Want to wow the toughest and most honest critics of the house?
Why not get the kids involved and make our chef’s festive treats this Christmas?
These delicious goodies are two gibson favourites, easy to make and great for keeping the little ones entertained.
Your house will be smelling full of warm winter rye while you nibble away!

Rye gingerbread cookies

350g of rye flour
1 tsp bicarbonate of soda
2 tsp ground cinnamon
2 tsp ground ginger
175g of soft brown sugar
125g of butter, softened
4 tbsp of honey
1 egg
30g granulated sugar

Method
Sift the flour, bicarbonate of soda, cinnamon, ginger and brown sugar into a blender and blitz to combine.
Add the softened butter and pulse until the mixture resembles breadcrumbs.
Transfer to a large bowl.
In a pan, heat the honey until runny.
Pour into the bowl along with the egg, mixing to make a smooth dough.
Form the dough into a flattened ball shape, then wrap in cling film and refrigerate for 1 hour.
Preheat the oven to 180°C.
Lightly flour a work surface and rolling pin.
Roll out the cookie mix to 1/2cm thick, then use shaped cutters to cut out the cookies and place on a greased baking tray.
Sprinkle over with some granulated sugar.
Cook in the oven for 10 -12 minutes until golden brown.
Allow to cool, and enjoy.

Why don’t you whip up a batch this evening to get in the holiday spirit and sneak some over to a loved one to get on the “nice” list!

Are you more of a chocolate lover than gingerbread? Well why not try your baking skills at these delicious Bailey’s chocolate ganache truffles. Christmas can’t be complete without some chocolate indulgences!

Bailey’s chocolate ganache truffles

230g dark chocolate 60%
200g cream
30g butter, room temperature
50ml liqueur

Method
Break the chocolate into small pieces and melt in a bowl over a pan of simmering water.
Pour the cream into a different pan and bring gently to the boil.
Whisk the cream into the chocolate until evenly mixed, then whisk in the liqueur and the butter.
Transfer the mixture into a shallow container and cover with cling film.
Place it in the fridge to firm up for about 2 hours.
Roll the mixture into small balls and dust in cocoa powder.
Store the petit fours in the fridge until ready to serve.

These delicious snacks will not last long so our advice would be to double the batch and hope for the best!

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