Sweet treats, delicious gifts

If you love baking for a special occasion, why not make one or two of the delicious nibbles featured below to share with your family, or as a charming personal gift for friends. I made these in my kitchen with only the supervision of Pussycat! However, they would make an ideal ‘cooking project’ to share with children or grandchildren.

I’d like to say a big thank you to my friend, Home Economist Maureen Simpson (left) for allowing me to reproduce these recipes from her cookbook Australian Cuisine – I’m lucky enough to have a signed copy.  I met Maureen when she was cooking editor of Australian House & Garden magazine. She has written on food for the Sun Herald and had a regular timeslot on ABC radio to broadcast her recipes, tips and sound culinary advice.

Thank you, Maureen, for letting me use your recipes for White Christmas (see following) and Walnut Kipferl and to Sydney journalist Gwenda Edwards for allowing the use of Hazelnut Snowballs, which also appears in Australian Cuisine.

 

Walnut Kipferl

125g (40z) butter

¼ cup castor sugar

½ teaspoon vanilla essence

100g walnuts

1 ¼ cups plain flour

Icing sugar mixture

1 vanilla bean

 

Cream butter, sugar and vanilla essence until light and fluffy. Put walnuts into food processor and process until finely chopped, making sure that they don’t become oily by over chopping. Add to the creamed mixture with 1 cup of flour. Mix into a dough, then take small pieces and roll between palms of hands. If the mixture is too sticky, add the extra ¼ cup of flour. Form into little balls tapered at the ends. Place on greased trays and shape into crescents. Bake in a moderate oven for 20-25 minutes. Overcooking spoils the flavour, so watch them carefully during last 5 minutes. Remove from oven.

When cold, place on a sheet of paper and sift over a light drift of icing sugar, turn over and repeat on the other side. Be careful not to use too much icing sugar as it can melt during the hot weather forming a sticky icing. Pack kipferl into a jar with the vanilla bean and seal tightly. Makes about 3 dozen.