Christmas cookery gifts

Donna Hay, bestselling cookbook author from Australia, shares four of her beautifully crafted festive food gift ideas, including brownies and cookies.

So, if you're stuck for an idea of what to give someone this Christmas, you'll certainly put a smile on their face with these delicious and unique creations.

Triple chocolate brownie mix

To giftLayer 3/4 cup(130g) brown sugar, 1/2 cup (110) caster (superfine) sugar, 3/4 cup (75g) cocoa powder, 1/2 cup (75g) plain (all-purpose) flour, 1/4 teaspoon baking powder, 100g dark chocolate melts and 100g white chocolate melts in a 1.25 litre-capacity glass jar.

To makePreheat oven to 160c (325F). Place the dry ingredients in a large bowl. Add 150g melted unsalted butter, 1 teaspoon vanilla extract and 3 lightly beaten eggs and mix well to combine. Pour the mixture into a lightly greased 20cm square baking tin lined with non-stick baking paper. Bake for 30-35 minutes or until just set. Allow to cool completely in the tin. Cut into squares to serve. Makes 16.

Gingerbread cookie

Ingredients

125g unsalted butter, softened90g brown sugar230g golden syrup375g plain (all-purpose) flour, sifted1 teaspoon bicarbonate of (baking) soda, sifted2 teaspoons ground ginger1 teaspoon mixed spice

Method

Place the butter and sugar in the bowl of an electric mixer and beat for 6-8 minutes, scraping down the sides of the bowl, until pale and creamy. Add the golden syrup, flour, bicarbonate of soda, ginger and mixed spice and beat until the mixture just comes together to form a smooth dough.

Preheat the oven to 160c (325f). Roll 1 x quantity gingerbread dough into tablespoon-sized balls. Place on 2 large lightly greased baking trays lined with non-stick baking paper. Use your thumb to press a deep indent in the centre of each cookie and bake for 10-12 minutes or until golden. Allow to cool slightly before transferring to wire racks to cool completely. Makes 30.

To gift: place biscuits in boxes lined with non-stick baking paper (white preferably) with a jar of store-bought slated caramel.

Peppermint slices

Ingredients

2/3 cup self-raising flour1/4 cup cocoa1/2 cup desiccated coconut1/4 cup sugar140g butter, melted1 egg, lightly beaten

Peppermint filling

3 1/2 cups icing sugar2 1/2 tbsp boiling water1/2 tsp peppermint essence

Chocolate topping

200g dark chocolate1 tbsp vegetable oil

Method

• Preheat oven to 180 degrees celsius. Place the flour, cocoa, coconut, sugar, butter and egg in a bowl and mix well to combine. Press into the base of a lightly greased 20cm x 30cm tin lined with non-stick baking paper and bake for 12-15 minutes or until soft to the touch and cooked through. Set aside to cool completely.

• To make the peppermint filling, place the icing sugar, water and mint essence in a bowl and stir to combine. Working quickly spread over the cooled base and refrigerate for 1hr or until firm.

• To make the chocolate topping, place the chocolate and oil in a heatproof bowl over a saucepan of simmering water and stir until melted and smooth. Pour the chocolate over the filling and swirl the tin to coat. Refrigerate for 30 minutes or until firm. Cut into squares and keep refrigerated until ready to serve.

Caramel crunch brownies

Ingredients

100g dark chocolate, chopped125g unsalted butter175g brown sugar2 eggs100g plain (all-purpose) flour, sifted1 tablespoon cocoa

Caramel crunch

440g caster (superfine) sugar125ml water125ml single pouring cream50g unsalted butter70g puffed rice cereal

Chocolate ganache

300g dark chocolate, chopped125ml single pouring cream

Method

Preheat oven to 180c(350f). Place the chocolate and butter in a small saucepan over low heat and stir until melted and smooth. Set aside. Place the sugar, eggs, flour and cocoa in a bowl with the chocolate mixture and mix until well combined. Pour into a lightly greased 20cm-square cake tin lined with non-stick baking paper and bake for 30-35 minutes or until set. Allow to cool in the tin. To make the caramel crunch, place the sugar and water in a small saucepan over low heat and stir, brushing any sugar crystals from the sides of the pan with a wet pastry brush. When the sugar is dissolved, increase heat to high, bring to the boil and cook (do not stir) for 8-10 minutes until golden and the mixture reaches 160c (325f) on a sugar thermometer. Add the cream and butter and stir until well combined. Stir through the rice cereal and pour the caramel mixture over the brownie, smoothing the top. Set aside for 30 minutes at room temperature or until almost set. To make the chocolate ganache, place the chocolate and cream in a saucepan over low heat and stir until melted and smooth. Pour over the caramel and allow to cool at room temperature for 3 hours or until set. Slice to serve. Serves 12.

This brownie is best eaten within 2 days. Do not refrigerate.

Chocolate butterscotch truffles with almond praline

Ingredients

180ml single pouring cream600g dark chocolate, finely chopped60ml butterscotch-flavoured liquer110g raw sugar25g flaked almonds, toasted

Method

Place the cream in a small saucepan over high heat and bring to the boil. Place the chocolate in a bowl and pour over the cream. Place the bowl over a saucepan of simmering water and using a metal spoon, stir until the mixture is smooth and well combined. Stir in the liqueur. Pour into a lightly greased 20cm x 20cm tin lined with non-stick baking paper and tap the tin to even the mixture. Refrigerate for 2-3 hours or until firm. Preheat oven to 200c (400f). Sprinkle the sugar evenly on a lightly greased baking tray lined with non-stick baking paper. Cook for 15 minutes or until the sugar is melted and golden. Sprinkle over the almonds and allow to cool completely. Transfer to a food processor and blend until finely chopped. Remove truffle from the tin and bring to room temperature. Cut into 36 even squares and sprinkle over the praline to serve. Makes 36.

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