DIY Edible Christmas Gifts | Chili Crisp, Christmas Biscotti and Winter Apple Tea

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R E C I P E L I N K S

Chili Crisp Oil:

Homemade Chili Crisp Oil

Ginger and Almond Biscotti

Ginger and Almond Biscotti (Vegan and Gluten Free)

Spiced Winter Apple Tea Blend

Spiced Winter Apple Tea Blend

More Edible Gift Ideas:

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🌿 CHECK OUT OUR RECIPE E-BOOK:

Comfort e-book

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00:00 – Intro
01:12 – Chili Crisp Oil
11:59 – Thanks to our Sponsor
12:58 – Ginger and Almond Biscotti
20:01 – Spiced Winter Apple Tea Blend
22:43 – Thanks for watching and happy holidays!

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I N S T A G R A M

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Hi guys today we’re going to make some DIY edible Christmas Gifts first of all I want to say thank you to all of you who wrote to me when I asked what kind of videos you wanted to see for the holidays and um I’m very glad that some of you wanted to see some more Christmas gift ideas because I

Really enjoy making these types of recipes and sharing these types of ideas I have done a few videos in the past with the Christmas gift ideas that you can make at home and that are edible so I’ll link those down below but today I have three new recipes for you guys the

First one is a chili crisp oil the second one is a gluten-free and vegan of course biscotti recipe with stem Ginger and almond and the final recipe is a tea blend which is a sort of spiced winter Apple tea so as you can tell there’s a

Bit of a varying degree of difficulty to this and I thought we’d start with the most timec consuming and finish with the least timec consuming so we’re going to start with the chili crisp oil and I actually thought before I made this myself at home that it would be pretty

Hard to make but it’s actually mainly fun but you do need a thermometer a food safe or kitchen thermometer it will be your best friend so that you can keep track of the oil oil temperatures you could say that this recipe comes together in four steps and in each step

We’re going to add depth and complexity to the flavor and the first thing we’re going to do is to deep fry some shallots and some garlic and this will of course add to the crisp texture of the oil to make about a cup and a half of

Chili crisp I use five small shallots and five large garlic cloves and you’ll want to slice both really finely as finely as you can I use a knife but you could also use a Mandolin so to do this slicing finally you could of course use a mandolin but I wanted to show that you can definitely do this just using a knife as well if I was to use a mandolin I wouldn’t cut the shallots in half I would keep them whole

And it’s easier to use the mandolin with without being terrified of slicing your fingers anyways you want to slice them as fine as possible and now that that’s done we’re going to heat up the Oil we’re going to heat it up to about 160° first and I’m using rap seed oil

Which has a high smoke point I think the smoke point of this is about 220° C and I’m using this because it’s local to us here in Sweden and especially in the area that we are living in but uh other oils that have a high smoke point would

Be things like avocado oil or or peanut oil you just want an oil that’s neutral in flavor and has a high smoke point and the quantity I’m going to use now is about a cup or I say about a cup I mean a cup and at this point it’s also good

To keep some things handy so I’ve got a jack here and a Sie so that we can uh transfer the bits we’re deep frying into the Sie and have the oil come in here and then we can just pour the oil back in the pot easily without burning

Ourselves and I’m also got a tray here with some paper so that we can pop the things we’ve deep fried on here and that they can just dry and crisp up on the side as we move on with the other Steps start warming your oil over medium heat and keep a good eye on the thermometer because you don’t want to go much over or under the 160° C when you’re deep frying the shallots you will most likely need to turn the heat up a little bit when you have put the

Shallots into the oil as they are cool and they will bring the oil temperature down but as soon as they start turning golden like you can see here take it off the heat and pour the oil through the SI and shake the de fried shallots onto the

Paper and spread them out so that they can dry nicely next we’ll pour the oil back into the pot and this time we’ll bring it up to 150° C ready to deep fry our thinly sliced garlic garlic Burns much easier so the lower temperature is great for it

