Wobbly Christmas Presents
2013-09-15 11:08:32
Ingredients
- jelly crystals
- –
- 1 color or a variety
-
- sweet biscuits
-
- icing
- (Recipe below)
-
- desiccated coconut
-
- Writing Icing
- (Glitter and Chocolate work the best.
- Standard color Writing Icing tends to dissolve on the jelly
Instructions
- .
- Make the jelly accordi
- ng to the packet instructions, but use
- one third
- less
- water than the packet indicates. This will make
- the
- jelly firmer and easier to handle. Pour about 20mm into a
- flat bottomed container. Don’t make it too deep as it will be
- difficult
- to manipulate. Refri
- gerate overnight.
- 2.
- Spread a thin layer of icing over the top of the biscuit.
- Pictured is a ‚Soft Butter Icing‛, but st
- ore bought frostin
- g is
- fine
- .
- The icing serves to stop the jelly from moistening the
- biscuit. Sprinkle desiccated coconut over the icing
- .
Recipe for Butter Icing
- Place 150g of room temperature
- butter
- in a large mixing bowl. Use
- an electric beater to beat until it becomes light in colour. Add 2 cups of sifted
- icing sugar
- and beat until the mixture is very pale and fluffy. Add 1 tablespoon
- of
- milk
- and beat until
- smooth and well combined.
- 3.
- Briefly immerse the jelly container into a bowl of hot water.
- Flip the jelly over onto a cutting board.
- 4.
- Slice the jelly into squares or rectangles to fit your biscuit.
- Note: When slicing the jelly,
- push down the knife and slide
- the piece over
- to the side
- rather than drawing the knife
- through the jelly. This can break the jelly.
- 5.
- Gently lift the jelly present
- ,
- with your knife
- ,
- onto the biscuit.
- 6.
- Add ‘ribbon’ with the Writing Icing.
- 7.
- And then
- a bow on top.
- Store in the refrigerator until
- you are
- ready to serve
Holiday Cottage http://www.holidaycottagepage.com/