THE GIFT OF FOOD
egg white and glycerine for five minutes with an electric whisk until stiff and glossy. Slacken the mixture if needed with a little lemon juice to make it thick but still possible to pipe. Fill a piping bag, fitted with a small star-shaped nozzle, with the icing sugar mixture. Pipe rows of stars to form a cuff on each stocking. Stick a holly-leaf shape into the piped icing on each cookie. Leave to set.
Recipe courtesy of the Christmas Cookies book from Parragon's Love Food range
WHITE FESTIVE FUDGE
This simple recipe can be made by children and adults alike and results in a really tasty little stocking filler.
Makes 30
300g white chocolate 2 tsp vanilla essence 200ml sweetened condensed milk 90g dried cranberries, chopped
1 Line a 15cm square baking tin with greaseproof paper.
2 Place the chocolate, vanilla essence and condensed milk into a saucepan over a
medium heat. Stir together until the chocolate has melted.
3 Take off the heat and add the chopped dried cranberries. Mix well.
4 Pour the mixture into the tin and smooth the top with the back of a metal spoon. When cooled, put the tin in the fridge for 3-4 hours.
5 Remove the fudge from the tin by lifting it with the greaseproof paper. Turn it out onto a board and peel off the paper.
6 Cut into squares and tie with ribbons.
Sweet Treats for Christmas Nancy Lambert, Published by Top That! Publishing
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