Richard RustRecipes supplied by  Richard Rust of  Gourmet Gurus. Richard is a fabulous, 5 star trained, gourmet chef. He has cooked for, amongst others, British royalty, Woolworths and written for Taste magazine.


250g butter, softened      stained-glass-cookies-01
2 tsp lemon rind
½ tsp almond essence
165g caster sugar
1 egg
1 tbsp water
335g cake flour
100g clear boiled sweets or lollies, crushed

Beat butter, rind, essence, sugar, egg and water until smooth.
Sift in the flour and knead until smooth.
Wrap in glad wrap and chill for 30minutes.
Pre-heat an oven to 170 degrees
On a floured surface roll dough to 4mm thick.
Using cookie cutters of your choice cut out shapes and
place on baking trays lined with paper.
Using a tiny cookie cutter or the handle of a wooden spoon make holes in the centre of each cookie.
Bake the cookies for 5minutes, remove from oven and fill centre with the crushed sweets, return to oven for further 5minutes, Cool on a tray.

To hang on a tree simply make another small hole near the edge of the cookie before baking, when cool thread ribbon for tying onto the tree. Alternatively wrap in organza and ribbon for gifts.


400ml creamresizebelgian_chocolate_truffles-41
800g milk or dark chocolate, chopped into small pieces
Cocoa and icing sugar for dusting

Heat the cream to almost boiling point and remove from heat.
Immediately add the chocolate and sir occasionally until smooth.
Place into a tray and cool until set.
With a spoon scoop walnut size pieces and
form balls by rolling between your palms (the children will love this).
Roll each ball in either the cocoa or icing sugar, chill for 30minutes.
These make great gifts for family and friends in pretty little boxes or
are great for treats.


12 mince pies
2litres good quality Vanilla ice cream

Fill a clean clear food plastic bag with the mince pies and get the kids to smash them into little pieces.
In a large bowl place the ice cream and mix in the smashed minced pies.
Either place the mix back into the ice cream tub and freeze until served or to create individual puddings place in ramekins lined with glad wrap. (To serve the mini puddings use the glad wrap to take out the pudding)

For more information contact Richard on 074 1722312

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