For most of us, Christmas is certainly a time for plenty of sweet treats and a little over-indulgence. And of course, Christmas is also a time for giving thoughtful gifts to loved ones and friends.
You can combine both of these delightful past times with these delicious sweet treat recipes that are just perfect for gifting to create amazing edible Christmas gifts. We know, (and completely encourage!) that you’ll have to sample a few yourself before you gift them, just to make sure they’re ok!
Candy Cane Xmas Pops
Perfect for kids and adults too, these Candy Cane Xmas Pops are everyone’s favourite Christmas treats rolled into one – chocolate, marshmallows and of course, candy canes!
Prep: 0:10 Mins
Cook: 0:02 Mins
Serves: 14
Ingredients:
- 20 candy canes small
- 14 white marshmallows
- 80 g dark chocolate melts
Method
- Place chocolate melts in a small bowl and microwave for 2 minutes or until melted. Set aside to cool slightly.
- Crush 6 candy canes using a mortar and pestle. Place crushed candy canes in a bowl. Stick a candy cane into the marshmallow and dip in the melted chocolate, gently tapping on the side of bowl to drain excess chocolate. Roll into the crushed candy cane. Place on a tray lined with baking paper. Repeat with remaining candy canes.
- Place candy cane pops in the fridge to set (approximately 15 minutes).
EQUIPMENT
- microwave
- mortar and pestle
Source Recipe: www.bestrecipes.com.au
M&M Cookies in a Jar
Give an edible Christmas gift that you don’t have to do all the mixing and baking for! M&M Cookies in a Jar look amazing all festively packaged up. Not only are you giving a delicious edible Christmas gift but a lovely baking experience for the recipient too. This way, they can enjoy their cookies warm and fresh straight from the oven.
Prep: 0:20 Mins
Cook: 0:10 Mins
Serves: 1
Ingredients:
- 1 1/3 cups self-raising flour
- 2/3 cup brown sugar
- 160 g Mars mini M&Ms
- 1/2 tsp salt
Method
- Layer ingredients in a 500ml capacity jar. Press each layer down as you go. I use the end of a rolling pin. I like flour with salt, sugar, flour then M&mm’s for stripe effect. M&M’s last keeps lines clear otherwise it blends slightly.
- Print cooking instructions (see Notes below) and tie with a ribbon around jar.
EQUIPMENT
- glass jar with lid
NOTES
Copy these cooking instructions and add to the gift tag.
M&M Cookies
Makes 20
Extra Ingredients
- 125g butter (room temperature)
- 1 egg
- 1 tsp vanilla extract
Method
- Cream butter until it lightens.
- Whisk in egg and vanilla.
- Add jar of ingredients, combined.
- Roll mixture into small balls.
- Place on a greased tray, allowing room for spreading. Bake in a preheated oven at 180 degrees C for 10 mins.
Recipe Source: www.bestrecipes.com.au
Meringue Rosettes with Chocolate Ganache
Give a nod to the popular meringue-based Christmas dessert (pavlova!) with these Meringue Rosettes with Chocolate Ganache. They look absolutely stunning and make for a truly impressive edible Christmas gift. They look almost too good to eat, but they do taste amazing so we suggest that you enjoy looking at them for a bit, and then enjoy eating them too!!
Prep: 0:30 Mins
Cook: 1:00 Hr
Serves: 24
Ingredients:
- 2 egg whites
- 1/4 tsp cream of tartar
- 1/2 tsp vanilla essence
- 1/3 cup caster sugar
- 1/4 tsp pink gel food colouring
- 1 tbs strawberry ice cream topping
- 2/3 cup thickened cream
- 150 g dark chocolate chopped
Method
- Preheat oven to 150C degrees. Line 2 baking trays with baking paper.
- To make the ganache, place chocolate in a heatproof bowl. Bring cream just to the boil in a saucepan over medium heat. Pour the cream over chocolate. Stir until smooth. Place in the fridge until thick and spreadable.
- Use an electric mixer to beat egg whites, cream of tartar and vanilla until stiff peaks form. Add sugar, strawberry topping and food colouring. Beat until sugar dissolves. Mixture should be stiff and glossy.
- Use a piping bag fitted with a star nozzle. Pipe 24 (5-6cm) rosettes, about 3cm apart on the prepared trays. Turn oven temperature down to 120C degrees. Bake meringue for 1 hour or until firm and dry to touch. Turn off oven and leave the meringues to cool with the oven door ajar for 1 hour.
- Spread 1-2 teaspoons of ganache over the back sides of half of the meringues. Sandwich the remaining meringue rosettes on top.
EQUIPMENT
- electric mixer
- piping bag
- 2 baking tray
Recipe Source: www.bestrecipes.com.au