The Ultimate Valentine's Day Treat Box


 
The Ultimate Valentine's Day treat box - a perfect mix of cookies and sweet treats to help celebrate valentine's day or the ones you love. This would make the most amazing gift - we included macarons, painted sugar cookies, linzer cookies, chocolate sandwich cookies, meringue kisses, soft earl grey caramels, and marshmallow hearts. #valentinesday #cookiebox
The Ultimate Valentine's Day treat box - a perfect mix of cookies and sweet treats to help celebrate valentine's day or the ones you love. This would make the most amazing gift - we included macarons, painted sugar cookies, linzer cookies, chocolate sandwich cookies, meringue kisses, soft earl grey caramels, and marshmallow hearts. #valentinesday #cookiebox
The Ultimate Valentine's Day treat box - a perfect mix of cookies and sweet treats to help celebrate valentine's day or the ones you love. This would make the most amazing gift - we included macarons, painted sugar cookies, linzer cookies, chocolate sandwich cookies, meringue kisses, soft earl grey caramels, and marshmallow hearts. #valentinesday #cookiebox
The Ultimate Valentine's Day treat box - a perfect mix of cookies and sweet treats to help celebrate valentine's day or the ones you love. This would make the most amazing gift - we included macarons, painted sugar cookies, linzer cookies, chocolate sandwich cookies, meringue kisses, soft earl grey caramels, and marshmallow hearts. #valentinesday #cookiebox
The Ultimate Valentine's Day treat box - a perfect mix of cookies and sweet treats to help celebrate valentine's day or the ones you love. This would make the most amazing gift - we included macarons, painted sugar cookies, linzer cookies, chocolate sandwich cookies, meringue kisses, soft earl grey caramels, and marshmallow hearts. #valentinesday #cookiebox
The Ultimate Valentine's Day treat box - a perfect mix of cookies and sweet treats to help celebrate valentine's day or the ones you love. This would make the most amazing gift - we included macarons, painted sugar cookies, linzer cookies, chocolate sandwich cookies, meringue kisses, soft earl grey caramels, and marshmallow hearts. #valentinesday #cookiebox
The Ultimate Valentine's Day treat box - a perfect mix of cookies and sweet treats to help celebrate valentine's day or the ones you love. This would make the most amazing gift - we included macarons, painted sugar cookies, linzer cookies, chocolate sandwich cookies, meringue kisses, soft earl grey caramels, and marshmallow hearts. #valentinesday #cookiebox
The Ultimate Valentine's Day treat box - a perfect mix of cookies and sweet treats to help celebrate valentine's day or the ones you love. This would make the most amazing gift - we included macarons, painted sugar cookies, linzer cookies, chocolate sandwich cookies, meringue kisses, soft earl grey caramels, and marshmallow hearts. #valentinesday #cookiebox
The Ultimate Valentine's Day treat box - a perfect mix of cookies and sweet treats to help celebrate valentine's day or the ones you love. This would make the most amazing gift - we included macarons, painted sugar cookies, linzer cookies, chocolate sandwich cookies, meringue kisses, soft earl grey caramels, and marshmallow hearts. #valentinesday #cookiebox
The Ultimate Valentine's Day treat box - a perfect mix of cookies and sweet treats to help celebrate valentine's day or the ones you love. This would make the most amazing gift - we included macarons, painted sugar cookies, linzer cookies, chocolate sandwich cookies, meringue kisses, soft earl grey caramels, and marshmallow hearts. #valentinesday #cookiebox

I couldn’t let Valentine’s day go by without a sneaky wee cookie box. Personally I’m not a giant fan of Valentine’s day, but what I do really love is making super cute pink stuff, so here we are! My friend Chelsea reached out a while back and asked if I wanted to do a wee valentine’s day collab with some macarons, so I roped in Jase and we took it one step further and came up with this epic Valentine’s themed treat box! We each did a bunch of prep the day before, then got together and put it all together, hung out, and took 12 zillion photos. It was the best day.

