Homemade Edible Christmas Gifts

Looking for a different sort of gift this year?

A gift that will capture hearts?

A  gift that’ll delight but also impress?

Then consider home-baking!

In this fast-paced life, we tend to opt for convenience. It’s understandable; we’ve so much to fit in but no time to spare.

But it’s at this festive time of year that we tend to feel nostalgia for all things traditional and this includes home cooking.  Perhaps your parents or grandparents baked leaving you with warm memories forever?

We’ve got 5 easy (so important!) recipes that’ll make great Christmas gifts:

(Image from goodfood.com)

1. Mince Pie Truffles (bbcgoodfood)

These not only look good but they taste amazing.

 Ingredients (makes 26)

• 100g shortbread biscuits
• 1 tsp mixed spice
• 150g vegetarian mincemeat
• 1 orange, zested
• 75g double cream
• 150g milk chocolate, broken up
• 200g dark chocolate, broken up
• edible gold lustre (optional)

Method

• •  
• Line two baking trays with baking parchment.
• Put the shortbread in a food bag and crush it to fine crumbs, then tip it into a large bowl.
• Add the mixed spice, mincemeat, orange zest, cream and a pinch of salt, and mix until combined.
• Melt the milk chocolate in a heatproof bowl set over a pan of simmering water or in the microwave in short bursts, then stir this into the mixture.
• Chill for 45-50 mins until firm enough to roll into balls.
• Roll a heaped teaspoon of the mixture into a ball and put it on the lined tray. If the mixture is a little sticky, dampen your hands slightly. Repeat with the rest of the mixture and chill for 45 mins-1 hr more until set.
• Melt the dark chocolate as before, then leave to cool slightly and pour into a small, deep bowl. Dip each truffle into it using a fork and shake off the excess. Put on the second tray to set. When set, decorate with edible gold lustre, if using. 

           Will keep in a cool place or the fridge for a week.

To present as a gift, pop them into a jar (decorate if wish!) or into sweet cases (plenty available online).

Perfect!

(Image from goodfood.com)

2. Salted Caramels (bbcgoodfood)

Easy to make and so delicious. Would make a great Christmas gift, presented in a gift box!

For this recipe, you’ll need a sugar thermometer or a digital probe.

Ingredients (makes 55):

• 70g unsalted butter, plus extra for the tin
• 200ml double cream
• ½ tsp vanilla extract
• 150g golden granulated sugar
• 150g golden syrup
• 1 heaped tsp flaky sea salt
• flavourless oil, for the knife

Method:

• Butter and line the base and sides of a 20 x 30cm tin with baking parchment.
• Pour the cream into a saucepan along with the butter and vanilla, then bring to a simmer. Swirl the pan to melt the butter, then remove from the heat.
• In a separate pan, melt the sugar and golden syrup together, stirring occasionally. Once the sugar granules have dissolved, bring to the boil and cook until the temperature reaches 155C on a sugar thermometer. Remove from the heat and swiftly whisk through the cream mixture. Return to the heat and cook until the mixture reaches 127C, constantly whisking so it doesn’t catch.
• Pour the caramel into the tin, tilting so it reaches the corners. Leave to set for 15 mins, then sprinkle with the salt. Leave to cool completely at room temperature (preferably overnight). Cut into squares using a very sharp, slightly oiled knife, then wrap each one in a square of baking parchment.

A delightful gift!

(Image from foodnetwork.co.uk)

3. White Chocolate Peppermint Fudge (foodnetwork)

A super easy recipe.

You can choose your own topping if you’d prefer… dried fruit, nuts or sprinkles perhaps?

Ingredients

• 4 cups marshmallows (about 36)
• 2 cups sugar
• 1 cup double cream
• 4 tablespoons unsalted butter
• 3 cups white chocolate chips
• Pinch of sea salt
• 1 tsp pure vanilla extract
• 10 peppermint candy canes, crushed. This is for the topping so you can change if you wish.

Method

•  Line a 9-by-13-inch pan with foil.
• Bring the marshmallows, sugar, cream, butter and salt to a simmer in a medium saucepan over medium heat, stirring constantly.
• Continue to stir until the marshmallows melt and all the sugar dissolves. Remove the saucepan from the heat, add the white chocolate chips and vanilla, and stir until the chips are completely melted.
• Pour the mixture into the prepared pan, and scatter the crushed candy canes (or whatever you choose)  over the top. Let cool to room temperature, then wrap and refrigerate until chilled and firm, about 2 hours. Cut into 1-inch squares.

