{Recipes} Cadbury Festive Recipes That Celebrate Chocolate

 

Hi guys! Happy Tuesday. Who is as excited as I am for the Festive Season this year ??

If you follow me on Instagram, Facebook or Twitter you will see me open up my Advent Calendar daily. The Christmas tree is up and I'm honestly counting down the minutes to just relax - 2020 has been one tough year.

Yesterday Cadbury sent me some Cookies to promote their new Festive Recipes (Alex LOVES these cookies ! ) And today I'm sharing all their Festive Recipes with you. We are definitely baking some of these Shortbread cookies next week!

LET’S GET BAKING

‘Thank you for being a dear’ reindeer truffles

 

Ganache / Truffle filling

 

• 300 g (2 slabs) chopped Cadbury Dairy Milk Butterscotch and Crushed Almonds
• 120 mL fresh cream
• 80 g cubed room temperature butter 

 

Method:

 

1. Chop chocolate and place it in a medium-size bowl.  
2. Heat cream on the stove or in the microwave until it begins to boil, for approximately one minute.
3. Pour hot cream over chopped chocolate.
4. Start to stir, add butter and mix until smooth (you can microwave for a further 20sec if mix still has lumps).
5. Cover with clingfilm and allow to set in the fridge for about three hours.
6. Scoop the truffle balls from the set mix and drop the balls into cocoa powder or melted chocolate.
7. Take the truffle out of the coating and place on a tray for decoration.
8. Repeat this step until the mixture is finished.
9. Add pretzel ears, eyes and noses.
10. Allow to set and you are ready to serve.

 

Enjoy!

 

‘You’re the all-things-nice to my ginger spice’ mince pies

 

Pastry

• 375 g cake flour (plus extra for rolling out your dough)
• 250 g room temperature butter
• 125 g castor sugar (plus extra for dusting)
• 1 teaspoon vanilla essence

 

Method:

1. Cream butter with castor sugar in a large bowl until light and fluffy.
2. Sift flour into the bowl.
3. Add vanilla essence.
4. Gently fold the mix together until it’s lightly combined. Don’t overmix.
5. Wrap in clingfilm and allow to rest in the fridge for an hour.
6. Lightly flour a clean, cool surface. Roll out the dough to half a centimetre thick and cut out 12 rounds with a glass, then cut out 12 stars for the topping.
7. Grease a muffin pan with oil or spray and cook.  Place the round cut pastry on the centre of the muffin mould and apply pressure with forefingers.

 

Filling 

• 150 g chopped Cadbury Dairy Milk Festive Gingerbread
• 80 g cubed butter
• 2 eggs

 

Method:

 

1. Melt chopped chocolate and butter in the microwave.
2. Whisk in the eggs.
3. Pour mix into your lined muffin tins.
4. Place pastry stars on top of each.
5. Sprinkle with castor sugar and cinnamon.
6. Bake at 165°C for 16 minutes.
7. Allow to cool take out the tray and enjoy.

 

‘You’re the coolest…’ ice-cream snowmen

 

Ingredients

 

• One tub of vanilla ice cream
• One bag of Cadbury Dream Whispers Snowballs
• Cookies for the base
• Choc chips for eyes and buttons

 

Method

1. Take ice cream out of the freezer, allow to soften slightly and, with your fingers, gently push in half a bag of Cadbury Dream Whispers Snowballs. Smooth the ice cream with a spoon and place back into the freezer.
2. Save 10 Cadbury Whispers Snowballs for your final decoration.
3. Pour the rest of the Snowballs into a plastic sealable bag and beat with a rolling pin until crushed into “snowflakes".
4. Empty your crushed Snowballs crumbs into a medium-size bowl.
5. In a small tray, line-up your cookie bases.
6. To create the body of your snowman, scoop a ball of ice cream, then drop it into the crushed Snowballs crumbs and roll it around until coated. Remove the ball from the bowl and place on the cookie base. Repeat this with a smaller ball for the head of the snowman. Place into the freezer and allow to set. 
7. Once hard, take out of the freezer and add the nose, eyes and buttons to finish off your snowman. Now you're ready to serve.

 

‘Reasons to celebrate you’ shortbread decorations

 

Ingredients

• 375 g of flour
• 250 g of room temperature butter
• 125 g castor sugar
• 150g (1 bar) Cadbury Dream Cinnamon Crunch

 

Method

1. In a large bowl, cream the butter and castor sugar.
2. Chop a third of the Cadbury Dream Cinnamon Crunch bar and add your sifted flour.
3. Add flour into the mixing bowl and gently combine your cookie dough
4. Be careful not to over mix as this will harden the cookies.
5. Cling wrap your dough and allow to rest in the fridge for 30 minutes.
6. Roll out your rested dough to a 1 cm thickness.
7. Cut out shapes and place on a baking tray.
8. Use a small cutter to remove holes for the decorations’ strings.
9. Bake at 180°C for 15 minutes until lightly golden.
10. Take the cookies out of the oven and allow to cool.
11. Melt the rest of the chocolate and dip the cookies. Place your decorations while the chocolate sets.
12. Tie a string on each and hang them on the tree.

Overall - these are all amazingly fun recipes to try! 

Are you excited to do some Festive baking? And all the family time that is coming up?