Christmas is just around the corner and in the lead-up we’ll be sharing some of our favourite festive feasts. Here are a couple of easy, delicious slices to enjoy at work or at home.
Chocolate Fudge Christmas Slice
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Ingredients:
300g dark chocolate, chopped
395g can sweetened condensed milk
½ cup roasted hazelnuts
¼ cup blanched almonds
¼ cup glacé cherries, halved
½ cup dried apricots, chopped
Freshly brewed coffee, for serving
Method:
Place chocolate and condensed milk in a large bowl and microwave on high for 2-3 minutes, stirring every 30 seconds, until melted.
Fold remaining ingredients into chocolate mixture and pour into a baking paper-lined 7cm x 25cm bar tin. Refrigerate until firm. Cut into very thin slices and serve with coffee.
Tips: Alternatively this slice can be pressed into a slice dish and cut into small squares. It will keep refrigerated in an airtight container for up to a month.
Chocolate-filled Gingerbread Biscuits
Ingredients:
125g unsalted butter
½ cup dark brown sugar
2 tbsp molasses
1 egg
1½ cups plain flour
¾ tsp bicarb of soda
1 tsp ground ginger
½ tsp cinnamon
¼ tsp nutmeg
Pinch of cloves
80g dark cooking chocolate, broken into squares and each square halved
Method:
Cream butter and sugar with an electric mixer until light and fluffy. Beat in molasses then gradually add the egg, beating well until combined. Sift in the flour, soda and spices and stir into butter mix until combined into a very soft dough. Note: Don't worry if the dough is really soft, it should still roll into balls easily.
Roll half-tablespoons of mixture into balls. Take a piece of chocolate and sandwich a ball of dough on each side. Firmly press together ensuring the sides are sealed and roll into a ball.
Place balls on a baking paper-lined tray about 5cm apart. Using a skewer, imprint Christmas patterns into the uncooked dough. Bake for 8-10 minutes at 180°C or until lightly browned and cooked through (they will be soft and cakey in texture).
Allow to cool before removing from the baking tray and dusting with icing sugar.
Tip: Serve cookies warm for a molten chocolate centre. Microwave cold cookies for 10-15 seconds to soften if desired.
