Edible gifts

B A K E W E L L W R E AT H S

Makes 55 Takes 45 mins plus chilling Cost per serve 7p

The biscuit dough can be frozen from the end of step 2.

275g plain four, plus extra for dusting 150g unsalted butter, diced 85g caster sugar, plus 1 tsp 1 small lemon, zested 2 large eggs ½ tsp almond extract 50g faked almonds 125g glacé cherry halves

1 Put the four in a bowl with a pinch of salt and use the tips of your fingers to rub in the butter until it resembles sandy breadcrumbs. Stir through the sugar and lemon zest. 2 Add 1 egg and the almond extract and mix just enough to bring together in a dough. Shape into a disc, then wrap in clingfilm and transfer to the fridge for 1 hr. 3 Preheat the oven to gas 4, 180°C, fan 160°C. Roll out the dough on a lightly foured surface to about 4mm thick. Cut out rounds with a futed 6cm cutter, then use a 1.5-2cm cutter (or the lid of the almond extract bottle) to stamp holes in the centre; transfer to lined baking sheets. Reroll the trimmings and repeat to make about 55 biscuits. 4 Beat the remaining egg and brush over the biscuits. Decorate with the almonds and cherries, then sprinkle with 1 tsp sugar. Bake for 18-20 mins, turning the trays halfway through, until golden. Leave to cool for 5 mins, then transfer to a wire rack to cool completely. Will keep for up to a week in an airtight container.

Each biscuit contains

Energy Fat Saturates

Sugars Salt 254kJ 61kcal 3g 1.5g 3g <1g 3% 4% 8% 4% 0% of the reference intake. See page 117. Carbohydrate 7g Protein 1g Fibre <1g

G I N G E R B R E A D - S P I C E D G R A N O L A

Upgrade breakfasts with this warming version of a classic, made with treacle and ginger.

Makes 1kg/4 x 500ml jars Takes 25 mins Cost per serve 29p

Will keep in an airtight container for up to 2 months. Use any dried fruit you have instead of cranberries - raisins, sultanas or chopped apricots all work well. Use glutenfree oats to make it gluten-free too.

450g Tesco Finest porridge oats 200g 4-seed mix 2 tsp ground ginger 1½ tsp ground cinnamon 1 tsp ground allspice 75ml sunfower or vegetable oil 100g golden syrup 50g black treacle 100g dried cranberries 100g crystallised ginger, roughly chopped if large

1 Preheat the oven to gas 4, 180°C, fan 160°C and line 2 baking trays with nonstick baking paper. Mix together the oats, seeds and spices in a large bowl with a pinch of salt; set aside. 2 Put the oil, golden syrup and treacle in a small pan and heat gently, stirring, to melt and combine. Pour over the oat mixture and mix well. 3 Spread over the prepared baking trays and bake for 20 mins, stirring halfway through. Stir through the dried fruit and ginger, then leave to cool completely.

Each serving (50g) contains

Energy Fat Saturates

Sugars Salt 978kJ 234kcal 10g 1g 14g <1g 12% 15% 7% 15% 1%

of the reference intake. See page 117. Carbohydrate 29g Protein 5g Fibre 4g

Swapingluten-free oats ifyouprefer

29p

PER SERVE

M I C R O W A V E S P E C U L A A S F U D G E

Speculaas are traditional spiced biscuits eaten at Christmas in the Netherlands, Belgium and Germany. Our cheat’s version uses Lotus Biscoff spread for a speedy treat.

Makes 64 squares Takes 5 mins plus setting Cost per square 8p

Freeze before cutting into squares, then wrap well in a double layer of clingfilm and a double layer of foil. It’ll freeze for up to 3 months. For a chocolate version, use milk or dark chocolate instead of white, chocolate spread instead of Lotus Biscoff spread, and crushed chocolate biscuits instead of Lotus Biscoff biscuits.

butter, for greasing 400g white cooking chocolate, finely chopped 397g tin condensed milk 200g Lotus Biscoff spread* 3 Lotus Biscoff biscuits, crushed

1 Grease and line a 20cm square baking tin with nonstick baking paper; set aside. 2 Put the chocolate, condensed milk, biscoff spread and a pinch of salt in a large, microwave-safe bowl. Microwave for 30 secs, then stir; repeat until the chocolate is just melted. This will take about 2 mins. 3 Tip the mixture into the prepared tin and level with the back of a spoon or spatula. Scatter with the biscoff biscuits, then transfer to the fridge for at least 3 hrs to set before cutting into squares. Will keep for up to 2 weeks in an airtight container.

Each square contains

Energy Fat Saturates

Sugars Salt 330kJ 79kcal 4g 2g 8g <1g 4% 6% 11% 9% 1%

of the reference intake. See page 117. Carbohydrate 9g Protein 1g Fibre 0g

S P I C E D R E D O N I O N C H U T N E Y

Wow friends and family with this twist on traditional chutney.

Makes 2 x 370g jars Takes 1 hr 15 mins Cost per serving 8p

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. 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.

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

1 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. 2 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. 3 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). 4 Remove the bay leaves and spice bag, then spoon into hot sterilised* jars. Screw on the lids and leave to cool completely.

Each serving (1tbsp) contains

Energy Fat Saturates

Sugars Salt 142kJ 34kcal 1g <1g 6g <1g 2% 1% 1% 6% 1% of the reference intake. See page 117. Carbohydrate 6g Protein <1g Fibre 1g

£1.91

PER JAR

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