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Stocking fillers

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Fun and easy to make, delicious Xmas treats also make pretty and practical gifts

Stained Glass Christmas Cookies
300g plain flour*
1tsp ground ginger
1tsp ground cinnamon
175g butter*
100g golden syrup
250g clear boiled fruit sweets

Preheat the oven to 180°C. Sift the flour, ginger and cinnamon into a large bowl. Rub the butter into the flour to form crumbs. Add the golden syrup, using your hands to form a dough. Wrap the dough in clingfilm and refrigerate for 30 minutes. Sort the sweets into individual colours, then crush them with a rolling pin. Roll out the dough to around 1cm thickness. Use the cutter of your choice to cut your cookie and then use a smaller cutter to remove a centre shape also. Transfer to a lined baking tray and use a skewer to make a hole at the top of each cookie. Fill the cut-out centres of the cookies with crushed sweets and then bake for around 15 minutes, until the sweets have melted and the biscuits are golden. Serve once the cookies have started to cool and the sweets have solidified again.

Cranberry and Orange Mince Pies
200g butter, cubed*
400g plain flour*
100g ground almonds
100g golden caster sugar*
1 orange, zest only*
2tbsp milk/ orange juice*
100g frozen cranberries
400g jar mincemeat
Flaked almonds, a handful
2tsp icing sugar*

Preheat the oven to 200°C. Whizz the butter, flour and almonds in a food processor. Pulse in the sugar and orange zest. Add the milk, whizzing to form a rough dough. Press together and shape into a smooth disc. Chill for 15 minutes. Roll out the dough to around 1cm thickness. Using an 8cm cutter, stamp out 24 circles and use to line the holes of 2x 12-hole bun tins. Mix the cranberries and mincemeat together, then spoon into the cases. Scatter each pie with flaked almonds, and top with additional dough if desired. Bake the pies for 18-20 minutes until golden. Dust with icing sugar to serve.

Peppermint Creams
1 egg white*
340g icing sugar*
½tsp peppermint extract
250g dark chocolate*

Whisk the egg white in a large bowl until fluffy but not stiff. Sift in the icing sugar and mix until combined into a dough. Knead in the peppermint exact. Take a small amount of the dough and roll it into a ball. Place onto two pre-lined baking trays and gently press into a circle, about 5mm thick. Repeat until you have used all the dough. Refrigerate for 2 hours or ideally overnight. To finish, break the chocolate up into a bowl and melt over a Bain Marie. Dip the peppermint creams in the chocolate, one at a time, and place back onto the lined trays. Return to the fridge for a few hours to set the chocolate.

 


FIND IT
Eat The Kiwi, 97855 5706 (WhatsApp), [email protected], store.eatthekiwi.com
Eat The Kiwi delivers prime New Zealand produce* to DB on Tuesdays and Thursdays between 12pm and 6pm (order by 10am, Monday/ Wednesday). Delivery is free for orders over HK$1,000, and costs HK$120 for orders under HK$1,000.

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