Jase and I made Dark Chocolate and Raspberry Macarons (classic v day flavour, chocolate and berries), and then some meringue kisses, which are super easy to make - the recipe makes loads, and they keep for a super long time. We also tried our hand at making some soft caramels, which turned out beautifully. We made an earl grey version, and I’m now hooked on making them and can’t wait to make more in the future. Finally, we also made some super cute marshmallow hearts, flavoured with a freeze dried raspberry powder.

Chelsea brought Sugar cookies, linzers, and chocolate sandwich cookies. She ices the cookies with royal icing and then paints on them with edible paint - I am totally, totally blown away by her talent. She did some wee heart cookies which became little conversation hearts, and then made THE most amazing, detailed, valentine’s themed cookies I have ever, ever seen. She chatted away while she just casually painted macarons, a task which would have me hiding in the corner in tears five seconds in. She’s also just an amazing human being, and will be opening a bakeshop in the near future. I am so excited for her, but also so, so grateful that I am lucky enough to call so many amazingly talented people my friends! Yay to more collabs in the future!

Here’s what we ended up with:

  • Earl Grey caramels

  • Vanilla bean Meringue Kisses

  • Raspberry Heart Shaped Marshmallows

  • Linzer Cookies with Raspberry Jam (Chelsea brought these but I have included a version below)

  • Dark Chocolate and Raspberry Macarons - Recipe Here

  • Chocolate Sandwich Cookies (This recipe, but without any leavener, and filled with extra buttercream from the macarons)

  • Decorated Sugar cookies (Chelsea made these with her recipe, but I have a version here - I like this royal icing recipe)

A few wee tips:

  • The key to a good Cookie box (in my opinion), is choosing one colour and sticking with it as a theme throughout. We went with pink for valentine’s day.

  • We did all the prep work the day beforehand, then put it together and shot it the next day!

  • Make sure you plan out your cookie box before you start so that you have a good mixture of things - I like to do a combination of cookies but also little sweet treaty things such as as the caramels and the meringue kisses

  • A good way of making things a little easier on yourself is to make some components that can be used in a few places - for example, the jam and the buttercream from the macarons can be used to fill the linzers and chocolate cookies.

  • Here is the box we used - I got Rich to make us some dividers on the laser cutter.

 

 

Earl Grey Caramels

- Makes about 160 caramels -

Recipe Adapted from ‘Candy Is Magic’ by Jami Curl

Earl Grey Cream
300g Heavy Cream
30g Loose leaf Earl grey tea

Caramels
438g Glucose syrup or light corn syrup
800g sugar
220g Earl Grey Cream
8g Kosher Salt
2g Vanilla bean powder (I used Heilala)
330g unsalted butter, at room temperature, cut into 1 inch cubes

 

- PROCESS -

EARL GREY CREAM

Place the heavy cream in a small saucepan, and heat over low to medium heat until just shy of a simmer. Add the loose leaf tea, cover the pot, and steep for 20 minutes. Strain the cream through a fine mesh sieve, pressing down on the tea to get as much liquid out as possible. Clean out the saucepan, wipe dry, and measure 220g of the cream into the saucepan. Place over a low heat until ready to use. If you are making ahead, store in an airtight container in the fridge, then rewarm when ready to use.

CARAMELS

Butter a 9” x 13” pan and have nearby.

Place the corn syrup or glucose into a large heavy bottomed saucepan (It is easiest to weigh directly into the pan). Heat over medium high, until it begins to bubble. Swirl the pot occasionally to prevent any hot spots

Sprinkle in a third of the sugar, and, using a spatula or wooden spoon, poke the sugar so it is covered by the corn syrup. Do not stir at any time. Once all of the sugar has been covered, add the second third, and repeat the poking process. Repeat with the final third of sugar.

Place the cream into a small saucepan and place over low heat. Add the salt and vanilla bean powder.

