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" These recipes can be made ahead of time and stored for up to 2 months in the freezer."

With the silly season upon us, it's time to start planning our Christmas recipes. Sometimes it's nice to have a few go-to recipes that you can whip up ahead of time and keep on hand for when visitors pop around. Best of all, these recipes can be made ahead of time and stored for up to 2 months in the freezer..... and they make great gifts too. 

 

 

Candy Cane Fudge

Our tip – make 2 batches as this one will disappear quickly!

 

• 3 cups white chocolate (buttons, drops or chips)
• 2/3 cup milk or dark chocolate (buttons, drops or chips)
• 1 can Sweetened condensed milk
• ½ teaspoon peppermint essence/extract (you can add more if you prefer the taste)
• 8 candy canes – crushed into small pieces

 

Line a square baking tin with baking paper, we’ve used a 20 cm square sized tin
In a saucepan on a medium heat, mix together white chocolate, milk/dark chocolate and condensed milk. Stir continuously until the chocolate has melted Remove the pan from the heat, stir in the peppermint extract and ¾ of the crushed candy canes until evenly mixed through. Keep the rest of the candy cane pieces aside for decorating.
Pour the mixture into your tin, spreading evenly. Sprinkle the remaining candy cane piece on top. Refrigerate for 3 hours then cut into squares.

You can make this fudge ahead of time. Place in-between 2 sheets of baking paper and store I an airtight container in the freezer for up to 2 months. Then when you are ready to serve, thaw in the fridge overnight.

 

 

Cranberry Pistachio Biscotti

2 cups flour
1 teaspoon baking powder
½ teaspoon ground cardamom
¾ cup brown sugar
80g Westgold butter – softened
1 teaspoon vanilla essence
2 eggs
Lemon zest
¾ cup dried cranberries
¾ cup pistachios – shells removed

 

Preheat 160 C
In a bowl sift flour, cardamom and baking powder.
In a separate bowl cream together butter and sugar until fluffy. Add the eggs, vanilla essence and lemon zest. Beat together with the butter & sugar until combined. Add the sieved dry ingredients and mix well. Story in cranberries and pistachios.

Line baking tray with baking paper. Shape the mixture into 2 log shapes on top of the paper, roughly 30cm x 10cm.
Bake for 40 minutes, or until golden brown. Leave to cool for 10 minutes then slice into 15mm pieces. Lay the pieces back onto the paper and tray, then bake for another 10 minutes, until crisp and golden.

 

 Biscotti

 

 

Christmas Choc Bark

700g chocolate (dark, milk or white)
2 cups chopped nuts of your choice – such as pistachio, hazelnut, peanuts.
½ cup dried cranberries
½ cup freeze dried raspberries

 

Chop your selection of mixed nuts into small pieces and set aside in a bowl.
Chop the chocolate into small pieces. Separate 1/3 and add the remaining 2/3 into a heatproof bowl. Choose a bowl that will sit over around the edges of a pot without falling into it.
Fill a pot with 1/3 water and heat over a medium-high heat until it only just begins to simmer, then reduce the heat right down to low straight away.
Place the bowl with 2/3 of the chocolate over the pot. Allow the chocolate to melt before stirring, until half of the chocolate has melted. Stir gently until all chocolate has melted (about 2 minutes). The chocolate should be hot to the touch but not boiling.
Add the remaining 1/3 of the chocolate to the bowl and stir until melted. Take bowl off the heat and place on bench/chopping board and stir occasionally over an 8 minute period. The chocolate will cool and start to thicken. It should be cool to the touch and look shiny.
Line a baking tray/pan with baking paper. Slowly pour chocolate into the pan, not all the way to the edges.
Sprinkle the chopped nuts, cranberries and raspberries over the chocolate.
Allow to set at room temperature to cool and harden,
Break into rough pieces and serve.

All of these recipes make wonderful Christmas gifts. Simply wrap in a brown paper bag or paper wrap and tie with ribbon or string. Voila!

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