Broad bean and sundried tomato salad

10 minutes

Cheese recipes

Baked mini-wraps with ham and cheese

15 minutes

Asian recipes

Shaved Gouda and cabbage slaw with cumin seed dressing

Polenta recipes

Smooth polenta with Napoletana meatballs

10 minutes

Aliums

Garlic bruschetta with tomatoes

10 minutes

Beans recipes

Steamed greens with crispy sage butter

5 minutes

Garlicky prawns with apple salad

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Fruity dessert

Lemon curd yoghurt and caramel swirl

Cheese recipes

Haddock burgers with tartare sauce

20 minutes

Christmas dessert

Edible Christmas decorations

By Hannah Lewry

Serves 20

Difficulty Easy

Prep Time 10 minutes

Cooking Time 13 – 14 minutes

Ingredients

1 x 300 g Woolworth’s vanilla butter cookie mix
180 g softened, unsalted butter

Method

Gather and ready your ingredients.

Gather and ready your cookie cutters, hard-boiled sweets in different colours (sparkles work really well) ribbon to thread the decorations to hang onto the tree and silver balls to decorate biscuits.

Prepare biscuits to package instructions. Cream the butter with the sachet of caster sugar in the box, before adding the dry cookie mixture and folding in gently to make a soft dough. Chill for 30 minutes.

Remove dough from fridge and roll out to 1-2 cm thickness onto a silpad. Using your desired cookie cutters cut out shapes. Then cut out spaces in the centre of each cookie to either thread the ribbon through or to crush the hard boiled sweets into.

If you are making candy coloured glass centered cookies be sure to make another hole to thread the ribbon through to hang once baked.

Bake for 13 – 14 minutes in a preheated oven at 180C° until golden brown in colour and the candy has melted. Carefully remove from oven and leave to cool completely.

Decorate the other biscuits by icing on silver balls and then thread ribbon through your decorations before dusting with icing sugar and carefully fastening onto to the tree.

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Sweetcorn tamarind soup

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Broad bean and sundried tomato salad

Baked mini-wraps with ham and cheese

Thai crumbed-pork baguette

Shaved Gouda and cabbage slaw with cumin seed dressing

Smooth polenta with Napoletana meatballs

Garlic bruschetta with tomatoes

Steamed greens with crispy sage butter

Garlicky prawns with apple salad

Lemon curd yoghurt and caramel swirl

Baked feta and chilli fennel

Haddock burgers with tartare sauce