To make it easier for you to find all the edible gifts you can make and give away as gifts this Christmas, we’ve put together this page with lots of yummy makes all in one place.
Some of them are new makes that are so easy-peasy they would look silly on their own page, and we’ve included some old favourites here too–such as honeycomb Crunchie bites, and spicy roasted nuts.
Of course, being Mini Yummers, we’ll throw in some fun facts along the way too. We’ll be adding more edible gifts to this page as we get nearer to the big day.
Click on the relevant link in the contents list below to be taken to the instructions for each gift.
Makes 2 small jars
- 4 lemons
- 200g caster sugar
- 100g unsalted butter
- 3 free-range eggs, plus 1 egg yolk
- 2 small jars or 1 large jar.
Let’s Get Going
- Get a grown up to zest the 4 lemons and then cut them in them in half. Now you can squeeze the juice out of the lemons and into a heatproof bowl.
- Put the zest, sugar, and butter into the bowl too. Get a saucepan that the bowl will fit into the top of–the bowl shouldn’t fit inside the whole saucepan, just sit comfortably on top.
- Boil a small amount of water in the saucepan and make sure it doesn’t touch the bottom of the bowl when you put the bowl on top.
- Heat the mix in the bowl until the butter has melted. Whisk up your eggs and egg yolk in another bowl. Add them to the heatproof bowl and give it a whisk.
- Whisk the mix every so often for the next 10-15 minutes. The lemon curd is ready when you can feel it’s started to thicken and it coats the back of a spoon.
- Get a grown-up to pour it into your jar(s). Allow to cool.
Add some festive fabric to the lids or tie some pretty ribbon around the top to make it look more special.
You can leave them as they are, smother them in chocolate, or just half-dip them in chocolate. Be sure to use a pretty bag or tin to keep your honeycomb in, otherwise it will go soft.
Click here to be taken to this recipe on the Mini Yummers site.
- 175g plain flour
- 25g cornflour/semolina
- 75g caster sugar
- 150g butter
Let’s Get Going
Preheat your oven to 150c, 300f, gas 2.
- Put all ingredients into a bowl and rub the butter in with your fingers. Mix together until you get a dough.
- You have 3 options: Roll out the dough to about 1cm thick and cut into shapes; roll out the dough to a 1cm thick rectangle and cut into fingers; using your fingers, press the dough into a 20cm circle tin.
- Leave your dough to rest in the fridge for at least 30 minutes (it will be OK for a day or more if you keep it wrapped).
- If you’re using the circle method then mark out your circle into 8 wedges using a knife, but don’t cut all the way through. For all methods, prick the dough all over with a fork and sprinkle more sugar over the top.
- Put your shortbread onto some baking paper, and bake in the oven for 45 minutes–it will be slightly golden around the edge.
Did you know?
Shortbread is a traditional biscuit that comes from Scotland. Shortbread has been around since at least the 12th century!
This is a great gift to make for dads and uncles, although they are so yummy that anyone who gets these as a gift are sure to love them. They are easy to make, use no oil, and are really tasty.
You can also find out about where nuts come from and why they are so good for us.
Click here to be taken to our dry roasted nuts recipe.
Makes 3 small jars
- 300g fresh cranberries
- 225g sugar (any type)
- 1 orange
- 1 tsp ground ginger
- 1 stick cinnamon
- 4 ripe pears
- 150ml water
Let’s Get Going
- Put the cranberries, water, sugar, ginger, and cinnamon stick into a large pan. Get your grown-up to zest the orange and cut it in half. Squeeze the juice from the orange into the pan and add the zest too.
- Heat on a medium heat while you or your grown-up peels the pears. Cut the pears into quarters and take out the hard core. Chop up into small chunks.
- Once the cranberries start to burst, start a timer for 5 minutes.
- Once the 5 minutes are up, you can put the chopped pears in. Set a timer for 10 minutes.
- When the timer goes off the chutney should be nice and thick (remember it will get thicker when it cools so it still needs to be quite saucy). If it’s not thickened enough, then give it another 5 minutes until you think it looks ready.
