Edible gifts are a fantastic way to show your appreciation for someone at Christmas. They’re fun to make; show that you’ve put in some extra thought and care; and they get a super tasty treat at the end, what’s not to love?
Here’s a few of the Easy Food team’s favourite edible gifts to make, and we hope you love – and your friends – love them too!
Combine 90g plain flour, 1 tsp sea salt, a pinch of pepper and 2 tsp chopped rosemary in a bowl. Rub in 70g cold, cubed butter and 70g grated Parmesan until crumbly. Gradually stir in 5 tbsp sour cream until combined. Shape into a log on a floured work surface. Wrap in cling film and refrigerate for at least four hours. Slice into ½cm rounds, arrange on a baking tray and bake at 160˚C/140˚C fan/gas mark 3 for 20 minutes until golden brown.
Apple plum chutney
Bring 250ml water and 150g caster sugar to a boil in a saucepan until the sugar dissolves. Stir in 6 tbsp red wine vinegar, 1 tbsp grated ginger, 1 crushed garlic clove, 1 peeled and grated Granny Smith apple and 300g pitted and chopped plums. Boil for five minutes, then add 300g more pitted and chopped plums, 2 tsp orange zest and a pinch of cinnamon. Simmer for 10-12 minutes until thick and syrupy. Cool to room temperature and ladle into sterilised jars.
Place 150g butter in a saucepan in an oven heated to 110˚C/90˚C fan/gas mark ¼ for 15 minutes. Use a spoon to skim off and discard the milky-coloured fats, reserving the yellow clarified butter. Heat some oil in a pan over a low heat and cook 2 chopped shallots and 2 crushed garlic cloves for 10 minutes until soft. Remove from the pan, turn up the heat and add 400g trimmed chicken livers. Cook for a few minutes until just coloured. Add 70ml brandy and simmer for one minute, then transfer to a food processor with the garlic and shallots and pulse to combine. Add 150g softened butter and purée until smooth. Transfer to sterilised jars and spoon over the clarified butter. Refrigerate for a minimum of one hour or for up to two weeks.
Raspberry dessert sauce
Crush 250g raspberries in a saucepan. Add 120ml water, 150g caster sugar and 1 tbsp cornflour. Bring to a boil, stirring constantly, then reduce the heat and simmer for two minutes. Strain and discard the pulp. Refrigerate the sauce for up to one week.
Melt 200g caster sugar and 5 tbsp golden syrup in a saucepan over a low heat. When the sugar has dissolved, increase the heat and simmer until the mixture is an amber colour. Turn off the heat and quickly beat in 2 tsp bicarbonate of soda until it has been absorbed and the mixture is foaming. Scrape into a greased 20cm square baking tin. Leave to set for about one hour, then break the honeycomb into chunks and dip into melted milk chocolate.
Maple spiced nuts
Whisk together 300g maple syrup and 50g Demerara sugar in a saucepan over a low heat until the sugar dissolves. Set aside and leave to cool. Beat 2 egg whites until foamy, then beat in 2 tsp salt, 2 tsp cinnamon, 1 tsp nutmeg and ¼ tsp cayenne pepper. Whisk in the syrup mixture, then fold through 900g mixed nuts until coated. Spread them onto baking trays lined with parchment paper and pour over any leftover syrup. Bake at 150˚C/130˚C fan/gas mark 2 for 15-20 minutes, tossing every five minutes, until sticky but not burnt. Transfer to a tray to cool, then break into chunks.
White chocolate peppermint bark
Melt 350g dark chocolate in a bowl set over a saucepan of simmering water. Spread into a rectangular baking tray lined with parchment paper and leave to set until hard. Do the same with 350g white chocolate, spreading it over the set layer of dark chocolate. While it is still soft, sprinkle over two handfuls of chopped peppermint sweets (or candy canes). Leave to set until hard, then break into large pieces.