THE presents with the biggest heart often comes with the smallest price tag.
Give more for less with these easy edible gifts, which are perfect to make alongside your kids.
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Just set aside an afternoon to stir up the festive goodies, then add some gorgeous wrapping and a heartfelt message to create the perfect gift.
Colourful Candy Cane Cookies
(Makes 12)
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Prep time: 20 minutes, plus 30 minutes chilling.
YOU NEED:
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- 200g softened butter for the cookies
- 100g caster sugar
- 1 egg yolk
- 1 tsp vanilla extract
- Red food colouring
- 240g plain flour
- 50g softened butter for the icing
- 80g icing sugar
- 100g strawberry jam
METHOD: Beat 200g butter with the caster sugar until combined then add the egg yolk, vanilla extract and a few drops of red food colouring and stir until combined.
Add the flour and a pinch of salt and mix well until a dough forms.
Wrap the dough in cling film and chill for 30 minutes.
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To make the icing, beat 50g of butter with the icing sugar.
Transfer to a piping bag and snip off the end to make a very small hole.
Preheat the oven to 180C/160C fan/gas mark 4.
Roll the dough out on a floured work surface to about half a centimetre thick and use a candy cane cutter to cut out the cookies.
Transfer to lined baking trays and cook in the oven for ten to 12 minutes.
You may need to do this in batches.
Cool on the trays for five minutes then cool completely on a wire rack.
To decorate, divide half the cookies for the top side and half for the bottom.
Pipe lines of icing across the tops so they look like candy cane stripes.
Then cut the end of the piping bag to make a slightly larger hole and pipe icing around the edge of the bottom halves.
Spread a small spoonful of jam on to the bottom halves and place the other halves on top to create a sandwich.
- Recipe: lidl.co.uk
Danish Sugar-Roasted Almonds
(Makes 12 small cones)
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YOU NEED:
- 200g white granulated sugar
- ½ tsp cinnamon
- 80ml water
- 200g whole almonds
METHOD: Place the sugar, cinnamon and water in a large heavy-based saucepan or frying pan.
Keep little fingers away as you bring it to the boil over a medium-high heat, stirring constantly with a wooden spoon.
Once the sugar has dissolved, tip in the almonds and simmer for about ten minutes, stirring frequently.
The mixture will bubble away until the water has evaporated.
As soon as the sugar starts to re-crystallise, turn the heat down and keep turning the almonds until they are all coated in the golden crusty sugar and spice.
If you prefer your almonds to be smoother and glossier, just keep stirring a little longer.
The sugar will start to melt again and make a shiny, caramel finish.
Tip the almonds out on to a sheet of baking parchment and, using two forks, separate the nuts out so they do not stick together as they harden.
To make the paper cones, cut 12 circles from a roll of baking parchment, using a dinner plate as a template.
Fold the paper circle in half – shiny side facing inwards – then in half twice more to make the cone shape.
Fill with between 12 and 14 almonds, then tie with baker’s twine in a pretty bow.
- Recipe: Craft Your Own Cosy Scandi Christmas, by Becci Coombes (£16.99, hyggestyle.co.uk).
Festive Tiffin
(Makes 12)
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Prep time: 15 minutes, plus an hour in the fridge
YOU NEED:
- 350g dark chocolate broken into small pieces
- 4 tbsp peanut butter
- 2 tbsp coconut oil
- 200g biscuit [??CHECK VEGAN??]
- 100g dried cranberries
- 100g flaked almonds, toasted
METHOD: Line a 20cm by 25cm tin with a sheet of baking paper.
Put the chocolate, peanut butter and coconut oil in a bowl and melt in the microwave in 30-second bursts, stirring in between, until fully melted and combined.
Put the biscuits in a large bowl or food bag and use a rolling pin to break into small pieces and crumbs.
Add most of the cranberries and most of the toasted flaked almonds to the biscuits then pour in the chocolate mixture and stir until fully combined.
Tip on to the baking tin and smooth into an even layer.
Scatter over the remaining cranberries and almonds and a tiny pinch of salt then transfer to the fridge to set for at least an hour.
Cut into 12 squares to serve.
- Recipe: lidl.co.uk
This post first appeared on thesun.co.uk
