Women's Weekly Food

CHRISTMAS COOKIES>PREP + COOK TIME 30 MINUTES (+ REFRIGERATION) MAKES 28Grease two oven traysand line with bakingpaper. Beat250g softenedbutter, ¾ cup caster sugarand1egginasmallbowlwith an electric mixer untillight and fluffy. Transferto large bowl. Stir in2¼ cups sifted plain flour.Knead dough on a flouredsurface until smooth.Cover and refrigerate for30 minutes. Preheat ovento 180°C/ 160°C fan.Roll heaped teaspoons ofmixture into 15cm logshapes. Twist two piecesof dough together,shaping into canes andwreaths. Place on trays.Bake for 12 minutes. Coolon trays. Sprinkle hotcookies with 2 tablespoonscinnamon sugar.``````<MINI BROWNIE PUDDINGSPREP + COOK TIME 1 HOUR (+ COOLING & REFRIGERATION) MAKES 5 0``````Preheat oven to 180°C/160°C fan. Grease a deep20cm square cake pan. Linebase and sides with bakingpaper. Stir 125g choppedbutter and 200g choppeddark eating chocolate in amedium saucepan over lowheat until smooth. Transferto a large bowl. Cool for10 minutes. Stir in ⅔ cupcaster sugar, 2 lightlybeaten eggs and 1¼ cupssifted plain flour. Spreadmixture into pan. Bake for``````30 minutes. Cool in pan.Cut brownie into largepieces. Process browniewith ⅓ cup dark rum untilmixture comes together.Roll heaped teaspoons ofmixture into balls. Freezefor 10 minutes. Melt 200gchopped dark eatingchocolate. Dip balls intochocolate to coat, thenrefrigerate until set. Drizzlewith 60g melted whitechocolate. Decorate withpieces of glacé cherry.