100g white chocolate melts
1 pack of mallowpuffs
Spearmint leaves, cut into smaller leaves (we took ours out of a Party Mix)
- Place white chocolate melts into a heatproof bowl. Microwave on medium (50% power), stirring every minute until fully melted.
- Spoon melted chocolate into a sealable plastic bag and snip one corner of the bag to make a piping bag. Pipe enough white chocolate on top of the mallowpuff biscuits, allowing to drip down the side to resemble custard flowing over the "pudding".
- Working quickly, place a Jaffa on top and a small spearmint leaf each side of the Jaffa, securing in place with the melted chocolate.
A handful of white chocolate pieces, melted
Jaffas, M&M's, or Smarties
Black food colouring
- Break the pretzels in half.
- With a pair of scissors, cut a small hole into two opposite sides of the marshmallows.
- Melt white chocolate in the microwave until fully melted. Each microwave is different, and you don't want to burn it, so go for shorter time (10-20 seconds on low setting) and repeat heating.
- Spoon melted chocolate into a sealable plastic bag and snip one corner of the bag to make a piping bag. Pipe small amounts of white chocolate into the hole of marshmallows.
- Insert pretzels into the marshmallow. The melted chocolate works as glue
as it hardens.
- Add a small dot of melted white chocolate to the front of the marshmallow. Add half a Jaffa, M&M's or Smartie as the reindeer nose.
- For the eyes, place two dots of white chocolate just above the nose. Wait for chocolate to set, then with a cotton bud, place small amounts of black food colouring onto the white chocolate dollops for pupils.
500g milk chocolate or dark chocolate
20g oil, optional
200g marshmallows, chopped
20g (¼ cup) desiccated coconut
75g (½ cup) peanuts,
- Line the base and sides of a 20cm x 20cm square baking tray with baking paper.
- Place chocolate and coconut oil (optional) into a heatproof, microwave-safe bowl.
- Heat, uncovered, on medium (50% power), in 30-second bursts, stirring every time with a metal spoon, for 4-5 minutes or until chocolate and oil melts.
- Remove from microwave and stir until smooth.
- Stir through the chopped marshmallows, coconut, jubes and peanuts.
- Spread mixture into the prepared baking tray and place in the fridge for 2 hours or until completely set.
- Use a sharp knife to cut into slices (if you are having trouble cutting the slice, run your knife under hot water and then dry completely before cutting – the heat will help to cut the slice evenly).
250g butter, softened
¾ cup icing sugar
½ cup cornflour
1½ cups Market Kitchen plain flour
Sugar crystals or icing sugar, for decoration
- Preheat oven to 150°C/140°C fan. Grease an oven tray or line with baking paper.
- Beat butter and icing sugar until pale and fluffy. Mix in cornflour and Market Kitchen plain four until the mixture comes together and forms
- On a floured surface, roll out dough to 1cm thick and cut into shapes using biscuit cutters. Alternatively, roll dough into a log and slice into rounds, using a floured knife to prevent sticking. Sprinkle with sugar crystals or icing sugar, if desired.
- Place on prepared tray and bake for 25-30 minutes or until shortbread is pale but crisp. Cool on a wire rack and store in an airtight container.