2013

CHRISTMAS
Recipe Collection
13
recipes
 Chelsea’s Favourite

C H R I S T M AS R E CI P E S E R I E S
Christmas Cake
Ingredients Method
Heat butter, sugar, fruit, sherry, spice, baking soda and
250g butter syrup in a saucepan. Heat over a medium heat for 2
gar
2 cups Chelsea White Su minutes, stirring often. Allow to cool for at least 1 hour.
2 kg mixed dried fruit Heat oven to 125°C. Grease a very deep 30cm tin
1 cup sherry (approx 10cm deep) and triple line with baking paper
2 tsp mixed spice ensuring the paper extends up the sides beyond the tin.
2 tsp baking soda Alternatively divide the mixture between 2 x deep 20cm
rup tins (this will easily make two decent sized cakes).
4 Tbsp Chelsea Golden Sy
or Treacle Beat eggs and stir through cooled fruit mixture. Sift dry
4 eggs ingredients then fold into fruit mixture with orange zest.
450g plain flour Spoon into tin or tins, bake for approx. 4 ½ hours or until
1 tsp baking powder cooked when tested with a skewer. Decorate once cool.
Makes 1 generous cake or 2 smaller ones.
2 Tbsp orange zest
Tip: Place a double layer of baking paper across top of
tin to prevent cake browning too quickly (avoid contact
with cake mixture).

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 Chocolate

C H R I S T M AS R E CI P E S E R I E S
RUM & RAISIN BALLS
Ingredients Method Makes approx 50 balls

Melt the butter and chocolate chips together, either in

200g butter the microwave or over a saucepan of gently simmering
s
200g dark chocolate chip water. Add the rum, raisins and icing sugar, mixing until
essence)
1/4 cup rum (or 2 tsp rum smooth and well combined. Chill the mixture until you
finely chopped
1 cup raisins or sultanas can shape it into small balls the size of a large marble.
r
3 cups Chelsea Icing Suga Roll the balls in coconut and store in the fridge.
ately)
1 cup coconut (approxim Variation: Roll balls in cocoa powder instead of
to roll balls in coconut for a chocolate finish.

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 Maple & Bourbon glazed

C H R I S T M AS R E CI P E S E R I E S
Christmas ham
Ingredients Method
Preheat the oven to 180°C. Remove the thick layer of skin
1 half ham on the bone from the ham and trim off any excess fat, leaving just a
thin layer.
20-30 whole cloves
Honey Score the fat into a criss-cross pattern and stud with the
1/2 cup Chelsea Maple or
cloves.
Maple Flavoured Syrup
Combine the syrup, bourbon, orange zest and brown
2-3 Tbsp bourbon
sugar and stir until mixture forms a smooth glaze.
2 tsp orange zest
n Sugar Place the ham in a large roasting pan and spoon over
1 cup Chelsea Soft Brow half the glaze so the ham is generously coated all over.
3-4 cups water Pour 3-4 cups of water into the base of the roasting pan
, bay
Fresh herbs to garnish, eg to prevent the glaze from sticking.
leaves, rosemary sprigs Bake the ham in the preheated oven for 15 minutes.
Spoon over the remaining glaze and cook the ham for a
further 15-20 minutes until it is golden.
Remove the ham from the oven and set it aside to cool
for 5 minutes. Place the ham on a platter and garnish
with fresh herbs of your choice to serve.

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 Christmas

C H R I S T M AS R E CI P E S E R I E S
MOCHA BISCUITS
Ingredients Method Makes 24

Put flour, dark cane sugar, cocoa and coffee powder

1¾ cups plain flour in a food processor and process for 30 seconds or
Sugar until combined. Add butter and process until mixture
1 cup Chelsea Dark Cane
resembles fine breadcrumbs. Add egg and process until
1 Tbsp cocoa a dough forms. Turn out dough onto a lightly floured
2 tsp coffee powder surface and knead until smooth. Halve dough and form
ped into 2 rounds. Wrap in plastic wrap and refrigerate for 30
125g butter, roughly chop mins or until firm.
1 egg Preheat oven to 180°C conventional (or 160°C fan-forced).
ding
Extra plain flour, for knea Grease two oven trays with melted butter and line each
greasing
Extra butter, melted, for with baking paper. Roll out one round of dough between
a Sugar two sheets of baking paper until 3mm thick. Using a 7cm
¼ cup Chelsea Demerar biscuit cutter, cut out 12 rounds from dough. Put on one
prepared tray. Repeat with remaining dough.
Sprinkle Demerara sugar on each round, pressing into
dough. Bake for 10 mins or until firm to the touch.
Transfer to a wire rack to cool completely. Serve or
package as gifts.
Note: If you don’t have a food processor, combine the
dry ingredients in a bowl. Rub the butter into the mixture
with your fingertips
until it resembles fine
breadcrumbs. Add egg
and stir until it forms a
dough, then continue
with the recipe.

