Hope you all are gearing up for Christmas and New Year. Do you have the tradition of exchanging Christmas gifts to you near and dear ones? Well, I didn’t actually until I moved to U.K. The only time I exchanged gifts was when we played the game of Christmas friend/ secret Santa in school and college and that was the most exciting bit for me during those days. Now exchanging gifts is like a tradition for me especially for my close friends. This year we kicked of our Christmas ritual a bit early. BY “WE” I meant my fun gal gang, Nisha( My kitchenantics),Gayatri ( mummyandme ) and Suchi (Kitchen karma). We met for a Sunday brunch to exchange gifts in a cosy place!
We were all so excited about the whole gift thing and couldn’t wait for it. I have to say I was really gobsmacked to see all gifts ! They were all home- made and they were all packed and wrapped with so much love! Perfect gifts in all sense .. Gayatri took a lot of effort by giving us a basket full of homemade goodies. Homemade panettone, chocolates, mulling syrup, garam masala salt and stolen! That was the first time I ate stolen and panettone ever and I couldn’t stop eating it!
|Picture courtsey - Gayatri|
Nisha gifted us home made candles in a pretty vintage cup along with some bath bombs in three diffrent flavours! I am saving those cuties for Christmas holidays to have a spa day!
|My spa gifts from Nisha and Suchi !|
Here goes the recipe ..
(Recipe adapted from Nigella )
Ingredients( makes 24 bars)
Rich tea biscuits – 200 gm
Marshmallows – 100 gm
Dark chocolate (70 % cocoa) – 300 gm
Butter ( unsalted) – 125 gm
Golden syrup – 3 tbs
Cashewnut chopped -2 tbs
Raisins – 2 tbs
Icing sugar (for dusting)
- Place the biscuits in a plastic bag and bash them with a rolling pin taking care to leave enough biscuit pieces to bite too.
- Melt butter, chocolate and golden syrup in a saucepan.
- Measure and save ½ cup or 125 ml of the melted mixture for later.
- Add marshmallows to the saucepan and mix.
- Add in the biscuit crumbs and pieces together with cashewnuts and raisins and fold in.
- Transfer it into a 9 inch square foil tray and spread it evenly as possible.
- Pour the reserved melted chocolate on top and smoothen it.
- Refrigerate for few hours or overnight.
- Dust it with icing sugar and cut them into pieces.