Do you leave cookies and milk out for Santa every year? Why not give him a treat this year by whipping up some of these unique snacks to leave Santa this Christmas Eve?
For Santa:
Sugar-Dusted Mince Pie Parcels
You’ll need:
• 2 x 375s sheets ready-rolled shortcrust pastry
• Sprinkle of plain flour
• 300g mincemeat
• 1 egg, lightly beaten
• 140g caster sugar
• 2 tsp. cinnamon
Method:
1. Heat oven to 200oC. Unroll one of the pastry sheets onto a lightly floured surface, and spoon on teaspoonfuls of mincemeat, spaced about 2.5cm apart. Brush round the mincemeat with a little egg. Unroll the second sheet of pastry, keeping it on its wrapper, then roll out until slightly bigger than the first sheet. Using the wrapper to help you, flip onto the mincemeat-dotted sheet.
2. Press and shape the pastry around each dollop of mincemeat, squeezing out as much air as you can. Slice up the sheet into individual parcels using a sharp knife or pizza cutter. Prick each with a fork, and then seal the edges around each one by pressing with the fork. Lift onto baking trays, brush with a little more beaten egg and bake for 18-20 mins until golden and crisp.
3. While the pies are baking, mix sugar and cinnamon on a plate. Once the pies are done, allow them to cool in until they can be handled. Then lift the pies, a few at a time, carefully into the sugar and gently turn to coat.
Mulled Apple Juice
You’ll need:
• 1L apple juice
• 1 cinnamon stick, plus more to garnish
• Strips of orange peel
• 3 cloves
• Honey, to taste
Method:
1. Simmer the apple juice with the strips of orange peel, cinnamon stick and cloves for about 5-10 mins until all the flavours have infused. Sweeten with honey to taste.
2. Serve each drink with a little more orange peel and a piece of cinnamon stick.
For the elves:
Cranberry and White Chocolate Shortbreads
You’ll need:
• 250g butter, at room temperature
• 125g icing sugar
• 1 tsp. vanilla essence
• 300g plain flour
• 75g dried cranberries, coarsely chopped
• 100g white chocolate, finely chopped
Method:
1. Preheat oven to 160oC. Line 2 baking trays with non-stick baking paper. Beat the butter, icing sugar and vanilla in a bowl until very pale and creamy.
2. Stir in the flour, cranberries and chocolate. Turn onto a lightly floured surface and bring the dough together.
3. Roll tablespoonfuls of the dough into balls. Place, about 5cm apart, on the trays. Use a fork to flatten slightly. (See note) Place in the fridge for 15 minutes to chill.
4. Bake, swapping trays halfway through cooking, for 15-18 minutes or until golden. Set aside on the trays for 5 minutes to cool before transferring to a wire rack to cool completely.
For the reindeer:
Rudolph’s Snowball Carrot Muffins
You’ll need:
• 425g can pineapple in juice
• 200g self-raising flour
• 85g caster sugar
• 50g desiccated coconut
• 2 eggs
• 85g melted butter
• 150g natural yoghurt
• 175g grated carrot
Icing
• 50g creamed coconut
• Pineapple juice, from can
• 100g icing sugar
• 50g desiccated coconut
Method:
1. Heat oven to 200oC and line a muffin tray with 12 paper cases. Drain the pineapple, reserving the juice, then crush the flesh with a fork.
2. Mix the dry ingredients in a large bowl. Beat the eggs, melted butter and yogurt together and pour into the bowl, along with the carrot and pineapple. Stir quickly, then spoon into muffin cases and bake for 18 minutes or until risen and golden.
3. To decorate, mix the creamed coconut with 5 tablespoons of pineapple juice and stir in the icing sugar. Put the desiccated coconut onto a plate or tray. Peel the muffins from their cases and put on a rack. Spread the icing over until completely covered, then roll in the coconut. Leave to dry before serving.