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Handmade Edible Gifts - From The Barn

22 Oct
Recipe

Orange and Cranberry Biscuits

Ingredients
200g margarine
150g soft brown sugar
75g muesli (sugar free)
200g plain flour
75g porridge oats
75g coconut
1 level teaspoon baking soda
25g dried cranberries
Rind of one large orange

Method
Cream the margarine and sugar together until light and well combined.

Gradually add all the dry ingredients and mix thoroughly.

Roll the mixture into balls about the size of a walnut in its shell and flatten slightly.

Bake at 180°C for approximately 15 minutes, or until golden brown.

Allow to cool on a wire tray before placing in a glass jar.

Date, Oat and Hazelnut Truffles

Ingredients
10 Medjool dates
2 tablespoons boiling water
½ cup oats (blended to a fine powder)
3 tablespoons cacao powder (plus extra for dusting)
3 tablespoons crunchy peanut butter
20 toasted hazelnuts

Method
Soak the dates in the boiling water for 1–2 hours.

Add the dates and any soaking liquid to a blender and blend into a thick paste. Add the blended oats, cacao powder and peanut butter, then blend again until the mixture forms a soft paste.

Scoop out a teaspoon of the mixture and roll it around one toasted hazelnut to form a small ball.

Place a little extra cacao powder on a plate and gently roll each ball until coated.

Repeat until all the mixture is used, making around 16–20 truffles.

Chill in the fridge to allow them to firm up. Place three or four truffles in small cellophane bags and tie with a ribbon for a lovely handmade gift.