Prep Time : 15 + 75 Minutes | Cook Time : 12 Minutes | Total Time : 2 Days | Difficulty : Easy
Hello my lovelies! More traditional Christmas goodies with a twist. These mini gingerbread cookies couldn’t be easier to make. You just need to give yourself time to let the dough rest. At least 24 hours. Preferably 48. The classic recipe lets the dough age for a week which you can do if you have time but you can get away without. These cookies are chewy and delicious and packed with Christmas spices. A little lemon glaze complements the molasses flavours and gives the cookies a gorgeous frosted appearance. These cookies are great for gifting as well as eating. Just make sure the glaze is completely dry and set before packaging them up. The flavour will improve with time so make these as early as you can! By far the largest bit of active time is dipping the cookies in glaze. Put a podcast on and zone out while you do it.
Prep Time : 30 + 20 Minutes | Cook Time : 20 Minutes | Total Time : 4 hours | Difficulty : Fiddly
Hello my lovelies! Bringing the Christmas action today. And putting my twist on it. Natch. We are taking the flavours of a german holiday favourite and making our own thing. Who doesn’t love a cut bun to have for themselves? I recommend making your own marzipan. It’s much cheaper and you can make a big batch to use for your Christmas cakes as well. We’re making fluffy buttery fruit filled rolls snuggled round a marzipan centre. All of the Christmas is in there. Including rum. These buns are an amazing late night snack. And equally delicious on the Christmas breakfast table. This is a sticky enriched dough with butter and eggs and good things. It will feel like it won’t come together but it will. It will take a bit of time to do the first rise. There is a lot of fruit and other things that will slow the yeast down so be patient.
Prep Time : 15 Minutes | Cook Time : 20 Minutes | Total Time : 1 hour | Difficulty : Easy
Hello my lovelies! Just one recipe this week while I recover from my germs and catch up on my other jobs. It’s a good one though. At Christmas you are either on team dried fruit or you’re not. I am clearly on team fruit. I do understand that it’s a polarising food group. But I also think a lot of people have been abused by unimaginative, raisin heavy offerings. Today we are going to make a major improvement on the pre-prepared options for making my beloved Christmas mince pies. They’re pretty ubiquitous here and in the UK. It’s a British colony thing. You should get on board America. No real mince to be seen these days. Just dried fruits and lashings of brandy. So long as you have 650 grams of dried fruits altogether feel free to riff as you see fit. But I totally recommend this version with a generous helping of candied ginger and brandy.