It is hard to fathom Christmas is in a couple of weeks, not only because I am overwhelmingly underprepared in the gifting and meal planning departments, but also because I am sitting here in my merino long-sleeved top, fleece hoodie and Ugg boots with the heating turned up ... where is summer?
Having finished my degree, I thought I would now be a lady of leisure with ample time to get this article "done and dusted" and start planning my next adventure. But as so often happens when your calendar is already full, in the lead-up to Christmas, we decided to add fuel to the fire by putting our house on the market. Amid the constant cleaning involved in maintaining an immaculate house for the open homes and impromptu viewings, I realised the deadline for my last ODT article for the year was looming.
To kill two birds with one stone, I decided to get on with my annual Christmas edible gift bags and feature these tried-and-true crowd-pleasers in the article. Equipped with recipes I had whipped up the day before, I felt optimistic about the shoot, inspired by new photography tips from an early morning online course.
As I delved into the world of learning and experimentation in the art of food photography, I completely lost track of time. Realising it was late, I decided to clean up. Without thinking, I pulled off a bed sheet used as a makeshift backdrop, recalling my tutor’s assurance that gaffer tape was safe for any surface. To my dismay, it revealed a significant strip of paint missing from the bedroom wall. A wave of panic washed over me as I remembered the scheduled open house at noon the following day.
After an hour and a-half of frantic attempts to repair the wall — which included sanding, applying an undercoat, and trying out two seemingly similar paint colours found in the garage, which turned out to be quite mismatched on the wall — the situation only deteriorated. With the deadline weighing heavily on me, I was compelled to send an urgent message to our painter, seeking help.
The relief was palpable when, at 8.30pm that night, I received a call from our painter Tania, who assured me that Scotty, the owner of the business, had given the green light for their team to be there first thing in the morning for the repair. Despite the busy season, they made my urgent repair a priority. Their response was reassuring, filled with offers of "no worries at all" and "happy to help", trying to alleviate my stress despite the inconvenience I had caused them. Impressively, they managed to repair the wall so well it looked brand new in time for the open house, and to my astonishment, they did not charge me. Their kindness was beyond my belief. Overcome with thankfulness, I shared my homemade baked goods with these lifesavers, ending the day on a high note after the mishap during the photo shoot.
Now, back to our all-important Christmas edible gift bags — the delightful recipes that can be transformed into heartfelt baked treasures. As the festive season approaches, I find joy in infusing the kitchen with the warm aroma of Christmas spices and filling baking tins to create gifts of service. These sweet treats are tangible expressions of love and care and I’ve aimed to instil in our children the belief that home-crafted gifts hold a special place in the heart, often surpassing the value of expensive materialistic items that might end up gathering dust on a shelf. You can imagine my joy when my daughter called me recently for the featured biscuit recipe she could create as a thank-you gift to a couple of colleagues.
Incorporating these recipes into your festive season not only adds joy to your kitchen but also caters to a broader audience with their gluten-free appeal.
Xmas spiced orange wheels (dehydrated)
In the cocktail world, I’m more of a casual observer, but let me tell you about my obsession: dehydrated orange slices. These precious, sun-kissed wheels are like flavour-packed jewels.
I can’t resist snagging any cocktail that boasts one as its crown. Also, perfect adorning your favourite cake or dipped in chocolate.
This year, they’re making their debut in my Christmas gift bags.
Makes 50 pieces
Ingredients
5 medium oranges, washed and dried (I used blood oranges, 5.5cm in diameter)
1 cup sugar
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
Pinch of ground cardamom
Method
Preheat oven to 80°C fan bake.
Line two large single oven trays or one double oven tray with baking paper and place a greased wire rack to fit snugly within.
In a small bowl, mix sugar, ground cinnamon, ground ginger, ground cloves and ground cardamom.
Using a sharp or serrated knife, slice the oranges into rounds, 3mm thick, discarding the two ends.
Lay the orange slices on paper towels to absorb excess moisture, then dip each slice into the spice mixture to evenly coat both sides and place on the greased wire rack, allowing a little space between each slice.
Place in middle of oven and cook for about 4 hours, turning halfway through. The cooking time can vary depending on your oven and the thickness of the slices, but they should be completely dried out and brittle.
Store in an airtight container in a cool dry place for up to a year (check periodically for any signs of spoilage).
