Sweet Treats for Christmas
christmas tree cakeCSR Christmas Tree Cake


100g soft margarine
3 eggs
250g CSR Caster Sugar
2 tablespoons CSR Golden Syrup
150 ml buttermilk
300 ml flour
2 tsp baking powder
1 tsp powdered ginger
1 tsp powdered cloves
2 tsp ground cinnamon

CSR Soft Icing Mixture for dusting


  1. Cover a baking tin with greaseproof paper. Set the oven temperature at 200°C.
  2. Beat the eggs and sugar until fluffy (approximately double in volume).
  3. Add margarine and beat well. Then add CSR Golden Syrup and combine.
  4. Shake buttermilk well before adding it to the mixture. Beat in the buttermilk only long enough until combined.
  5. Mix flour, baking powder and spices together and mix it into the egg mixture only until the dry ingredients are combined (do not over mix the dough).
  6. Pour the dough into the baking tin and bake for approx. 25-30 minutes.
  7. Allow the cake to cool on a wire rack, dust with CSR Soft Icing Mixture and serve with whipped cream and a cup of chai tea.

Note: If you want to create a ‘tree’ you will need to make double the quantities listed above and bake the mixture in 3 shallow 30cm baking tins (filled with ? of the mixture each). This quantity will ensure that your ‘tree’ has enough levels. When the cake has cooled, cut out star shapes in graduated sizes (from large to small) then stack the stars on top of each other. Dust with CSR Soft Icing Mixture.


mint kiss christmas punch

CSR Mint Kiss Christmas Punch


Mint Syrup (see below)
1 ltr pineapple fruit juice
1 large can of diced peaches in syrup
1.25 ltr bottle lemonade
1 punnet of strawberries cut in quarters
1 packet of glace cherries
Few sprigs of mint (for garnish)

Mint Syrup
½ cup CSR Caster Sugar
1 cup of water
Few sprigs of freshly chopped mint


  1. Add chopped mint and CSR Caster Sugar to a saucepan of water.
  2. Simmer over a low heat until mixture becomes thick and syrupy.
  3. Combine mint syrup with the other ingredients in a large punch bowl and stir to combine.
  4. Garnish with extra mint leaves.

Note: To make this punch into an adult-friendly version, substitute the lemonade with 750ml of champagne or sparkling rosé.


marinated prawn kebabs

CSR Marinated Prawn Kebabs


500g prawn cutlets
Skewers soaked in water
Olive oil for brushing
2 tablespoons CSR Golden Syrup
100g butter softened
1 small red chilli chopped
1 garlic clove crushed
1 tablespoon capers chopped
1 tablespoon flat leaf parsley
1 tablespoon chives chopped
Sea salt and cracked black pepper
Lemon wedges to serve


  • Place all ingredients in a bowl and mix well to combine. Set aside.
  • Thread the prawns onto skewers, brush with oil and cook on a preheated hot grill for 2 minutes on each side or until cooked through.
  • Top with marinade and serve with lemon wedges and light salad.

Tip: Soak the skewers in water before grilling to stop them burning on the grill.

Serves: 4


gingerbread angels

CSR Christmas Gingerbread Angels


125g butter
¼ cup CSR Dark Brown Sugar
? cup CSR Treacle
1 egg
2 ½ cups plain flour
1 tablespoon ground Ginger
1 teaspoon Mixed Spice
1 teaspoon Bicarbonate of Soda

1 egg white
2 cups CSR Pure Icing Sugar
Assorted food colours


  1. Beat butter, CSR Dark Brown Sugar and CSR Treacle until light and creamy. Add egg, beat well.
  2. Stir flour, spices and bicarbonate of soda into creamed mixture, mix until just combined.
  3. Turn onto floured surface, knead 1 minute, adding a little extra flour if dough is sticky. Wrap dough in plastic wrap and refrigerate 30 minutes or until firm.
  4. Preheat oven to moderate 180C.
  5. Roll out dough on lightly floured surface to 4mm thick. Using Christmas cutters (we’ve used angels), cut shapes from dough.
  6. Place shapes on baking trays, lined with baking paper, allowing room for the biscuits to spread. Bake 10-12 minutes. Allow to cool.


Beat egg white until frothy. Gradually add CSR Pure Icing Sugar, beating well after each addition. Continue until the icing is firm and holds its shape.

Divide mixture into portions and tint with colour as desired; mix well.

Pipe/spread colours onto biscuits decoratively.

Tip: Remember to allow the icing to dry before storing biscuits in an airtight container for up to 2 weeks.