And you’ll notice that they fry much quicker so as soon as they start turning golden take them out and they will crisp up further on the paper so the most crucial part is done now you have really small margins when you take the shallots and the garlic out

Of the pan as you could see just as they’re getting golden in the pan you want to take them off and pour the oil off them because they keep Browning and crisping up even after you take it off the heat so you have to be a little bit

Quick but uh now that that’s done we are going to pour the oil back into the pot and we’re going to bring this up to about 110 between 110 and 120° c and then we’re going to keep it there because we’re going to infuse the oil

Now and this is when we can have a lot of fun and add a lot of depth and flavor and uh you can play around with things here but I’m going to add some fresh ingredients like orange spring onion Ginger but also some dried spices dried whole spices like cesan pepper and

Cinnamon and Starnes so we’re going to bring it up and then just uh prep all the ingredients and pop them in there and Infuse the oil for about 30 minutes I like using a vegetable peeler to get about two to three large strips of orange test off the fruit when it

Comes to the ginger there’s not much pre to do you’ll want a 2in long piece that you just cut in half the last fresh ingredient I’m using are some spring onions and I simply cut the white part off from the green part and we’ll use the white part Only the dry ingredients will add so much Aroma to this and I’m going in with one cinnamon stick three whole staranise as well as one bay leaf and finally I’m also adding one whole tablespoon of sesan pepper corn and I almost forgot that I actually add one more fresh

Ingredient which is three whole peeled garlic cloves all right so now you just want to make sure that this stays between 110 and 120° C you don’t want to be de frying these uh bits in here you just want them to um Infuse the oil so I usually precariously place my

Thermometer sitting in the oil so that I can just check it easily and maybe you’ll have to change the settings on the stove once in a while just to keep it in that range and another thing you want to make sure is that nothing in there Burns so the fresh bits like the

Spring onion and the orange test can burn uh easily uh more easily than the dried spices if you will and if you find that they are burning you just take them out and um keep infusing the bits that are looking good in there this is just

Going to stay like this now for 30 minutes and in the meantime we can actually finally prepare the chili part of this chili crisp oil so you need a biggish bowl and we’re going to pop some chili flakes in here I’ve got some regular chili flakes if you will and

Some Korean uh chili flakes called gochugaru using both of these makes for a medium heat the gugara is a little bit less hot than the chili flakes I’m using so you using 50/50 brings it to a medium heat but of course you could play around

With this to suit your taste if you like it less spicy or more spicy the quantity I’m using for my 1 cup of oil is 1/4 cup of each of the chili flakes so I simply pop that in the Bowl along with 1 tblspoon of this

Mushroom stock powder I buy this at my local Asian grocery store and it adds lots of a mommy ha but if you don’t have any you can simply leave it out then finally I just go in with 1 tbsp of sugar and 1 tbsp of salt and mix it all

Up so my oil has been infusing for about 30 to 40 minutes now you can leave it up to an hour if you have the time and patience now we’re going to bring this up to 150° C before we pour the bis off and then pour the oil over our our chili

Flakes where they’re going to just Sizzle up and Infuse Further okay so now that the chili and the oil has become good friends in here and it’s a little less hot the oil we can added some extras for more crunch for more flavor and you can get as creative as you want here but I’m going

To show you what I think is sort of the basic that you can add and what I like first of all I add 1 tablesp of Japanese soy sauce then I go in with two tablespoons of toasted sesame oil for even more crunch I add in 1/4

Cups worth of chopped roasted and salted peanuts as well as 2 tablespoons of toasted sesame seeds then finally I Crush in the deep fried garlic slices and add in all of the deep fried shallot then I just mix it all up and that’s the chili crisp Done this type of chili crisp really has become a favorite of many around the world this past year so uh since it’s been shared a lot on social media and I’m sure in C certain cultures it’s a favorite of uh years years maybe whole lives and I always think it’s nice to

