MADE WITH LOVE
The prettiest edible gifts, handmade and beautifully wrapped, are the perfect way to show you care at Christmas
Handmade edible gifts to delight your guests
MERINGUE KISSES
MAKES 12 PREP 15 MINS COOK 1½ HOURS (PLUS COOLING)
6 egg whites 1 ½ cups (330g) caster sugar 1 tsp white vinegar 1 tsp cornflour PISTACHIO & ROSE ¼ cup (30g) finely chopped pistachios, plus extra for sprinkling 1 tsp rosewater essence 2 tsp dried rose petals (available from specialty food stores) SPARKLY MERINGUES 2 drops pink food colouring ½ tsp edible glitter (available from cake decorating stores) CHOC HAZELNUT ¼ cup (30g) finely chopped skinless roasted hazelnuts, plus
extra for sprinkling 2 tbsp Nutella (chocolate hazelnut spread) 1 tsp cocoa
1. Preheat oven to low, 150°C. Line two oven trays with baking paper. 2. In a large clean bowl, using an electric mixer, beat egg whites until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until sugar dissolves and mixture is stiff, thick and glossy. Beat in vinegar and cornflour. Divide mixture into three bowls.
3. For pistachio and rose meringues, gently fold pistachio and rosewater through one bowl. Dollop 4 large rounds onto prepared tray.
4. For sparkly meringues, gently swirl pink food colouring through a second bowl. Dollop 4 large rounds onto tray. Dust with edible glitter.
5. For choc-hazelnut meringues, gently fold hazelnuts and Nutella through remaining bowl (do not overmix). Dollop 4 large rounds onto trays. Sprinkle with extra hazelnuts.
6. Bake meringues for 1 ½ hours or until dry. Turn oven off and leave in oven to cool completely, with door slightly ajar.
7. Top pistachio and rose meringues with dried rose petals and extra pistachio. Top sparkly meringues with extra edible glitter or sprinkles. Dust choc-hazelnut meringues with cocoa and sprinkle with extra hazelnut. Store in an airtight container.
LEMON, LIME AND BITTERS CORDIAL
MAKES 1 LITRE PREP 5 MINS COOK 10 MINS
4 large limes 3 cups (750ml) water 3 cups (660g) caster sugar 2 tbsp Angostura Aromatic Bitters 1. Using a vegetable peeler, remove the rind from the limes. 2. Combine water, sugar and lime rind in a medium saucepan. Stir over a medium heat without boiling until the sugar has dissolved. Brush the sides of the pan with a wet pastry brush to help dissolve sugar. Bring to the boil and simmer, uncovered, for 3 minutes. Remove from the heat. Stir the bitters into lime syrup. Pour hot syrup into sterilised bottles; seal immediately.
3. To serve, add 1–2 tablespoons of cordial to ice-filled tumblers. Top up with soda water or lemonade and garnish with lime wedges and fresh mint, if desired.
TURKISH DELIGHT
MAKES 36 PREP 30 MINS COOK 40 MINS (PLUS CHILLING) 4 cups (880g) caster sugar 4 cups (1 litre) water 2 tbsp lemon juice 1 cup (150g) cornflour ¼ cup powdered gelatine 1 tsp cream of tartar 2 tsp rosewater essence Few drops red food colouring 2 cups (320g) icing sugar mixture
1. Lightly grease and line base and sides of a 20cm square cake tin with baking paper, allowing sides to overhang.
2. In a large saucepan, combine sugar and 2 cups (500ml) water. Stir on low heat until sugar dissolves. Increase heat to medium and cook, without stirring, brushing down sides of pan with a wet pastry brush for 20-25 minutes or until mixture reaches 125°C on a sugar thermometer. Stir in lemon juice.
3. In a large saucepan, combine cornflour, gelatine and cream of tartar. Use a balloon whisk to whisk in a little of the remaining water to form a paste. Gradually whisk in the rest of the water. Stir on medium heat for 3-5 minutes or until mixture boils and thickens.
4. Gradually pour sugar syrup into cornflour mixture, whisking constantly (if mixture becomes lumpy, pour through a fine sieve into another saucepan). Reduce heat to low and simmer, stirring occasionally, for 10 minutes or until mixture is light golden and reaches 110°C on a sugar thermometer. Stir rosewater and colouring through. Pour into pan. Set aside to cool, then chill overnight.
5. Sift icing sugar onto a tray. Using a lightly greased knife, cut Turkish delight into 3cm pieces. Toss in sugar to coat. Store in an airtight container with extra icing sugar mixture.
GRISSINI STICKS
MAKES ABOUT 50 PREP 20 MINS (PLUS RESTING) COOK 20 MINS 7g dried yeast ½ tsp sugar 2½ cups (400g) strong (bread) flour 1 tsp ground cumin 2 tbsp black sesame seeds 2 tbsp sesame seeds 1 tsp salt 1 egg 2 tbsp olive oil Sea salt flakes, to taste
1. Combine the yeast, 1 cup (250ml) of warm water and the sugar in a small bowl. Leave to stand for 5–10 minutes or until the surface begins to froth.
