Xmas Recipes

Between 1999 and 2011, each Xmas, Sarah and I made these recipes for family & close friends. When parenthood began 2012, production stopped. This page is for everyone who asked.

Chocolate Xmas Trees

• 250 grams packet plain sweet biscuits, crushed.
• 1 cup desiccated coconut.
• 2 tablespoons Baking Cocoa.
• 1 tablespoon honey (optional).
• 395 can Sweetened Condensed milk.
• 1 cup white or dark melts.
• Assortment of coconut, sprinkles silver and gold cachous – for decoration.

1. Combine biscuits, coconut, baking cocoa, honey and sweetened condensed milk in a large bowl and mix well.
2. Shape teaspoonful of chocolate mixture into cones refrigerate until firm.
3. Drizzle top of cones with melted white or dark melts, decorate as desired, allow chocolate to set. Store in airtight container in refrigerator.

Chocolate Peppermint Slice

• 200 grams packet Mint Slice Biscuits.
• 1 cup Icing Sugar.
• Few drops Peppermint Essence.
• 1 tablespoon Cream.
• 15 grams (½oz) Buttercream, Melted.

1. Line 21 x 9cm loaf tin with foil, arrange ½ biscuits in layer on bottom.
2. Mix other ingredients together making consistency of thick icing.
3. Spread evenly over biscuit layer and arrange remaining biscuits over top.
4. Set in fridge.

Triple-Choc Rocky Road

• 200 grams Melts Dark
• 250 grams small pink and white marshmallows.
• 1 cup toasted shredded coconut.
• 150 grams packet Turkish Delight.
• 2 x 250 grams blocks roast almond chocolate.
• 50 grams Melts White.

1. Lightly grease and line a 30cm x 20cm shallow baking pan. Melt the dark chocolate and spread all over the base of the pan.
2. In a large bowl, combine marshmallows, nuts, coconut and Turkish Delight. Melt the roast almond chocolate over a pan of simmering water and when melted add to the other ingredients. Mix well and spoon over the chocolate base. Refrigerate until set.
3. Cut into large squares and melt the white chocolate, drizzle over the pieces of rocky-road and store in an airtight container until required.

Cherry Ripe Slice

• ½ lb Coconut.
• 2 oz Cherries.
• 4 oz Buttercream.
• ¾ tin Condensed Milk.
• ½ lb Malt biscuit.

1. Mix coconut, chopped cherries and condensed milk.
2. Add melted Buttercream cochineal, mix well.
3. Lay ½ biscuit in slab tin, cover with mixture, lay the rest of biscuit on top and ice with chocolate icing.
4. Keep in fridge.

Quick Chocolate Rough Fudge

• 100 grams Chocolate.
• 395 grams can Sweetened Condensed Milk.
• 1 cup Icing Sugar.
• ½ cup Cocoa.
• 2 cups Desiccated Coconut.

1. Melt Chocolate.
2. Mix condensed milk, sugar, cocoa and coconut together until smooth.
3. Line an 18cm square, shallow tin with baking paper to cover the base and come up the sides.
4. Spread chocolate mixture into this. Refrigerate until firm.
5. Cut into 2cm squares.
6. Store in refrigerator.

Apricot Slice

• 2 cups Diced Apricots.
• Hot Water.
• 2 Cups SR Flour.
• ½ cup sugar.
• 1 cup Coconut.
• 185 grams melted Butter.

1. Soak Apricots in Hot water for ½ – 1 hour.
2. Drain and add other ingredients. Mix well.
3. Press into slice tin and bake 25 minutes.

Peppermint Crunch

• 1 packet White Crown Mints.
• 1 packet Malt Biscuits.
• ¾ tin Condensed Milk.

1. Crush peppermints in plastic bag, crush biscuits.
2. Place both in bowl with condensed milk, mix well.
3. Sprinkle paper with coconut, roll mixture into sausage in coconut.
4. Put into fridge to set for at least 24 hours.
5. Cut into slices to serve.

Rocky Marshmallow

BASE

• 3 Weetbix, Crushed finely.
• ¾ cup Sugar.
• 1 cup Coconut.
• 2 tablespoon Cocoa.
• 1 cup SR Flour.
• ¼-kilo Buttercream, melted.
• 1 egg, beaten.

1. Mix Dry ingredients, add Buttercream and egg, mix well.
2. Press into Slab tin and bake for 10-20 minutes.

TOPPING

• 2 desert spoons Gelatin.
• 1 cup Boiling Water.
• 1 ½ cups Sugar.
• Vanilla Coloring.

1. Dissolve gelatin in water, add sugar and small amount of vanilla, add coloring, beat until thickened (2-5 minutes).
2. Spread onto cooked base when cool. Allow to set and cut into fingers.

Since 2015 I have added recipes provided by family and close friends. Here are some of our favorites.

Flavored Home-Made Ice-cream

• 600 milliliters Thickened Cream – whipped.
• 2 teaspoon Vanilla Essence.
• 1 tin Condensed Milk.
• 1 tablespoon Baileys – optional.

1. 4 standard size choc bars – i.e. Crunchie, Kit Kat, Cherry Ripe, Mars Bar – crushed or pureed.
2. Whip cream and vanilla essence until thick.
3. Stir/Fold in both condensed milk and crushed choc bars.