Make a homemade ver of something you know a loved one or friend uh likes and gift it to them and uh that’s what I’m going to do and I’m going to pop them in this little wet jars I think these are really nice for gifts you can get them

In lots of different sizes but also this is a great uh opportunity to do some recycling maybe you have some jars already sitting in your cupboard uh these are some jars that we’ve had for years now and you can use them also old jam jars or uh

An old chili crisp jar that you have on hand will work perfectly of course it’s really nice to tie a little Ribbon or something but let’s just get these into the jars and see how it Looks Doesn’t that just look so cute of course you can also put the chili oil chili crisp in a bigger jar and give a bigger gift and you can also double the recipe triple the recipe quadruple the recipe so that you make a bigger batch to keep some for yourself give to many friends

Or family members uh you know you can definitely scale up or down as you wish now before we move on to making our biscot I want to thank Squarespace for sponsoring this video and tell you a little bit about them Squarespace is an all-in-one website builder with lots of

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Creative ideas to life so if you’re thinking about creating a website for your project check out squarespace.com for a free trial and when you’re ready to launch your site go to squarespace.com slood eings for 10% off your first website or domain so let’s MO move on to making the biscotti now and

I’m making a gluten-free version and of course it’s vegan as well I haven’t had biscotti in a long time it’s not that easy to find in the shops here in Sweden in that combination gluten-free and vegan and uh since making these uh it’s definitely become a new favorite I’ll be

Making this all winter long it’s got really nice flavors from Ginger orange and a cinnamon and I’m also using coconut sugar which gives it quite a caramelly sort of base no and it makes a perfect gift for someone who has a sweet tooth which is most people in my surroundings and it’s also

A really nice treat to make when you have guests over during the holiday season so it’s a good gift idea but also a nice treat to make for friends and family who are visiting and uh coming over for f and the first thing we need

To do is to create some flax eggs uh as this is a vegan recipe it will be eggree but we still need a good binder so I’m going to combine some flax seeds with some soy milk in this case and it will gel together as it sits to the side

While we prep the other ingredients to create the flax egg mixture I simply combined 2 tablespoons of mil flax seed with half a cup of unsweetened soy milk then I simply set that aside as I continue with the recipe and the next step is to melt 50 g worth

Of vegan butter I do this over low heat and I turn the heat off when it’s almost melted and just let it sit to the side while I continue with the other ingredients so I’ve left the last of the butter melting on the residual heat back

There and I’ve also turned on the oven to preheat at 175° C don’t know why that’s hard to say and now I’m going to put together combine all the dry ingredients so I need another bowl a bigger one this time there’s a few things going in and this

Is where all the yummy stuff starts then we’ll add some extra flavorings at the end as well first up I’ve got got a cup and a half worth of a gluten-free all-purpose flour mixture I’m also adding in 1 cup of almond meal and 3/4 cups worth of coconut sugar for a racing

Agent I’ve got 1 teaspoon of baking powder and then to spice things up I’m adding in 1 teaspoon of ground ginger as well as 1 teaspoon of ground cinnamon to bring all the flavors out I’m also adding in half a teaspoon of salt and then I’m just mixing it all up to combine Now to bring some more fun textur and flavors I’m chopping up 3/4 cups worth of almonds pretty roughly these will add a nice crunch to the finished biscuit and look really nice when you cut them then to add even more warming Ginger spices I am adding five balls of

Stem Ginger but first I Cho them up finely as promised I’m also adding in some orange and I’m just using the cyst of one large orange which brings a really nice fragrance to the finished biscuit as you know I’m partial to my micr plane for sesting citrus but you could also

Use a box grater finally I add in the almonds and the stem ginger as well and just mix it through to disperse them then it’s time to combine the wet ingredients with the dries so I start by whisking in the melted butter to my flax egg mixture then I simply pour the wet

Ingredients into the dry ingredients and I work it through the one Beauty in working with gluten-free flowers is that you can’t overwork the dough so just take your time and make sure that all the flowers are combined with the wet ingredients and that all your chunks are well dispersed in the

