Christmas can be a really stressful time, trying to get that perfect gift for the ever-increasing “Santa’s Nice List”. And if you are one to leave your Christmas shopping to the last minute, preferring to brave Orchard Road to challenge the hordes of holiday bargain hunters just weeks or (oh horrors!) even the day before Christmas, go prepared in protective gear (been there, done that, never again *fingers crossed*). And it just gets more difficult every year to think of what to get for the special people in your life.
For me, Christmas is a time for family and friends. And when we get together, food is usually involved. So, as someone who is passionate about cooking, there is no better way to show my sweet regard for the special people in my life than actually making them a present. With Christmas just round the corner, needless to say, I’ve been cooking up a storm in the kitchen. There are always some holiday staples that are associated with the Christmas season, like, shortbread, gingerbread, fruitcake, biscotti, cookies, and the list goes on. So this year, I decided to make a few of these as gifts:
Christmas Fruitcake – a must for the holiday season. Usually the candied fruits are soaked in alcohol for a few days before use. And once the cake is baked, the cakes are aged with alcohol every few days until Christmas. Definitively an adult gift. I did mine with a little less sugar than usual to keep it a little lighter. And since they are meant to be gifts, they were baked in smaller muffin sized molds (A cheat sheet to stop you from gobbling more than you should – everything in moderation :P).
Shortbread – that buttery melt-in-your-mouth goodness. I made 2 versions. The first, a lemon poppy seed shortbread. The pop of tart fresh lemon flavour contrasting nicely with the crunch of the organic poppy seeds (which I had to bring in from the US because poppy seed is not readily available in Singapore). The second, a cheesy Parmesan shortbread with a grapefruit glaze. A good marriage of savoury & sweet for layers of tangy, rich flavours to give it a slightly different twist.
Biscotti – that sweet crunch that goes so well with a cup of tea or coffee. Again, I made 2 versions. The first, a chocolate coffee hazelnut biscotti. Coffee & chocolate make for a great pairing, with the coffee enhancing the chocolate flavour. To add additional texture & to strengthen the flavour profile, the chocolate chips I used were actually chocolate covered coffee beans. The second, a more traditional cranberry & almond biscotti.
Of course, these bakes are done with traditional recipes. Baking them myself ensures that I can control the ingredients that goes into the mix. So that means, fresh lemons & lemon zest are used, always butter and never shortening, and reducing the sugar component where possible. There are also gluten-free and paleo-friendly options available, which are on my list of next bake for my primal buddies.
[EDITS] Here are some gluten-free options
It’s been a busy few weeks and about to get busier, with parties coming up on the horizon. So, what are you getting this Christmas? If you’ll like to gift some of these sweet treats for the holidays, contact us for a discussion.
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