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 Vanilla Coconut

C H R I S T M AS R E CI P E S E R I E S
MACAROONS GLUTEN FREE

Ingredients Method Makes 36

Preheat oven to 160°C (fan-forced). Line two baking

perature)
3 x 50g eggs (at room tem trays with baking paper. Spread the coconut out over
™ one of the trays. Bake for 5-6 mins, stirring once, until
¾ cup Chelsea LoGiCane
coconut is toasted, set aside to cool.
Low GI Sugar
Using electric beaters beat egg whites in a medium
1 tsp vanilla essence
t bowl until firm peaks form. Add the sugar a tablespoon
1 cup desiccated coconu at a time, beating well between each addition, until thick
and glossy. Beat in the vanilla.
Stir the coconut into the meringue mixture. Spoon
teaspoonfuls of the mixture onto the lined trays, about
3cm apart. Bake for 35-40 mins or until crisp. Set aside
on the trays for 10 mins before transferring to a wire
rack to cool completely.
Keep in an airtight container for up to 1 week.

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 Salted Caramel

C H R I S T M AS R E CI P E S E R I E S
truffleS
Ingredients Method Makes approx 40 balls

gar Put sugar and water in a small saucepan over a medium

½ cup Chelsea Caster Su heat. Cook, stirring, until sugar is dissolved and mixture
2 Tbsp water comes to the boil. Cook for about 8-10 mins or until
½ cup cream mixture turns a rich caramel colour. Add cream and
hly chopped
200g milk chocolate, roug shake the pan. Stir until combined then remove from
1 tsp vanilla extract heat and let bubbles subside. Add the chocolate, vanilla
1 tsp sea-salt flakes and half the salt, stirring until chocolate has melted.
e, broken
Extra 200g dark chocolat Transfer to a medium bowl, cover and refrigerate for 30
into pieces mins or until firm.
Line an oven tray with baking paper. Using damp hands,
roll about 2 teaspoons of the mixture into a small ball
(mixture is quite soft; having damp hands makes it
easier to work with). Repeat with remaining mixture.
Put balls on prepared tray and refrigerate for 30 mins or
until firm.
Put the extra chocolate in a heatproof bowl over a
saucepan of simmering water. Stir occasionally until
it melts and is smooth. Dip each ball into chocolate to
coat. Return to prepared tray. Sprinkle tops of truffles
with remaining salt. Set aside for 15
mins or until chocolate has set. Serve
or package as gifts.
Pick up a giftbox, line it with tissue
paper and pop your truffles in – add a
ribbon for an instant gift!

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 Gluten Free

C H R I S T M AS R E CI P E S E R I E S
shortbread
Ingredients Method Makes 24

perature Preheat oven to 160°C conventional (or 140°C fan-

250g butter, at room tem
r
1 cup Chelsea Icing Suga
2 tsp vanilla extract
flour
2 cups gluten-free plain
1 cup rice flour
1 egg white, whisked
gar
¼ cup Chelsea Caster Su
forced). Line 2 oven trays with baking paper. Draw an
18cm circle on each sheet of baking paper. Using an
electric mixer, beat butter, icing sugar and vanilla until
mixture is light and creamy. Add flours and stir until well
combined and a soft dough forms.
Halve dough and form each into a 3cm-thick round. Roll
out 1 round of dough between 2 sheets of baking paper
to an 18cm round. Transfer to 1 prepared tray. Crimp
edge of dough with your fingers. Using a sharp knife,
mark out dough into 12 even wedges, taking care not to
cut through dough.
Brush top with egg white and sprinkle with caster sugar.
Repeat with remaining dough. Bake for 25 mins or until
shortbread is light and crisp.
Set aside on trays for 10 mins to cool, then transfer to
a wire rack to cool completely. Cut into wedges (on
marked lines) and serve.

