Homemade Christmas gifts

By Alexander Harker

The look like they took ages to make but they don’t at all, and the finished result makes for a very elegant looking home-made edible gift. 

Ingredients

· 200g ground almonds

· 200g caster sugar

· 2 large egg whites

· 4 tablespoons almond extract

· Approximately 16 whole almonds 

Method

Mix together the ground almonds, caster sugar and egg whites until it comes together like sticky marzipan. 

Wet your hands with the extract and roll your "marzipan" mixture into about 16 small round balls (weight around 30g per ball) you can use a weighing scale for this of you wish, but HONESTLY, who has time for that malarkey during December!?!?!

Place these spaced apart on two lined baking tins. 

Press an almond into each one making them fat round biscuits.

Place in a pre-heated oven (180°c) and bake for approximately 15 minutes. Switch the tins around half way through.

They should be pale and tinted with brown when done. 

Leave to cool entirely before decanting into airtight containers. They will last about 2 weeks. Although, let’s be frank, they will NOT last that long!

By Alexander Harker

This granola would be perfect as a Christmas Day breakfast or even sprinkled over ice cream whenever you fancy it. And it makes a brilliant Christmas gift. Just pop in a jar and add a handwritten label. 

Ingredients

· 220g dark brown soft sugar

· 220g maple syrup

· 220g extra virgin olive oil

· Zest of 3 Clementines

· 450g jumbo oats

· 100g barley flakes

· 100g pumpkin seeds

· 1 teaspoon cinnamon

· 40g pecan nuts

· 40g pistachios

· 100g cranberries

· 100g chopped dates

· Big pinch of salt 

Method

In a large pan, melt together the sugar, syrup and oil until warmed through and smooth. 

To this, add the zest and all the other ingredients EXCEPT the dried fruit. Mix together and place into a deep lined baking tin.

Bake at 160°c for approximately 40 minutes but turn every 10 mins and stir through to ensure a nice even bake.

Once the granola is dark in colour and cooked, leave to cool completely.

Once totally cold, break up the granola in a big bowl (leave some chunks big for extra deliciousness) then add the dried fruits.

Decant into an airtight container or jar and store for up to a month.

Tip:

You can swap barley flakes for porridge oats. Swap pumpkin seeds for more nuts of you're a nut fiend! And swap cranberries and dates for apricots and golden sultanas for a different vibe.

By Megan Beardsmore

These homemade bath melts make lovely homemade gifts. You can customise with different essential oils depending on who you’re gifting them to. Most ingredients are available in the supermarket or wholefood shops but you may have to go online for some of them. They don’t really spoil though, so buy in bulk and you’re sorted for gifts for ages! 

Ingredients (makes around 12 small melts)

· 300g sodium bicarbonate

· 100g citric acid

· 100g corn flour

· 95g melted cocoa butter

· 3mls essential oil

· 2g petals of choice

Method

Mix the sodium bicarbonate, citric acid and corn flour in a bowl and add the melted cocoa butter. Mix together with your hands in the same way you would if you were making shortbread.

Press into 12 small silicon bun cases or roll into truffle sized balls. Top with a single flower bud or separate the petals and roll each ball in them until covered.

Present them in a small box or pretty paper bag.