Name: Jelly-and-custard moulds
Prep time: 10 min
Cook time: PTM
Total time: 10 min
Yield: 6 servings
Cuisine: Desserts & Baking
Ingredients: Woolworths guava halves in fruit juice 1 x 410 g can,Woolworths strawberry jelly 80 g ,gelatine powder 1 x 10 g packet ,water 2 T,Woolworths fresh vanilla-flavoured custard 1 x 500 ml tub

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Christmas dessert recipes

Christmas dessert

Jelly-and-custard moulds

Biscuit recipes

XXL chocolate-and-ricotta cannoli cookies

30 minutes

Biscuit recipes

Condensed milk-and-pecan squares

40 minutes

Biscuit recipes

Easy jaffa cakes

10 minutes

Christmas dessert

Chocolate-and-bubbly trifle

15 minutes

Christmas dessert

Macadamia prune tart

45 minutes

Chocolate recipes

Chocolate coins

5 minutes

Christmas dessert

Pavlova trifle

2 hours

Christmas dessert

Scones with no-yeast ginger beer (Dikuku le gemer)

15 minutes

Christmas dessert

Jelly and custard

1 hour, plus setting time

Biscuit recipes

Fairy cookies

20 minutes

Biscuit recipes

Brown-butter caramel snickerdoodles

Baking: 25 minutes

Brown-butter caramel snickerdoodles

Serves Makes 10

Difficulty Easy

Prep Time 15 minutes, plus 15 minutes’ chilling time

Cooking Time Baking: 25 minutes

Ingredients

270 g flour
¾ t cream of tartar
½ t baking powder
2 t cornflour
½ t salt
½ t ground cinnamon
170 g butter
200 g Muscovado sugar
50 g sugar
1 free-range egg
1 free-range egg yolk
1 T sour cream
125 g Woolworths butter toffees
Woolworths cinnamon sugar, for rolling

Method

1. Preheat the oven to 180°C. In a large bowl, combine all the dry ingredients, except the sugar. Heat the butter in a small saucepan over a low heat until browned, then add the sugar. Allow to stand for 5 minutes until slightly cooled. Add the eggs and sour cream and mix.

2. Add the flour mixture to the brown-butter mixture and mix until combined.

3. Divide the mixture into 10 pieces, roll into balls, then press a toffee into each one, making sure the toffee is completely covered in cookie dough. Gently press each cookie to flatten and place on a lined baking tray. Chill for 15 minutes.

4. Bake for 15–25 minutes, then cool for 5–10 minutes. Roll in cinnamon sugar to serve.

Find more biscuit recipes here.

Photographs: Jan Ras
Food Assistant: Bianca Strydom

This is a test recipe

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Jelly-and-custard moulds

XXL chocolate-and-ricotta cannoli cookies

Condensed milk-and-pecan squares

Easy jaffa cakes

Chocolate-and-bubbly trifle

Macadamia prune tart

Chocolate coins

Pavlova trifle

Scones with no-yeast ginger beer (Dikuku le gemer)

Jelly and custard

Fairy cookies

Brown-butter caramel snickerdoodles

Brown-butter caramel snickerdoodles

Ingredients

Method