firm, then hang with a ribbon.
Source: https://www.deliciousmagazine.co.uk/recipes/edible-star-wreath/
INGREDIENTS
60g unsalted butter, chilled, chopped
3 tablespoons (1/4 cup) caster sugar
1/2 cup (55g) ground almonds
1/2 cup (75g) plain flour
36 ready-made mini pastry tart shells
410g jar fruit mince
Icing sugar, to dust
METHOD
Step 1
Preheat the oven to 180°C.
Step 2
Place butter, sugar, almonds and flour in a bowl and rub in the butter with your fingers until you have a coarse crumble topping. Fill each shell with some fruit mince and sprinkle crumble mixture on top. Bake for 5-7 minutes until golden. Dust with icing sugar just before serving.
INGREDIENTS
200g cooked gingerbread biscuits, broken
100g Arnott’s granita biscuits, broken
125g butter, melted
3 x 250g pkts cream cheese, softened
300g sour cream
2/3 cup (150g) caster sugar
4 eggs
2 teaspoons ground ginger
1 teaspoon mixed spice
1/4 cup (60ml) salted caramel dessert topping
candy canes, to decorate
METHOD
Step 1
Preheat oven to 150C. Grease a 20cm (base measurement) springform pan. Line base and side with baking paper.
Step 2
Process combined biscuit in a food processor until finely crushed. Add the butter. Process until combined. Spoon into pan and use a straight-sided glass to spread and press over the base and side. Place in fridge for 30 mins or until firm.
Step 3
Process the cream cheese, sour cream and sugar in a clean food processor until smooth. Add the eggs, ginger and mixed spice. Process until smooth. Pour half the mixture into the pan. Drizzle with half the topping and swirl. Repeat with remaining cream cheese mixture and topping.
Step 4
Place on a baking tray. Bake for 1 hour or until almost set. Turn oven off. Leave in oven, with door ajar, for 2 hours to cool. Place in fridge to chill. Drizzle with extra topping. Top with gingerbread men and candy canes.
Source: https://www.taste.com.au/recipes/gingerbread-cheesecake/cc7e49a8-0d55-437a-929d-0f4ad3586bcf
INGREDIENTS
125g butter, softened
1/2 cup (110g) brown sugar
1/2 cup (125ml) golden syrup
1 egg yolk
2 1/2 cups (375g) plain flour
1 tablespoon ground ginger
2 teaspoons mixed spice
Icing, to decorate
Smarties or M&Mâs to decorate
METHOD
Step 1
Preheat oven to 180C. Line 2 baking trays with baking paper. Use an electric mixer to beat the butter, sugar and golden syrup together in a bowl until pale and creamy. Add the egg yolk and beat to combine. Add flour, ginger and mixed spice. Stir to combine. Use your hands to knead until smooth. Cover with plastic wrap. Place in the fridge for 30 mins to chill.
Step 2
Roll dough out on a lightly floured surface to a 3mm-thick disc. Use a 7cm gingerbread man cutter to cut out shapes and place on the lined tray. Bake for 10-12 mins or until lightly golden.
Step 3
Make royal icing following packet directions. Place icing in a piping bag fitted with a 2mm plain nozzle. Pipe icing onto each gingerbread man and decorate with Smarties or M&Mâs.
Source: https://www.taste.com.au/recipes/gingerbread-men-5/a7e5013e-b48f-471c-9092-2005f8552ba8
INGREDIENTS
canola oil
3/4 cup milk
1Â packet active dry yeast
1/4 cup granulated sugar, plus more for coating
2Â large eggs
2 tbsp. unsalted butter, at room temperature, cut into pieces
1 tsp. kosher salt
3 cups all-purpose flour, spooned and levelled, divided, plus more for work surface
1 1/2 cup sugar
2 cups red fruit jelly or jam
METHOD
Step 1
Lightly oil a bowl. Heat milk in a small saucepan over medium heat until mixture reads between 40°C on an instant-read thermometer. Stir in yeast and granulated sugar. Set aside until foamy, 4 to 6 minutes.
Step 2
Whisk together yeast mixture and eggs. Add butter and salt and whisk to combine (some lumps of butter may remain). Gradually add flour, stirring until a dough forms. Beat with a dough hook attached to an electric mixer on low speed, 4 to 6 minutes (dough will be sticky).
Step 3
Transfer mixture to prepared bowl. Cover with plastic wrap and let sit until doubled in size, 1 to 1 1/2 hours or overnight in refrigerator (if overnight then let come to room temperature before rolling, about 1 hour).
Step 4
Lightly oil a large baking sheet. Turn dough out on a lightly floured work surface; lightly dust top. Press or roll to 1/2-inch thickness. Cut dough with a floured 1-inch round cutter; transfer to prepared baking sheet. Re-roll and cut scraps. Cover with a towel; let rise until puffed, 15 to 20 minutes.
Step 5
Place a wire rack on a rimmed baking sheet. Heat oil in a large, deep saucepan to 175°C. Working with 3 or 4 donuts at a time, cook, turning once, until golden brown, 2 to 3 minutes. Use a large slotted spoon to transfer donuts to cooling rack; let cool.
