local honey– use as a face wash and natural exfoliant, stirred into your morning chai, or drizzled over toast
box of homemade biscuits (recipe below)
gift tag card made up from a dried pressed flower
lunch date voucher- favourite packed picnic lunch
giant gingerbread person in a crocheted pocket
jar of homemade almond pesto
gift wrapping- I’ve talked about using old maps as wrapping paper before. This particular one was gold, as I had found an unwanted old atlas on the street that someone had lazily put out there. At first I was dismayed at the thought of it sitting out there unwanted and unloved, getting rain damaged. We certainly didn’t need another atlas… then I remembered wrapping paper. Sure it was a bit sad that I was cutting into this large beautiful book, but I was certainly better than just going in the recycling bin which is where it was headed. Team it up with some wool to hold the folding in place, and no tape is necessary.
For more wrapping ideas, have a look at this rather awesome site on furoshiki, other wise known as the Japanese art of fabric gift wrapping.
(For last years 12 eco friendly Christmas gift ideas, see here.)
Coconut Strawberry Hearts
250g softened butter
1 cup (220g) sugar
2 tsp vanilla
1 tsp coconut essence
1 beaten egg
1/2 cup desiccated coconut
3 1/2 cups (525g) plain flour
Cream butter and sugar together in a mixer until pale. Add vanilla, coconut essence and egg, then mix through rest of ingredients. Lightly knead biscuit dough and roll between two sheets of baking paper to about 5mm. Pop into the fridge for an hour or so until firm, and cut out to shapes. If the dough comes back to room temperature while you are still cutting, being tricky to handle, just pop it back into the fridge for a bit.
Bake at 170C for approximately 15-20 mins, a very light golden colour. Allow to cool and then add half a teaspoon of strawberry jam in between the two biscuits.
Eat two immediately to see if they are ok to gift. Yep? Ok, should be good to go.
For a similar recipe see Coconut Jam Drops.