Ben and I decided to try out one of these recipes today. We decided to start with the is Rice Krispie Snowmen, these little guys look so cute they would be fantastic for a children's Christmas party. The only problem was we had to improvise a little as we didn't have all the necessary ingredients such as the fondant required and had to use icing pens instead. Nevertheless we gave it a go and had a lot of fun doing so. I will have to get some fondant in to make them properly next time though. My husband's reaction to them made me laugh when he said they look "deformed but yummy!" (thanks Chris! ;)).
My Little Helper
Ok they are a bit deformed but definitely yummy :)
Jo's other two recipes include one for Christmas Star Biscuits and White Chocolate Tiffin, both of which sound delicious and we will definitely be trying! If you would like to try out these recipes for yourself here they are:Rice Krispies Snowmen
How they should look (and will next time ;))
200g Rice Krispies400g white Marshmallows
50g butter
6 melted marshmallows
A handful of currants
Strips of jelly sweets (as many as you like)
300g fondant (either 2 different colours 200g for the hats & scarves 100g for scarves and noses or white and 2 gel colours)
Sprinkles for buttons
Melt the butter and marshmallows in a heat proof bowl in the microwave for about 60-90 seconds. Alternatively you can melt the butter in a pan, add the marshmallows and stir until melted.
Pour mixture into a large bowl and add Rice Krispies. I use a washing up bowl which I put aside for when I am cooking big volumes.
Next, mix all together until all the Rice Krispies are coated in marshmallow.
Use an Ice-cream scoop to get the snowmen’s body shapes, mold with buttered hands, compact together and then set the bodies to a side.
To make the heads, roll smaller amounts of mixture and mold with buttered hands, set aside to firm.
To make fondant hats, roll out coloured fondant, about half a centimeter thick, cut 8 circles using a small round cutter (about 4cm), then shape a little top of the hat and glue together with a little water.
Make 16 sausages of fondant then twist together to make the scarves.
Shape 8 carrot noses.
'Glue' the snowman’s head and body together using the melted marshmallow, then cut 8 currants in half for his coal eyes. These should stick easily in to place, and then add three sprinkle buttons along his body. Finally add his hat, scarf and carrot nose.
White Chocolate Tiffin
6oz Digestive biscuits crushed in to random sizes pieces2oz Rice Krispies
4oz butter
2 tbsp Golden Syrup
1 tbsp caster sugar
2 tbsp malted drink
2oz shredded dried coconut
2oz glace cherries halved
700g melted white chocolate
In a saucepan melt the butter, syrup, malted drink and sugar until all combined.
Next, add all the other ingredients, except for the chocolate, and press into a 13cm x 9cm baking tray.
Once cooled, spread the chocolate over the top and leave to set.
When it is nearly set it is easier to mark out pieces in the chocolate- I think this looks exceptionally good.
Finally sprinkle with white edible glitter.
Note: you can replace the coconut and cherries with 4oz of fruit pastels, cut in two, for a more childlike recipe.
Christmas Star Biscuits
40g Rice Krispies230g plain flour
A pinch of salt
1 tsp baking powder
150g caster sugar
115g unsalted softened butter
1 egg
1 teaspoon of vanilla bean paste
Star shaped cutter
In a freestanding mixer, beat the butter and sugar together until light and fluffy.
Add the egg and vanilla bean paste and mix until combined.
Next pour in the flour, baking powder, salt and Rice Krispies and beat until this becomes a nice dough.
Turn the mixture out on to cling film, then wrap and chill for an hour, or until it is firm enough to roll.
Next, roll the mixture out on to a floured piece of parchment, use the cutter to make star shapes, and transfer on to baking trays. Chill the unbaked cookies in the fridge for 15-20 minutes.
Bake for 10 minutes, depending on cookie size. Once cooked, leave to cool on trays.
To decorate, place cookies on to a wire rack, dredge in icing sugar and then add gold sprinkles.
Jo has also shared her top ten baking tips with us which are as follows:1. When measuring syrup or honey, always dip your measuring spoon into some flavourless oil first- this will help it slide from the spoon.
2. Always bake with room temperature eggs.
3. Always grease, flour and line cake tins for really easy removal.
4. Bake with the same quality chocolate that you'd be happy to eat normally.
5. Have all your packets of ingredients out ready on the work surface so you don't forget anything.
6. It's a great idea to line your pastry tin and then chill for a second time, it relaxes the dough and stops it from shrinking.
7. If you need a substitute for buttermilk, or sour cream, add a teaspoon of lemon juice to double cream.
8. When applying luster dust to sugar craft decorations, put a small amount into a freezer bag along with your decoration and give a gentle shake. It will prevent the whole kitchen from being covered in shimmer dust!
9. Never overcrowd your oven, as this will impair the way it bakes.
10, Transfer cookie dough and cake batter with an ice cream scoop, this way you'll get even portions every time.
I think the one about using the ice cream scoop is great - I don't know why I hadn't thought of that before!
I'm really looking forward to trying out the other recipes - they will make a nice change from my usual Christmas baking which includes Gingerbread men and Christmas cake and it's lovely to be able to get Ben involved in helping me bake too!
If you would like to know more about Jo Wheatley and find out about her classes click here
Jo Wheatley
