Get Your Glitter On Tasty Treats Santa Strawberries • Prep: 20 minutes Ingredients: • 12 strawberries • 1 can squirty cream/whipped topping (or make your own whipped cream) • a handful of chocolate sprinkles Directions: 1. Using a paring knife, slice the leafy end off each strawberry so they stand up evenly. Then slice the tip off to make a little hat. 2. Using a spoon or a large icing tip, place a large dollop (about 1-2 tsp) of whipped cream on top of the strawberry base. Plop the little hat on top. Add another small dollop of whipped cream to the tip of the hat to make a mock pom-pom. 3. Place two chocolate sprinkles in the Santa’s “face” for the eyes. Using a toothpick, place two very small splotches of whipped cream down the front of the strawberry for buttons. 4. You’re done! It’s that easy. If you don’t eat them right away, store them in the fridge to keep them cold. Santa doesn’t do well with heat. Peppermint Polar Bear Creams • Prep: 30 minutes (no cooking) • Makes 15-20 Ingredients: • 250g icing sugar • 1 egg white, beaten • few drips of peppermint essence • 15 chocolate sweets Directions: 1. Sieve the icing sugar into a large bowl. Mix in the egg white, a little at a time – stop adding it when you have a soft dough that feels like plasticine. 2. Add 3 drops of the peppermint essence, mix well and taste. Add another drop if it isn’t minty enough. 3. Roll half the mixture into 15 balls, about the size of cherry tomatoes, then flatten them with your hand to make the bear heads. 4. Place on sheets of baking parchment on a large board or tray. Using half the remaining mixture, make blueberry-sized balls and flatten them out onto the heads to make snouts. Add chocolate sweets for the noses. 5. Use the rest of the mixture to make the ears. Shape them into tiny balls and press them gently into the top of the heads with your fingertips. Use a cocktail stick to shape the eyes. 6. Leave the polar bears to dry for 3-4 hrs, or overnight. Eat within 1 month. Recipe from bbcgoodfood.com Registered Charity Number 803016 (England & Wales) SC037790 (Scotland). Company Registration Number 2469130. ©Meningitis Now 2017 Jolly Marshmallow Snowmen • Prep: 40 minutes • Equipment: 6 lolly or cake pop sticks Ingredients: • 18 white marshmallows • 250g ready-to-roll white fondant icing • 18 strawberry laces • 250g icing made from royal icing sugar • 6 Pontefract cakes • black writing icing • 3 round black Liquorice Allsorts, halved • 6 Orange Tic Tacs • 18 mini chocolate beans • 24 mini white marshmallows • mini candy canes or pretzel sticks • roughly crushed sugar cube Directions: 1. Take one cake pop stick and thread on a marshmallow, narrow end on first. Thread on a second marshmallow, wide end on first so the two wide ends meet in the middle. Thread a third marshmallow on sideways so the narrow round end makes the snowman’s face. 2. Knead the white fondant icing and divide into 6. Shape each one into a rough mound and stick the snowmen into these bases. 3. Take three strawberry laces and twist together. Tie around a snowman’s neck and then trim off the excess with scissors. Repeat for the other snowmen. 4. Using a little royal icing, stick a Pontefract cake on each head. Using a little black writing icing, stick a Liquorice Allsort on top of each Pontefract cake. 5. Pipe on two eyes using black writing icing. Using royal icing, stick a Tic Tac on each face for a carrot nose. Stick mini chocolate beans on the bodies as buttons. 6. Using royal icing, stick four mini marshmallows on each snowman to represent arms and feet. Stick a candy cane or pretzel stick to the end of one of each of the snowmen’s arms, attaching the bottom end to the icing mound. 7. Take a little royal icing and thin with a few drops of water. Brush or dab on the base and sprinkle over the crushed sugar cubes. Leave to set. Recipe from bbcgoodfood.com Registered Charity Number 803016 (England & Wales) SC037790 (Scotland). Company Registration Number 2469130. ©Meningitis Now 2017.