Cook the corn syrup and sugar mixture, swirling the pot occasionally, until it is dark amber in colour. This should take around 13 to 15 minutes. Do not walk away from the caramel - it is important you watch it carefully so you can swirl the pot as needed to distribute the heat and ensure even cooking.

Once the mixture is dark amber, remove from the heat, and add in the earl grey cream mixture, followed by the butter. Using a large whisk, whisk the mixture for 5 minutes, until it is completely emulsified. Make sure you whisk for the full 5 minutes to ensure this.

Pour the mixture into the prepared pan, and allow to set for at least 3 hours, or ideally overnight.

To cut, prepare a chopping board and sharp knife. Carefully lift the caramel out of the pan - I found it was easiest to start in one corner and slowly work my way out. Use a ruler to mark the caramel - we did approximately 1 1/2 “ by 3/4” pieces, but you can cut however you like - 1” squares work great too.

Wrap the caramels in wax paper or cellophane squares - we used wax paper squares.

 

 

Vanilla Bean Meringue Kisses

- Makes about 60 meringue kisses, or about 24 nests -

Note: This recipe is very scaleable - the ratio of egg whites to sugar is 1:1.5, so adjust to your liking. Because the meringues are essentially ‘dried’ rather than cooked, you can pipe various sizes and bake all together.

200g egg whites
300g granulated sugar
1 tsp Vanilla Bean Paste
Pink Gel Food colouring (Optional)

 

- PROCESS -

MERINGUE

Preheat the oven to 225˚f / 110˚c. Line two baking sheets with parchment paper. Fit two large piping bags with your tip of choice (I used an Ateco #826).

Measure the egg whites and granulated sugar into the bowl of a stand mixer or other heatproof bowl. Place over a pot of simmering water, ensuring that the water does not touch the bottom of the bowl. Heat the mixture, whisking often and watching the edges carefully, until it no longer feels gritty when rubbed between your fingers, and it registers at least 70˚c / 160˚f on a thermometer. 

Carefully transfer to a stand mixer fitted with the whisk attachment. Add the vanilla. Whip on high speed until stiff peaks form, approximately 4-5 minutes. Transfer half to a to piping bag, then colour the remainder with a few drops of gel food colouring, mix to incorporate, and transfer to the second piping bag.

Use a few small blobs of meringue to secure the parchment paper to the baking sheet. Pipe 'kisses', onto the baking paper lined sheets, leaving a small amount of space between each (they will not spread in the oven). You can pipe whatever shape you would like here - blobs, nests, kisses etc.

Place the baking sheets into the oven. Bake for 2 to 2 1/2 hours, or until they feel firm and no longer sticky, and peel cleanly off the paper when you lift them up. Turn off the oven, and leave them in there for at least an additional hour to dry out and crisp up.

Store in an airtight container until ready to use.

 

 

Raspberry Marshmallows

- Makes one 13” x 9” pan of marshmallows -

Marshmallow Dust
35g (1/4 cup) powdered sugar
35g (1/4 cup) Corn Starch

Raspberry Marshmallows
75g cold water
14g (2 sachets) powdered gelatine
75g cold water
270g Sugar
106 g light corn syrup
1 tablespoon (18g) vanilla bean paste, or 1 vanilla bean, split lengthwise, seeds scraped and reserved
20g freeze-dried raspberry powder (we used Freshas brand)

- PROCESS -

MARSHMALLOW DUST

Sift together the powdered sugar and corn starch. Set aside - this will be used to dust the pan.

RASPBERRY MARSHMALLOWS

Grease a 9” x 13” quarter sheet pan with butter, and dust with marshmallow dust. Set aside. In the bowl of a stand mixer fitted with the whisk attachment, combine 75 grams water with the powdered gelatine. Combine well and leave to bloom while you prepare the sugar syrup.

In a medium sized heavy bottom saucepan, heat the second measure of water, granulated sugar, light corn syrup, vanilla bean paste, and freeze dried raspberry powder. Cook, stirring occasionally, until a candy thermometer registers 240˚f (116˚c). Remove from the heat, and allow to cool to 210˚f (99˚c).

