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Christmas is a time for showing you care, not only through thoughtful presents, but by taking the time to make homemade gifts too.
We’re happy to share some of our favourite recipes for homemade gifts that will go down a treat over the festive season. Easy but impressive, these goodies are fun to package and give, with love.
Clear the kitchen, gather friends and kids, it’s a great time to craft and create!
It’s a classic for a reason - Shortbread’s delicious! If the richness of Christmas pudding has you hankering for a smaller treat, the gorgeous crunch of shortbread will delight. Easy to bake and cut in festive shapes, we’ve added a touch of rosemary to cut through the sweetness.
Ingredients:
1 Cup Butter, softened
1/2 Cup Icing Sugar
2 Cups All-purpose Flour
2 Tbsp Minced Fresh Rosemary
1/2 tsp Sea Salt
Method:
• Preheat the oven to 130ºC. Line two baking trays with baking paper.
• In a large bowl, cream butter and icing sugar until light and fluffy. Combine the flour, rosemary and salt; gradually add to creamed mixture and mix well to form a dough.
• Knead dough into a ball, and then divide in half into two equally sized balls.
• Knead each ball briefly, then roll each out into a 1cm thick disc. Press out shapes using a biscuit cutter or cut into triangles.
• Place pieces on an oven tray and bake for about 30 minutes, or until golden brown.
Tip: Repurpose our new Waxed Perfume XL glassware as a gifting container.
We’re in the season of BBQs, and nothing packs a flavour punch like a sprinkling of seasoned salt. There’s no need to buy these as they are so easy to make – and always well-received when given! The zest of lime leaf is perfect on grilled seasonal vegetables, fish and chicken. We love to add a bit of chilli too, to dial up the heat!
Ingredients:
1/4 Cup Coarse Salt
1 Fresh Lime leaf
1 tsp Fresh Chilli (optional)
Method:
• Set oven at 150ºC.
• Remove the spine of the lime leaf (usually there are two leaves on one stalk), shred leaves finely with a knife or scissors and add to a mortar and pestle with the salt. Grind well.
• Transfer to a baking tray and spread out evenly. Bake in oven for 5 minutes or until dry.
• Set aside to cool completely before transferring to a jar.
Biscotti might just sound like a fancy name for a biscuit, but these are far superior. Also known as Cantucci, these delectable Italian pastries are twice-baked in a log shape, creating an extra dry and chewy morsel, ideal for a dip in a cuppa (or, more traditionally, Vin Santo). Super easy to make, you can whip up Biscotti in a few simple steps. Add extra ingredients to your taste (nuts, dried fruit, lemon zest, chocolate chips). We love ours with a smattering of crystallised ginger for a bit of zing, then dipped into decadent white chocolate.
Ingredients:
100g Butter
2/3 Cup Sugar
2 Eggs
2 Tbsp Lemon Juice
1 Lemon
2 Cups Flour
1 ½ tsp Baking Power
Pinch of Salt
100g Sliced Almonds (lightly toasted)
½ Cup Crystalised Ginger, finely chopped
Optional:
500g White Chocolate Chips
Method:
• Preheat oven to 150 ºC. Beat the butter and sugar until light and fluffy. Add eggs, one by one, beating after each. Add lemon juice, and rind of lemon, flour, baking powder and salt, and mix well. Finally mix in lightly toasted almonds and ginger.
• Turn out on a lightly floured board and roll into two logs about 5cm in diameter. Place logs on a lined or greased and floured baking tray and bake for 1 hour until golden and firm to touch.
• Cool the logs and then, using a super sharp serrated knife, cut on an angle into single biscuits – aim for about 1cm thick.
• Place biscotti on a single layer on oven tray and bake for a further 20 minutes until golden and crunchy. Cool on a wire rack and store in an airtight container.
Optional white chocolate dip:
Place the chocolate chips in a medium bowl. Place the bowl over a pan of simmering water (be sure the bottom of the bowl doesn’t touch the water). Stir until the chocolate is melted and smooth. Dip the end of each biscotti in the chocolate, then transfer the dipped biscotti to a wire rack, set over a baking sheet, until it has has hardened.
Store in an airtight container.
It’s fairly clear that almost everybody adores a Brownie. This ubiquitous, fudgey, chocolatey treat is a staple in cafes worldwide and for good reason. But how to give it some festive flair? Add some minty freshness, we say! This chocolate and mint combo can’t be beaten and is likely to be devoured in record time. What’s even better, you can make it in one small pot.
Ingredients:
200g Butter
3/4 Cup Cocoa
4 Eggs
2 Cups White Sugar
3 Drops Peppermint Essential Oil or 1 tsp Mint Essence
3/4 Cup Flour
1 tsp Baking Powder
Method:
• Preheat oven to 180°C. Grease a baking tin, or line with baking paper (we use a 27cm x 17.5cm x 3.5cm tin).
• In a medium-sized pot, melt the butter. Add cocoa and mix with the melted butter.
Then break and add eggs, mixing together in the pot. Add sugar and mint essential oil / essence.
• Then finally add Flour and Baking Powder, mix well to combine.
• Spoon mixture into the baking tin and bake at for about 30-50 minutes or until cooked through.
Discover our Christmas Collection, Treasures Found.
This year we celebrate the beauty that surrounds us with our Christmas Collection, Treasures Found. Featuring the captivating works of local artist Rei Hamon, CBE, these beautiful sets are perfectly packaged with our most popular essentials and ready to give, with love.
