Christmas Recipes Sure to Please!

We all love Christmas period for different reasons, some quality time off for most with Family and Friends. What better way to bring people together than with some quick and easy Christmas Recipes!

 

Cheat's mini berry jelly triflE

 

  • Step 1
    Make jelly following packet directions. Pour into four 350ml glasses. Divide raspberries among glasses. Place in fridge for 2 hours to set.
     
  • Step 2
    Melt chocolate and 1/2 cup thickened cream in a saucepan over a low heat. Cool to room temperature.
  • Step 3
    Whisk chocolate mixture with mascarpone and remaining thickened cream until firm peaks form. Crush melting moments and mini melting moments. Arrange in layers on top of jelly. Top with white choc cream, Raffaellos, a chocolate star and extra raspberries.
  • 10 Ingredients
    • 85g packet raspberry jelly
    • 125g raspberries, plus extra to serve
    • 100g white cooking chocolate, chopped
    • 1 cup thickened cream
    • 250g mascarpone
    • 75g vanilla melting moments cookie
    • 50g Charlie’s Cookies Mini Melting Moments Raspberry White Choc
    • White choc cream, to serve
    • Raffaellos, to serve
    • Chocolate star, to serve
       

Coconut rum balls

 

  • Step 1
    Process biscuits in a food processor until crumbs form. Transfer to a bowl. Add condensed milk, rum and 1 cup coconut. Mix well to combine. Refrigerate for 15 minutes or until mixture is slightly firm. 
  • Step 2
    Roll level tablespoons of mixture into balls. Place remaining coconut in a shallow bowl. Roll 1/2 the balls in coconut to coat. Transfer to a plate.
  • Step 3
    Place chocolate in a microwave-safe bowl. Microwave on MEDIUM (50%) for 1 to 2 minutes, stirring halfway through with a metal spoon, until melted and smooth. Line a baking tray with baking paper. One at a time, using a fork, dip remaining balls in chocolate, shaking off excess. Place on prepared tray (see n ote). Refrigerate for 20 minutes or until set. Serve.
  •  5 Ingredients
    • 250g packet Arnott's Choc Ripple biscuits
    • 395g can sweetened condensed milk
    • 2 tbsp dark rum
    • 1 1/3 cups desiccated coconut
    • 180g dark chocolate, chopped

 

Choc-caramel sparkling strawberry trifle

 

  • Step 1
    Process biscuits in a food processor until crumbs form. Transfer to a bowl. Add condensed milk, rum and 1 cup coconut. Mix well to combine. Refrigerate for 15 minutes or until mixture is slightly firm. 
  • Step 2
    Roll level tablespoons of mixture into balls. Place remaining coconut in a shallow bowl. Roll 1/2 the balls in coconut to coat. Transfer to a plate.
  • Step 3
    Place chocolate in a microwave-safe bowl. Microwave on MEDIUM (50%) for 1 to 2 minutes, stirring halfway through with a metal spoon, until melted and smooth. Line a baking tray with baking paper. One at a time, using a fork, dip remaining balls in chocolate, shaking off excess. Place on prepared tray (see n ote). Refrigerate for 20 minutes or until set. Serve.
  • 5 Ingredients
    • 250g packet Arnott's Choc Ripple biscuits
    • 395g can sweetened condensed milk
    • 2 tbsp dark rum
    • 1 1/3 cups desiccated coconut
    • 180g dark chocolate, chopped

  

Easiest-ever gingercake house

 

  • Step 1
    Preheat oven to 160C/140C fan-forced. Grease two 7cm-deep, 22cm (base) square cake pans. Line bases and sides with baking paper, extending paper 5cm above edges of pans on all sides.
  • Step 2
    Place butter, golden syrup, sugar and 1 cup cold water in a large saucepan over medium heat. Cook, stirring occasionally, for 4 to 5 minutes or until butter has melted. Remove from heat. Stir in bicarbonate of soda. Cool for 20 minutes.
  • Step 3
    Add egg to butter mixture. Whisk to combine. Sift flours, ginger and mixed spice over mixture. Whisk to combine. Pour 1⁄3 of mixture into 1 prepared pan. Pour remaining mixture into other pan. Bake thinner cake for 35 to 40 minutes and thicker cake for 50 to 55 minutes or until a skewer inserted into centre comes out clean. Cool in pans for 10 minutes. Turn cakes, top-side up, onto a wire rack. Cover with a clean tea towel. Set aside overnight to cool completely.
  • Step 4
    Make Buttercream icing: Using an electric mixer, beat butter for 4 to 5 minutes or until pale and fluffy. Gradually add icing sugar, milk and vanilla, beating constantly until combined. Tint icing with white colouring, if using.
  • Step 5
    Place the thicker cake on a chopping board. Using a serrated knife, cut cake in half crossways to form 2 rectangles. Place thinner cake on board. Cut diagonally into 4 triangles (discard 1 triangle). Place 1 rectangular piece on a flat surface. Spread base with 1/2 cup icing. Top with remaining rectangular piece, base down. Spread tops of 2 triangular pieces with 1/4 cup icing each. Place 1 on top of the other, icing-side up. Place remaining piece on top. Spread a little icing over the centre of a large serving plate. Stand rectangular cake on plate, cut-side down (use picture below left as a guide). Spread top with 1/4 cup icing. Place triangular cake on top to form the roof of the house. Refrigerate cake for 30 minutes or until icing is firm.
  • Step 6
    Spread remaining icing all over cake. Using main picture as a guide, attach marshmallows to the roof to form a chimney and chocolate melts to make tiles for the roof. Arrange chocolate buttons to form eaves. Trim 3 candy canes to fit. Place 1 piece of candy cane along the top of the roof and remaining 2 pieces underneath the eaves of the house, as shown. Trim remaining candy canes to form a heart. Position on front of cake to form doors. Press pieces of white chocolate around base of cake.
  • Step 7
    Cut 2 thin strips, about 4cm long, from sour strap. Using a little icing, secure pieces to mint, in the shape of a love heart. Press mint onto the centre of the roof. Cut 18 x 3mm-thin rounds from sour straws. Shape 1 round into a love heart and secure to centre of mint with a little icing. Arrange remaining rounds on cake for windows and a door handle. Decorate cake with silver cachous, then sprinkle red pearls across the top of roof. Just before serving, dust cake with icing sugar.
  • 25 Ingredients
    • 375g butter, chopped
    • 1 cup golden syrup
    • 1 cup caster sugar
    • 1 tsp bicarbonate of soda
    • 4 eggs, lightly beaten
    • 3 1/2 cups plain flour
    • 1/2 cup self-raising flour
    • 1 1/2 tbsp ground ginger
    • 2 tsp mixed spice
  • Buttercream icing
    • 375g butter, softened
    • 4 1/2 cups icing sugar mixture
    • 1/4 cup milk
    • 1 tsp vanilla extract
    • White icing colouring (optional, see notes)
  • To decorate
    • 2 large white marshmallows
    • 80 white chocolate melts (see notes)
    • 90 small Milkybar chocolate buttons
    • 5 candy canes
    • 100g block Lindt white chocolate
    • 1 red sour strap
    • 1 large mint
    • 2 sour straws
    • Silver cachous, to decorate
    • Red soft sugar pearls (see notes), to decorate
    • Icing sugar mixture, for dusting 

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