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 Fruit & Spice

C H R I S T M AS R E CI P E S E R I E S
sconeS
Ingredients Method Makes 16

1. Preheat oven to 220°C conventional (or 200°C

raisi ng flour
1 ½ cups wholemeal self- fan-forced). Line a baking tray with baking paper.
1 tsp baking powder 2. Put the flour, baking powder, mixed spice,
cinnamon, ginger and 2 tablespoons sugar in
1 tsp mixed spice
a medium bowl. Stir well. Add the spread and
1 tsp ground cinnamon using your fingertips rub the spread into the flour
¼ tsp ground ginger mixture. Add the milk and using a flat-bladed knife
Low GI Sugar mixing until the dough just starts to come together.
3 Tbsp Chelsea LoGiCane™
finely chopped 3. Turn the dough onto a lightly floured surface and
½ cup dried mixed fruit, bring together to form a ball. Roll out with a lightly
er spread
60g reduced-fat sunflow floured rolling pin until 2cm thick. Using a 4 1/2cm
cutter, cut out 16 rounds, re-rolling the dough if
2/3 cup skim milk necessary.
hing
Extra skim milk, for brus
4. Brush the tops of the scones with a little extra
milk and sprinkle with the remaining sugar. Bake
for 10-12 mins or until the scones are golden and
cooked through.

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 C H R I S T M AS R E CI P E S E R I E S
WHITE CHOCOLATE cake
with sugared cherries
Ingredients Method Serves 6

g Preheat oven to 160°C conventional (or 140°C fan-

Melted butter, for greasin into pieces
e, br ok en forced). Grease an 18cm oval cake tin with melted butter
150g white chocolat
and line with baking paper (or use any five-cup capacity
125g butter, cubed
cake tin – square or round).
½ cup skim milk
gar
½ cup Chelsea Caster Su Put chocolate, butter and milk in a medium saucepan
2 eggs over a medium heat. Cook, stirring, until chocolate and
1 tsp vanilla extract butter are melted. Remove from heat, add sugar and stir
¾ cup plain flour until dissolved. Set aside to cool for 10 mins.
¾ cup self-raising flour Whisk eggs and vanilla in a jug. Stir into chocolate
mixture. Sift flours over chocolate mixture and stir until
Cherries: well combined. Pour mixture into prepared tin. Bake
1 egg white for 45 mins or until cake is cooked when tested with a
ster Sugar
Extra 2 Tbsp Chelsea Ca skewer. Stand for 10 mins, then transfer to a wire rack to
10 cherries, stalks intact cool for 2 hrs.
nache:
White Chocolate Ga Cherries: Line a baking tray with baking paper. Put
½ cup cream egg white in a bowl and whisk well with a fork. Put extra
e, roughly
Extra 300g white chocolat sugar in a small bowl. Holding a cherry by the stalk, dip
chopped into egg white, shaking off excess. Dip in sugar to coat,
place on prepared tray. Repeat with remaining cherries.
White chocolate ganache:
Put cream in a medium saucepan,
heat on medium heat for 3 mins or
small bubbles form around edge of
pan. Remove from heat, then add extra
chocolate and stir until melted. Set
aside to cool, then chill until mixture is
a spreadable consistency. Spread over
cake and top with cherries.

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 Maple Marinated Tropical

C H R I S T M AS R E CI P E S E R I E S
FRUIT TRIFLE
Ingredients Method Serves 8-10

Combine the fruit and toss together with the syrup,

d fresh or canned
1 cup each: didcefre
di ce sh mango brandy or sherry and the fruit juice. Set aside to infuse
peaches,
for at least 15 minutes.
2 Tbsp passionfruit pulp
1 cup diced strawberries Cut the sponge horizontally into three layers. Place a
oured Syrup
1 cup Chelsea Maple Flav layer of sponge in the base of a 20cm round serving
sherry dish and top with half of the marinated fruits, including
2-3 tablespoons brandy or
some of the juices. Spoon over half the custard and top
1/2 cup fruit juice
t 20cm) with another layer of sponge.
1 medium sponge (abou
1 litre vanilla cu stard (home-made or Repeat with another layer of fruit, custard and the final
t)
good-quality store-bough layer of sponge. Chill for 30 minutes. Top with swirls of
150 ml whipped cream the whipped cream and almond clusters.

