It’s finally December, the month of Christmas and all the festivities that go along with it.
The parties to attend. The food to consume. The drinks to finish.
But one thing that often bugs people is giving the perfect gift to a friend or loved one.
What I like to do – since most people like the sweeter things in life – is to spend an afternoon in the kitchen, whipping up something yummy and bringing out my inner Nigella Lawson.
That said, I’m not an excellent cake or pastry chef. I stick to basic recipes, with cookies or cakes. And if anything goes wrong, there’s always my annual baking girlfriend to blame :P
This year, I’ve invested in a handheld mixer, which saves me the hassle of using and washing up the bulky traditional mixer. So preparing the dough should be a whizz!
These are some of the recipes from taste.com.au that i’m considering:
*marshmallow truffles
ingredients
- 200g good-quality milk chocolate, chopped
- 1/3 cup thickened cream
- 1/2 teaspoon vanilla extract
- 1 cup vanilla Mallow Bakes, chopped
- 1/4 cup coloured sprinkles
method
- Combine milk chocolate and cream in a heatproof, microwave-safe bowl. Microwave, uncovered, on medium (50%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until melted and smooth. Set aside for 10 minutes to cool slightly. Stir through marshmallows.
- Line a tray with baking paper. Using 2 teaspoons of chocolate mixture at a time, roll into balls.
- Sift cocoa into a shallow dish. Roll balls in sprinkles to coat. Place on prepared tray. Refrigerate until firm.
*candy cane biscuits
ingredients
- 2 cups plain flour
- 1/2 cup icing sugar mixture
- 200g butter, chopped
- 1 teaspoon vanilla essence
- 1 1/2 cups pure icing sugar
- 1 eggwhite, lightly whisked
- red food colouring
- cellophane and ribbon, to decorate
method
- Line 2 large baking trays with baking paper. Place flour and icing sugar mixture in a food processor. Add butter. Process in short bursts until the mixture resembles coarse breadcrumbs.
- Add vanilla essence and 2 tablespoons of cold water. Process, in short bursts, until mixture just comes together. Turn dough onto a piece of baking paper. Divide dough in half. Roll each portion out between 2 pieces of baking paper until 7mm thick.
- Using a 7cm to 8cm long candy cane-shaped cutter, cut out shapes (see note). Place shapes on prepared trays. Roll together remaining dough and repeat. Refrigerate for 20 minutes. Preheat oven to 180°C.
- Bake biscuits for 10 minutes, swapping trays over halfway through cooking. Allow to cool on trays for 5 minutes. Transfer to a wire rack to cool completely.
- Sift pure icing sugar into a bowl. Add eggwhite. Stir until smooth. Add 2 to 3 drops of red food colouring. Stir until icing is pink. Spoon icing into a snap-lock bag. Snip off one corner. Pipe icing over cookies. Set aside for 20 minutes to set. Place cookies in cellophane bags. Secure with ribbon.
*peanut butter & chocolate chip cookies
ingredients
- 1 cup (260g) crunchy peanut butter
- 1 cup (200g) brown sugar
- 1 tsp bicarbonate of soda
- 1 egg, lightly beaten
- 1 cup (185g) dark choc bits
method
- Preheat oven to 200°C. Lightly grease two baking trays and line with non-stick baking paper. Combine peanut butter, sugar, bicarbonate of soda and egg in a bowl. Stir in choc bits.
- Roll teaspoonfuls of the mixture into balls and place on the prepared tray. Press lightly with a fork. Bake for 8-10 minutes or until light golden. Leave to cool on the trays then place into an airtight container.
*parmesan & paprika twists (savoury treats for those missing a sweet tooth)
ingredients
- Melted butter, to grease
- 300g (2 cups) plain flour
- Pinch of salt
- 40g (1/2 cup) finely grated parmesan
- 160ml (2/3 cup) water
- 2 tbs olive oil
- Plain flour, to dust
- 1 egg yolk
- 2 tsp milk
- Paprika, to sprinkle
method
- Preheat oven to 190°C. Brush 2 baking trays with butter to grease. Combine the flour, salt and parmesan in a large bowl.
- Add water and oil and use a round-bladed knife in a cutting motion to mix until mixture just comes together. Shape dough into a disc. Turn onto a lightly floured surface and knead for 5 minutes or until smooth. Shape into a disc and wrap in plastic wrap. Place in the fridge for 30 minutes to rest.
- Use a rolling pin dusted with flour to roll out pastry until 3mm thick. Use a sharp knife to cut pastry into 1.5cm-wide strips. Cut strips into 12cm lengths. Gently twist strips and place on prepared trays.
- Use a fork to whisk together egg yolk and milk in a bowl. Brush twists with egg mixture and sprinkle with paprika. Bake in preheated oven for 15 minutes, swapping trays halfway through cooking, or until golden brown. Remove from oven and set aside on the trays for 30 minutes to cool.
I think i’m tempted to do the marshmallow truffles! which I’ll make and put into nice little glass jars with a red ribbon tied on top :)
p.s. anyone has any easy and yummy recipes to share?
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