Christmas Goodies

In Food for Thought by NUG - SoulLeave a Comment

Christmas Goodies

I hope you and your family enjoy these recipies 🙂

Please ALWAYS remember that an adult must always be present when kids are in the kitchen! Adults should also be the only ones to use the stove, oven, hot water and other electricals, the same goes for knifes and other sharp objects.

Rocky Road

You need:
400g milk cooking chocolate
200g dark cooking chocolate
200g chopped marshmallows
1/4 cup desiccated coconut
2x 55g turkish delight chopped
1/2 cup of chopped peanuts
100g of chopped mint leaves lollies
1/2 cup of chopped hazelnuts

Place a metal mixing bowl into a sausepan of water, make sure the water only touches the botom of the metal mixing bowl and that the bowl is big enough that the edge of it sits above the top of the saucepan. Turn the stove onto medium heat and add the chocolate to the bowl. Stir the chocolate till it is completely melted making sure you use a wooden spoon and that it runs along the bottom of the mixing bowl so the chocolate does not burn and stick to the bottom.

White Wocky Woad

You need:
250g of chopped marshmallows
100g packet dried cranberries
110g chopped macadamia nuts
60g chopped pistachios
1/3 cup desiccated coconut
2x 55g turkish delight bars choopped
100g chopped mint leave lollies
3x 180g good quality white cooking chocolate

Using a microwave safe bowl melt the white chocolate for 1-2min on medium, stiring with a metal spoon every 30seconds untill smooth. Mix in all the dry ingredients till well combined. Press into a tray lined with baking paper and sprinkle with coconut/100s n 1000s/nuts and put into the fridge for 2 hours or till set. Cut with a warm knife

Coconut Ice

You need:
125g copha
250g desiccated coconut
500g pure icing sugar sifted
2 egg whites, lightly wisked
1/2 tsp vanilla extract
3 drops red food colouring

Melt the copha in a small saucepan, remove from heat and set for 10min to cool. Combine the coconut and icing sugar in a large bowl, add copha, egg whites and vanilla and stir untill its all combined. Divide mixture in half, press half the coconut mixture into a tray that has been lined with baking paper. Add 3 drops of red food colouring to the other half of the mixture and stir well, untill it is evenly coloured. Spread the now pink mixture over the top of the white mixture in the tray. Cover with plastic wrap and place in the fridge for an hour. use a warm knife to cut into slices

Gingerbread People

You need:
125g (1/2 cup) butter at room temp
100g (1/2 cup) brown sugar
125g (1/2 cup) golden syrup
1 egg separated
375g (2 1/2 cups) plain flour
2 tbs ground ginger
1 tsp mixed spice
1 tsp bi carb

Pre heat oven to 180 degrees
Use an electric beater to mix together the butter ans sugar to its a pail creamy colour. Add the golden syrup and the egg yolk and mix. Stir in the flour, ginger, mixed spice and bi carb.
Put mixture on to a lightly floured surface and kneed till smooth, Press the dough into a disc and cover in plastic wrap. Put into the fridge for 30min to rest.
Place dough between 2 sheets of baking paper and roll the dough out untill its 4mm thick. Cut out shapes from the dough and place on a tray that has been lined with baking paper about 3cm apart. Roll the remaining dough back into a ball and repeat placing them between the paper, rolloing it out and cutting out shapes till it is all gone. Then back for 10min or till they are a nice golden colour 🙂 Let them cool and then decorate