These are perfect for a little bite size treat at Christmas and they look the part too. I first saw this recipe from Madaboutmacarons and just had to try.
I added a little orange liquor for a different flavour and they were delicious. (optional)
Makes about 12
40g dried apricots, finely chopped
40g dates, finely chopped
5 tbsps orange juice (or 2 tbsp orange liquor and 3 tbsp orange juice)
60g desiccated/shredded coconut
60g caster sugar
40g Scottish oats
40g candied orange peel, finely chopped
2 tbsp unsweetened cocoa powder
50g coconut oil – melted if solid
2 tsp Christmas Spice – See below for recipe mix.
(Spice Mix:- 2tbsp ground cinnamon, 2 tbsp ground ginger, 2 tbsp ground all spice, 1 tbsp nutmeg, 1/2 tbsp ground cloves, pinch black pepper) This can be stored in an airtight container.
50g White Chocolate – melted.
- Put all dried ingredients into a large mixing bowl, then add in the coconut oil and orange juice and mix to combine.
- Taking small amounts roll into a ball and place on greaseproof paper on a baking tray and refrigerate.
- Melt 50g of white chocolate in a microwave for about 1.5 mins and drizzle over the puddings. To decorate add a cranberry and edible holly decorations. (or you can cut some icing or marzipan for this)
This is the first time I have tried a swiss roll ad thought I would challenge myself. Christmas is coming so I wanted to do something different, so why not play with stripes?
I have to admit I found this rather easy to do.
Makes 1 roll (avg 10 slices)
2 eggs, 3 egg yolks
100 grams caster sugar
1 teaspoon vanilla extract
30 grams sifted self raising flour
3 egg whites
1 tablespoon sugar
Colouring. Green & Red.
Whipping cream with 1 tsp vanilla ext.
- Heat the oven to 200C on fan.
- Line a sheet pan. Set aside.
- In a mixing bowl add the 2 eggs, 3 egg yolks and caster sugar. With the paddle attachment on, beat on medium to high speed around 5 minutes until pale in colour and thickened. Add the vanilla extract and beat few more seconds.
- Sift the flour over the egg yolks mixture and with a spatula gently fold it in.
- In a separate grease-free bowl, add the 2 egg whites and 1 tablespoon of sugar. With a whisk, whip until firm peaks form.
- With the spatula, fold the whipped egg whites into the egg yolks mixture.
- Pour the cake batter into 3 separate bowls and add the colouring. DON’T OVERMIX. Put into piping bags and pipe each colour by one onto backing sheet. Bake for about 10 mins or until springy.
- As soon as you remove the cake from the oven turn onto a sheet of greaseproof paper. Remove the parchment paper from the cake slowly. Then turn over onto a clean Tea towel and roll up. Allow to cool completely.
- Whisk the Whipped cream and vanilla in a bowl until thick.
- Spread the rasperberry jam onto the cake and then the cream and roll. Roll up with cling film and chill for 30 mins -1 hour – makes it easier to cut.