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Festive treats

Nicola Galloway shares sweets with more traditional flavours that will make delicious gifts.

Nicola Galloway is an award-winning food writer, cookbook author and culinary tutor. Visit: homegrown-kitchen.co.nz.

Weekend kitchen

As we near the end of the year and the festive giving season I like to have a few edible gifts prepared. Ready to go for thanking those people in our lives that go the extra mile – teachers, work colleagues, family, friends and others. I have shared a selection of edible gifts here over the years and enjoy the creative process of coming up with new ones.

Although our festive main meals tend to focus more on fresh salads and barbecue foods these days, for sweet treats I still lean towards the more ‘‘traditional’’ flavours. Spices, dried fruit, nuts, chocolate and citrus are what I associate with this time of year. Ingredients that store well so therefore can suit both hemispheres of festive cooking.

Some of these ingredients can be on the pricier side, and not what I would always use for everyday cooking but this is the time of year where I will splash out a little more to share with others. These two edible gifts can be prepared ahead of time and store well for wrapping and gifting over the coming weeks. You may want to double the recipes to have plenty to share.

Jewelled rocky road

A classic rocky road with a twist, inspired by the flavours and colours of the Levant – tahini, pistachios, ginger, pomegranate molasses and rose. I have also used popcorn instead of crushed biscuits and marshmallows to add some lightness, and so it is not overly sweet. The base recipe can be mixed up to use what you have at hand – use nut butter in place of the tahini, mix up the dried fruit and nuts, add marshmallows if you wish to replace some of the popcorn. Make it your own.

Preparation time: 30 minutes plus 3-4 hours setting time Makes about 30 pieces

■ 70g ( 1⁄ cup) pistachio nuts 2

■ 20g packet freeze-dried blueberries or other freeze-dried fruit such as strawberries or plums

■ 80g ( 1⁄ cup) crystallised ginger, cut

2 into 1cm pieces

■ 3 cups pre-made popcorn (about 50g cooked)

■ 350g quality dark chocolate, broken into pieces

■ 1⁄ cup (120ml) tahini or nut butter

2

■ 1 tbsp honey

■ 1 tbsp pomegranate molasses (see note) or extra honey

■ 1 tsp rose water (optional)

■ Pinch of salt

■ Edible dried rose petals for decorating (optional)

Line a high-sided slice tin (approx. 18cm x 22cm) with baking paper.

In a large bowl combine the nuts, freeze-dried fruit, ginger and popcorn.

Place the chocolate into a heatproof bowl and place over a pan of simmering water. Make sure the water doesn’t touch the bowl or the chocolate can split. Stir until melted then remove from the bowl from the heat.

Add the tahini or nut butter, honey, pomegranate molasses and rose water if using, and salt. Stir until combined.

Pour the chocolate mixture over the dry ingredients and stir well to combine – making sure everything is coated well with the chocolate. Tip into the prepared tin, spreading out evenly. Sprinkle with dried rose petals if using.

Cover and refrigerate for 3-4 hours until set. Cut into 3-4cm squares and store in a sealed container in the fridge. For gifting, wrap 4-6 pieces in baking paper or place into a small jar. Add a ribbon and label.

■ Pomegranate molasses is a condiment that lends a unique sweet, sour and astringent flavour to cooking. It can be purchased at some supermarkets and specialty food stores. A little goes a long way and a bottle keeps well in the pantry for up to a year. Use in marinades, dressings and sweet recipes.

Citrus & spice biscuits

My husband grew up in Germany and enjoys little reminders of his childhood through the food we cook. These biscuits are loosely based on the flavours of lebkuchen – spiced biscuits traditionally prepared around Christmas time. I have included two glaze options – citrus and chocolate – if you want to use just one then double the quantity of the ingredients for the chosen glaze.

Preparation time: 30 minutes Cook time: 15-18 minutes Makes 24 small biscuits

Biscuit dough

■ 2 free-range eggs

■ 1⁄ cup (80g) packed brown sugar 2

■ 1 cup (120g) ground hazelnuts or almonds

■ 3⁄ cup (110g) plain flour (can use 4 gluten-free)

■ 50g ( 1⁄ cup) glace mixed peel

3

■ Zest of 1 orange

■ 1 tsp ground cinnamon

■ 1 tsp mixed spice

■ 1⁄ tsp ground ginger

2

■ 1⁄ tsp grated nutmeg

4

■ 1⁄ tsp baking powder

2

■ Pinch of salt

Chocolate glaze

■ 50g quality dark chocolate

■ 1⁄ tsp olive oil

2

Orange glaze

■ 1⁄ cup (50g) icing sugar 3

■ 2-3 tsp orange juice

Place the eggs and sugar into a stand mixer (or use hand held beaters) and whisk on a medium speed until tripled in volume (ribbon stage). This will take about 8-12 minutes depending on the machine used.

In a mixing bowl combine the remaining biscuit ingredients.

Add the voluminous eggs to the dry ingredients and use a spatula to mix into a sticky dough. Cover and refrigerate for 30 minutes to firm up for easier rolling.

Preheat the oven to 170C (fan 150C). Line a cookie tray with baking paper.

Use slightly damp hands to roll the biscuit dough into small walnut-sized balls and arrange on the tray, pressing down lightly. They won’t spread much so 2-3cm spacing will be sufficient.

Bake for 15-18 minutes until golden. Cool on the tray.

Prepare the glazes. For the chocolate glaze, place the chocolate into a small bowl set over a pan of simmering water. Add the olive oil and stir until melted.

For the orange glaze, place the icing sugar into a bowl and add the orange juice 1 tsp at a time until a thick glaze is produced.

Use a teaspoon to pour a little glaze over each cookie – half chocolate, half orange glaze. Leave for 2 hours to set then store the biscuits in a sealed container in the pantry. See rocky road recipe for packaging ideas for gifting.

Weekend Leisure

en-nz

2022-12-03T08:00:00.0000000Z

2022-12-03T08:00:00.0000000Z

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