McKenzie’s have created the most delicious Christmas sweet treats to create at home! Perfect for gifts or the table on Christmas week.

Chocolate Crinkle Cookies

Preparation Time: 15 minutes | Cook Time: 12 minutes, plus cooling time | Makes: 18


50g butter, softened
3⁄4 cup caster sugar
1 extra large egg
1 tsp vanilla extract
1 cup McKenzie’s Cake Flour
1⁄3 cup cocoa
1 tsp McKenzie’s Baking Powder
1⁄2 tsp McKenzie’s Ground Cinnamon
1⁄2 cup icing sugar, sifted


  1. Place butter and sugar in the bowl of an electric mixer. Beat until well combined and add in the egg and vanilla, mixing well.
  2. Fold in the flour, cocoa, baking powder and cinnamon, mix until a soft dough forms. Cover and refrigerate for at least 2 hours or overnight.
  3. Pre-heat oven to 190°C (170°C fan-forced). Line oven trays with baking paper. Roll tablespoons of dough into balls and toss in the icing sugar so they are well coated. Place onto oven trays allowing space between for spreading. Bake for 12 minutes, remove from the oven and allow to cool slightly before removing to a wire rack to cool completely.

TIPS: These will keep for up to a week in an airtight container. You could also roll into balls and coat in icing sugar before refrigerating.

Macadamia Shortbread Trees

Preparation Time: 45 minutes | Cook Time: 20 minutes | Makes: 2-3 trees


250g butter, diced and softened
3⁄4 cup icing sugar
1 3⁄4 cups plain flour
1⁄2 cup McKenzie’s Rice Flour
1⁄2 tsp McKenzie’s Baking Powder
1⁄4 cup (45g) macadamia halves, finely chopped

200g white chocolate, chopped
1⁄4 cup McKenzie’s Fine Desiccated Coconut


  1. Place butter into the bowl of an electric mixer, beat until smooth, slowly add the icing sugar, mixing in well.
  2. Add the flours and baking powder gradually, until all incorporated. Fold in macadamias. Remove to a lightly floured surface and bring together with your hands. Roll out to 1⁄2 cm thickness and use various sized star shaped cutters, cut shapes and place onto lined oven trays. Refrigerate for at least 20 minutes.
  3. Pre-heat oven to 170°C (150°C fan-forced). Place trays of shortbread into the oven and bake for 20 minutes, or until just golden underneath. Allow to cool for 5 minutes on trays before removing to a wire rack to cool completely.
  4. Place chocolate into a heat proof bowl and microwave at 50% for 30 seconds, stir and continue in 15 second bursts until all melted and smooth. Dip cooled shortbread star tips into chocolate, sprinkle with coconut and allow to set on a wire rack.
  5. To assemble trees, you may need to reheat chocolate gently. Using larger stars as the base layer, place a dollop of chocolate in the centre and place another star on top, continue with another 6-7 stars gradually finishing with the smallest sized star at the top. Repeat with remaining stars.

TIPS: When dipping star tips in chocolate, place on an upturned glass so you can achieve the chocolate snow drip effect. Shortbread will keep in a sealed container for up to 2 weeks.

White Chocolate Dipped Almond Biscotti

Preparation Time: 20 minutes | Cook Time: 40 minutes | Makes: 48


1 cup caster sugar
2 extra large eggs
1 1⁄4 cups plain flour
1 cup McKenzie’s Almond Flour
1 tsp McKenzie’s Baking Powder
1⁄2 cup blanched almonds
1⁄2 cup shelled pistachio
1⁄3 cup dried cranberries
200g white chocolate, melted


  1. Pre-heat oven to 180°C (160°C fan-forced). Line a large oven tray with baking paper.
  2. Place sugar and eggs into the bowl of an electric mixer, beat until pale and creamy. Fold in the flours and baking powder. Remove bowl from the mixer and use a large spoon to mix in the nuts and cranberries.
  3. Tip mixture onto a lightly floured surface and bring together as a dough. Divide into two portions, rolling each into a log approximately 28 x 5cm. Place onto the oven tray allowing space between for a little spreading. Bake for 30 minutes, remove from the oven and allow to cool for 1 hour. Reduce oven temperature to 120°C (100°C fan-forced).
  4. Cut each log on a slight diagonal into 1⁄2 cm thick slices, place onto lined oven trays cut side down. Bake for 5 minutes, turn over and cook for a further 5 minutes. Remove from the oven tray and allow to cool completely on a wire rack.
  5. Once cooled, dip one end of each biscotti into the melted chocolate and allow to set on a wire rack.

TIPS: Add some cinnamon, mixed spice or orange zest to dough for added flavour. Biscotti can be made at least a week in advance prior to dipping into chocolate. Store in an airtight container to retain freshness.

Recipes thanks to McKenzies

Find more great Christmas treats here