White chocolate and raspberry fudge

395g can Nestlé sweetened condensed milk

1 cup (220g) caster sugar

125g butter, chopped

2 tbsp glucose syrup

200g white chocolate melts

1/2 cup (70g) slivered almonds, toasted

1/3 cup (110g) raspberry jam

Grease and line a 20cm square cake tin with baking paper, allowing the sides to overhang.

Place condensed milk, sugar, butter, and glucose syrup in a medium saucepan over low heat. Cook, stirring, for 8 minutes or until the sugar dissolves and mixture is smooth and glossy.

Increase heat to medium-low. Bring to a very gentle simmer. Cook, stirring, for 6-8 mins or until mixture thickens. Remove from heat. Quickly stir in the melts until smooth. Stir in almonds. Pour mixture into prepared tin. Spoon dollops of jam over the fudge and use a skewer to swirl it through.

Cool fudge to room temperature. Place in the fridge for 4 hours or until firm. Cut into pieces.


Chilli salted chocolate and ginger honeycomb

335g (1 ½ cups) white sugar

125ml (½ cup) cold water

2 tbsp golden syrup

1 tsp butter, melted

1 tsp bicarbonate of soda

1 tsp ground ginger

1/2 tsp sea salt

200g dark chocolate

Pinch of sea salt

Pinch of chilli flakes

50g flaked almonds, toasted


Line a baking tray with baking paper. Place the sugar, water, and golden syrup in a heavy-based saucepan. Cook over very low heat, without stirring, until sugar dissolves. Increase heat to medium. Boil for 8-10 minutes or until golden brown and 154 C (hard crack stage) on a sugar thermometer. Add the butter and swirl pan.

Immediately remove pan from heat. Stir in bicarb, ginger and salt (mixture will foam up). Pour onto prepared tray. Tilt pan to cover.

Tap gently a few times on work surface to settle mixture. Set aside to cool completely.

Place chocolate in a microwave-safe bowl. Microwave on high for 1 minute. Stir. Continue to microwave in 10 second intervals, stirring, until the chocolate is melted and smooth.

Pour over honeycomb and smooth the surface. Combine salt and chilli in a bowl. Sprinkle chilli salt and nuts over chocolate. Set aside to set.

Break the honeycomb into pieces. Store in airtight container and eat within 2-3 days.


Ginger bread cookies

3 cups plain flour

120g butter, chopped

2 tsp bicarb soda

½ tsp ground cloves

2 tsp ground ginger

1/3 cup brown sugar

½ cup golden syrup

1 egg

2 tsp ground cinnamon


Preheat oven to 160 C and prepare several baking trays lined with baking paper.

Combine all ingredients into a large bowl and knead until smooth. Use a mixer with a dough attachment if you have one. Roll dough in between 2 pieces of baking paper until about 1cm thick. Refrigerate until chilled.

Place chilled dough on the bench and cut out shapes using cookie cutters (in Christmas designs if you wish). Place cookies onto baking trays and bake for 10 minutes until slightly golden.

If you wish you can decorate with icing when cool. Store in airtight container for up to a week.

Icing: combine 1 cup of icing sugar and ½ tsp of water and mix to combine, add more water if needed to get the right consistency.


Traditional Shortbread

250g butter, softened

¾ cup caster sugar

1 tsp vanilla extract

2 cups plain flour, sifted

½ cup rice flour, sifted


Preheat oven to 160 C and prepare several baking trays lined with baking paper.

Using an electric beater or mixer, beat butter, 2/3 cup of sugar and vanilla extract until light and fluffy. Stir in sifted flours.

Divide dough into 2 portions and shape into 2 discs. Roll the first portion between 2 pieces of baking paper to form a 20cm round. Carefully transfer to a prepared baking tray and repaeat with 2nd portion of dough.

Using a small knife, score each round into 8 wedges, being careful not to cut the whole way through. Pinch edges of rounds to create a scalloped effect and prick top of rounds with a fork . sprinkle with remaining caster sugar.

Bake for 20 minutes or until slightly golden.

Store in airtight container for up to a week.

Note: you can use biscuit cutters to make Christmas shapes instead of making wedge shapes.





Gingerbread and shortbread recipes, editors own.