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Handmade christmas yummy gifts

Mini chrristmas cakes
100g unsalted butter
100g caster sugar
1/2 tsp almond flavouring or vanilla extract
2 eggs,beaten
100g self raising flour
12 tsp mincemeat
To decorate,marzipan or ready to roll icing,
edible gold and silver shimmer spray,icing sugar

Preheat the oven to 180c/fan 160c/gas 4.Cream the butter,sugar and flavouring together until pale and fluffy.Add the eggs a little at a time with some flour.Stir in the rest of the flour.Spoon into 12 paper cases on a baking tray.Top each cake with a spoonful of mincemeat.Bake for 10-15 mins or until golden.Leave to cool.Now time to decorate! Roll out ther marzipan or icing and cut out stars,holly or bells.Spray in gold or silver.Mix the icing with a little water,drizzle over the cakes and top with the shapes.

Christmas peppermint sweets

225g icing sugar,plus extra to dust the surface and your hands
100g condensed milk
1/2 tsp peppermint flavouring
food colourings (red/green)

Put the sugar into a large bowl,add condensed milk and peppermint and mix well.Split the mixture into quarters.You might like to add different food colourings to each piece.Dust the work surface with icing sugar.Roll each piece to flatten slightly.Using small christmas shape cutters,cut out sweets.Leave for about 2-3 hours to harden.Then there ready to gift wrap.


200g unsalted butter
100g caster sugar,plus extra for sprinkling
1/2 tsp vanilla extract
300g plain flour
50g cornflour
small pinch baking powder

Preheat oven to 180c/fan 160/gas 4.Line a baking tray with greaseproof and baking paper.Beat the butter,sugar and vanilla together until fluffy.Add the remaining ingredients and mix to a dough.Roll out and cut out what ever christmas shapes you wont until the dough as gone.Bake for 20-25 mins.Sprinkle with caster sugar and leave to cool.


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Tuna and sweetcorn pasties

2 x 198g cans tuna steaks in brine
198g can sweetcorn,drained
350g pot four cheese sauce
500g ready to roll shortcrust pastry
flour,for rolling
1 med egg,beaten

Preheat the oven to 200c/180c fan/gas 6.Line two baking trays with baking paper.Drain tuna and mix with the corn and one third of the cheese sauce.Season with pepper.Roll out pastry on a lightly floured surface to the thickness of a 2p coin.Cut out 11cm rounds.Re-roll the pastry trimmings and cut out more rounds.Brush one round with the egg.Put 1 heaped tsp of the tuna mixture in the middle.Fold over the pastry to make a turnover and press the edges together to seal.Repeat until all the tuna is used up.Put on the baking trays and brush with egg.Bake for 20-25 mins until golden.

Vegetarian scotch broth

2tbsp oil
1 med onion,chopped
1 small leek,sliced
150g carrots,cut into small cubes
125g swede,cut into small cubes
100g great scot pearl barley
100g great scot dried green lentils
few sprigs thyme
1.2 litres veg stock
200g bag sliced curly kale
crusty bread to serve

Heat oil in a large pan and cook onion and leeks until soft.Add carrots and swede and cook for 2-3 min.Stir in barley,lentils,thyme and stock and bring to the boil for 5 min.Cover the pan,reduce the heat and simmer gently for 35 min.Add the kale and cook for 10-15 min or until the barley and kale are tender.Serve with crusty bread.


4 bananas,sliced
300ml whipped cream
250g pack digestives
1 can of carnation caramel
100g melted butter
some chocolate

Crush the biscuits in a bowl and add the butter.Press into a round cake tin (20cm) then leave to set in the fridge.Spread the carnation caramel straight from the tin onto the base,top with the slice bananas.Finish by spooning on the cream and grating over the chocolate.