Crikey, December crept up on us this year, didn’t it? I feel like I’ve only just recovered from slowly melting my way through that never-ending September heatwave - and suddenly, I’m frantically digging out decorations and working out what an earth to buy everyone.
I adore Christmas, but I’m usually feeling pretty creatively spent come December. I’m literally and figuratively crawling to the respite of Twixmas. And that’s why, instead of slaving over new ideas, I’ve dug through my archives to collect and share some of my very favourite homemade Christmas gift ideas. Easy, gorgeous and fittingly festive, expect salted honeycomb, pistachio chocolate mediants, quince pastilles, orange blossom marshmallows and white chocolate fudge. I for one would be thrilled to find any of these hiding beneath the tree come the big day.
Tired as I may be, I will always rally to make these recipes. There is something so special about making presents for the people you love. Yes, it absolutely requires the luxury of a little spare time - and if you don’t have that, you have zero judgement from me for throwing money at the situation. But if you do find yourself with an unexpected afternoon or evening - and someone tricky to buy for you on your list - then I hope you might give one of the recipes in this mini series a go.
Homemade gifts, carefully made and beautifully hand-packed and wrapped, are such a special way of spreading the love and festive cheer at Christmas. I love thinking carefully about which wrapping paper, silk ribbon and adornments to use. And it goes without saying that I love how wallet-friendly this way of gifting is too.
And if this mini series isn’t enough for you, then may I gently point you in the direction of my cookbook, Postal Bakes, which is full of homemade gifts and has plenty more ideas - and is still very much available in all good bookshops (here are some links! Amazon, John Lewis, Waterstones, Blackwells, etc etc).
Peppermint creams are quintessentially festive. We used to make these every Christmas as kids, always using the same ancient bottle of peppermint essence which never seemed to run out (probably because this was the only time we ever used it). We used to colour the mixture with pink and green food dye - and you could certainly do that too. Personally, I like the snowy white appearance of the uncoloured creams, which feels festive and familiar.
1 egg white
500g icing sugar, plus extra for dusting
Juice of 1/2 lemon
2-3 tsp peppermint essence
Line two baking trays with baking paper.
Whisk the egg white in a large bowl, until the mixture reaches the stiff peaks stage. Slowly add the icing sugar, lemon juice and peppermint essence. Add the peppermint essence one teaspoon at a time, tasting after each addition, until the mixture tastes minty enough.
Dust a work surface with plenty of icing sugar, then turn the peppermint mixture onto it. Dust a rolling pin with icing sugar, then roll out the mixture thinly. Use a 3 or 4cm cutter to cut out circles, then place onto your lined baking trays.
Chill at room temperature for a couple of hours, until the creams have set hard. Store out of the fridge in an airtight container.