Turn the mixer to medium speed, and allow it to break up the gelatine slightly. Carefully stream in the sugar syrup mixture. Increase the speed to high, and beat until the marshmallow has doubled in volume, holds a small peak, and is fluffy, 5 to 7 minutes. Working quickly, scrape into the prepared pan, and smooth down with a lightly oiled offset spatula. Dust with additional marshmallow dust, and allow to cure for at least 3 hours.

Dust a work surface with marshmallow dust, and turn the marshmallow onto it. Using a heart cutter of your desired size, cut out heart mallows, dusting the cutter with marshmallow dust as needed.

Store in an airtight container until ready to use.


 

 

Shortbread Linzer Cookies

- Makes approximately 18 sandwich cookies, depending on size -

Shortbread Roll-out Cookies
180g unsalted butter, at room temperature
65g powdered sugar, sifted
¼ teaspoon kosher salt
1 teaspoon vanilla bean paste
265 g all-purpose flour
Powdered sugar to dust

Raspberry Quick Jam
375g frozen raspberries
400g granulated sugar

- PROCESS -

SHORTBREAD COOKIES

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, powdered sugar, salt, and vanilla bean paste on high speed until light and fluffy, 3-4 minutes. Add the flour, and mix on low until just combined.

Dump the dough out onto a piece of plastic wrap, and press out into a rectangle. Wrap tightly, and refrigerate for at least two hours, or overnight, to allow the butter to firm up.

Place the wrapped dough on the bench for 10-15 minutes to allow it to soften slightly. Cut two pieces of parchment paper the same size as a half baking sheet (13” x 18”). Unwrap the dough, and place between the two sheets of parchment paper. Using a rolling pin, bang the dough gently to help flatten out, then roll to the size of the parchment paper. If you have some wrinkles in the parchment paper, which will then in turn cause wrinkles in your dough, peel the sheet off and smooth it back onto the dough, then continue rolling.

Once you have rolled your dough to the size of the parchment paper, transfer it, still between the two sheets of paper, to a baking sheet, and place in the freezer to firm up, 15-20 minutes.

Preheat the oven to 325˚f (170˚c). Line two baking sheets with parchment paper. Using a 2” fluted cookie cutter, cut circles of dough, and transfer them to the prepared baking sheet (you can fit quite a few cookies on a baking sheet, as they do not spread much). If the dough starts to soften, return to the freezer to firm up. Re-roll scraps, freeze briefly, then cut out the rest of the dough.

Place the cut out cookies in the freezer for 10 minutes, then, using a small shaped cutter, cut out a hole in the middle of half of the cookies.

One sheet at a time, bake the cookies for 11-12 minutes, until the shortbread is set and only just beginning to go golden. Remove from the oven, allow to cool for 15 minutes on the baking sheet, then transfer to a wire rack and allow to cool completely.

RASPBERRY QUICK JAM

In a medium heavy-bottomed saucepan, mash the raspberries roughly. Bring to a rolling boil, and then add the sugar. Cook for 3 minutes, stirring occasionally. Transfer to a container or sterilised jars, and allow to cool completely before using. Store in the fridge.

FILLING AND ASSEMBLY

Pair up the cookies so each pair has one solid half, and one half with a cut-out. Arrange the halves with a cut-out on a wire rack, and dust generously with powdered sugar. Place all the solid halves, smooth side (the side that was facing upwards on the baking sheet) down, and, either using a piping bag or a spoon, dollop about a teaspoon of the Raspberry Jam Filling onto the halves. Top with a cut-out half, and carefully press down to sandwich. Repeat with remaining cookies.

Store leftovers in an airtight container. If you are not planning on eating these on the first or second day, store the cookies and the filling separate, and sandwich closer to eating, to avoid them going soggy.

