In a microwave safe bowl, mix condensed milk, milk powder, and ghee. Microwave on high for one minute.
Add crushed cinnamon, saffron, nutmeg powder and microwave for another two minutes or until the mixture thickens.
Now apply some ghee on your palm and shape the dough into small balls. Flatten slightly and refrigerate.
Halloween Toffee Apples
9 small red apples
450g (1 lb) sugar
150ml (1/4 pint) water
30g (1 oz) butter
1 tablespoon glucose
3 drops red food colouring
Prep:1hour › Cook:30min › Ready in:1hour30min
Wash and dry the apples thoroughly. Impale them on the skewers.
Place sugar and water into a saucepan, stir over heat until the sugar is dissolved. Add butter and glucose, cook rapidly, without stirring until it reaches 150 degrees C or is at hard crack stage.
When mixture stops bubbling, add the red food colouring.
Stand the saucepan in a large bowl of hot water to prevent the toffee from setting. Dip apples into the toffee to coat thoroughly. Stand upright (apple down) on a greased tray to set. When cold wrap in cellophane or greaseproof paper.
Cook’s note: To make a peanut variation, roll apples in 125g chopped roasted peanuts after dipping into the toffee and allow to set.
Christmas Cheese Stars
320g puff pastry sheet
Mugful of grated cheese (we mixed 60g cheddar with 25g parmesan)
Flour (for dusting)
2 tablespoons of milk
Toppings of your choice (optional) – we used poppy seeds, dried oregano and sesame seeds
Unroll the pastry and sprinkle most of the cheese over one half of the sheet. Fold the pastry in half to cover the cheese and seal it in.
Dust your rolling pin and work surface with a little flour and put your pastry sheet on it. Roll it out until doubled in size.
Using cookie cutters, cut the pastry into shapes and put them on the prepared baking sheets. (Put the cutters on the dough close together so that less pastry is wasted. Youcan fold the trimmings back on themselves and re-roll to cut out more shapes.)
Brush the shapes with milk and add a pinch of cheese and a sprinkling of your chosen topping, if using.
Bake in the oven for 10-12 mins or until risen and golden, then transfer to a serving plate. Will keep in an airtight container for 3 days