Nothing says Christmas like some delicious sweet treats to finish the festive day. We’ve put together a few of our favourites just incase you need some inspiration.
Brownie, Cream & Berry Parfait
This is always a crowd pleaser, to make it more colourful you can try using fresh strawberries and raspberries, for this one I used canned blackberries which wasn’t super photogenic!
2 Cups of white sugar
1/2 cup of Cocoa powder
1 teaspoon Vanilla essence
1 1/2 cups plain flour
1/2 teaspoon baking powder
1/2 teaspoon salt
Berries (fresh or canned)
To make the Chocolate Brownie, melt the butter and mix all ingredients in the order given above.
Place mixture into a 20x30cm greased pan and bake at 180 Degrees for 20-30minutes.
Once brownie has cooled, place cut squares into a glass, for effect I did one layer brownie, one layer berries and one layer cream and repeated until it reached the top.
Christmas Rum Balls
Simple and cute, rum balls are the perfect sweet treat this Christmas season. Here’s our recipe that we follow below:
2 cups of Wine biscuits- finally crushed
1/2 cup of brown sugar- firmly packed
1 cup of sultanas or chopped raisins
1 cup of desiccated coconut
1/2 cup of lemon juice
1 Tbsp cocoa
2 Tbsp rum
Extra coconut for rolling at the end.
Melt butter, add brown sugar and stir over heat for 2-3 minutes until the sugar has dissolved. Mix in the dry ingredients. Add in the lemon juice and rum then mix together. Using wet hands shape into balls. Roll in the extra coconut and chill before serving.
Chocolate Cranberry Pistachio Shard
This is so easy, perfect for a sweet snack or to add to a larger dessert.
1 block of white chocolate (you can use dark if you prefer)
1/3 cup Dried Cranberries
1/3 cup pistachios
Combine the melted chocolate, and half of the chopped up cranberries and pistachios. Spread onto a tray lined with baking paper. Scatter the remaining cranberries and pistachios onto the surface.
Place the tray in the freezer for 20-30mins or until the chocolate has fully set.
Break the chocolate into desired sizes.
6 egg whites- room temperature
2 cups caster sugar
1 tsp vanilla essence
1 tsp white vinegar
2 tsp cornflour
300ml cream- whipped
Fruit for decoration
Pre-heat oven to 110 degrees on bake (not fan bake). Line a baking tray with baking paper. In a large metal, ceramic or glass bowl (not plastic), beat the egg whites until soft peaks form.
Continue beating while adding the sugar a quarter of a cup at a time. The mixture should get glossier and thicker with each addition and this should take at least 10 minutes. Beat in the vanilla, vinegar and cornflour.
Spoon mixture out onto prepared tray into a plate sized mound.
Bake for approximately 1 1/2 hours until dry and crisp and it lifts easily off the baking paper. Cool on a wire rack.
When completely cool, place on a serving platter swirl the top with whipped cream and decorate how ever you like.
Tip: Older eggs work better as the white breaks down easier. Wipe the bowl beforehand with lemon juice to remove any greasy residue before beating the egg whites (grease affects the ability for the egg whites to form peaks). Caster sugar is needed as the fine crystal sized traps and holds air- more air is trapped because there are more crystals.