chocolate pastry for mince tarts that had an egg yolk. So this year, I decided to look for a vegan recipe to avoid the egg conundrum. Having made this pastry three times I am quite happy with it. The first time I baked it a bit long and it was too crisp. Making three batches of mince pies has helped me hone the recipe so that I am really happy with it.
these.) I made them to make sure Sylvia had something to eat other than crackers and sweet food. She did rather enjoy them. Though my favourite comment about the chocolate mince pies was when she took a bite of one and a friend laughed and said Sylvia had closed her eyes because they were so good. Everyone enjoyed the mince pies at the party.
sourdough pizza dough into a long sausage, then flattened and shaped it on silicone sheets. I spread them with tomato sauce and then place strips of cheese long them. They looked really good when they went into the oven. I baked them at 200 C for about 20 minutes.
White Christmas. I had made the White Christmas for a school end of year party yesterday and had brought home some leftovers. Quite a few actually. I wonder if today's children don't know about White Christmas. I also think I might try it with half the coconut as I noticed some other online recipes do.
French Lavender Salt to give to Sylvia's teachers. I didn't like the colour of the lids on the jars so Sylvia and I painted them. I felt that I did a good job with the gift wrapping. If you are like me and don't have great wrapping skills, you could check out 21 Festive Gift Wrapping Ideas by Jac (of Tinned Tomatoes) or these cute sparkly gift tags by Claire K Creations.
pate and rice krispie slice. I planned to make pale blue slice and cut it as snowflakes. Something went wrong with some of the food dye and it turned out green.
We used an Ikea set of cutters to make a 3D Christmas tree. The first one I did was too warm and melted (like the Wicked Witch in the Wizard of Oz) while we put little icing star decorations on it. I put the slice in the freezer before my second attempt at the tree and just drizzled it with white chocolate and sprinkled some gold sugar sparkles. It lasted long enough for a photo!
- The chocolate mince pies use my home made fruit mince which is full of figs so I am sending them to Choclette for We Should Cocoa because figs are the theme this month.
- I am also sending them to Karen of Lavender and Lovage for Tea Time Treats (co-hosted by Jane of the Hedgecombers) for the theme of glitter, sprinkles, candles and shiny stuff. It was this even that inspired me to sprinkle the gold dust on the mince tarts which I love!
- And I am sending the last photo of the rice krispie Christmas tree to Jac for No Croutons Required. This is a vegetarian soup and salad blog event but each December Jac and Lisa have a Festive Photos theme which is always lots of fun to check out.
Previously on Green Gourmet Giraffe:
One year ago: Cranachan-style breakfast parfait, park, stars and carols
Two years ago: NCR Snow Snow Snow and Edinburgh Botanics
Three years ago: Gifts in a Jar, Christmas quicklinks and Melbourne Christmas
Four years ago: Edible Gift Ideas for Christmas
Five years ago: Christmas Nut Roast in Scotland
Six years ago: Tree, Tarts and Punch
Seven years ago: Christmas Snowflake Biscuits
Chocolate mince pies
Adapted from Cake Crumbs
Makes about 24 small mince tarts
1 1/4 cups plain (all purpose) white flour
1/3 cup icing (confectioners) sugar
1/4 cup cocoa
2 tbsp ground almonds
2 tbsp cornflour (cornstarch)
125g margarine or butter, chilled and chopped
1-3 tbsp cold water
1 cup fruit mince (approximately)
1/4 cup chopped dark chocolate or choc chips
glittery sugar (optional)
Mix dry ingredients in food processor. Add in margarine and process until mixed in. Add 1 tbsp of water and process again. Pinch mixture between your fingers and if it sticks it is done. If it is still a bit crumbly add another tablespoon of water. (I found it did not go into a ball in the food processor and it needed only 1 tbsp water.) Tip mixture out of food processor (you wont need a floured surface). Press together into a smooth ball with your hands. Wrap in clingwrap and refridgerate for at least 20 minutes.
Preheat oven to 190 C. Lightly grease 2 x 12 hole mini muffin tins. Mix together fruit mince and chocolate.
Roll out pastry on baking paper until it is about 3mm thick. (I would start with two thirds of the pastry and wrap the remainder and return to the fridge.) Cut circles slightly bigger than your mini muffin holes. (I use a scone cutter but even a glass would do.) Carefully place circle on mini muffin hole and use your fingers to gently push it in and against the edges to form a little cup. Drop spoonfuls of fruit mince mixture into each cup to fill it to the top. Cut out little stars (or circles if you prefer) and place on top of the fruit mince. Sprinkle with glittery sugar.
Bake for 10 to 15 minutes. (15 minutes for me.) When they are baked, leave in the tin for about 5 minutes and then carefully pop out onto wire rack. Cool and then store in an airtight container.
On the stereo:
Winter Songs: The Albion Christmas Band