- Get a grown-up to remove the cinnamon stick and then ladle the chutney into jars.
Kourabiedes are traditional Greek biscuits that are made at times of celebration–just like Christmas, for example. These bitesize biscuits melt in the mouth and look so pretty when finished with a snowy dusting of icing sugar.
You can make them into crescent shapes or into round shapes.
Did you know?
In some parts of Greece, it is a Christmas tradition to make kourabiedes in round shapes with a clove in the middle.
Click here for our easy, buttery kourabiedes recipe.
Makes about 35
Stuff You’ll Need
- 175g plain flour
- 1/2 tsp bicarbonate of soda
- 1 1/2 tsp ground ginger
- 1/2 tsp cinnamon
- 65g butter
- 90g sugar (light brown or caster)
- 1 small egg (or whisk a large egg and use half)
- 2 tbsp golden syrup
- 100g dark chocolate
Let’s Get Going
- Mix together your flour, bicarbonate of soda, ginger, and cinnamon, and then rub in the butter until it looks like breadcrumbs. Stir in the sugar.
- In a separate bowl, mix together the egg and syrup and then add that to your breadcrumbs bowl. Mix together until you get a dough. Wrap in cling film and put in the fridge for at least 30 minutes.
- Preheat the oven to 180c, 350f, gas 4. Roll out thin sausage shapes of your dough, about 1 cm thick. Cut them all to the same length (ours were about 10cm).
- Place your dippers on a tray lined with baking paper and bake for 11-13 minutes. Your dippers will spread in the oven so leave a bit of space in-between each one. Leave to cool.
- Melt the dark chocolate and dip each gingerbread into it. Place back onto the baking paper to chill. Use a fork to drizzle over any leftover chocolate to make fun and pretty patterns.
So easy, there’s not even any cooking involved, but there is some cutting and sticking using our free reindeer printable, and your maths skills will be put to good use measuring out the yummy ingredients.
Rudolph the Reindeer’s hot chocolate is presented in a cone, but you can just as easily use a freezer bag used at an angle, or use a clear plastic cup. This makes a lovely gift for anyone or as something cute to sell at a Christmas fair. All the ingredients for a perfect hot choocolate to keep anyone warm this Christmas.
Click here to be taken to the full instructions and free reindeer printable.
This is the perfect Christmas gift for younger children to make as it’s just so easy but the finished results look so good! All you need is some chocolate, sprinkles, a teaspoon, and some greaseproof paper.
They look especially good at Christmas time. Wrap them in a cellophane bag with a nice red or frosty white ribbon, and anyone receiving this as a gift will be thrilled.
Cheap and easy to make too
You can also make them using white chocolate and sprinkles, and then they’d be called Snowies–even more Christmassy.
Click here, or on the picture, to get the full instructions.
These are one of my favourites to make, look at, and eat! The real beauty with these chocolate pine cones, is that they can be given as a gift, or the kids can make them as place card holders for the Christmas table.
Make them look extra wintery by dusting them with some icing sugar, or paint the tips with edible glitter or lustre dust, to make them especially festive for the big day.
The instructions can be found here, and are easy to follow–much easier than others you may have seen that use a cereal, peanut butter, and chocolate spread mix (yuck). Much yummier too, and very easy for a child or adult to make. Keep them covered and at a nice temperature and these can be made now and will easily keep until Christmas Day. What could be better than a yummy plan-ahead recipe!
This fudge is so easy-peasy to make, and it only takes two main ingredients. We’ve added dried cranberries to ours, to make it more seasonal, but it’s yummy and creamy when made plain too.
You can decorate the squares in any way you wish: a squiggle of melted chocolate over the top, some Christmas sprinkles, some edible lustre dust, or pop them in little petit four cases (you can buy these in Asda for only 75p).
We gave these to the teachers last year as a Christmas gift and they went down very well indeed. Remember to store this Christmassy fudge in the fridge.
Click here for the festive fudge instructions.