The Christmas tree is twinkling, Santa’s reindeer are at the ready and the sleigh is piled high with presents. With Christmas Day just around the corner, these sweet marshmallow reindeers, mallowpuff ‘puddings’ and more will go down a treat on Christmas Eve and beyond. They also make fun stocking stuffers or gifts for loved ones – if you can resist devouring them first!
Mallowpuff ‘puddings’
Ingredients
100g white chocolate melts
1 pack of mallowpuffs
12 Jaffas
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.
Marshmallow reindeers
Ingredients
Pretzels
Large marshmallows
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.
Rocky road
Ingredients
500g milk chocolate or dark chocolate
20g oil, optional
200g marshmallows, chopped
20g (¼ cup) desiccated coconut
Jelly jubes
75g (½ cup) peanuts,
chopped
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).
Nana’s shortbread
Ingredients
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
a dough.
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.
Get everything you need for Christmas at The Warehouse
