Edible Christmas gifts

Sometimes the best gifts are those you can sink your teeth into

Shop-bought gifts are wonderful – especially if they come in tiny boxes. But a present that has been specially prepared or planned can be really special – and if you are the one making the gift, why not have fun in the kitchen while you’re about it?

Vanilla extract
Take 10-12 vanilla pods. Split 3 of them so that the sappy seeds ooze out and put them into a pretty bottle or jar. Pour Vodka up to the top of the jar and seal. Shake and leave to infuse for as long as possible – 3 months is ideal, but you could always label the jar with a ‘Best by’ date if you are making this closer to Christmas.

Cinnamon sugar
Take a sealable jar and fill with caster sugar. Poke 6-8 large cinnamon sticks into the sugar and leave for 2-4 weeks. Use for baking and sprinkling on hot buttered toast.

Almond brittle
1 tsp sunflower oil
2 tbsp water
175g granulated sugar
110g sliced blanched almonds

  1. Oil a 23 x 5cm baking tray and set aside. In a heavy bottomed saucepan, pour in the water and sugar. Cook over a low heat until the sugar has dissolved.
  2. Cover the pan and bring to the boil. Leave covered until condensation washes down the sides of the pan. Turn the heat up to medium and cook until the sugar turns amber in colour. Quickly stir in the almonds and pour onto greased baking sheet.
  3. Spread out evenly and leave to cool. When cool, break the brittle into small pieces and wrap in greaseproof paper, then gift-wrap in a pretty box ready for giving. The brittle should be stored in a cool dry place and will last for about a week.

Pukka nuts
1 tbsp unsalted butter
1 tbsp sunflower oil
8oz assorted nuts
2 tsp madras curry powder
1 tsp salt

  1. Preheat the oven to 190C/375F/gas mark 5.
  2. Heat the butter and oil in a roasting tin. Add the nuts, curry powder and salt. Toss well making sure all the nuts are coated evenly.
  3. Roast nuts in the oven for 20 minutes, turning occasionally. Remove from the oven and leave to cool.
  4. Store in airtight containers for up to 2 weeks.

Chilli Vodka
6-8 Birds eye chillies
1 bottle Vodka

  1. Put whole chillies into a pretty bottle large enough to hold a whole bottle of Vodka.
  2. Decant inexpensive vodka into the new bottle with the chillies and seal. Let it stand for a month and use.

Chocolate almonds
Makes about 1kg

375g whole unblanched almonds
275g granulated sugar
1 tsp ground cinnamon
450g dark chocolate (minimum 70% cocoa solids)
100g cocoa powder
¼ tsp vanilla extract or orange essence

  1. Preheat the oven to 180C/350F/gas mark 4.
  2. Toast the almonds in the oven for 15 minutes on a baking sheet.
  3. Line two baking pans with greaseproof paper and set aside.
  4. In a saucepan combine the sugar, 4 tbsp water, the almonds and the cinnamon. Cook, stirring constantly, until the sugar becomes golden and the almonds are completely coated.
  5. Pour into the prepared pans, allow to cool and place in the fridge to cool.
  6. Place the chocolate in a heatproof bowl over a pan of simmering water until melted. Transfer half the chilled almonds to a large bowl, and pour half the melted chocolate over the nuts. Separate the nuts with a fork so they don’t stick together.
  7. Return the almonds to the fridge until the chocolate has set. Repeat with the remaining almonds.
  8. Place the cocoa powder and icing sugar into separate bowls. Toss half the nuts in cocoa and half in sugar.

Wild mushroom oil
Delicious with pasta or salads

300ml sunflower oil
15g dried porcini
few sprigs fresh thyme
12 peppercorns
300ml olive oil

  1. Warm the oil, then pour over the mushrooms thyme and peppercorns in a small bowl.
  2. Cover, leave until cold then transfer to a clean dry jar and top up with olive oil.
  3. Seal and leave in a cool dark pace to infuse.

