Monday, November 21, 2011

Christmas Gift Ideas…

Make these beautiful treats as Christmas food gifts for friends and family, or give into temptation and keep them for yourself!

Rum balls make wonderful food gifts. They are super easy to make and this chocolate fruitcake rum balls recipe is particularly great as it uses all that Christmas fruit cake.   

Ingredients (makes 55)
800g dark fruitcake
1/3 cup (80ml) dark rum
3 x 180g blocks good-quality dark chocolate, chopped
1 cup chocolate sprinkles
2 cups desiccated coconut
2 cups crushed Digestive biscuits
1. Line 2 large trays with baking paper. Crumble fruitcake into a large bowl. Drizzle with rum. Mix.
2. Place chocolate in a microwave-safe bowl. Microwave on medium-high (75%) for 1 minute 30 seconds to 2 minutes, stirring with metal spoon every 30 seconds, or until smooth. Add melted chocolate to fruitcake mixture. Mix well to combine.
3. Working quickly, roll 1 level tablespoon of fruitcake mixture into a ball. Toss in sprinkles, coconut or biscuits (see note). Place on prepared tray. Repeat with remaining fruitcake mixture and sprinkles.
4. Refrigerate for 1 hour or until firm. Serve.


Buttery, lightly golden and impossibly moreish, this traditional shortbread will delight loved ones at Christmas time.
Ingredients (makes 2)
250g butter, softened
3/4 cup (155g) caster sugar
1 teaspoon vanilla extract
2 cups (300g) plain flour, sifted
1/2 cup (90g) rice flour, sifted
1. Preheat oven to 160°C. Grease 2 oven trays. Line with baking paper. Using an electric mixer, beat butter, 2/3 cup sugar and vanilla until light and fluffy. Stir in sifted flours.
2. Divide dough into 2 portions. Shape into 2 discs. Roll 1 portion between 2 sheets of baking paper to form a 20cm round. Carefully transfer to prepared tray. Repeat with remaining dough.
3. Using a small knife, score each round into 8 wedges, being careful not to cut all the way through. Pinch edges of rounds to form a scalloped effect. Prick top of rounds with a fork. Sprinkle with remaining sugar.
4. Bake for 20 minutes or until golden, swapping the trays halfway through cooking. Cool on the trays and then serve.


Deliver festive gifts of joy to your loved ones – like these white white christmas tartlets. 

Ingredients (makes 20)
250g pkt Arnott’s Butternut
Snap Cookies
200g white chocolate, chopped
15g (1/3 cup) Rice Bubbles
25g (1/3 cup) shredded coconut
1/3 cup mini pink and white marshmallows, halved
1. Preheat oven to 180°C. Place 1 biscuit over each hole of a 12-hole, 1 1/2-tablespoon capacity shallow patty pan. Bake for 2-3 minutes or until soft. Use a lime or a small ladle to carefully press softened biscuits into pan to mould into a cup shape. Set aside to cool. Transfer to a serving plate. Repeat with remaining biscuits.
2. Place the chocolate in a microwave-safe bowl. Cook for 2 minutes on Medium/500watts/50%, stirring every 30 seconds, or until chocolate melts and is smooth.
3. Add the Rice Bubbles, coconut and marshmallow and stir to combine. Divide the mixture among biscuit cases. Place in the fridge for 20 minutes or until set.

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