Almond Clusters: Almond Clusters:

oured Syrup
1 cup Chelsea Maple Flav Heat the syrup in a small pan and simmer for 2-3
1/2 cup almonds minutes until slightly reduced.
Add the almonds and stir to coat them completely. Cook
until the almonds are slightly toasted and the syrup has
thickened then spoon clusters of almonds and syrup
onto a baking paper-lined tray. Allow to cool and the
syrup to set.

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 Fruit Mince

C H R I S T M AS R E CI P E S E R I E S
PILLOWS
Ingredients Method Makes 12

Put flour, custard powder and caster sugar in a food

1½ cups plain flour processor and process for 30 seconds or until combined.
¼ cup custard powder Add butter and process until mixture resembles fine
gar breadcrumbs. Add egg and water and pulse until a
2 Tbsp Chelsea Caster Su dough forms. Turn out dough onto a lightly floured
125g butter, diced, chilled surface and knead until smooth. Form dough into a
round. Wrap in plastic wrap and refrigerate for 30 mins.
1 egg
Preheat oven to 180°C conventional (or 160°C fan-
1 Tbsp chilled water forced). Grease a 12-hole patty-pan tin with melted
ding
Extra plain flour, for knea butter. Roll out dough between 2 sheets of baking
greasing paper until 3mm thick. Cut out twelve 7cm rounds and
Extra butter, melted, for line each prepared hole. Spoon 3 teaspoons of the fruit
mince
1 cup store-bought fruit mince into each. Gather up remaining dough pieces
r, for dusting and reroll. Cut twelve 6.5cm rounds. Using a 2cm star-
2 Tbsp Chelsea Icing Suga shaped cutter, cut a star from centre of each round. Put
rounds on fillings. Press edges together. Bake for 20-25
mins or until golden.
Transfer to a wire rack to cool. Dust with icing sugar
before serving.

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 Gingerbread

C H R I S T M AS R E CI P E S E R I E S
starS
Ingredients Method Makes about 20

Preheat oven to 180°C conventional (or 160°C fan-forced). Line

perature
125g butter, at room tem 3 oven trays with baking paper. Using an electric mixer, beat
elsea Soft Brown
½ cup firmly packed Ch butter and brown sugar until pale and creamy. Add treacle
or golden syrup and egg yolk and beat until combined. Sift
Sugar
Golden Syrup flour, ginger, mixed spice and bicarbonate of soda over butter
½ cup Chelsea Treacle or mixture and stir until combined. Turn out dough onto a lightly
1 egg, separated floured surface and knead until smooth. Form into a round
and wrap in plastic wrap. Refrigerate for 30 mins.
2½ cups plain flour
Roll out dough between 2 sheets of baking paper until 5mm
1 Tbsp ground ginger thick. Using star and snowflake shaped cookie cutters, cut out
1 tsp mixed spice shapes from dough. Put on prepared trays, spacing 5cm apart.
Using a small star cutter, cut out centre on large stars. Put
1 tsp bicarbonate of soda sweets in a zip-lock bag and use a meat mallet to break sweets
ding
Extra plain flour, for knea into small pieces. Put sweet pieces into star shapes. Bake for
te
Boiled sweets, to decora
10-15 mins or until biscuits are golden and firm to the touch.
gar, sifted Cool on trays, then transfer to a wire rack to cool completely.
1½ cups Chelsea Icing Su For snowflake, use a smaller snowflake cutter to cut out
centres. Bake for 10 mins and repeat as above.
Put egg white in a small bowl and beat, using an electric mixer,
until frothy. Add icing sugar, 1-2 Tbsp at a time, beating well
after each addition. Continue beating for about 15 mins or until
a thick white frosting forms. Spoon mixture into a piping bag
fitted with a small plain nozzle.
Decorate snowflakes. Leave to
set and serve.

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 EGGNOG

C H R I S T M AS R E CI P E S E R I E S
GLUTEN FREE

Ingredients Method Serves 6

ed Put the eggs in a medium bowl with the sugar

3 x 50g eggs, lightly whisk
™
2 Tbsp Chelsea LoGiCane
Low GI Sugar
1 tsp vanilla extract
2 ½ cups low-fat milk
¼ cup brandy
Pinch mixed spice
and vanilla extract. Whisk until well combined.
Gradually whisk in the milk.
Transfer the milk mixture to a small saucepan.
Heat over medium heat, whisking constantly,
until the milk is hot and the mixture starts to
thicken slightly.
Remove the pan from the heat and stir in the
brandy. Pour between small coffee/tea cups.
Sprinkle with a little mixed spice and serve.

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