Christmas Crafts
Worcester Belles WI
Belles Recipes
​
Cherry, Chocolate & Coconut Tray Bake
Ingredients
200g desiccated coconut
85g caster sugar
2 eggs - beaten
200g bar white chocolate - roughly chopped
85g glacé cherries - halved
​
Method
Heat oven to 180°C / 160°C fan / gas mark 4.
Line a 20 x 30cm baking tray with baking parchment.
Mix the desiccated coconut, sugar, eggs, white chocolate and glacé cherries in a large bowl until combined.
Bake for 20 mins until golden brown and set.
Cool in the tin before slicing into bars.
Mincemeat Profiteroles
Ingredients
Choux buns
50g (2oz) butter/margarine
150ml (¼ pint) water
65g (2½ oz) plain flour, sifted
2 eggs (size 3) beaten
Filling
4 tablespoons mincemeat
1 tablespoon brandy
150ml (5 fl oz) double cream, whipped
To decorate: sifted icing sugar
Method
Melt the butter or margarine with the water in a small saucepan. Bring to the boil.
Add the flour all at once and beat until the mixture leaves the sides of the pan. Remove from heat.
When cool, add the eggs a little at a time beating vigorously.
Pipe or spoon the mixture into 12 small mounds onto a dampened baking sheet.
Bake in the oven at 220°C, 425°F, gas mark 7 for 10 minutes, then lower the heat to 190°C, 375°F, gas mark 5 and continue to bake for a further 20 - 25 minutes until golden brown.
Make a slit in the side of each bun and leave to cool on a wire rack.
When cold, spoon mincemeat into each bun.
Mix the brandy with the whipped double cream and spoon/pipe some into each bun on top of the mincemeat.
Serve dredged with icing sugar.