Tag Archives: Oaty Fudge Treats

Pretty Edible Christmas Gifts

Edible Christmas gifts from the Dairy Diary

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Pretty Edible Christmas Gifts

You won’t be surprised to hear that I give the Dairy Diary as a Christmas gift to many of my friends and relatives.

In addition to the diary, it’s lovely to give something homemade too, showing a little effort and thought. Though it adds an extra job to that list of ten thousand things – I’m sure all you mums out there can relate to that –it’s so pleasurable and rewarding it’s worth it.

This year, I have decided to
make these edible offerings –
all Dairy Diary recipes of course.

A few of each will be wrapped in cellophane, tied with a pretty ‘proper’ fabric ribbon, adorned with a gift tag and delivered to my loved ones.

And my gift to you?

In addition to all of these fabulous recipes, I have included these gorgeous printable gift tags. It’s much classier than my cut-out creations from last year’s Christmas cards! Click here to download the PDF file – Edible Christmas gift labels

 

Oaty Fudge Treats

Oaty Fudge Treats

Makes 36
Time 10 mins
Calories 110 per portion
Fat 3g of which 0.9g is saturated
Suitable for vegetarians
Suitable for freezing

Milk 150ml (¼ pint)
Brown sugar 450g (1lb)
Butter 15g (½oz)
Salt pinch
Vanilla essence ½ tsp
Crunchy peanut butter 175g (6oz)
Porridge oats 110g (4oz)
No added sugar muesli 110g (4oz)
Glacè cherries 75g (3oz), chopped

1 Place milk, sugar, butter, salt and vanilla essence in a pan and bring up to boil, stirring. Boil for 2 minutes, stirring, until the sugar has dissolved. Remove from heat.

2 Add peanut butter and stir, then add all remaining ingredients and mix well. Place spoonfuls of mixture into petit four cases and leave to set.

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Cherry Biscuits

Cherry Biscuits

Makes 12 biscuits
Time 40 mins
Calories 183 per biscuit
Fat 8.4g of which 5g is saturated
Suitable for vegetarians
Suitable for freezing

Butter 110g (4oz), softened
Caster sugar 75g (3oz), plus 1–2 tbsp for sprinkling
Egg 1, separated
Plain fl our 200g (7oz)
Ground ginger ½ tsp
Ground cinnamon ½ tsp
Dried cherries 75g (3oz)

1 Preheat oven to 200°C/400°F/Gas 6. Grease a baking sheet.

2 Cream butter and sugar together in a bowl and beat in egg yolk. Sift fl our, ginger and cinnamon into another bowl and gently stir into creamed mixture. Add cherries and shape the mixture into a ball of dough.

3 Knead dough on a lightly floured surface and roll out to a 5mm (¼in) thickness. Use an 8cm (3¼in) cutter to cut out about 12 biscuits. Place on baking sheet and bake for 10 minutes.

4 Meanwhile, lightly beat egg white. Remove biscuits from oven and brush with egg white. Sprinkle with caster sugar and bake for a further 5 minutes until golden.

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Dainty Iced Gingerbread

Dainty Iced Gingerbread

Makes 18
Time 40 mins plus cooling
Calories 102
Fat 2g of which 1.5g is saturated

Plain flour 150g (5oz)
Ground ginger 1 tsp
Ground mixed spice ½ tsp
Butter 50g (2oz)
Soft light muscovado sugar 50g (2oz)
Milk 1 tbsp
Golden syrup 2 tbsp
Royal icing sugar 150g (5oz)
Edible silver sugar balls to decorate

1 Stir together flour, ginger and mixed spice in a mixing bowl.

2 Put butter, sugar, milk and syrup in a pan. Set over low heat and stir gently until melted and smooth. Remove from the heat and leave to cool for 2 minutes. Tip in flour mixture. Mix well to make a dough. Leave until cool enough to handle, then gently knead to make a neat ball.

3 Preheat oven to 180ºC/Gas 4. Roll out dough on a floured surface and stamp out 18 hearts or stars, measuring 5-6cm (2in). Re-roll trimmings as necessary. Transfer to baking sheets lined with baking parchment and bake for 10-12 minutes.

4 Leave to firm, then transfer to a rack to cool. Mix icing sugar with enough water to make a smooth paste. Spoon into a piping bag and pipe dots and squiggles on biscuits. Decorate with silver balls. Leave to set.

 

Happy making and baking everyone!

 

 

 

British Summertime begins on Sunday

Isn’t it funny how excited some of us get about the clocks changing?

British Summer Time beginsWhen the clocks ‘spring’ forward one hour on Sunday 27 March (1.00 am to 2.00 am) we have to adjust to darker mornings again – but how lovely it is to re-claim the evenings.

If only I could encourage my husband to finish off our patio, so that I could sit outside admiring the spring bulbs that defy my bad gardening and come up year after year.

While it is still too wet for me to sit outside, I will widen my baking skills. Having flicked through the Dairy Diary I have spotted a recipe for Oaty Fudge Treats on page 91. It sounds healthy and there’s no cooking involved, so it will probably be ideal to try out with my little one’s help, to distract them from the lighter evenings and the muddy garden that is becoming ever-more alluring as Spring blooms.

Karen
Dairy Diary Team

 

Oaty Fudge Treats is taken from Dairy Diary 2011.

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Oaty Fudge Treats

Irresistible treats that disappear in minutes

Oaty Fudge TreatsMakes 36
Time 10 mins
Calories 110 per portion
Fat 3g of which 0.9g is saturated
Suitable for vegetarians
Suitable for freezing

Milk 150ml (¼ pint)
Brown sugar 450g (1lb)
Butter 15g (½oz)
Salt pinch
Vanilla essence ½ tsp
Crunchy peanut butter 175g (6oz)
Porridge oats 110g (4oz)
No added sugar muesli 110g (4oz)
Glacè cherries 75g (3oz), chopped

1 Place milk, sugar, butter, salt and vanilla essence in a pan and bring up to boil, stirring. Boil for 2 minutes, stirring, until the sugar has dissolved. Remove from heat.

2 Add peanut butter and stir, then add all remaining ingredients and mix well. Place spoonfuls of mixture into petit four cases and leave to set.

Recipe taken from Dairy Diary 2011.

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