Its Christmas holidays for the kids and they love to mess up in the kitchen with me preparing treats and having fun. This year we decided to make it a chocolicious christmas. So here goes two of our fave treats which combine well with tea, coffee and milk alike. After a whole afternoon of floury counters and buttery fingers we prepared these and then had a long lazy and definitely calorie packed snack break.
Merry Christmas everyone and enjoy these treats with your kids now and always.
|Melt chocolate in a double boiler.|
|Mix all ingredients together.|
Ingredients: (Makes about 30)
8 oz semi-sweet or bittersweet chocolate
1/2 cup each chopped almonds and walnuts
1/3 cup each craisins (dried cranberries), chopped dried apricots and unsweetened dry coconut.
- Melt the chocolate in a double boiler ( indirectly heating chocolate in a bowl kept over a pan of hot water, see image)
- Add all other ingredients and mix thoroughly.
- Drop spoonfuls into muffin liners and leave at room temperature for 2 hours to set.
- Enjoy with coffee or tea.
- Can be stored in the refrigerator for 4 days.
Ingredients: (makes about 16 )
1/2 cup sugar
1/2 cup butter
1 tsp baking powder
1/2 cup milk
1/2 cup cocoa powder
pinch of salt
2 tsp pure vanilla extract
- Divide all ingredients into two portions. We will make a vanilla dough and a chocolate dough.
- Sieve together flour, salt and baking powder.
- Cream butter and sugar together till light and fluffy.
- Add flour and vanilla extract and milk to make a stiff white dough.
- Add flour, vanilla extract and milk along with cocoa powder to make a stiff chocolate dough.
- Thinly roll out both to about an eight of an inch thickness and similar length and width dimentions.
- Place one on top of the other and carefullt roll them from one end tightly into a roll.
- Refrigerate for 30 minutes.
- Cut 1/4 inch thick slices and place on a greased cookie sheet.
- Bake at 350F for 15-20 minutes. Do not overbake.
- Cool for 10 minutes before digging in.