HOMEMADE GIFTS

Make a last-minute Christmas gift for a neighbour or friend with these simple ideas

Our four thoughtful ideas

Banoffee chocolate cups

MAKES 12 PREP 25 mins plus 2 hrs 15 mins chilling COOK 2 mins EASY V

Line a 12-hole cupcake tin with paper or silicone cases. Melt 150g chopped dark chocolate and 150g chopped milk chocolate together for 1-2 mins in the microwave. Divide 12 mini digestive biscuits (or some crushed digestive biscuits) between the cases and put 40g finely crumbled banana chips in each. Pour enough chocolate into the cases to cover the biscuits, reserving the rest. Transfer the tin to the freezer to chill for 15 mins. Stir 100g dulce de leche to loosen, then spoon or pipe a small dot into the centre of each cup. Pour over the reserved chocolate so the filling is covered, then decorate with chocolate curls, gold sprinkles or edible gold leaf, if you like. Put in the fridge to chill for 2 hrs, then remove the cases and pack into gift boxes. Will keep in the fridge for three days.

PER CUP 211 kcals • fat 12g • saturates 7g • carbs 23g • sugars 18g • fibre 2g • protein 3g • salt 0.2g

Manchego & chorizo melting biscuits

MAKES 30 PREP 25 mins plus chilling COOK 20 mins EASY

Put 125g plain flour, 1/2 tsp sweet smoked paprika and

1 tsp crushed fennel seeds in a food processor and blitz with 100g cold cubed salted butter until it resembles fine breadcrumbs. Add 100g grated manchego and 80g very finely chopped chorizo and blitz again until a dough forms. Roll into a 4cm log and wrap in baking parchment. Chill in the freezer for 30-40 mins until firm. Heat the oven to 180C/160C fan/gas 4. Unwrap the dough and slice into 5mm-thick biscuits. Lay on a lined baking sheet well spaced apart (they will spread in the oven). Bake for 15-20 mins until golden. Leave to cool. Will keep in an airtight container for three days.

PER BISCUIT 65 kcals • fat 5g • saturates 3g • carbs 3g • sugars 0.1g • fibre 0.2g • protein 2g • salt 0.2g

Chai teabags

MAKES 18 teabags PREP 10 mins COOK 5 mins EASY V

Toast 18 cracked cardamom pods, 2 tbsp ground ginger, 1 tbsp ground cinnamon, 1/2 tbsp ground black pepper, 1/2 grated nutmeg, and 1/4 tsp ground cloves in a dry frying pan for 1 min. Mix in a bowl with 150g black assam tea leaves, then fill

18 empty teabags with the mixture and seal. Package with serving instructions: To make a chai latte, brew 1 teabag in 200ml boiled whole or coconut milk for 5 mins, then sweeten with honey to taste. Or, simply brew with boiling water. Will keep in a sealed jar for six months.

GOOD TO KNOW gluten free

PER SERVING 23 kcals • fat 1g • saturates 1g • carbs 2g • sugars 1g • fibre 1g • protein 1g • salt 0.03g

Tiramisu truffles

MAKES 24 PREP 30 mins plus at least 1 hr 45 mins chilling and freezing COOK 5 mins EASY V

Gently heat 140ml double cream and 25g unsalted butter until just steaming. Put 150g chopped dark chocolate in a heatproof bowl, pour over the warm cream and stir to melt. Stir in 60ml marsala and 1 heaped tbsp strong espresso powder mixed with 1 tbsp boiling water. Chill for 1-2 hrs, or until firm enough to scoop. Use a teaspoon to scoop the mixture and gently roll into balls using your hands (you may want to use gloves). Put on a lined baking tray and freeze for 30 mins. Heat 250g white chocolate in the microwave for 1-2 mins, or until melted, then dip each ball in the white chocolate and return to the tray using a fork. Dust with a little espresso powder while the chocolate is still soft. Return to the freezer for 10-15 mins to set. Will keep in the fridge for three days.

GOOD TO KNOW gluten free

PER TRUFFLE 132 kcals • fat 10g • saturates 6g • carbs 8g • sugars 7g • fibre 1g • protein 2g • salt 0.04g