The Ultimate Valentine's Day treat box - a perfect mix of cookies and sweet treats to help celebrate valentine's day or the ones you love. This would make the most amazing gift - we included macarons, painted sugar cookies, linzer cookies, chocolate sandwich cookies, meringue kisses, soft earl grey caramels, and marshmallow hearts. #valentinesday #cookiebox

The Ultimate Christmas Cookie Box


 
THE ultimate holiday cookie box - with something for everyone. Coconut ice, Honey Caramel Corn, sugar cookie marshmallow sandwiches, marshmallow and sugar cookie rocky road, piped roll out sugar cookies, and a DIY S'mores kit. What more could you wish for - this would be the perfect gift this holiday season.
THE ultimate holiday cookie box - with something for everyone. Coconut ice, Honey Caramel Corn, sugar cookie marshmallow sandwiches, marshmallow and sugar cookie rocky road, piped roll out sugar cookies, and a DIY S'mores kit. What more could you wish for - this would be the perfect gift this holiday season.
THE ultimate holiday cookie box - with something for everyone. Coconut ice, Honey Caramel Corn, sugar cookie marshmallow sandwiches, marshmallow and sugar cookie rocky road, piped roll out sugar cookies, and a DIY S'mores kit. What more could you wish for - this would be the perfect gift this holiday season.
THE ultimate holiday cookie box - with something for everyone. Coconut ice, Honey Caramel Corn, sugar cookie marshmallow sandwiches, marshmallow and sugar cookie rocky road, piped roll out sugar cookies, and a DIY S'mores kit. What more could you wish for - this would be the perfect gift this holiday season.
THE ultimate holiday cookie box - with something for everyone. Coconut ice, Honey Caramel Corn, sugar cookie marshmallow sandwiches, marshmallow and sugar cookie rocky road, piped roll out sugar cookies, and a DIY S'mores kit. What more could you wish for - this would be the perfect gift this holiday season.
THE ultimate holiday cookie box - with something for everyone. Coconut ice, Honey Caramel Corn, sugar cookie marshmallow sandwiches, marshmallow and sugar cookie rocky road, piped roll out sugar cookies, and a DIY S'mores kit. What more could you wish for - this would be the perfect gift this holiday season.
THE ultimate holiday cookie box - with something for everyone. Coconut ice, Honey Caramel Corn, sugar cookie marshmallow sandwiches, marshmallow and sugar cookie rocky road, piped roll out sugar cookies, and a DIY S'mores kit. What more could you wish for - this would be the perfect gift this holiday season.
THE ultimate holiday cookie box - with something for everyone. Coconut ice, Honey Caramel Corn, sugar cookie marshmallow sandwiches, marshmallow and sugar cookie rocky road, piped roll out sugar cookies, and a DIY S'mores kit. What more could you wish for - this would be the perfect gift this holiday season.
THE ultimate holiday cookie box - with something for everyone. Coconut ice, Honey Caramel Corn, sugar cookie marshmallow sandwiches, marshmallow and sugar cookie rocky road, piped roll out sugar cookies, and a DIY S'mores kit. What more could you wish for - this would be the perfect gift this holiday season.
THE ultimate holiday cookie box - with something for everyone. Coconut ice, Honey Caramel Corn, sugar cookie marshmallow sandwiches, marshmallow and sugar cookie rocky road, piped roll out sugar cookies, and a DIY S'mores kit. What more could you wish for - this would be the perfect gift this holiday season.

Today I did something I've been looking forward to for LITERALLY an entire year - I made a Christmas Cookie Box! Ever since Amy made hers last year and blew my little mind, I've been wanting to make one of my very own! I have had on my to-do list for a few weeks now, with a little post-it note in my diary with ideas of what I wanted to put inside, but I suddenly realised that Christmas is just around the corner and I was going to have to get a serious wiggle on if I wanted to pull this off in time! 

