3 DIY Christmas gifts to make this year 🎁

Crispy chilli oil
Makes about 2½ cups Prep 15 mins (+ cooling time) Cooking 15 mins
Ingredients:
5cm-piece ginger, peeled, thinly sliced
3 garlic cloves, thinly sliced
3 whole star anise
3 dried bay leaves
1 cinnamon stick or quill
2 cups (500ml) peanut oil
⅓ cup dried chilli flakes
⅓ cup (25g) fried shallots
¼ cup (35g) roasted unsalted peanuts, coarsely chopped
2 tbs white sesame seeds, toasted
2 tsp sea salt flakes
Method:
1. Place the ginger, garlic, star anise, bay leaves and cinnamon in a medium saucepan. Add the oil and bring to a simmer over medium heat. Reduce heat to low and simmer for 10-12 mins or until garlic and ginger are golden.
2. Place the chilli flakes, fried shallots, peanuts, sesame seeds and salt in a large heatproof bowl. Carefully strain the oil mixture over the chilli mixture, discarding the solids from the oil.
3. Divide among sterilised jars. Seal and set aside to cool. Store unopened jars in a cool, dry place for up to 1 month.
Mixed nut, sea salt & cinnamon brittle
Serves 20 Prep 20 mins (+ 1 hour cooling time) Cooking 1 hour
Ingredients:
1 cup (150g) unsalted cashews, toasted
1 cup (140g) unsalted peanuts, toasted
1 cup (140g) macadamias, toasted
1 cup (120g) pecans, toasted
3 cups (660g) caster sugar
100g butter
1 tsp ground cinnamon
2 tsp sea salt flakes
Method:
1. Grease two 18cm x 28cm (base measurement) slice pans. Line bases and sides with baking paper, allowing the sides to overhang. Sprinkle the cashews, peanuts, macadamias and pecans evenly among prepared pans.
2. Place half the sugar and 1¼ cups (310ml) water in a medium saucepan over low heat. Cook, stirring, for 8-10 mins or until sugar completely dissolves. Increase heat to medium-high and bring to the boil. Cook, brushing sides of pan with a wet pastry brush to remove sugar crystals, for 15-20 mins or until the mixture is deep golden.
3. Add half the butter and half the cinnamon and stir until well combined. Remove from heat and allow bubbles to subside. Carefully pour the sugar mixture over the nuts in 1 of the prepared pans. Sprinkle with half the salt. Tap on a work surface to remove air bubbles. Set aside for 1 hour or until set. Break into pieces. Repeat with 1¼ cups (310ml) water and the remaining sugar, butter and cinnamon. Pour over the nuts in the remaining prepared pan and sprinkle with remaining salt.
4. Divide nut brittle among gift boxes lined with baking paper or gift bags, or store in an airtight container at room temperature for up to 1 month.
Honey, sesame & sea salt lavosh
Makes 8 large pieces Prep 25 mins (+ cooling time) Cooking 40 mins
Ingredients:
2½ cups (375g) plain flour
1 tbs coarsely chopped rosemary
¼ cup (60ml) honey
¼ cup (60ml) extra virgin olive oil
2 tsp sea salt flakes
2 tsp black sesame seeds
2 tsp white sesame seeds
Method:
1. Preheat oven to 180°C. Grease 2 large baking trays. Combine flour and rosemary in a medium bowl. Make a well in the centre. Whisk the honey, oil and 2/3 cup (160ml) water in a jug until the honey dissolves. Add to the flour mixture and season with pepper. Stir until just combined.
2. Place the dough on a lightly floured work surface and gently knead for 1 min until a smooth, slightly sticky dough forms. Divide into 8 portions.
3. Roll out each portion between 2 sheets of baking paper to a 2mm-thick, 45cm-long oval. Sprinkle tops with salt and combined sesame seeds and use a rolling pin to gently roll and press into the dough.
4. Transfer 2 dough ovals to each of the prepared trays. Bake, swapping the trays halfway through cooking, for 20 mins or until the lavosh is golden and firm. Transfer to a wire rack to cool completely. Repeat with the remaining dough ovals.
5. Wrap the lavosh in baking paper with some string and a rosemary sprig to gift, or store in an airtight container at room temperature for up to 1 month.