A thrifty gift
Each year we exchange gifts with neighbours and friends. Mostly homemade goodies like festive cookies and sweets. Last year chocolate cherry mice were popular. The children love joining in. Especially between school breaking up and the big day. We have so much fun deciding what to make…..and sampling them, of course.
As the tradition has grown, so have my endeavours to package our gifts up in a fun and eco friendly way. Usually its the bag we send them over in, or reusing the Christmas tin our friends sent over the year before. Some go backwards and forwards each year. We have great neighbours.
This year, we will probably include chocolate chip and clementine shortbread because it is amazingly good. (Recipe below.) I’ll probably drizzle icing and gold stars, but they need a good container too. I’ve been saving up black treacle and golden syrup containers. To give them a festive twist, I knitted up candy cane inspired wraps.
The beauty of these simple knitted covers is that they could be slipped off and used as mug warmers. I’m sure they could be used for a whole number of things. Most likely we will see them again, as they cheer up another package. Next year.
As I was knitting the first one, I couldn’t help being reminded of the Grinch. A Christmas favourite.
Can I admit, I didn’t like the book at first? Not one bit. Maybe it was the greeness of the Grinch from the movies or the way poor Max had to pull the sleigh or the general meaness until the end (hope I didn’t spoil it).
Re-reading it with my children, it has grown on me over the years. With each reading, I like it a little bit more. I whole heartedly love the message it gives. We don’t need all the Christmas trimmings to enjoy this time of year. It is a chance to strengthen our community and friendships.
“Maybe Christmas, ” he thought, “doesn’t come from a store.
“Maybe Christmas….perhaps…. means a little bit more!”
Now I’m not going to argue with that one.
Would you like the shortbread recipe? It is easy, peasy. Almost lemon squeezy, except it involves clementines not lemons.
175g (6oz) butter (cut into small cubes and at room temperature)
175g (6oz) plain flour
85g (3oz) semolina (uncooked)
85g (3oz) caster sugar
2 clementines (grated peel only)
100g (4oz) or more chocolate chips
1. Put everything, except the chocolate chips, in the food mixer and use the dough hook to mix togther. Alternatively, rub the butter into the flour by hand in a bowl and then mix everything in to the mixture.
2. Mix in chocolate chips into mixture
3. Grease a 30cm x 22cm (12″ x 9″) tray.
4. Spread the mixture evenly into the greased tray and press it firmly.
5. Prick it with a fork, but I prefer to use the fork to make lines all over the flattened mixture.
6. In a 2-oven Aga, slide tray onto the bottom runner, with the cold sheet on second runner at the top for 10-15 minutes. Turning half way through.
For other ovens, recipes seem to suggest 190 ºc/375 ºf/Gas 5 for 15 – 20 mins, but I’ve not tested it. Shortbread should be pale golden brown when they are ready.
7. Once baked, cut into desired shapes and sizes, and lift out of the tray individually onto a wire rack to cool.
I love adding semolina to shortbread. It gives a crunch without needing to add demerara sugar. These ones are sweet enough as they include chocolate chip, so cutting down on more sugar is a plus. When buying the semolina, make sure you buy the uncooked dry type, used to make semolina pudding from scratch. Not the tinned, ready-to-eat semolina. Not a crunch provider.
Needless to say, my first two batches disappeared before I had time to package them. It was a job to have enough to photograph with the recycled gift container. I went out for an hour, and they were all gone except a few when I made it home. I had to use a photo from my Instagram feed to include here.
Anyway, I hope the neighbours will like them. The clementines add a fabulous seasonal touch to the shortbread. The containers are ready. A salvaged bow from last year, is fixed on top. Now I just need to make another batch.
dk wool left over yarn from previous projects
For a Lyle’s Black Treacle 454g tin, cast on 48 stitches using the thumb method, or loosely. Stocking stitch 4 rows of red, then 4 rows of white and so on, until you reach the height of the tin. Cast off.
Sew up the sides and slip onto tin.
For a Lyle’s Golden Syrup 907g tin, cast on 72 stitches and follow the black treacle tin instructions.