A good old-fashioned gift that will bowl them over!

(Image from deliciousmazazine.co.uk)

4. Lemon and Pistachio Shortbread Biscuits (deliciousmagazine)

Crumbly and buttery shortbread, an absolute treat! You can change the type of nut and citrus fruit if you wish.

You’ll need a 5cm round cutter.

Ingredients:

• 80g shelled pistachios
• 240g icing sugar
• ½ tsp fine salt
• 250g plain flour
• 50g cornflour
• Finely grated zest and juice 1 lemon
• 225g unsalted butter, chilled and chopped into cubes
• 1 medium free-range egg yolk

Method:

• Put the pistachios in a dry frying pan over medium heat and toast for 5 minutes until fragrant, then transfer to a food processor and whizz into a crumb. Pour out half and set aside for later, then add 90g of the icing sugar, the salt, both flours and lemon zest to the processor and pulse a few times to combine. Add the butter and pulse again to create a breadcrumb-like consistency.
• Add the egg yolk and pulse again to bring everything together into a dough. You may need to add a small splash of cold water to help things along. Tip the dough onto a work surface and bring together, trying your best not to overwork the mixture. Wrap well and chill for at least 2 hours.
• Line 2 large baking trays with baking paper. Unwrap the dough and roll it between 2 sheets of baking paper until it’s 5-7mm thick (work in batches if you need to). Use a cutter to cut out around 34 discs, transferring them to the lined trays as you work. Chill the trays in the fridge for 30 minutes.
• Heat the oven to 160°C fan/gas 4. Bake the biscuits for 18-20 minutes until light golden, then leave to cool on the trays.
• Meanwhile, put the remaining icing sugar in a bowl and add the lemon juice, 1 tsp at a time, until you reach a pouring consistency. Dip half of each biscuit in the icing, then sprinkle with the reserved pistachios. Return to the trays for another 20 minutes to set.

(Image from realfood.tesco.com)

5. Spiced Red Onion Chutney (realfoodtesco)

 Now for something savoury!

A delicious chutney with a Christmassy taste.

Ingredients:

• 2 tbsp olive oil
• 1kg pack red onions, thinly sliced
• ½ tsp salt
• 2 bay leaves​
• 200g dark soft brown sugar
• 100ml balsamic vinegar
• 150ml red wine vinegar
• 1 tsp ground allspice
• 2 cinnamon sticks
• 1 star anise
• 5 cloves

Method:

• Heat the oil in a large saucepan over a low-medium heat. Add the onions, salt and bay leaves and cook for 20 mins until softened enough to break with a spoon.
• Stir in the sugar, vinegars and allspice. Wrap the whole spices in a small square of muslin cloth (or put the cinnamon in loose and use a loose-leaf tea infuser for the star anise and cloves) and add to the pan.
• Stir well, then reduce the heat to very low and bubble for 35-45 mins, stirring occasionally, until dark, sticky and reduced (a spoon drawn across the bottom of the pan should leave a trail).
• Remove the bay leaves and spice bag, then spoon into hot sterilised* jars. Screw on the lids and leave to cool completely.

Tip: You can also make this in a slow-cooker: cook the onions, salt and bay on high for 2-3 hrs, stirring occasionally. Add the rest of the ingredients and cook for another 2-3 hrs until sticky and reduced. The recipe can also be doubled up as needed.

The flavour will develop over time: if you can, make the chutney a few weeks before you plan to gift. It will keep for up to 1 year in a cool, dark place. Once opened, store in the fridge for up to 1 month.

*To sterilise glass jars:

Wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry.

A lovely traditional gift for Christmas.

Hope these recipes have inspired you!

Homemade edible treats make wonderful Christmas gifts.

They’re different, delicious, personal and, above all, thoughtful.

If you have any tasty recipes to share please let us know, we’d love to hear from you.

If you need more Christmas gift ideas we have a large exciting range of Christmas hampers here at BHC, prepared and packed with love.

https://www.britishhamper.com/uk/occasion/luxury-christmas-food-hampers/luxury-christmas-hampers/