BOXING DAY SALE 💥 Everything UNDER $20


Your Cart is Empty

December 04, 2020 3 min read

Christmas is nearly here and it’s time to get the kids in the kitchen and make some fun and yummy treats. You could also use these as gifts for the teachers/neighbours and friends.


Christmas Tree biscuits


  • 250g butter, softened
  • 3/4 cup caster sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 2 1/2 cups plain flour
  • 100g dark chocolate, melted
  • 1 packet of Jaffa lollies, to decorate
  • 1 tablespoon icing sugar, to dust


Cream the butter and sugar together with a spoon in a bowl or use an electric mixer.

Add the egg and vanilla and beat until smooth. Add the flour and mix until a smooth dough forms. Divide the dough into three. Wrap the dough portions separately in plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 180°C. Line two baking trays with non-stick baking paper. Roll each piece of dough between two pieces of baking paper until 5mm thick. Use three different sized star shapes to cut 4 biscuits of each size. You will need to roll each piece of dough out 2-3 times to get all the biscuits.

Place biscuits on baking trays and cook for 10-15 minutes until golden. I do this in two batches. Cool biscuits on wire racks.

For each tree, place one large star on a flat surface, place a small amount of melted chocolate on the biscuit and top with another large star, slightly off line with the one below.

Continue with using the chocolate to stick on progressively smaller biscuits.

Dip Jaffas in melted chocolate and carefully stick ‘baubles’ on the tree branches. Stick on as many as you (or the kids) like.

Place icing sugar in a tea strainer and use a teaspoon to dust ‘snow’ onto trees.



Christmas cookies recipe


  • 225g butter
  • 1 cup caster sugar
  • 1½ teaspoons vanilla extract
  • 3 cups plain flour
  • 1 teaspoon bicarb soda
  • 2 teaspoons cream of tartar
  • 2 free range eggs (59g)


Preheat oven to 180ºC and line baking trays with non-stick baking paper. Using a stand mixer, cream the butter and sugar until light and fluffy.

Add the eggs and sift in the flour, bicarb soda and cream of tartar. Mix until a smooth dough has formed. You may have to scrape the beater down half way through mixing.

Knead the dough lightly on a floured surface, wrap in plastic wrap and put in the fridge for 30 minutes.

Now for the fun part, summon the children! Roll the dough between two sheets of baking paper until 5mm thick. Cut out biscuits using Christmas shaped cutters and place on prepared baking trays.

Bake for 10 minutes or until golden. Transfer to wire racks to cool.

Call the wandering children back and let them do their thing with writing icings, smarties and/or lollies!


    Reindeer cupcakes recipe


    • 1 pkt Betty Crocker Mud cake mix
    • 3 eggs
    • 1/4 cup vegetable oil
    • 3/4 cup water
    • 1 tub of Betty Crocker chocolate icing
    • 1pkt Jaffas Smarties or M&M’s candy coated choc chips or cachous
    • 1 pkt pretzels


    Preheat oven to 200°C. Place silver foil patty pans in a 12 cup tray.

    Prepare cake mix as directed and place 1/3rd cup measures in each patty pan and bake for 20 minutes. Leave to cool on a wire rack.

    Ice the cupcakes with Betty Crocker chocolate icing.

    Place Jaffas on each one for the nose and smarties etc for the eyes.

    Cut the pretzels to make the antler shapes and push into cupcake.

    Break the pretzel in half and use these for the antleers.

    These will be a hit with the school friends.



      White Christmas Crackles


        • 1/2 cup slivered almonds
        • 400g white chocolate, chopped
        • 1/2 cup thickened cream
        • 1 cup desiccated coconut
        • 1/2 cup sultanas
        • 1/4 cup dried paw paw, chopped
        • 1/4 cup dried pineapple, chopped
        • 2 glace apricots, chopped
        • 1 1/2 cups rice bubbles


        Place 24 cupcake paper cases onto a tray.

        Toast almonds in a non-stick frying pan over medium heat for 3 minutes or until golden. Stir frequently because once they start to brown it happens quickly.

        Transfer to a plate to cool.

        Melt the white chocolate and cream in a glass bowl over a saucepan of simmering water. The bowl should not touch the water.

        Remove bowl from saucepan and place on a tea towel.

        Add the dry ingredients to chocolate and mix well.

        Spoon mixture into paper cases.

        Store covered in refrigerator until serving.


          Merry Christmas from the HeavenLee team