Mixture now that the dough is well mixed and combined and it’s sticking together it is quite a sticky bough just to let you know it’s time to divide it in two and to roll it into two logs and place them here on my tray that I’ve prepared

With a baking paper so I’m just going to eyeball half half and half and then go from There you’ll want your log to be roughly 25 cm in length and 4 five cm in width as you press it out onto the baking sheet take care to press it together nicely as you roll it but be careful to not roll it too much as it can be a little bit Brittle then use your hands and fingers to create this kind of of Dome shape that biscotti are known for before baking them for 30 to 35 minutes in the preheated oven they are ready when you can sort of prod them and they stay firm against your touch and before I move on

To the next step I let them rest for 20 minutes to cool down a little so now these guys have cooled down a little bit and they’ve also stiffened up a little bit which is why we let them rest so that they are more stable when we cut them and now when

We’re cutting them I highly recommend using a serrated knife this will just help not break it up too much and it will get you through that harder outer surface and I’m going to transfer them onto a board as well because I find it easier to cut than on this uh tray that

Has edges so uh let’s transfer them and cut Them I cut each log into 1 cm thick biscotti and I use this back and forth motion very gently as I cut them and I hold the sides together so that they don’t fall apart at this point the cookies are very brittle as they are not

Fully baked or dried out but don’t let this put you off it’s not hard just make sure that you hold them together this batch makes about 36 cookies and once you’ve cut them just place them Cuts side down back on the baking sheet and pop them back in the oven at this point

You adjust the OV to 150° with fan assist and you bake them for 30 to 35 minutes or until they are dried out and firm to the touch once they’re back out of the oven just place them on a rack and let them cool down completely they will firm up a little

Bit in this process as well and they should have a nice crisp texture when you break them apart I like to gift these in a nice tin I’ve reused this chai tea tin which has a lovely red color for Christmas but just use what you have on hand

Okay so now let’s move on to my third and final idea for today is definitely the simplest one I’m going to show you how to make a tea blend that’s perfect for this time of year it’s really fun to come up with your own uh Blends though

So feel free to be creative or you could use my idea which is a winter spice Apple tea it’s definitely inspired by chai tea but has some uh twists and turns you can say and I’m also including some dried Apple which gives it a little bit of sweetness also a little bit of

Tartness but yeah this is super simple so let’s get started I’ve got some English breakfast tea to have as a base but actually a daring tea or in a some loose leaf tea would work really well here as well to make a good gift sized

Jar of tea start by adding one cup of your black tea leaves to a bowl then chop up half a Cup’s worth of dried apple slices into small pieces and add them to the Bowl as well for the dried spices I start by crushing up four cinnamon sticks with a

Pesel and mortar you don’t want to crush it into a powder but into small pieces that will fit in a tea strainer I’m also popping 4 tpoon of Pink Pepper corn into my pesel and mortar along with 3 tpoon of finel seeds and 3 taspo of whole cloves and then I

Simply bashed them up a bit with my pesle and mortar you don’t want again to make it into a powder and actually not into fine pieces either you just want to release the Aromas before adding them to the tea and the apples mix it up really well and then

It’s ready to go into a jar and be gifted to a friend or a family member who loves tea as much as I Do it can always be nice to include a little note on how to brew the tea and for most black teas you brew them at 100° C for about 3 to 5 Minutes I just love all those spices that are in there and that Apple that just comes through ever so slightly and I am partial to a Milky tea and this tea works perfectly with a splash of oat milk which has a little bit of sweetness

As well I really hope one of these ideas suits you and whoever you are gifting Christmas or holiday gifts this year I have had a blast cooking these up for you and uh yeah I hope you enjoy thank you all very much for watching and I

Look forward to seeing you in the next one for more Christmas cheer where I take up more of the requests or wishes that you had replying to me so yeah take care everyone I look forward to seeing you bye