Holiday gifts are one of a kind, especially when they’re edible! They’re so much more special, personal and simply irresistible, especially when they’re packed beautifully.
In this Christmas edition recipes, we would love to share with you two amazing recipes that are great as a gift. The plus point is, you can make extra batches for your family to enjoy. Here are two classic recipes that might just surprise even the most ardent sweet lovers.
OATMEAL CHOCOLATE CHIP RAISIN COOKIES
| INGREDIENTS | |
|---|---|
| 1 ⅓ cups | Rolled oats |
| ⅓ cup | Wheat flour |
| ⅓ cup | Flax seeds |
| ¼ tsp | ¼ tsp Baking powder |
| ¼ tsp | Baking soda |
| ¾ cup | Raisins |
| ¾ cup | Semi-sweet chocolate chips |
| ¾ cup | Brown sugar (can be substituted with palm sugar or honey) |
| 1 tsp | Cinnamon powder |
| 1 tsp | Vanilla extract |
| 6 tbsp (85 grams) | Unsalted Butter (best kept at room temperature) |
| 1 | Egg |
| A pinch of salt | |
METHOD
- Preheat the oven to 350°C for 10 minutes and line your baking tray with a sheet of parchment paper.
- While the oven is preheating, use a hand mixer to beat the butter and brown sugar for 1 to 2 minutes or until it’s fluffed up.
- Then add in the egg, cinnamon powder and vanilla extract and beat for another 30 seconds to a minute or until smooth.
- In a separate bowl, mix the oats, raisins, semi-sweet chocolate chips, flax seeds, flour, baking powder and baking soda. Also don’t forget to season the mixture with a pinch of salt.
- Using a spatula, fold the dry ingredients into the butter mixture.
NOTE: The dough will be a little crumbly but that’s ok.
- Using an ice cream scoop, pick up the dough and place it onto the baking tray. Be sure to place each cookie dough ½ inches apart to ensure they don’t spread too much.
- Bake the cookies in the middle rack for 8 to 12 minutes depending on the size of your cookies.
- Take them out while the centre is still soft but the edges have set. If you would like a crunchier centre, allow the cookies to bake for an extra minute or two.
- Leave the cookies to cool down for 10 minutes before attempting to remove them.
- Wrap the cookies in a food bag or place them neatly into small jars and they’re ready to be gifted!
CHEESECAKE JARS
| INGREDIENTS | |
|---|---|
| 80g | Blueberry purée (can be substituted with other fruits) |
| 250g | Cream cheese |
| 200ml | Whipping cream |
| 1 Key lime | Juice and zest |
| 1 Vanilla pod | Deseeded or a teaspoon of vanilla essence |
| CRUMBLE | |
|---|---|
| 25g | Cold unsalted butter, cubed |
| 50g | All purpose flour |
| 1/2 tsp | Granulated brown sugar |
| ¼ tsp | Cinnamon powder |
METHOD
- Using a mixer or a whisk, mix the cream cheese, vanilla seeds or essence and whipping cream until smooth.
- Next, add in the zest of the lime and juice as well as the blueberry purée.
- Pour the cheesecake mixture into glass jars and refrigerate overnight.
- The next day, preheat the oven to 180°C.
- While the oven is preheating, prepare the crumble by rubbing butter, flour, sugar and cinnamon powder in a bowl using your fingers.
- Spread the crumble mixture on a baking tray and bake for about 10 minutes or until golden brown.
- Remove the crumble from the oven and allow it to cool.
- Lastly, top the cheesecakes with crumble and they’re ready to be gifted!
NOTE: You can wrap the jar with a ribbon or label them for a fancier look.
Sources: Gimme Delicious
