Breezy, easy festive treats - recipes

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Copy of NM MAKE GIVE SELL . Make Give Sell by Callie Maritz and Mari Louis Guy

Make Give Sell by Callie Maritz and Mari Louis Guy, published by Human and Rousseau, offers a selections of lovely, simple treats to either give as gifts or sell at a market. They’re all easy enough for children to attempt this Christmas and considering that they’re beautifully packaged and photographed it is sure to inspire in you the urge to create before you buy. Here are three easy recipes.

PEANUT BRITTLE BALLS

Makes 24

1 cup (120g) ground almonds or salted peanuts

½ cup (100g) castor sugar

2 Tbs (30ml) cake flour

2 egg whites, slightly beaten with a fork

1 peanut brittle bar, finely chopped

Icing sugar, sifted

Preheat oven to 180ºC.

In a large mixing bowl, mix together the almonds, castor sugar and flour. Add about three quarters of the egg whites, then add the peanut brittle. Stir with the handle of a wooden spoon until well combined.

Wet your palms and roll the mixture into about 24 balls. Roll the balls in the rest of the egg white and then in the icing sugar. Place on a silicone baking mat and bake for 15 minutes. Allow to cool completely and roll in more icing sugar.

CHOCOLATE POMEGRANATE CUPCAKES

Makes 18 to 24

For the cupcakes:

2 cups (400g) sugar

1¾ cups (245g) cake flour, sifted

½ cup (60g) cocoa powder

1 tsp baking powder

1 tsp (5ml) salt

2 eggs

1 cup (250ml) milk

1 cup (250ml) vegetable oil

2 tsp (10ml) vanilla essence

1 cup (250ml) freshly boiled water

For the icing:

½ cup (60g) cocoa powder

125g butter, melted

2¾ cups (385g) icing sugar

1/3 cup (80ml) milk

1 tsp (5ml) vanilla essence

Pomegranate seeds for decorating

Cupcakes:

Preheat the oven to 180ºC. Line two muffin pans with 18 to 24 paper cups (depending on the size of cupcake you want.)

In the bowl of an electric mixer, using the paddle attachment, add sugar, flour, cocoa, baking powder and salt and mix through. Add the eggs, milk, oil and vanilla essence. Beat at a medium speed for 2 minutes before pouring in the boiled water. The batter will be very runny. Pour equal amounts of batter into the paper cups.

Bake for 10 to 12 minutes. Remove from the oven and leave to cool completely in the pan before icing.

Chocolate butter cream icing:

Stir the cocoa powder into the melted butter to form a smooth paste. Add this to the bowl of an electric mixer. Then, using the whisk attachment, beat on medium speed while alternately adding icing sugar and milk, always starting and ending with the icing sugar. Beat until mixture reaches spreading consistency. Add a splash more milk if needed. Stir in the vanilla essence. Spread or pipe the icing on to the cupcakes and decorate with pomegranate seeds.

GINGERBREAD FAMILY

Makes as many as you cut out – make your own peculiar shapes to match the members of your family

125g butter, softened

½ cup (100g) dark brown sugar

½ cup (125ml) golden syrup

1 egg yolk

2¾ cups (385g) cake flour

1 Tbs (15ml) ground ginger

1 tsp (5ml) ground allspice

1 tsp (5ml) ground cinnamon

A pinch of salt

1 tsp (5ml) bicarbonate of soda

Line baking sheet or use a silicone baking mat.

In the bowl of an electric mixer, using the paddle attachment, cream together butter, sugar, syrup and egg yolk until pale and creamy. Sift together all of the dry ingredients and add to the batter. Mix until it forms a stiff, smooth and shiny dough.

Turn out and bring the dough together. Divide into two balls and flatten each into a disc. Cover with plastic wrap and refrigerate for 1 hour.

Preheat oven to 180ºC.

Roll out the dough on a lightly floured surface to a thickness of about 5mm. Cut into your very own peculiar family shapes.

Bake for 10 to 15 minutes.

Allow to cool completely on wire rack. - The Mercury

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