Step 6
Place confectionersâ sugar in a bowl. Add donuts and toss to coat; return to wire rack.Â
Step 7
Cut a narrow slit into the side of each donut. Fill a large piping bag, fitted with 1/4-inch round tip, with half of jelly. Fill donuts until jelly just starts to come out of hole. Repeat with remaining jelly and donuts.
Source: https://www.countryliving.com/food-drinks/a29639245/jelly-donut-holes-recipe/
INGREDIENTS
220g white chocolate
1/4 cup (60ml) thickened cream
2 teaspoons instant coffee
2 x 220g milk chocolate
24 coffee beans
METHOD
Step 1
Combine the white chocolate, cream and instant coffee in a microwave-safe bowl. Microwave, uncovered, on medium (50%), stirring every minute, for 2-3 mins or until smooth. Cover. Place in the fridge for 3-4 hours or until firm.
Step 2
Line a baking tray with baking paper. Roll 2-teaspoonfuls of chocolate mixture into balls. Place on the tray. Place in the fridge for 30 mins or until set. Place milk chocolate in a microwave-safe jug. Microwave on medium (50%), stirring every 30 secs, for 1-2 mins or until smooth. Using 2 forks, dip 1 truffle into melted chocolate, shaking off excess. Return to tray. Repeat with remaining truffles and chocolate. Top each truffle with a coffee bean. Place in the fridge for 30 mins or until set.
Source: https://www.taste.com.au/recipes/mocha-truffles/e923aa50-386c-4447-97bc-89174cf5c620
INGREDIENTS
1/2 cup butter or margarine
2 cups powdered icing sugar
2 tbsp milk
3 cups shredded coconut
1/2 tsp vanilla or mint extract
green food coloring
3/4 cup white chocolate chips
1 tsp butter or margarine
1 tbsp milk
mini M&Ms
METHOD
Step 1
In a large pot, melt butter. Remove from heat.
Step 2
Stir in icing sugar and milk. Stir in coconut, vanilla/mint and enough food coloring to make the mixture green.
Step 3
Shape into small balls, and using the tips of your fingers gently squeeze one side of the ball until it takes on a cone shape. It might take a few tries to get them how you like them, but if the mixture gets too cool to work with you can always heat on low a minute or 2. If you see any later you want to reshape, they are easily reshaped at room temperature.
Step 4
Put uncovered on a baking sheet to set either in the fridge for 2-3 hours or the freezer for 45 minutes to 1 hour.
Step 5
In a small pot, melt chocolate, 1 tsp butter and 1 tbsp milk over low heat, stirring, until smooth. Dip the tops of the cookies in the white chocolate to look like snow. Add mini M&Mâs if desired.
Step 6
Set in the fridge or freezer to set before storing in an air tight container.
Source: https://www.thereciperebel.com/bake-christmas-tree-cookies/
INGREDIENTS
6 egg whites
1 1/2 cups (330g) caster sugar
1 1/2 tablespoons cornflour
1 teaspoon white vinegar
300ml thickened cream, whipped
Mixed berries, to serve
METHOD
Step 1
Preheat oven to 120C. Draw a 20cm circle on a piece of baking paper. Place, marked-side down, on a greased baking tray.
Step 2
Use an electric mixer to beat egg whites and sugar in a clean, dry bowl on low speed for 1 min. Increase speed to high. Beat for 10 mins or until mixture is thick and glossy. Add cornflour and vinegar. Beat on low speed for 1 min.
Step 3
Spoon mixture onto the prepared tray and shape into a 20cm disc, using the circle as a guide. Bake for 2 hours or until crisp. Turn off oven. Cool in oven, with the door ajar, for 2 hours.
Step 4
Carefully transfer the pavlova to a serving plate. Top with cream and berries just before serving.
INGREDIENTS
COOKIE DOUGH
1/2 cup Smooth Peanut Butter
1 tbs coconut oil, melted and cooled
1 tbs rice malt syrup
3 tbs coconut flour
1/2 cup almond meal
TO DECORATE
1 block dark chocolate
A few pieces white chocolate (or pink smarties)
red food colouring
small marshmallows, sliced
small pretzels, broken into antler shapes
METHOD
Step 1
To make cookie dough, stir together the Smooth Peanut Butter with the other wet ingredients in a large bowl. Mix in dry ingredients.
Step 2
Scoop out tablespoons of dough and roll into balls and flatten slightly, pop onto a tray and into the freezer for an hour to firm up.
Step 3
To make the eyes â melt dark chocolate in a small bowl. Dip a toothpick into the chocolate and drop onto the middle of the sliced marshmallows to make the pupils. Place into freezer to set the chocolate.
Step 4
To make the nose â melt white chocolate and stir in a few drops of red food colouring. Drop small amounts into oval shapes on a lined tray and pop into the freezer to set. Alternatively, use pink smarties.
Step 5
Dip cookie dough balls in melted dark chocolate, place on a lined tray. Dip two pieces of pretzel into the chocolate coated cookie dough and hold until the chocolate sets. Add the eyes and nose and place into the freezer to ensure they set.
