Last night I attended the first of this years “Christmas” gatherings. It was an “end of year” dinner for a small group of friends. There are quite a few coming up in the next weeks and some of them have Kris Kringle arrangements, where you have to bring a wrapped $10 present, and it’s a lucky dip as to who gets what.
This year my plan is to bake for the KKs. There’s not a lot you can get for $10 —often it’s just “stuff” you don’t really need or want, and in the past I’ve wasted a lot of time wandering through shops unable to find anything I like.
My godmother (who came to us every year for Christmas and Easter) always used to bring a tin containing her home-made biscuits. They were yummy and we always looked forward to eating them. So this year I’m following her example and buying pretty tins or boxes and filling them with home-baked cookies (or biscuits as we call them here.)
Yesterday my KK was a tin of acetani biscuits, which I blogged about a few weeks ago. I’m also planning to make either Melting Moments (pictured above) or Yo-Yo biscuits. They’re small, melt-in-the-mouth biscuits sandwiched together with some kind of icing mix — my favorites are lemon and passionfruit. Yo-Yos and Melting Moments are very similar — the main difference is that the Yo-Yo ingredients include custard powder. The photo above is from this site, which has the recipe.
I also made my first batch of Christmas Crack, which I make every year, and I took several small bags along to last night’s dinner — one for each person. Basically it’s a buttery toffee, baked over a layer of salted crackers, then topped with a layer of chocolate, and finally sprinkled with toasted flaked or slivered almonds.
It’s delicious and quite easy to make and these days a lot of my friends expect it. There is no reason why it needs to be a Christmas recipe, but it’s now become one of my annual traditions.
There are recipes all over the web, but you can find mine here, along with a few other recipes for food I give at Christmas.
I also have a yen to make Garibaldi biscuits, which I’ve never made before. They’re popular in the UK, Australia and NZ. They’re flat, with a thin layer of sweet pastry, a layer of currants and another layer of pastry. When I was a kid, we used to call them “squashed fly biscuits” but despite the name, they’re yummy. The photo on the right is from this site, which also gives the recipe.
I’m very fond of currants and I also have a yen to make Eccles cakes, which I’ve eaten but never baked myself. I’ll probably try this recipe, which looks quite straightforward. There are more on the web, including this one that looked great, but it recommends that you render lard, and make your own candied peel. I might make the candied peel, but don’t think I’d bother rendering lard. But who knows? If I make that recipe (sans lard) I’ll let you know, because it does look excellent.
I really enjoy baking, but I hardly ever do it, because if I bake, I know I’ll end up eating more biscuits than I usually allow myself (which is generally none), so it’s lovely to have an opportunity to bake things, try one or two, and give the rest away.
What about you — do you bake things or make gifts for the festive season? And which of the above biscuits would you prefer to receive?