Today has been spent getting most of my Christmas baking out of the way.
This year, instead of buying ridiculously expensive presents for my friends, I'm going to make them all individual hampers, as we are saving for a house deposit and every dollar counts (I'm not being a grinch, honest). Also, I'm making icecream for dessert on Christmas day, so I'm right into the baking at the moment (I just hope my hips don't enjoy it as much...).
Anyway, I thought I'd share some of my recipes with you all, since I'm sure you're all very interested in them (at least you can pretend to be interested...)
1. Cookie and Cream icecream
1 cup condensed milk
I packet chocolate biscuits
Whip cream, condensed milk and vanilla for approx 10 minutes with electric beater, or until thick and creamy. Mix in roughly chopped biscuits and transfer to a suitable container (an old plastic icecream container is good). Freeze overnight.
Note - before serving, allow to soften for five minutes as I broke a spoon the first time I made this. It gets very hard.
2. Chocolate balls ( I know what you're thinking Boo, but please try and keep your mind out of the gutter)
1 packet plain biscuits (I used Nice biscuits but non-aussies won't know what they are)
I can condensed milk
3 tablespoons of coccoa
1/2 cup descicated coconut
extra coconut for rolling
Mix dry ingredients together. Add condensed milk and mix. Form into small balls, roll in coconut and chill in fridge or freezer.
3. Almond Biscotti
3 and 3/4 cups self raising (all purpose) flour
2 cups sugar
1 t baking powder
1/4 t salt
4 large eggs
1 t vanilla
1/4 t almond extract
1 and 2/3 whole blanched almonds, toasted and coarsely chopped
Mix dry ingredients. Whisk eggs, vanilla and almond extracts and add to dry indredients, forming into a dough (you may need to add a T of milk to mix properly). Add almonds and knead several times. Divide into forths and form into logs. Place on greased and floured trays and bake for 35 minutes at 180C. Cut into segments and bake 7mins either side or until slightly brown. Cool and store in an sirtight container.
I would give you the recipe for my Nana's famous German Shortbread biscuits, but then she would come back from the grave to kill me. So, I won't risk it.