With Christmas only a week away, I still have pressies to organise, so am having a day in the kitchen preparing lots of Goodies to Give. Having a stash of homemade goodies wrapped and ready for Christmas giving, means there is always something under the tree for unexpected guests, or hostess gifts at the ready to take to all those parties. Get creative with packaging to really make an impact. The shortbread is packaged in a bowl which is part of the gift. You’ll find lots of great containers at your local ‘Dollar Shop’.
Here are the first of my stash of gifts from the kitchen, there will be more to follow.
- 250g butter, diced into 2cm cubes and chilled for an hour
- 300g plain flour
- 125g castor sugar
- 65g ground rice
- extra caster sugar
- Mix the dry ingredients together in an electric mixer or give a quick pulse in a food processor.
- Add the butter and mix on low speed in an electric mixer, or use the pulse button in a food processor until the dough just comes together.
- Tip on to workbench, knead lightly and press into a round. Wrap and chill for 30 minutes or so to firm.
- Turn out on to a floured work bench, roll out the dough to roughly 1cm high. Cut into rounds with a biscuit cutter, or use Christmas cookie shapes. Reshape the scraps and cut more rounds. Chill again to firm before baking.
- Preheat oven to 150C.
- Carefully transfer the biscuits to a baking paper-lined tray and prick with a fork, dust with extra castor sugar.
- Bake on middle shelf for 10 minutes, then turn the tray around and bake for another 5 or 10 minutes or until they are lightly golden.
- Remove from the oven and leave to cool on the tray. When cold, store in an airtight container. Makes about 30
These little crisps are so quick and easy to make, and are great to have on hand for nibbles with drinks. The uncooked logs keep in the freezer and only take a short time to thaw enough to slice and bake.
- 125g cold butter
- 12g plain flour
- 1/2 tsp salt
- 1/2 tsp cayenne
- 100g parmesan cheese, grated
1. Put the butter, flour, salt and cayenne pepper into a food processor and combine well but don’t overwork it.
2. When the mixture starts to come together, add the parmesan cheese and pulse again to just combine.
3. Tip the mix out onto the bench and bring together with your hands to form a ball.
4. Roll the dough into sausage shapes about the diameter of a 50c coin and wrap in clingwrap
5. Chill in the fridge for 1 hour. Alternatively, the rolls can be frozen at this stage for later use.
6. Preheat oven to 180C.
7. Cut the rolls into discs, 2-3mm thick, and place on a baking paper lined oven tray.
8. Cook for 10-12 minutes or until a light golden colour. Allow to cool, then store in an airtight container.