So the entirety of yesterday was spent baking my little heart out in order to make all the little things I wanted to include in the box! (Plus a bonus batch of chocolate sugar cookies because Rich tried one and couldn't stop eating them). It all went fairly smoothly, I stayed up WAY too late tempering a giant bowl of chocolate, and then today I did a little happy dance in the kitchen when it all came together far better than I ever could have imagined! I bought this box from a craft store, and then drew up a little pattern of how I wanted the dividers to look, and rich cut them all for me on the laser cutter, then etched a little pretty pattern on the top! I kind of wish that I had done this a little earlier, as I would have made loads of them to give as gifts! I made full batches of everything I made, so our coffee table is currently drowning in sweet food, but I am planning to take it all to Jill's where it will hopefully get eaten by the Christmas crowd!

I wanted to do a mixture of cookies and other little treats that I associate with Christmas in New Zealand, so I went with a couple of cookie recipes that I already had, and then added in a couple of my faves - honey caramel corn (aka one of the most addictive things I have ever made), coconut ice, which is a coconut fudge made with condensed milk, and Rocky Road, which is marshmallows and other goodies (I used sugar cookies and cranberries) folded through tempered dark chocolate and set into a bar. I haven't made coconut Ice or Rocky Road since I was a kid, so it was so fun to re-live all those excited for christmas memories that making them brings! The Caramel Corn and the Rocky Road recipes were based on recipes from The Cook and Baker, which is one of my fave books to bake from! The treats were the perfect balance of things to go alongside my cookies - I did a DIY S'mores kit, Roll-out sugar cookies, and then sugar cookies with vanilla bean marshmallow. In the end the box contained:

  • Coconut Ice

  • Marshmallow and sugar cookie Rocky Road with Cranberries

  • Honey Caramel Corn

  • Chocolate and vanilla sugar cookies, sandwiched with vanilla bean marshmallow

  • Roll-out sugar cookies, some piped, some sandwiched with jam

  • Components to make S'mores - graham crackers, vanilla bean marshmallows and dark chocolate

  • Two sprinkles compartments!

To make it a little easier on myself, I wanted to make some of the recipes usable in a number of the components. The Marshmallow for the S'mores kit was also piped between some of the sugar cookies, and also used in the Rocky Road. The sugar cookies were used in the marshmallow cookie sandwiches, but I also used them in the Rocky Road too because of how delicious and chewy they were. Little steps like this meant that less components overall were needed. The box came out amazingly, and I can't wait to make more! Any aspect of this would make great gifts for the holiday season. Merry Merry!

Some of the recipes are new, which I will share below, and some are already from this blog. Overall, I made:

  • One Batch of these Sugar cookies

  • One batch of the same sugar cookies, but subbing 50g of flour for 25g black cocoa and 25g regular cocoa to make chocolate sugar cookies

  • One large batch of vanilla bean marshmallow (this, but without the peppermint) for S'mores Kits, and the Rocky Road. I also piped a little between some of the sugar cookies to make sandwiches. Once I had piped out some to make sandwich cookies, I set the rest in a 9" x 13" tin

  • One Smaller batch (these quantities) of vanilla bean marshmallow, which I tinted with pink gel food colouring and set in a 9" x 9" tin

  • A batch of these Graham Crackers for the S'mores Kit

  • One batch of these roll-out sugar cookies. I sandwiched some with jam, and piped some of them with royal icing and a wilton #1 tip

  • Rocky Road (recipe to follow)

  • Coconut Ice (recipe to follow)

  • Honey Caramel Corn (Recipe to follow)

I hope that you give some of these a try! You can mix and match, or make just one component, or a couple, or add in your own things - it's so much fun to put together! Please let me know if there are any Recipe Questions! 

A few wee tips:

  • For the Rocky Road, I tempered the chocolate, which made it stable at room temp, and beautiful and shiny. If you don't want to do this regular chocolate will work just as well, but ensure that you store in the fridge.

  • Rocky Road is often made with turkish delight, but I subbed that this time with 500g of chopped sugar cookie (I used a mix of chocolate and vanilla). They added a nice chewy texture.

  • You can add whatever you like to this - dried fruit, nuts, the options are endless.

  • The Honey Caramel Corn Recipe makes loads - but just watch it disappear quickly.

