Starting on December 1st, we will take you on a jolly adventure we're sure you'll remember even months after. Whether you love all things Christmassy, or you just prefer to witness all the festivities from afar, while enjoying peace and quiet, you w...
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1.
Cinnamon Crinkles
Ingredients
125g (4oz) butter
¾ cup white sugar
1 egg
1 & 1/3 cups self-raising flour
an EXTRA 2 tablespoons of sugar
2 tablespoons of cinnamon
Instructions
1. Cream the butter with ¾ cup of sugar.
2. Add the egg and beat well.
3. Sift the flour and add to the cream mixture. Mix well.
4. Form into small balls and roll in combined EXTRA sugar and cinnamon.
5. Place on a baking paper-lined tray for a NO-CLEAN finish!
6. Bake in a moderately preheated oven (180°C/350°F) 150°C fan forced for 15 minutes or until golden brown.
7. Cool on trays or until biscuits crisp.
Baker's notes: These go great as an after-dinner cookie with coffee/tea/hot chocolate as they simply melt on the tongue! Makes roughly 36, depending on hand sizes making the balls!
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2.
Jam Drops
Ingredients
80g butter
1/3 cup caster sugar
½ teaspoon vanilla essence
1 cup self-raising flour
1/3 cup custard powder
2 tablespoons-ish raspberry (or your preferred) jam
Instructions
1. Preheat oven to a moderate 180°C/350°F/150°C (fan forced)
2. Line your biscuit trays with baking paper for a NO-CLEAN finish
3. Using electric beaters, beat butter and sugar in a mixing bowl until light and creamy.
4. Add milk and vanilla essence, beat only till combined.
5. Add sifted flour and custard powder and mix to form a soft dough.
6. Roll 2 teaspoons of mixture into it and place onto tray/s.
7. Using either the end of a plastic spoon or something that won't get stuck too badly to the dough, make an indentation in each ball.
8. Fill each indentation with Jam to your preference. If you like a lot of jam, fill the indentation you made. If not, only put a little dollop in there.
9. Bake for 15 minutes and transfer to a wire rack to cool.
Baker's notes: These biscuits are freezable and store well in the fridge in a plastic container! Makes roughly 24 biscuits, depending on the size of the hands that make the biscuit/balls.
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3.
Chocolate Self-Saucing Pudding
Ingredients for the Cake
30g (1oz) butter
½ cup Caster Sugar
½ teaspoon Vanilla Essence
1 cup self-raising flour
2 teaspoons cocoa powder
½ teaspoon salt
½ cup milk
Ingredients for the Sauce
½ cup sugar (Personal preference to which type)
2 teaspoons cocoa powder
1 & ½ Cups of Boiling water
Instructions for the Cake
1. Cream butter with sugar and vanilla
2. Add egg and beat well until creamy
3. Fold in sifted flour, cocoa, and salt alternately with milk
4. Pour into a greased and floured pudding basin (*Basin needs to be bigger than a cake tin.)
Instructions for the Sauce
1. Mix sugar and cocoa together and then sprinkle over the cake mixture as evenly as possible
2. Lastly, pour the boiling water over the top (*It is recommended to pour over the top of the spoon. This stops the water from destroying the cake mixture, but gets it to where it needs to be.)
3. Cover with greased paper and steam for 1 - 1.5 hours, OR bake in a moderate oven at 180℃/350℉/150℃ fan forced for 30 - 45 minutes, or until the cake bounces back if touched, or a skewer comes out without cake batter on it.
Baker's notes: Self-Saucing Puddings taste great with whipped cream, ice-cream, sprinkles, or any other decadent extras you feel like adding. Whipped cream is a personal favourite!
