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FRUIT
AND NUT CARAMELS RECIPE
This recipe
will teach you how to make Fruit and Nut Caramels. It is a
quick and easy recipe to make. There is nothing better than
having homemade sweet nibbles to bring a bright touch to your
christmas table and nothing can be the same as homemade flavour.
My children and grandchildren love my christmas tables when
I set them up as I have one table set up with sweet nibbles
like Fruit and Nut Caramels and another set up with the main
course.
Fruit
and Nut Caramels Ingredients
90g butter
1 cup sugar
2 Tbs golden syrup
4 Tbs liquid glucose
1 cup whole mixed nuts
1/2 cup condensed milk
1 cup glace cherries chopped
1/2 cup chopped glace apricots
Fruit
and Nut Caramels Method
Grease a
28 x 18cm lamington tin then spread glace fruits and mixed
nuts evenly over the base of the tin. Place in a saucepan
the remaing ingredients and heat gently stirring constantly
until sugar dissolves. Raise the heat to moderate and continue
stirring the mixture until it has turned a dark red colour
and begins to come away from the sides of the pan, about 10
minutes. Pour the caramel mixture over the fruits and nuts
and leave to set about 1 hour then when it has set chop into
small pieces using a cleaver and sore in an airtight container.
To serve the Fruit and Nut Caramels arrange in pretty paper
cases on a festive doily.
Enjoy your freshly made
Fruit and Nut Caramels!
SHORTBREAD
JEWELS RECIPE
This
recipe will teach you how to make Shortbread Jewels. It is
a quick and easy recipe to make.
These are another sweet nibble to put on your christmas table
and everyone likes shortbread. I like making the Shortbread
Jewels different shapes but my dear mother always made them
square but they still tasted the same with excellent flavour.
Shortbread Jewels Ingredients
1/2 cup rice flour
2/3 cup castor sugar
3 cups sifted plain flour
125g blanched almonds
250g butter cut into small pieces
60g each red and green glace cherries
Shortbread
Jewels Method
Preheat oven to moderately slow 160 degrees and then lightly
grease a 32 x 26cm shallow biscuit tray. In a large bowl place
butter and add the sugar and rub the butter and sugar with
your fingertips. Still using your hands gradually work in
the rice flour and plain flour until the mixture forms a ball.
Press dough evenly into the prepared tin and mark lightly
into 5cm squares then decorate each square with the cherries
and almonds. Place shortbread into the preheated oven and
bake foe 40 minutes or until pale golden colour. Cool the
shotbread in the tin on a wire rack before cutting into squares
and removing them from the tin. Store the Shortbread Jewels
in an airtight container.
Enjoy your freshly
made Shortbread Jewels!
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