Edible Gifts

There’s nothing better than a homemade treat to give as a gift this Christmas. Here are Emma Dean’s go-to recipes using ingredients that every home has on hand during the festive season. They all take just minutes to prepare yet make Christmas extra sweet and filled with lots of love.

Lindt Chocolate Bark

To add texture to this delicious chocolate bark, sprinkle some crushed speculoos cookies and enjoy the festive crunch.

Serves: 15-20 generous pieces

Ingredients:

• 300g Lindt Excellence 70% Cocoa
• 1/3 cup dried cranberries
• 1/3 cup roughly chopped pistachios or slivered pistachios
• Good pinch Gingerbread Spice (found at Gewürzhaus Spice House in Queen Victoria Market)
• Crushed cookies of choice, to decorate
• Edible gold glitter and stars, to decorate

Method:

1. Line a large tray with baking paper. Follow the directions for tempering the Lindt chocolate as per my chocolate-dipped crisp-ness recipe on page 21.
2. Once the perfectly tempered chocolate is ready to go, you will need to work relatively swiftly to ensure the toppings will stick to the chocolate before setting.
3. Stir the spice into the chocolate, then pour it onto the prepared tray and using a spatula, smooth the chocolate evenly. (You can make your bark as thick or as thin as you choose. Our recommendation is approximately 4mm.) Tap the tray slightly to smooth the surface.
4. Immediately scatter the chocolate with the cranberries, pistachios and your choice of cookies, if using, before the chocolate is beginning to set. Sprinkle with decorations if you like.
5. Place the tray in the fridge for 10 mins for the chocolate to set fully (do not leave it in the fridge for too long to avoid condensation on the surface.)
6. Use your hands to break generous shards of the bark. Store in an airtight container in a cool place for 1 week.

Salted Hazelnut Brittle

This recipe is delightfully moreish. I enjoy eating it on its own or using it as a garnish for my epic caramel cheesecake with blackberries on page 10. The addition of Murray River Salt Flakes adds a touch of sophistication to it.

Serves: 10

Ingredients:

• 1 cup raw caster sugar
• 2 tbsp honey
• 1/3 cup whole peeled toasted hazelnuts, roughly chopped
• Murray River Salt Flakes, to sprinkle

Method:

1. Place a sheet of baking paper on a baking tray and set aside.
2. Put the sugar, honey and a splash of water in a medium saucepan over medium heat. Stir constantly until the sugar dissolves and then cook, without stirring, until the syrup thickens and turns golden brown in colour.
3. Pour the mixture onto the prepared baking paper and spread it into a thin layer. Sprinkle over the hazelnuts and Murray River Salt Flakes. Spread the toffee into a thin layer using a silicone spatula. Allow to cool for about 1 hour or until set, and voila. An impressive snack, gift or decoration for my cheesecake. Yum!

Emma’s Hot Tip: Use straight away or store in an airtight container for up to 4 weeks.

Lindt Advent Calendar

Looking for a sweet and simple idea to count down the days until Christmas? Try this DIY advent calendar from Lindt. All you need is a few wooden pegs or string, blu tack, Lindt LINDOR balls and some craft inspiration!

https://www.lindt.com.au/

Coco (Hoho) Plum & Lemon Myrtle Drops

We’ve all heard of quince paste being the perfect combo for cheese, but have you tried plum and lemon myrtle with coconut? It’s such a fabulous flavour that adds a touch of fun and sweetness to your Christmas plate. Even better, it only takes 30 seconds to prepare.

Serves: 12

• 2 x 60g tubs Tucker’s Taste of Australia Plum & Lemon Myrtle Paste
• ½ cup desiccated coconut

Method:

1. Pop the Tucker’s Taste of Australia Plum & Lemon Myrtle Paste out of the tubs onto a chopping board carefully, using the tip of a knife at the edge of the paste. Cut into cubes. You’ll get about 12 from each tub.
2. Place the coconut in a shallow bowl. Toss the cubes into the coconut in batches, using a teaspoon to carefully flip them over until coated.
3. I love to give them as gifts in old jam jars for something extra special. Store in the fridge for up to 2 weeks.

Emma’s Hot Tip: Serve with a wedge of your favourite cheese — vintage cheddar or a creamy blue work really well. Add Tucker’s Taste of Australia flatbreads and crackers and a handful of nuts to the serving plate too.