 

 

Rocky Road

- Makes one 9" x 13" tin  -

Recipe Adapted from The Cook and Baker

500g white and pink marshmallows (I used home made, cut into 1/2" pieces)
500g chopped sugar cookies (I used home made, from this recipe)
200g dried cranberries
1.5kg (3 lbs 5 oz) good quality dark chocolate, chopped
35g Freeze Dried Raspberries (optional)
Flaky Sea Salt, to finish

- PROCESS -

Grease a 9" x 13" pan, and line with parchment paper, leaving some extending over the edges to form a "sling".

In a very large bowl, combine the marshmallows, sugar cookies and cranberries, and toss to combine. 

Place a large heatproof bowl over a pot of simmering water, making sure that the bowl does not touch the water. Place 1kg (2lb 4 oz) of the chocolate in the bowl, and stir constantly until melted. Using a sugar thermometer, continue stirring the chocolate until it reaches 50˚c / 122˚f. Add the remaining chocolate, remove from the saucepan, and continue to stir until the remaining chocolate is melted and the chocolate temperature reduces to 29˚c / 84˚f. (this may take 15-20 min). Place back on the pot of water, and bring up to 32˚c / 90˚f. Once it has reached 32˚, pour over the marshmallow and cookie mixture, and stir well with a spatula to combine. 

Pour the mixture into the prepared tin, and smooth down with an offset spatula or the back of a spoon. Sprinkle with crushed freeze dried raspberries and flaky sea salt. Loosely cover with plastic wrap and leave to set overnight. Cut into chunks using a warmed sharp knife. Store in an airtight container

 

 

 

Coconut Ice

- Makes one 8" x 8" tin (approx 50 squares)

Slightly Adapted from Nestle

One can (400g) condensed milk
500g sifted powdered sugar
390g (5 cups) unsweetened desiccated coconut
1 tsp vanilla bean paste
1/2 tsp salt
a few drops of red or pink gel food colouring

- PROCESS -

Grease an 8" x 8" square tin and line with a parchment paper sling. In a medium bowl, combine all of the ingredients except for the food colouring. Mix using a stiff spatula or your hands. Add milk a teaspoon at a time if needed to form a slightly sticky cohesive dough. Divide the mixture in half, and press half into the tin, smoothing with your fingers or an offset spatula. 

Add a couple of drops of food colouring to the remaining half, and knead to evenly distribute. Spread over the white mixture, pressing down and smoothing. Leave for a few hours to set in the fridge before cutting into squares with a warm knife. Store in an airtight container in the fridge.

 

 

 

Honey Caramel Corn 

- Makes approx 12 cups - 

Adapted from The Cook and Baker 

12 cups freshly popped popcorn
470g dark brown sugar
300g honey
450g butter, chopped into chunks
1 tsp vanilla bean paste
1 teaspoon baking soda, sifted
1 teaspoon salt
Flaky sea salt, to finish

- PROCESS -

Preheat the oven to 350˚f / 180˚c. Line two baking sheets with parchment paper. Divide the popcorn between them. 

Place the brown sugar, honey and butter in a medium pot over medium heat. Stir to combine, and continue to cook until the mixture registers  248˚f / 180˚c on a candy thermometer. Remove from the heat and carefully add the vanilla and salt. Stir well to combine then carefully add the baking soda, and mix in well (be careful as it will foam). Pour the caramel evenly over the two trays of popcorn, and mix well to combine. 

Bake the trays of popcorn for 10 minutes, switching the trays once half way through the process. Remove from the oven and stir to redistribute the caramel and ensure that the popcorn is evenly coated. Sprinkle generously with flaky sea salt to taste. 

Leave to cool completely before breaking into chunks. Store in an airtight container. 

 

THE ultimate holiday cookie box - with something for everyone. Coconut ice, Honey Caramel Corn, sugar cookie marshmallow sandwiches, marshmallow and sugar cookie rocky road, piped roll out sugar cookies, and a DIY S'mores kit. What more could you wish for - this would be the perfect gift this holiday season.