Whether the family are coming round on Boxing Day, the
neighbours are popping over for a party or you’re completely stuck for
Christmas gifts, why not try baking these delicious
treats that’ll leave your guests feeling merry- they could make yummy sides or festive
gifts.
Don’t forget to pop on a pair of our
slipper boots and get
baking- get the
kids involved too!
Follow these tasty recipes and get into the Christmas
spirit !!
Reindeer Cupcakes
Prep time: 15 mins
Cooking time: 30 mins
Makes 12
Ingredients
175g butter
165g caster sugar
½ tsp natural vanilla extract
2 eggs, at room temperature
110g self-raising flour
150g plain flour
160ml buttermilk
500g fondant icing coloured brown, 100g/4oz of it a paler
brown
50g fondant icing coloured red
25g fondant icing coloured black
twigs or wire for the antlers and spaghetti for attaching
the ears
For the ganache
140g chocolate, chopped
75ml double cream
Method
Heat oven to 180C/160C fan/gas 4. Line the holes of a
12-hole muffin tin with paper cases.
Beat the butter, sugar and vanilla in a medium bowl using an
electric mixer until light and fluffy.
Beat the eggs into the butter mixture one at a time. Add
half the sifted flours and half the buttermilk, and mix on low speed until just
combined. Mix in the remaining flours and buttermilk.
Divide the mix evenly among the paper cases. Gently smooth
the tops (this will help the cupcakes to rise evenly).
Bake for 25-30 mins or until lightly golden and cooked when
tested with a skewer. Allow to stand for 5 mins in the tin before transferring
to a wire rack to cool.
To make the ganache, put the chocolate in a bowl, bring the
cream to a simmer and pour it over the chocolate. Stir until smooth. Cool until
firm.
Ice the cupcakes with ganache, then with brown fondant
icing. Use the rest of the colours for the ears, eye and nose. Attach ears to
the head by pushing a 3cm piece of spaghetti a little way into the ear, then
pushing the other end into the head. See below to download more detailed
instructions.
Remember to warn people that not every element of the decoration
is edible!
Snowy Owl Christmas tree biscuits
Prep time: 1 hour
Cooking time: 8-14 mins
Ingredients
For the biscuits
125g slightly salted butter, softened
125g caster sugar
1 egg, lightly beaten
1 tsp vanilla extract
250g plain flour
For the decoration
100g packet of whole blanched almonds
100g packet of flaked almonds, toasted
126g packet of giant white chocolate buttons
20g packet standard-sized white chocolate buttons
50g dark chocolate chips
gold edible glitter (optional)
icing sugar, for dusting
fine string, for hanging the biscuits
Method
Heat the oven to 190C/170C fan/gas 5. Cream together the
butter and sugar, then gradually beat in the egg and vanilla extract. Sift and
stir in the flour and mix to a fairly soft dough. Turn onto a lightly floured
surface and knead gently. Cover or wrap the dough in cling film and chill for
at least two hours.
Next roll the dough out on a lightly floured surface to
around 0.5cm thick. Cut into oval shapes with a cookie cutter or by cutting
round a paper template. You can make mini owl biscuits by using a smaller
cutter or template.
Transfer the biscuits to a baking tray lined with baking
parchment. Put different sized biscuits on separate trays. Place the whole
almonds into the dough to create the owls' eyebrows and beaks. If creating
decorations for the tree, make a hole near the top of the biscuits using the
end of a paintbrush. Bake in the oven for 8 - 14 minutes, depending on the size
of the biscuits, until the edges turn lightly golden in colour. Once out of the
oven, leave the biscuits on the baking tray to cool.
To decorate, set aside enough white chocolate buttons to
create the owls' eyes - use giant or standard-sized buttons depending on the
size of the owls - the biggest you can fit are best to give a truly owl-like
expression. Melt the remainder in the microwave or in a bowl over barely
simmering water.
Using a small tipped paintbrush, carefully paint and stick
down the decorations. Stick on the white chocolate buttons, then the dark
chocolate chips on top to make the eyes. Neatly paint more melted chocolate
over each owl's chest, pressing on the flaked almonds. You can layer the
almonds with extra white chocolate.
If you find some of the almond eyebrows and beaks have come
loose or you are planning to hang the owls on the tree, use some of the melted
chocolate to stick them in place. Leave to set.
Thread pretty string or fine ribbon into Christmas
decorations so you can hang them. Dust with icing sugar and gold edible glitter
if using.
Don’t forget to hang these cute little owls on your tree for
an added touch!
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