2. Place the flour, cumin, sesame seeds and salt in a large bowl and make a well in the centre. Pour in the yeast mixture and mix to form a soft dough.
3. Turn dough out onto a lightly floured surface and knead for 8–10 minutes or until the dough is smooth and elastic. Place in an oiled bowl and cover with plastic wrap. Leave for 3 hours in a warm place.
4. When doubled in size, punch down and turn out onto a floured surface, then knead lightly for 1-2 minutes. Roll the dough out to a thickness of 5mm and cut into strips approximately 25cm long and 1cm wide. Roll lightly to form a thin snake of dough and place onto a baking tray lined with baking paper. Cover and allow to rise for 15 minutes.
5. Preheat oven to 180°C (160°C fan-forced). In a small bowl, beat the egg with ¼ cup (60ml) water. Brush the dough with the egg wash. Bake for about 15 minutes or until browned.
6. Remove the grissini from the oven, brush with olive oil and sprinkle with sea salt flakes. Return to the oven for a further 5 minutes or until golden brown. Cool on a wire rack. Store in an airtight container.
FLAVOURED SALTS AND RUBS LEMON, GARLIC AND FENNEL SPICE RUB
In a medium frying pan, combine 2 tablespoons each of fennel seeds and coriander seeds and 1 teaspoon of white peppercorns, and toast for 3-4 minutes or until lightly toasted and fragrant. Transfer to a mortar and pestle or blender and finely grind. Add 2 teaspoons of lemon-herb seasoning and 2 tablespoons of sea salt flakes. Stir to combine and use to rub over pork, lamb or chicken before cooking.
SPICY SALT RUB
Combine 2 tablespoons sea salt flakes with 1 tablespoon brown sugar, 2 teaspoons paprika, 1½ teaspoons garlic powder, ½ teaspoon ground black pepper, ¼ teaspoon each of mustard powder and ground cumin, and a pinch of ginger. Sprinkle over meat or vegetables before cooking.
MEXICAN BARBECUE RUB
Combine ¼ cup (55g) brown sugar with 3 tablespoons sea salt flakes, 2 tablespoons smoked paprika, 1 tablespoon each of ground black pepper, celery salt and ground cumin, ½ tablespoon ground coriander and 1 teaspoon each of dried oregano, garlic powder and chilli flakes. Use to rub over your favourite meat before roasting.
HERBED SALT
Combine 2 tablespoons sea salt flakes with 1 tablespoon each of finely chopped rosemary and marjoram, 2 teaspoons each of finely chopped thyme, oregano, mint and basil, 2 teaspoons garlic powder and 1 teaspoon ground black pepper (you can chop herbs in a small food processor). Sprinkle over meat, fish or vegetables.
PISTACHIO & CHERRY NOUGAT SQUARES
MAKES 16 PREP 20 MINS COOK 10 MINS (PLUS 4 HOURS RESTING) 2 edible rice paper sheets (see tip) 11/3 cups (295g) caster sugar ¼ cup (90g) honey ¼ cup (90g) liquid glucose 1 egg white 2 tsp vanilla extract ½ cup (75g) unsalted shelled pistachios, toasted, chopped 100g red glacé cherries, halved
1. Lightly grease and line a 15cm square cake tin with baking paper. Trim rice paper to 15cm squares to fit into the tin. Line base with 1 sheet of rice paper (see tips).
2. Stir sugar, honey, glucose and 2 tablespoons water in a medium heavy-based saucepan on low heat for 5 minutes, until sugar dissolves. lncrease heat to high and bring to the boil. Boil, without stirring, brushing down sides of pan with a pastry brush dipped in water, for 5 minutes, or until mixture reaches 132°C on a sugar thermometer (hard-ball stage, see tips).
3. Meanwhile, using an electric mixer, beat egg white and vanilla in a small bowl until firm peaks form. Working quickly, with mixer operating, beat hot sugar syrup into egg white mixture, until combined. Beat for 1 minute or until mixture is thick and glossy. Using a metal spoon, fold in pistachio and cherry. Pour into prepared pan and smooth surface. Top with remaining rice paper sheet. Set aside in a cool, dry place for 4 hours or until set. Turn out nougat and cut into squares.
Tips
+ Rice paper sheets for confectionery (not to be confused with the Asian-style rice paper sheets used for spring rolls) are available from specialty food stores and cake decorating stores.
+ If you don’t have a sugar thermometer, test for hard-ball stage by dropping a spoonful of syrup into a glass of iced water. If it forms a hard ball, it has reached hard-ball stage.
+ Humidity and temperature affect nougat – heat makes it too soft, while refrigeration makes it too hard. Store in an airtight container in a cool, dry place for up to 2 days.