christmas edible gift ideas

EDIBLE GIFTS IN A JAR: SPICY CHOCOLATE, OATMEAL & COCONUT COOKIE MIX

Christmas wrapping paper can cost you a fortune and chances are it will end up in the bin anyway. A better idea: repurpose your glass jars. They’re the perfect container for all types of gifts from candles to body scrubs to snow globes, herb gardens and our favourite, edible gifts. And most importantly, the receiver can reuse them over and over again.

This chewy, chocolatey cookie mix comes together in a snap and makes a great Christmas gift for all the bakers in your life.

INGREDIENTS
(makes around 40 cookies)

430g plain flour
125g granulated sugar
180g light-brown sugar
60g unsweetened cocoa powder
40g traditional oatmeal flakes
500g dark chocolate chunks
430g sweetened desiccated coconut
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp coarse salt

TOOLS

1 litre glass jar
Fabric or paper to cover the top of jar
String or fabric ribbon

METHOD

Sift the flour, baking powder, baking soda and salt in a medium bowl.

Mix the cocoa powder and spices in a small bowl.

Assemble the mix by layering in the following order:
(You can use a funnel and a flat ladle to neatly pack down the ingredients)

½ flour mixture
cocoa powder & spice mixture
shredded coconut
oats
remaining flour mixture
light brown granulated sugar
dark chocolate chips

Cover jar with fabric or paper and secure with string or ribbon.



ENCLOSE THE FOLLOWING INSTRUCTIONS



SPICY OATMEAL, COCONUT & CHOCOLATE COOKIE MIX
(makes around 40 cookies)

INGREDIENTS TO ADD

500g unsalted butter, softened
2 large eggs
1 tsp pure vanilla extract

METHOD

Preheat oven to 180°C/Gas 4.

Scoop the dark chocolate chunks out of jar and set aside.

Put the butter in an electric mixer fitted with a paddle attachment. Mix on medium speed until smooth (about 1 minute). Mix in the eggs, 1 at a time, then add the pure vanilla.

Pop the cookie mix into the electric mixer and mix on low speed until well combined.

Stir in the dark chocolate chunks.

Grab a tablespoon, scoop some batter into it and roll into balls. Place the balls on a tray lined with greaseproof paper, and pop in the fridge for 15 minutes.

Slightly flatten the balls with your fingers, then place in preheated oven and bake until set, 10 – 12 minutes.

Remove from oven and let cool on a cooling rack.

Cookies can be stored in airtight containers at room temperature up to 1 week.

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