Time to fill the cookie jar

Time to fill the cookie jar
Jenny Morris

Fooding Around with Jenny Morris

The festive season is all but upon us, not to mention that the children will also be on leave from school. It is time to start putting on our thinking caps about what to serve during this time. Of course lots of people will be on holiday and dropping by for tea, so it’s time to fill the cookie jar me thinks.

Home baked biscuits also make wonderful gifts. They don’t cost nearly as much as bought gifts and just takes a little of your time to prepare, so it is worthwhile making a few batches to give away to friends and neighbours.

They will really be appreciated because you made them yourself. I love nothing better than receiving an edible gift made with love – it’s so personal and special; a real joy to receive. Get the children lined up, tie aprons around their waists and get them baking alongside you – trust me, they are going to love it if you get them involved.

Let’s cook!

Fancy Shortbread Biscuits


  • 200g butter
  • 200ml Huletts Icing Sugar
  • 2 extra large egg yolks
  • 5ml (1t) vanilla essence
  • 500ml (2C) cake flour
  • Huletts Icing Sugar for dusting

Preheat oven to 160˚C. Beat the butter, Huletts Icing Sugar and egg yolks until thick and creamy, then add the vanilla and the cake flour and beat until the mixture forms a dough. Wrap in cling film and put in the refrigerator for at least1 hour.
Roll out the dough onto a lightly floured surface to a thickness of 5 mm and cut out into shapes. Place them on a tray lined with baking paper and bake for15 – 20 minutes until golden brown.
Allow them to cool and dust with Huletts Icing Sugar.

White and Dark Chocolate Fruit Drops

White chocolates


  • 150g white chocolate roughly chopped
  • 1 tbsp. dried cranberries chopped
  • 12 toasted hazelnuts halved
  • 12 walnut halves
  • cocoa, for dusting

Dark Chocolates


  • 150g 75% dark chocolate roughly chopped
  • 1 tbsp. chopped glace ginger
  • 1 tbsp. dried raisins
  • 12 halved pecan nuts
  • Icing sugar for dusting

Line 2 baking trays with tin foil or baking paper.
Place 2 heatproof mixing bowls over saucepans half-filled with boiling water. Do not allow the base of the bowls to touch the water.
Place the chocolate into the individual bowls and melt over a gentle heat, stirring once or twice. Once the chocolate has melted remove from the heat.
Spoon the white chocolate into 12 little circles onto the lined baking tray. Scatter the tops with the cranberries and nuts.
Repeat the same procedure with the dark chocolate.
Let the chocolates harden and set before serving them. Just before serving dust the white chocolates with coco powder and the dark chocolate with icing sugar.