I am a huge foodie. All food (pretty much) is my thing. Especially at Christmas. It’s like as soon as December hits it’s a food free-for-all and it’s perfectly acceptable to eat your body weight in all things. Especially sweet treats, cheese & pigs in blankets. YUM. I thought I would do some baking, cos I am a domesticated GODDESS like that. LOL. More like me slothing about in my Primark pyjamas without any treats in the house so in a hangry rage I got my bake on. They all, surprisingly, turned out pretty damn well! Except for one minor meltdown where I didn’t think I had added enough butter to the shortbreads. It turns out I had, it was all pretty smooth sailing. Here are two recipes, super easy & quick so you will be tucking in, in no time!
- 125g/4oz Butter
- 55g/2oz Caster Sugar, plus extra to finish
- 180g/6oz Plain Flour
- Heat oven to 190 degrees/Gas 5.
- Beat the butter and sugar together until smooth.
- Stir the flour to get a smooth paste. Turn on to a work surface and gently roll out until the paste is 1cm thick.
- Cut into shapes (rounds, fingers or I used Christmas shaped cookie cutters) and place onto a baking tray. Sprinkle with caster sugar and chill in the fridge for 20 minutes.
- Bake in the oven for 15-20 minutes, or until pale golden-brown. Set aside to cool.
RICE KRISPIES CHRISTMAS PUDDINGS
- 50g Unsalted Butter
- 180g Marshmallows
- 100g Rice Krispies
- 200g Milk Chocolate
- 100g White Chocolate
- Holly Leaf Decorations
- Melt the butter and milk chocolate in a pan.
- Add marshmallows and stir until melted.
- Add in Rice Krispies. Take off the heat & stir well.
- Once they have cooled slightly, spoon a tablespoon of mixture into your hands and roll into ball. Put these on a lined baking tray and chill for 15 minutes.
- Melt your white chocolate and put into piping bag. Squeeze a little white chocolate onto top of each Christmas pudding and top with a holly leaf decoration.
- Chill in fridge for a further 15 minutes.