Creamy Chocolate Fudge

75g cream cheese, softened 350g icing sugar 1 Tbsp Cocoa Powder Oil for wiping 75g chocolate drops 40g butter Prepare square tin by lining base with paper, then brushing lightly with oil all over In a large bowl mix together the cream cheese, icing sugar, and cocoa. Melt chocolate and butter together, mix into cream cheese mixture, and beat til smooth. Push fudge into tin, refrigerate for 2hrs or until set, cut into squares, then refrigerate again.

Coconut Mice
250g Icing Sugar, sifted 200g tin of condensed milk 175g coconut Red food colouring Lollies for eyes, ears & tails Mix icing sugar and condensed milk together in a bowl, then mix in coconut. Add food colouring to achieve desired colour. Dip a teaspoon into water & let drip. Take a spoonful of mixture, smooth the top, then turn out onto gladwrap. Pinch a nose at the thin end, then decorate. Leave to harden.

Starry Jam Tart

350g packet of shortcrust pastry About 2 Tbsp plain flour 6 rounded Tbsp seedless raspberry or strawberry jam 1 Tbsp milk 20cm fluted flan tin Heat the oven to 200deg C. Let pastry warm to room temp for 10min. On a floured surface, cut off of the pastry, and wrap that in gladwrap. Roll out the bigger piece of pastry, making a circle about 30cm across. Unroll pastry into the tin, and use rolling pin to remove excess pastry from the top. Spoon the jam into the pastry case, and smooth the top. Cut shapes out of remaining pastry, brush with a little milk, then place on top of jam. Bake for about 20min. Cool before serving.

Peppermint Creams
250g icing sugar the white of a small egg, from dried if poss. 1 tsp peppermint flavouring 2 tsp lemon juice Green food colouring Sift the icing sugar into a large bowl. Make a well. Mix the egg white, peppermint flavouring & lemon juice together in a small bowl, pour into the well. Mix til smooth, then divide into two bowls. Add colouring to one bowl. Sprinkle icing sugar onto a flat surface & rolling pin. Roll out mixture to 5mm thick, then cut into shapes. Leave to set.

Gingerbread Hearts
350g Plain Flour 2 tsp ground ginger 1tsp Baking Soda 100g Butter, cubed 175g Brown Sugar 1 Egg 4 Tbsp Golden sugar Icing & cachous to decorate Preheat oven to 190deg C Sift flour, baking soda & ginger into a large bowl. Rub in the butter til it forms breadcrumbs. Stir in the sugar. In another bowl, beat egg & syrup together. Add to flour mix. Mix with a metal spoon. Knead dough on a floured surface until smooth. Roll out to 5mm thick. Cut out shapes, place on greased baking trays, bake for 12-15min. Cool then decorate.