Edible gifts will sure go down well this Christmas – who wouldn’t enjoy something festive, delicious and homemade? A lot cheaper but just as thoughtful as buying gifts, friends and family will appreciate the time and effort that you put into making these personal presents.
Cookie in a Jar
The perfect gift for a novice baker! The main ingredients are provided and the method is made simpler. Also, using a cute jar for this gift will mean that the friend/relative can re-use it.
For each jar:
Ingredients
- 75g plain flour
- 1/4 tsp bicarbonate of soda
- 1/4 tsp baking powder
- 75g soft light brown sugar
- 60g oats
- Plus 50g dark chocolate chips and 50g fudge chunks for the Choc Chip Fudge version or
- 50g white chocolate chips and 50g dried cranberries for the Cranberry & White Choc version
For a batch of 12 cookies, you will need: 1 x jar of cookie mix, 1 egg, 2 tbsp vegetable/sunflower oil
Recipe:
- Preheat the oven to 180c (fan)/200c.
- Line a baking tray with paper or grease well.
- Empty the contents of the jar into a mixing bowl.
- Add the egg and oil and stir well.
- Roll into balls approx. 3cm in diameter or dollop spoonfuls on to the baking paper, spaced well apart.
- Bake in the oven for 6-8 minutes until golden brown.
Hot Chocolate Stirrers
The perfect gift for hot chocolate lovers, these chocolate stirrers will add extra indulgence and chocolateness to this comforting drink.
Ingredients:
- 300g dark, white or milk chocolate broken into squares
- Selection of chocolate: buttons, hundreds and thousands, mini fudge pieces or chopped peppermint candy canes to decorate
- 6 cupcake cases
- Pencil
- Pastry brush
- 6 empty 47g fromage frais pots (washed and dried)
- 6 wooden lolly sticks
- Cellophane and string or ribbon for wrapping
- 6 gift tags
Recipe:
- Push a small hole in the middle of the cupcake cases with a pencil and put aside for later.
- Dip the pastry brush in the sunflower oil and paint a very thin layer of oil over the insides of the fromage frais pots.
- Put the chocolate in a bowl and heat in the microwave in 30-sec bursts until runny, stirring after each blast. Or melt it in a heatproof bowl set over a pan of simmering water. If using different types of chocolate, melt them separately.
- Carefully pour the melted chocolate into the pots.
- Put a lolly stick in the middle of each and sprinkle your chosen decorations around it.
- Sit a cake case on top of each pot so that the chocolate is covered and the stick pokes through the hole.
- Put them in the fridge to set overnight.
- The next day, carefully pull the chocolates out of the pots and throw away the paper cases. Wrap each in cellophane tied with string and write a tag to read: ‘Simply stir into hot milk.’
Snowball Truffles
So easy to make yet surprisingly elegant! These rich, decadent truffles are ideal for the more sophisticated chocolate-fan.
Ingrediens:
- 200ml double cream
- 200g good-quality dark chocolate (at least 70% cocoa solids)
- 200g desiccated coconut
Recipe:
- Pour the cream into a saucepan and bring just up to the boil.
- Chop the chocolate into small pieces and place in a large bowl.
- Pour over the boiling cream, then stir until the chocolate and cream are well blended and smooth.
- Cool, then set aside in the fridge until the mixture is solid – about 2 hours.
- Scoop out teaspoons of the mixture and roll into small walnut-size balls with your hands.
- Sprinkle the coconut onto a plate and roll the truffle in the coconut until evenly covered.
The truffles will keep in a cool place for 3 days or freeze for up to 1 month.
Edited by Jenine Tudtud
Sources:
http://www.bbcgoodfood.com/recipes/4940/snowball-truffles
http://www.bbcgoodfood.com/recipes/hot-chocolate-stirrers
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