There is nothing better than a homemade Christmas present – particularly an edible one. Even your most difficult-to-please friends will be happy!
Blackberry and strawberry macaroons
Makes 20
Ingredients
175g/6oz icing sugar
125g/4½oz ground almonds
3 large egg whites
75g/3oz caster sugar
violet or pink food colouring
75g/3oz blackberries/ strawberries
100g/4oz butter
150g/5oz icing sugar
Method
Pre-heat oven to 140C/Gas 1. Line three baking sheets with baking paper. Grind icing sugar and almonds to a fine powder and then sieve. Whisk egg whites to moist peaks then gradually whisk in sugar. Whisk for 2 mins until thick and glossy, then whisk in a little food colouring. Gradually and gently fold in icing sugar and almonds. Put in a piping bag with a large plain tube and pipe 40 2.5cm/1 inch rounds on the trays. Give each tray a sharp tap to ensure a good ‘foot’. Leave to stand for 20 mins then bake for 15-20 mins. Leave to cool. Puree the berries until smooth then press through a sieve. Beat butter and icing sugar together until smooth then beat in 2 tbsp of the fruit puree. Now sandwich the macaroons in pairs. Present in a doily-lined box tied with ribbon.
Stained glass biscuits
Makes 20
Ingredients
220g/7oz butter, softened
100g/4oz light soft brown sugar
350g/12oz plain flour
1 tsp ground ginger or cinnamon
a little milk
50g/2oz crunchy demerara sugar
fruit-flavoured boiled sweets
to decorate
50g/2oz super fine icing sugar
1–2 tbsp of lemon juice
strips of narrow ribbon
Method
Preheat the oven to 180C/Gas 4. Line two large baking trays with baking paper. Sort sweets into colours in separate plastic food bags and crush with a rolling pin. Cream butter and sugar. Sift the flour and spice into the mix and enough milk to make a workable dough with your hands. Wrap in cling film and refrigerate for 30 mins. Roll dough out to ½cm thick. Cut out Christmas shapes using biscuit cutters. Using smaller pastry cutters, cut out the middle of each biscuit and sprinkle with a little crunchy demerara sugar. Transfer to baking trays, place one or two pieces of sweet into the middle of each biscuit hole and bake for 10 mins or until golden. Cool on the trays before making a small hole near the top so to thread ribbon through. Mix icing sugar with a little lemon juice or water to make a thick, pipeable icing and decorate the biscuits (or leave them clear if you wish). Present in a pretty box or ribbon-tied cellophane wrap, or hang on the tree.
CHRISTMAS WHITE CHOCOLATE FUDGE
Makes 30 chunks
Ingredients
1 un-waxed orange
100g/4oz pecans, divided
85g/3oz ready-to-eat dried apricots, divided
400g/14oz good quality white chocolate, chopped
200ml/½ pint sweetened condensed milk
1 tsp vanilla extract
75g/3oz sweetened dried cranberries, divided
Method
Line a small baking pan with non-stick baking paper. Zest orange and save the flesh and juice for another use. Microwave the pecans, uncovered, on high for 2–3 mins or until lightly toasted, stirring after each 30 seconds.
Coarsley chop pecans and set aside 25g of them for topping. Coarsely chop the apricots.
Place chocolate and condensed milk in the microwave, uncovered, on high for 2–3 mins or until the chocolate is mostly melted, stirring after each 30 seconds. Stir until chocolate is completely melted.
Add orange zest, vanilla extract, 75g/3oz pecans and half each of the apricots and cranberries and mix well. Pour chocolate mixture evenly into the baking pan and spread evenly with a small spreader. Top with remaining pecans, apricots and cranberries and press lightly into fudge using a clean spreader. Allow to cool for 20 mins. Refrigerate for at least two hours or until firm.
Cut into 30 squares. Store in an airtight container in the fridge for up to three weeks.
Present in cellophane tied with ribbon with hand‑written gift tags.
Marzipan fruits
They look almost impossibly professional, but actually it’s easy to create marzipan fruits and they make gorgeous presents. Dye marzipan using colour paste as opposed to liquid colouring which will change the consistency. To dye, simply roll the paste into balls of marzipan. To shape, start with easy things first (apples, grapes). Have a piece of real fruit in front of you to model and use clay modelling tools for a professional finish. Paint shades using a mix of vodka and liquid food colour and add stems and leaves with green marzipan.
Cranberry and Pine Nut Brownies
Ingredients
125g/4oz dark chocolate
125g/4oz butter
125g/4oz sugar
4 tbsp flour
4 eggs
80g dried cranberries (we used
Ocean Spray craisins)
50g pine nuts
pinch salt
Method
Preheat oven to 200C/Gas 6.
Melt chocolate and butter in pan.
Separate eggs. Mix the sugar, egg yolks and flour and add the melted chocolate mix. Beat egg whites until stiff and add a pinch of salt. Gently fold the egg whites with a spatula while adding the craisins and pine nuts. Pour into a greased loaf pan and bake for 20-30 mins. Cut into squares when cool and present in pretty bags.
