Ho Ho Hi
When Santa’s helpers are bursting with excitement, let’s keep them occupied with a creative Christmas cooking moment.
My brother visited us last week for an early Christmas catch-up, with his partner and her 4 year old daughter Ruby. Have to say we haven't had a littlely around at this time of year for many years now, so it was so much fun with lot's of crazy excitement and laughter, AND 'four' viewings of the Peter Rabbit movie of course - haha, don't you just love it!
We had so much fun making these treats in the Relish kitchen with our youngest (and oldest) helpers, eating just about everything before we even started our creations! But I thought I'd share this trusty old favourite with you as it's still a great fun thing to make and they always looks cute when placed front and centre among your Christmas table nibbles.
Reindeer (and friends) Tarts
We did start with reindeers, but ended up with a pig, an octopus, a few monsters and even a flower!
1 packet of Butternut Snap Biscuits
1/3 cup thickened cream
200g block of milk chocolate (use dark if you prefer)
15 marshmallows, cut in half horizontally
30 jaffa lollies
30 mini marshmallows, cut in half to crossways
1 small tube of black icing (see tips)
approx 40 pretzels (see tips)
Heat oven to 180 deg. Using a 12 hole patty pan, place a biscuit over each hole and place the tray in the oven for 2-3 mins or until softened. Remove from oven and working quickly so the biscuits stay soft, carefully press down biscuits so they form a rounded tart or cup shape (see tips). Once they have cooled slightly, remove from pan and pop them into a container in a single layer and into the freezer so they return to being hard, for approx 10 mins. Repeat with remaining biscuits.
In a small pot over very low heat, add butter, cream and chocolate and whisk until melted and well combined. It may split, if so keep mixing until it comes back together to a smooth paste. Pour into a new bowl and pop into the freezer until cool but not completely set (the mixture should still be able to be poured out), for approx 10 mins.
In the meantime, sort the remaining decorating components into individual bowls (see tips). Remove tarts shells and chocolate from the freezer and pour chocolate into shells and pop back into the freezer for 10-15 mins or until set.
Once set remove and start decorating. Use large marshmallows cut side up as the nose and place red jaffa on top (if you are making Rudolf that is!). Place small marshmallows on to make eyes and use black icing to draw pupils in the centre. Arrange pretzels as antlers. Follow our pictures, or simply make your own creations - but have fun!
It's a good idea to do steps 1 - 3 before you gather your troops for decorating, so they can get stuck straight into their creations when they arrive.
I bought a tube of Dr. Oetker 'Designer Icing' from Woolies to make the black dots for the eyes, but you could use liquorice cut into small rounds if you prefer or something similar.
You'll need a few pretzels for this recipe as it's a bit of trial and error with breaking them into the right shape. And of course you will need to eat some along the way too!
Careful when pressing down the biscuits as they will be hot. You can use the back of a ladle or spoon to help you press them down if needed.
If you find your biscuits are breaking, pop them back into the oven to make them soft again before pressing them into the tin.
I used my large muffin tins to hold all the decorating components which made it easy for little creatives to get their hands on each ingredient.
When making the nose of the reindeer, don't forget to place the cut side of the larger marshmallow facing up so the Jaffa sticks to it when placed ontop.
Merry Christmas from Us
On behalf of Barb and I, we wish you all the very best for this
festive season and hope Santa is kind to you all.
Be merry, be safe and enjoy, but most of all
Love Your Food Moments
as there's no greater time of year than now,
to Relish in some yummy festive treats!
See you in 2019.