Recipe notes
Oranges can be substituted for any type of citrus.
The thinner the slice, the quicker it will cook so adjust cooking time accordingly.
These can be cooked overnight in the oven, lower the temperature to 60°C.
You could experiment with any spice combination or omit altogether; the choice is yours.
Orange, cranberry and chocolate amaretti
These amaretti biscuits defy tradition by omitting the almond extract, making room for an irresistible trio of chocolate, orange zest, and tart cranberries.
Don’t be fooled by their unassuming appearance — these little morsels are pure joy. Crispy on the outside, soft and chewy within, each bite is a journey from understated to irresistible. (Adapted from Bluebells Cakery, Sweet & Savoury recipe)
Makes 35
Ingredients
500g ground almonds
1½ cups caster sugar
1½ tsp salt
Zest of 3 large oranges
1 cup dried cranberries
1 cup good-quality dark chocolate chips
6 free-range egg whites
For the coating
½ cup caster sugar
½ cup icing sugar
Method
Preheat the oven to 180°C (160°C fan-bake). Line two large baking trays with baking paper (you may need to do this in two batches depending on the size of your oven).
In a large bowl, combine the ground almonds, first measure of caster sugar, salt, orange zest, cranberries, and dark chocolate chips.
Whisk the egg whites in a separate bowl until they start to form soft peaks, then gently fold them through the almond mixture until incorporated.
For the coating, place the caster sugar and icing sugar in two separate small bowls with an extra small bowl of water to help with rolling.
Using your hands, slightly moistened with water, roll tablespoons of the mixture into balls, about the size of a golf ball, then roll first in the caster sugar, then in the icing sugar, and place on the baking trays about 10cm apart. Sift any left-over icing sugar on the top of the biscuits before baking.
Bake in the middle of the oven for 25 minutes or until lightly golden.
Remove from the oven and cool for 10 minutes on the baking tray before moving to a wire rack to completely cool.
Store in an airtight container at room temperature for up to 2 weeks or freeze for several months.
Recipe notes
For consistency, weigh your biscuit dough and divide it by 35. My biscuits each weighed about 40g.
Keep an eye on the colour of the biscuits while cooking; if they are getting too brown, turn the oven temperature down by 10°C and try rotating your trays halfway through the cook.
To avoid overcooking the bottoms of these biscuits, double up your oven trays if you can.
White chocolate and raspberry fudge
Brace yourself for the creamiest, naughtiest fudge you have ever encountered, adapted from the brilliant Jo Seagar’s fabulous fudge.
Not for the faint-hearted or calorie counters, but for those seeking pure indulgence.
The sweetness is perfectly counterbalanced by little nuggets of tart, dried raspberry, creating a luxurious, addictive treat perfect for sharing.
This fudge is the crown jewel in my Christmas gift bags!
Makes 60 pieces
Ingredients
For the fudge mixture
2 x 400g cans sweetened condensed milk
2 cups firmly packed soft brown sugar
250g unsalted butter
100ml liquid glucose syrup
3 Tbsp golden syrup
For the add-ins
400g white chocolate, chopped
1 tsp vanilla bean extract
40g freeze-dried raspberries
Method
Grease and line a 20cm x 30cm-deep tin with baking paper.
For the fudge mixture, place the ingredients, (excluding the add-ins) into a large, heavy-based saucepan.
Stir over a medium heat until the butter melts and the sugar dissolves.
Bring to the boil and boil gently, stirring continuously, until the mixture thickens and colour deepens, about 6 minutes, to the soft ball stage, 112°C-116°C on a sugar thermometer.
Remove from heat and stand until the bubbles subside. Stir in the chopped white chocolate and vanilla extract until melted. Add the freeze-dried raspberries for a final stir until incorporated and smooth.
Pour into the prepared tin and gently shake to evenly distribute.
Cool to room temperature then refrigerate until set. Cut into squares using a sharp knife dipped (and dried) in hot water for cleaner cutting.
Store in an airtight container in the fridge for up to 6 weeks if it lasts that long.
Recipe notes
If the mixture sticks to the bottom of the pot during cooking, use an electric hand beater after removing it from the heat and adding the chocolate and vanilla extract, but before incorporating the freeze-dried raspberries. It works like a charm.
Serve at room temperature, the texture will be softer and creamier.
