Everyone loves a handmade gift, it is thoughtful, has taken time and effort to prepare and make, and in these times, when everyone is thinking of ways to budget, a great way to give a beautiful gift without breaking the bank.
If you are craft-minded, check out our craft section where Alyssa has some fantastic ideas and tutorials for crochet gifts and Cassidy has lots of easy-to-follow sewing patterns.
If however, like me, cooking is more your thing, I have listed six edible Christmas gifts below, a few simple and tasty treats that are easy to prepare, not overly expensive to make, and would go beautifully in a gift basket.
There are so many ways you can package these gifts too. Charity shops always have a china/glass/bric-a-brac section where you can find nice jars and bottles. You can repurpose jam jars or sauce bottles and pretty them up with a bit of ribbon or string. And finally, most of us have a bargain store near us and these shops are normally a treasure trove for bags and containers that are perfect for gifts.
Six Edible Christmas Gifts
Meringue Kisses
Ingredients:
2 Egg whites
100g White caster sugar
Pinch of salt
2tsp Cocoa powder or
Gel food colouring
Method:
Preheat the oven 100°C (212°F) and line a baking sheet with greaseproof paper.
Prepare a piping bag with a nozzle of your choice (I like to use a star or flower nozzle). Set aside. *Ensure that the bowl and utensils you are using a completely free from grease and that there is no trace of egg yoke in the whites.
Using stand mixer or a hand whisk, begin to whisk the egg whites and salt on a medium speed until frothy.
Add in the sugar a little at a time and continue to whisk.
Once all the sugar has been added whisk until stiff peaks form. The mixture will be glossy and hold its shape on the whisk.
Sift the cocoa powder if using and carefully fold into the egg whites. Take care not to knock any air out.
If using food colouring instead, smear a few drops of food colour into one side of the piping bag.
Carefully fill the piping bag and holding straight above the prepared baking sheet, pipe small dots onto the pan leaving a small gap in between each one.
Bake in the oven for 1 hour.
After 1 hour turn the oven off and leave the meringues in the oven to cool.
These will keep in an airtight container for up to one month.
Salted caramel sauce
See recipe details here.
Pour warm caramel into clean jars or bottles and label. It will last up to a month in the fridge.
Also note that the sauce will thicken as it cools. If you find that it has become too thick to pour, just warm it up either in a bowl of hot water or by placing the jar into the microwave for 15-20 seconds.
Instant Hot Chocolate
Ingredients:
8tbsp Of good quality plain cocoa powder
14tbsp Icing sugar
12tbsp Milk powder
Marshmallows and candy canes to serve (optional)
Method:
In a large dry bowl, measure out the cocoa, sugar and the milk powder.
Whisk together until thoroughly combined.
Pour into jars.
To make: add 2tsp to a mug and add hot water. Mix well and serve topped with marshmallows, whipped cream and a candy cane if using.
Honey Cinnamon Popcorn
Find the recipe here. Store in an airtight container for 1-2 weeks.
(I add 20g of freeze dried cranberries to the nuts and seeds mix, to add a festive touch.)
Palmiers: Two Ways
Savoury Cheese Palmiers
Ingredients:
1 320g Packet of puff pastry
100g Finely grated cheddar cheese
1/2tsp Dried oregano
1/2tsp Paprika
2tbsp Tomato puree
Method:
Preheat the oven to 200°C (392°F) and prepare a large baking sheet.
Unroll the puff pastry onto a lightly floured surface.
In a bowl add the grated cheese, paprika and oregano, mix together
Use a spatula to spread the tomato paste evenly over the whole of the pastry.
Sprinkle an even layer of the cheese over the pastry.
Start rolling the pastry at the longest edge on both sides, evenly, until both rolls meet in the middle.
Slice the biscuits into 1/4inch slices and place on the baking sheet
Bake for 8 minutes and then turn each one over and bake for a further 8 minutes.
Take out of the oven and cool on a rack.
Store in an airtight container.
Cinnamon Crunch Palmiers
Ingredients:
1 320g Packet of puff pastry
100g Granulated sugar
1tsp cinnamon
Method:
Preheat the oven to 200°C (392°F) and prepare a large baking sheet.
In a bowl, mix together the sugar and the cinnamon.
Unroll the pastry so that it is flat and sprinkle the sugar mixture evenly over the whole of the pastry.
Starting at one of the longer ends begin rolling the pastry up to approximately half way and then roll up to the opposite side.
Using a sharp knife, slice the rolled pastry into 1/4inch biscuits
Place on a baking sheet and bake for 8 minutes. Turn the biscuits over and bake for a further 8 minutes.
Cool on a wire rack.
Store in an air tight container.