Step 6
Repeat until you have enough reindeers and enjoy!
INGREDIENTS
- 340g chocolate, chopped
- 340g white chocolate, chopped
- 1/2 tsp. peppermint extract
- 8Â candy canes, crushedÂ
METHOD
Step 1
Line a baking tray with baking paper.
Step 2
Fill the bottom of a large pot with 3â water and bring to simmer over medium heat. Reduce heat to low, then place a large heatproof bowl on top.
Add semi-sweet chocolate and stir occasionally until chocolate has melted. Stir in extract.Â
Step 3
Pour into prepared baking sheet and spread into an even layer with an offset spatula. Refrigerate until set, about 20 minutes.Â
Step 4
Over the same pot of barely simmering water, place another large heatproof bowl. Add white chocolate and stir until melted.
Step 5
Pour over set semi-sweet chocolate then top immediately with candy canes. Refrigerate until set, about 20 minutes.Â
Source: https://www.delish.com/holiday-recipes/christmas/a24882732/homemade-peppermint-bark-recipe/
INGREDIENTS
400g dark chocolate, chopped
450g store-bought mud cake with chocolate icing
1/2 cup (75g) hazelnuts, finely chopped
1/4 cup (35g) icing sugar, plus extra to dust
Red and green fondant, to decorate (optional)
METHOD
Step 1
Place 200g chocolate in a heatproof bowl set over a pan of gently simmering water, stirring until melted. Cool slightly.
Step 2
Remove icing from cake, reserving 1 tablespoon icing. Finely crumble the cake into a bowl, then add hazelnuts, reserved icing and three-quarters of the melted chocolate. Mix together with your hands, then roll into 16 balls using about 1 1/2 tablespoons cake mixture per ball.
Step 3
Dip the tip of each lollipop stick into remaining melted chocolate, then insert into the middle of each cake ball. Place on a plate and freeze for 1 hour or until firm.
Step 4
Place remaining 200g chocolate in a heatproof bowl set over a pan of gently simmering water, stirring until melted. Pour into a mug, then dip each chilled cake pop into the chocolate, twirling it to drain off any excess. Sit upright in a foam block, then repeat with remaining cake pops. Chill for 1 hour or until set.
Step 5
Combine icing sugar with 1 tablespoon cold water to form a smooth paste. Carefully top each cake pop with 1/2 teaspoon icing sugar mixture, gently teasing it to mimic cream falling over a Christmas pudding. (Reserve leftover icing sugar mixture.) Return cake pops to the fridge, still standing in the foam block, for 1 hour or until icing is set.
Step 6
Mould the coloured fondant, if using, into small holly sprigs, then use a little reserved icing sugar mixture to apply the holly to the cake pops. Allow to set, then dust with icing sugar.
INGREDIENTS
80g unsalted butter, softened
80g golden caster sugar
2 tbsp milk
œ tsp vanilla extract
125g self-raising flour
40g custard powder
65g raspberry jam
METHOD
Step 1
Preheat the oven to 180°C/fan160°C/gas 4. Line 2 baking sheets with baking paper. Using an electric hand whisk, cream the butter and sugar until light and fluffy. Add the milk and vanilla and beat until combined.
Step 2
Sift the flour and custard powder into a bowl, then fold them gently into the butter mixture to form a soft dough. Roll heaped teaspoons of the dough into balls and put on the baking sheets.
Step 3
Using the end of a wooden spoon, make an indentation in the top of each ball, then fill with a little jam, then put in the fridge for 10 minutes.
Step 4
Bake for 15 minutes until lightly golden. Leave to cool a little on the baking trays, before removing to a wire rack to cool completely. Wrap in cellophane or put in an airtight glass jar and keep for one week.
TIPS
These jam drops will keep for up to 7 days, stored in a cool, dry place in an airtight container.
Source: https://www.deliciousmagazine.co.uk/recipes/raspberry-jam-drops/
INGREDIENTS
200g caster sugar
200g soft light brown sugar
100ml whole milk
397g can condensed milk
100g unsalted butter, plus extra for greasing
1 tsp vanilla extract
METHOD
Step 1
Put all the ingredients except the vanilla extract into a pan over a low heat and cook, stirring, until the sugar has dissolved.
Step 2
Bring to the boil, then bubble steadily, stirring constantly, until thick and caramel coloured (118°C on a digital thermometer or the âsoft ball stageâ â see tips).
Step 3
Remove from the heat and stir in the vanilla extract, then beat with an electric hand mixer for a few minutes until it lightens and starts to thicken. Working swiftly, pour the mixture into a greased and lined tray (about 28cm x 18cm) and leave to cool.
Step 4
Before the fudge sets fully, score the top into squares with a knife, then cut when cold. The fudge will keep in an airtight tin for up to 3 weeks.
TIP
Donât have a digital thermometer? Youâll know the fudge has reached the âsoft ball stageâ when a small bit of the mixture forms a soft, squidgy ball when dropped into a glass of cold water.Â
Source: https://www.deliciousmagazine.co.uk/recipes/vanilla-fudge/
