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Ingredients 500g butter, softened 200g caster sugar 2 teaspoons vanilla extract 500g plain flour 2 teaspoons of your favorite YIAH sugar. (we love vanilla) 1. Preheat oven to 180 C 2. Cream butter and sugar until fluffy. Stir in vanilla; add flour and mix well. 3. Roll out to 1cm thickness and cut out desired shapes with biscuit cutters. 4. Sprinkle the top with your favorite YIAH sugar. 6. Bake for 10 to 12 min.
Shortbread recipe by YIAH (Your Inspiration At Home). Begin your culinary adventure at facebook.com/YIAHMTISA or yourinspiration.com.au
cake pops Ingredients 350g un-iced sponge cake 1/3 tub bought frosting White chocolate melts Powder food colouring Lollipop sticks
1. Blend the cake until ‘crumbs’ then add the frosting. The mixture should not be too wet but moist enough to hold together. 2. Roll into balls and refrigerate overnight on a tray. 3. Melt chocolate and dip the sticks in chocolate then into the ball and allow to set for 5 minutes 4. Dip them in first colour to coat and allow some excess
to drip off. 5. Spoon random blobs of the second colour onto the ball and swirl to allow colours to ‘marble’. Work quick so chocolate doesn’t set. 6. Stick the stick in a block of florist foam to dry. Wrap with little cello bags and ribbon!
christmas trees Ingredients Mini ice cream cones Candy canes Chocolate melts Decorations
1. Break ‘hook’ from candy cane. Pour chocolate into the tip of the cone 2. (using a glass to stand the cone in) and push candy cane in and allow to set. 3. Turn cone upside down (sticking the candy cane into the mouth of a bottle helps) and coat in chocolate and decorate. Recipes by Sweet Little Birdy Party styling & dessert bar in Hunter Valley, Newcastle & Central Coast. firstname.lastname@example.org www.sweetlittlebirdy.com.au
Christmas Gift Guide 2011