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Merry Caremas - Day 3 Christmas Recipes

Posted: 27-11-2017


Reindeer Noses

What’s most festive than making a bunch of reindeer noses to munch on?! Sooze put these together and we sold them at the Glasgow City Council Christmas Fayre in November. This recipe is so easy to whip up and it’s absolutely delicious.


500g smooth peanut butter (or crunchy!)
114g melted butter
340g icing sugar
140g Rice Krispies
500g milk chocolate (Cadbury or Galaxy is gooood)

This recipe makes 45 reindeer noses – that’s a lot of reindeer noses.

1)    Put the peanut butter, melted butter, and sugar in a large bowl until blended. Add the cereal in and then mix thoroughly till the mixture is all combined.

2)    Shape chunks of the mixture into 1-inch balls (or whatever you prefer really, everyone has different shaped noses). Put the noses on a baking sheet and squeeze into your fridge to let them chill for an hour.

3)    Melt the chocolate (in a bowl over a pan of boiling water does wonders). Dip the noses into the chocolate and make sure they’re all covered. Put the chocolate-covered noses back into the fridge and wait until they are firm.

The noses should be stored at room temperature and can last up to two weeks!


Terry’s Chocolate Orange Cookies

The Terry’s Chocolate Orange always shows its face at Christmas. The cookies are orangey and chocolatey which is a great combo.


125g butter
100g granulated sugar
100g light brown sugar
1 egg, beaten
1 teaspoon vanilla essence (optional)
25g cocoa powder
175g self-raising flour
½ teaspoon of bicarbonate of soda
½ teaspoon baking powder
½ teaspoon salt
Zest of ½  a medium orange or 1 teaspoon orange extract
250g Terry’s Chocolate Orange (plus extra for on top)

1)    Preheat oven to 190c/180C fan/375F and line two baking trays with a baking sheet.

2)    Mix together the butter and both sugars until they are thoroughly combined.

3)    Add in vanilla and the beaten egg, and mix again.

4)    Add cocoa powder, flour, bicarbonate of soda, baking powder and salt until the mix is combined and looking like cookie dough.

5)    Chop up the Terry’s Chocolate Orange into pieces and add to the dough with the orange zest. Make sure to fold this through so all the orange and chocolate is evenly combined!

6)    Take roughly the same size measurements of the mixture and put them on the lined baking tray. Keep them quite far apart as they will expand.

7)    Bake for 10-12 minutes. If you want to put a piece of Terry’s Chocolate Orange on top, take them out the oven, put the piece on top, and pop back in the oven for one minute.

8)    Allow the cookies to cool and that’s you!

Mince Pies (Mary Berry’s Recipe…)

The mince pies have been on the shelves all November, but why not try and make them yourself? With Mary Berry’s recipe here, you can’t go wrong.


175g plain flour
75g cubed butter
25g icing sugar
Zest of 1 orange
1 egg, beaten
350g mincemeat
1 egg for glaze
Icing or caster sugar for dusting

Round cookie cutter
Star cookie cutter
Bun tins

1)    Measure the flour, butter, icing sugar and grated orange zest into a bowl and mix until the mixture looks like breadcrumbs. Highly recommend an electric mixer.

2)    Pour in the beaten egg and mix until the dough forms into a ball.

3)    Knead the dough lightly by hand on a floured board.

4)    Preheat your oven to Gas Mark 6/200C/400F.

5)    Roll the dough out finely on a flour-covered work surface and cut out 18 rounds using a cookie cutter. Use these to line bun tins.

6)    Spoon a heaped teaspoon of mincemeat into each pastry case.

7)    Re-roll the rest of your dough and cut out size star shapes with a cutter. Put a star on top of the mincemeat and brush the pastry with a small amount of beaten egg.

8)    Bake for 12-15 minutes or until golden and crispy. Allow cooling before dusting with icing or caster sugar.


And that’s you! All of these recipes are found on Pinterest.

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