Brilliant breads
These breads are so easy to make and great for giving as presents. Once you’ve made the bread, let it cool completely and wrap it neatly in clear cellophane. Tie a ribbon around the loaf on all four sides and tie a big bow in the middle. Write the type of bread on a decorative label and attach to the top of the loaf.

Banana bread
Makes 1 x 450g/1lb loaf

3 bananas
1 egg
1 tsp vanilla
3 tbsp melted butter
225g caster sugar
175g plain flour
1 tsp baking soda
pinch of salt
¼ tsp nutmeg
butter and flour, for coating the tins

  1. Preheat the oven to 180C/350F/gas mark 4.
  2. Grease and flour a 450g/1lb loaf tin.
  3. Mash the bananas and combine them with the egg, vanilla and melted butter.
  4. Sift the dry ingredients together and add to the banana mixture. Stir with fork or whisk until combined.
  5. Pour the mixture into the loaf tin and bake for 25-45 minutes or until a skewer inserted into the centre comes out clean. Allow to cool before removing from the tin.

Lemon poppy seed bread
Makes 2 x 450g/1lb loafs

For the bread:
400g plain flour
450g caster sugar
3 eggs
3 tsp baking powder
1 tsp salt
2 tbsp poppy seeds
400ml milk
175ml vegetable oil
1 ½ tsp vanilla extract
2 ½ tsp lemon extract
butter and flour, for coating the tins

For the lemon glaze:
½ cup sugar
¼ cup lemon juice

  1. Preheat the oven to 350F/180C/gas mark 4. Combine the ingredients for the glaze and leave to stand until bread has finished baking.
  2. Grease and flour the loaf tins. Combine all the bread ingredients in a large bowl. Beat at a medium speed with an electric mixer for 2 minutes. Divide evenly and pour into pans. Bake at for 45-60 minutes or until a tester comes out clean.
  3. Take bread out of pan and place on plate. Pour the glaze immediately over the bread.

Pumpkin apple bread
Makes 2 x 9in loaves

350g plain flour
¾ tsp salt
2 tsp baking soda
1 ½ tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground cloves
¼ tsp allspice
450g tinned pumpkin, or pumpkin purée
175ml vegetable oil
500g caster sugar
4 eggs
2 Granny Smith apples, peeled, cored and chopped

For the topping
1 tbsp flour
5 tbsp caster sugar
1 tsp ground cinnamon
1 tbsp softened unsalted butter

  1. Blend the topping ingredients in a bowl until they are the consistency of coarse crumbs.
  2. Preheat the oven to 180C/350F/gas mark 4 and grease 2 x 450g/1lb loaf tins.
  3. Sift the flour into a large bowl and add the salt, baking soda, cinnamon, nutmeg, cloves and allspice. In another bowl, whisk the pumpkin, oil, sugar and eggs. Add to the flour mixture and stir until well combined. Fold in the chopped apples and divide the batter evenly between the loaf tins.
  4. Sprinkle the topping over the top of each loaf and bake in the middle of the oven for approximately 45-60 minutes or until a skewer inserted in the centre comes out clean. Leave the loaves to cool on a rack for 45 minutes then remove from the tin and leave to cool completely.

Pinecone bird feeder
This is edible but it’s not for your tree — it’s for the birds outside. It’s the perfect present for kids to make for a teacher.

You will need:

  • mixed birdseed
  • festive ribbon
  • large open dry pinecones
  • smooth peanut butter
  • ribbon
  • clear cellophane
  1. Put a couple of handfuls of mixed birdseed onto a flat plate then cut the ribbon into 25cm lengths, one for each pinecone.
  2. Thread the ribbon through and around the bottom fronds of the pinecone securing it with a knot, leaving the ends of the ribbon for tying on to the tree.
  3. Smear peanut butter all over and into the pinecone making sure it is well coated. Roll in the birdseed, covering every inch of the peanut butter.
  4. Carefully wrap the cones in the cellophane and tie with a ribbon ready to give away.

Need more gift ideas? Check out our edible ornaments.