Makes 36 biscuits
250ml light-brown sugar
2 extra-large eggs
20ml mixed spice
1 egg white
500ml icing sugar
5ml lemon juice
food colouring of your choice, if desired
Cream butter and sugar well. Add eggs and beat well.
Sift in flour and spice, mixing to make stiff dough. Roll out dough on lightly floured surface to about 5mm thick.
Cut out desired shape, place on greased baking tray and bake at 180°C for 10 to 15 minutes.
Remove and cool. Ice and decorate with smarties and jelly tots.
ICING: Beat the egg white until foamy.
Slowly add the icing sugar until you have a thick consistency. Beat in the lemon juice and a drop of the desired food colouring.
Makes about 24 squares
385g can condensed milk
500g icing sugar
pink or green food colouring
Combine condensed milk, icing sugar and coconut very well.
Divide mixture in half and press one half into greased baking tray.
Colour other half of mixture and press on top of first layer.
Allow to set before cutting into squares.
FRUITY FRIDGE COOKIES
250ml mixed dried fruit such as raisins, sultanas or cranberries
5ml vanilla essence
200g packet of Marie biscuits, well crushed, but not crumbed
125ml almonds, toasted and crushed
Combine the butter, fruit and sugar in a saucepan and heat gently on an induction plate until butter is melted.
Turn up the heat and simmer for 2-3 minutes. Remove from heat, add vanilla essence and cool slightly.
Stir in the egg, beating well. Add the biscuits and almonds and mix well.
Press mixture into a lined and greased 20x24cm lamington pan and put in the fridge to harden.
Cut into squares and store in the fridge.
BISCUITY CHOCOLATE TRUFFLES
Makes about 35
200g packet of digestive biscuits
385g tin of condensed milk
30ml cocoa powder, plus extra for rolling
125g desiccated coconut, plus extra for rolling
Put the digestive biscuits in a plastic bag and bash with a rolling pin to make crumbs.
Combine the butter and condensed milk in a pan over a low heat and stir until butter is melted. Allow to cool slightly.
Add the biscuit, cocoa powder and coconut to the melted butter mixture and stir to combine.
Roll the mixture into balls the size of a walnut.
To prevent the mixture from sticking, dip your hands into water.
Put the extra coconut and cocoa on separate plates and carefully roll the truffles in either one until completely covered.
Chill the truffles until ready to serve.
Makes about 40
2 egg whites, at room temperature
600g icing sugar, sifted
3ml peppermint essence
a few drops of green food colouring
200g dark chocolate, melted
Place egg whites in a clean, dry bowl. Using a balloon whisk, whisk until frothy.
Add icing sugar, peppermint essence and food colouring.
Using a wooden spoon, stir until mixture almost comes together.
With clean hands, bring the mixture together to form a ball.
Turn the mixture on to a clean surface lightly dusted with icing sugar. Knead until smooth and not sticky.
Roll the mixture into balls and put on a baking tray lined with baking paper.
Press each ball lightly with a fork to flatten them. If the fork sticks, then dip it in icing sugar before pressing.
Allow to dry out before dipping in melted chocolate.
Return the peppermint creams to the trays and refrigerate until the chocolate is set.