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01568 771961 | info@phoenixfostering.co.uk

Phoenix Fostering | Queens Meadow | Wigmore | Herefordshire | HR6 9UZ

© Phoenix Fostering 2020

Try making some of these!

You will need:

  • 250g plain flour, plus extra for dusting

  • 125g butter chilled and diced, plus extra for the tin

  • 1 medium egg

  • 1 vanilla pod, seeds scraped (optional)
  • 100g jam, fruit curd or marmalade of your choice


  1. Put the flour, butter and a pinch of salt in a bowl and rub them together with your fingertips (or you can pulse these ingredients together in a food processor if you have one). When the mixture looks and feels like fresh breadcrumbs, stir in the egg and vanilla seeds, if using, with a cutlery knife. Add 1 tbsp cold water, then start to bring the dough together in one lump with your hands – try not to knead it too much. Add 1 more tbsp of water if it’s not coming together, but try not to add more than that. Wrap in cling film and chill in the fridge for 30 mins.

  2. Heat oven to 200C/180C fan/gas 6. Butter a 12-hole tart tin, then dust your work surface with flour. Unwrap and roll out the chilled pastry so it’s about the thickness of a £1 coin, then use a straight or fluted round cutter to cut out 12 circles, big enough to line the holes in the tin. Dollop 1-2 tsp of your chosen filling into each one and, if you like, cut out little pastry hearts (perfect for Valentine's Day) and pop them on top.

  3. Bake for 15-18 mins or until golden and the filling is starting to bubble a little. Leave to cool in the tin for a few mins then carefully transfer to a wire rack to cool completely.

Nutella Truffles

You will need:

  • 30g caster/superfine sugar

  • 15 whole hazelnuts

  • 50g plain chocolate

  • 150g Nutella

  • 2tbsp single/light cream

  • 30g hazelnuts, toasted and chopped

  1. In a saucepan, dissolve the caster/superfine sugar with 2 tbsp water to make a caramel. When it is ready, add the hazelnuts and mix thoroughly. When the hazelnuts are well coated with caramel, place them on a sheet of baking parchment and leave to dry.

  2. In a saucepan, melt the plain chocolate cut into pieces with the cream and Nutella. Mix thoroughly until well combined then remove from the heat and leave to cool.

  3. Use a teaspoon to scoop up a nut-sized piece of the chocolate mixture. Add a caramel-coated hazelnut and roll in the palm of your hand to form a small ball. Repeat until all the mixture has been used, then roll the balls in the toasted, chopped hazelnuts. Refrigerate for 30 minutes before serving.

You will need:

  • food colouring

  • X O cookie cutters, or hearts if you already have that

For each color batch of XOXO Rice Krispie Treats you will need:

  • 3 tablespoons of butter

  • 3 cups of marshmallows

  • 3 cups of Rice Krispies Cereal.  

  1. Melt the butter in a large pan on medium heat.  Add the marshmallows and stir until melted.

  2. For the White Rice Krispie Treats, simply mix in the 3 cups of Rice Krispie Cereal to the marshmallow mixture without adding any food colouring.

  3. For the Pink Rice Krispie Treats add 1 drop of red food colouring to the marshmallow mixture BEFORE you add in the Rice Krispie Cereal. Then mix in the cereal until it is completely covered with marshmallow mixture.

  4. For the Red Rice Krispie Treats, add 8-10 drops of red food colouring to the marshmallow mixture before you add the Rice Krispie cereal.

Hint: We made one colour of the Rice Krispie Treat mixture at a time because you don’t want the mixture to cool too much while you are making the X and O’s.  Once the mixture had cooled enough so we could handle it without burning your fingers we started filling the cookie cutters to form the X and O’s.  I like molding the mixture into the cookie cutters this way instead of making a sheet of Rice Krispie Treats and cutting out the X and O like a traditional cookie. You will have smoother and prettier edges this way.

For us, the 3 cups of Rice Krispie Treat mixture made 3 X’s and 3 O’s but your yield will depend on the size of your cookie cutters.