1st ENRD Seminar on stakeholder involvement

Makes 2
breadcrumbs
100g Hovis soft white
mbs
125g Madeira cake cru
2tbsp apricot jam
2tbsp apple juice
nut
25g desiccated coco
yal icing
ro
Small tube of white
icing
ng
iti
wr
Small tube black
s
ée
6 silver sugar drag
fondant icing
2 small balls orange
2 strawberry laces
2 mini oreo biscuits
2 large oreo biscuits
1.
2.
3.
1 In a large bowl mix together the breadcrumbs, cake crumbs, apricot
jam and apple juice. Divide the mixture into two large balls (for the
bodies) and two smaller balls (for the heads). Spread the coconut
onto a large plate and roll the balls in the coconut to cover.
2 Pipe a circle of royal icing onto the top of the large balls and push the smaller
balls into it to make the head of the snowmen stick to the body. Using the
black writing icing pipe eyes onto the smaller balls and buttons onto the larger
balls. Push the silver dragées into the buttons so they stick in place. Roll the
orange icing into two small cone shapes (to form the nose) and stick to the
centre of the smaller balls using the royal icing. Wrap the strawberry laces
around the neck of each snowman to make scarves. Using royal icing stick a
small oreo cookie to the centre of the large cookies to make hats. Use more
royal icing to stick the hats on top of the heads of the snowmen.
AS GOOD TODAY AS IT’S ALWAYS BEEN
e garland
Makes 1 metr
ium)
loaf (med
s wholemeal
vi
o
H
es
ic
sl
8
okie cutter
Reindeer co
Star cutter
berries
rn
75g fresh cran
e sweet popco
ad
m
50g ready
canes
4 mini candy
een ribbon
gr
1 metre thin
in red ribbon
1/2 metre th
eye
with a large
Thin needle
1.
2.
3.
1 Toast the bread on both sides until golden. Stamp out 4 reindeer shapes
and 4 stars. Make a hole in the top of each star using a skewer. Cut the
red ribbon into 8 equal lengths and use 4 pieces to tie around the necks
of the reindeer and 4 pieces to tie loops through the stars.
2 Tie a knot in one end of the thin green ribbon and thread the other end
onto the needle. Thread 4 pieces of popcorn onto the green ribbon
and push to the knot. Thread 4 fresh cranberries on and push to the end.
Thread the needle through the back of the ribbon around the reindeer's neck and
push to the end. Repeat using the popcorn, cranberries and then tie the ribbon
around a candy cane. Repeat with popcorn, cranberries and then a star. Repeat
until you have used up all the ingredients. Tie a knot in the end and hang on your
christmas tree, mantle piece or staircase.
Cook's Tip: Try and pick a thin needle and fat pieces of popcorn to thread onto
your ribbon to prevent the popcorn from breaking. Pull the ribbon through slowly.
AS GOOD TODAY AS IT’S ALWAYS BEEN
Makes 8
1.
ite bread
8 slices Hovis soft wh
eets
8 coloured boiled sw
star cookie cutter
or
cle
cir
10cm fluted
okie cutter
3cm fluted circle co
Thin ribbon
2.
3.
1 Preheat the oven to 180*C/fan oven 160*C/Gas mark 4. Line a
baking tray with non stick baking paper. Toast the bread on both
sides until golden. Use a 10cm cookie cutter to stamp out circles or
stars from the bread. Use a 3cm cookie cutter to stamp out circles from
the centre of your bread shapes. Arrange on the baking trays.
2 Place a boiled sweet into the centre of each bread shape. Bake for 10 minutes until the
sweets have completely melted. If necessary use a cocktail stick to push the melted
sweets into any unfilled spaces. Do not be tempted to touch with your fingers – the
centres will be extremely hot. Cool for 10 minutes to allow the sweets to re-harden.
Push a skewer through the bread to create a small hole. Thread a piece of ribbon
through the hole and tie so they can be hung up.
AS GOOD TODAY AS IT’S ALWAYS BEEN
1.
Makes 1
d
brea
cut or doorstep white
9 slices Hovis thick
ed fondant icing
Ready to use colour
ns
ing on your decoratio
Royal icing for stick
ns
io
rat
nt deco
Silver dregees/fonda
ng
ici
ng
iti
Coloured wr
choice
Small sweets of your
n
bo
rib
1 metre thin
2.
3.
1 Toast the bread on each side until golden. Remove the crusts and cut
out the letters MERRY XMAS – one letter from each slice of toast.
Use a skewer to make 2 holes in the top of each letter so ribbon can
be threaded through.
2 Decorate your letters using writing icing to pipe lines. Use the royal icing to
stick any sweets or fondant decorations to your letters. Once decorated leave
to set for 20-30 minutes. Thread the ribbon through the letters making sure
that the longer part of the ribbon on show is at the back of the letters.
AS GOOD TODAY AS IT’S ALWAYS BEEN
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