Christmas Baking Recipes

The season wouldn’t be complete without these Christmas classics. The relatively simple recipes are ideal for bakers of all ages and abilities and will go down treat over the festive period.

 

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Mince Pies

Ingredients

350g – 450g mincemeat

Milk or egg to glaze

For the pastry

250g plain flour

125g butter

45ml water

Pinch of salt

 

Method

Mix the flour and salt together, cut butter into small cubes and add to mixture. Rub the butter into the flour between finger and thumb tips, until the mixture looks like breadcrumbs.

  • Add the water evenly over the surface and stir until the the mixture begins to stick together in large lumps. Collect the mixture together and knead lightly for a few seconds to give a firm, smooth dough
  • Allow to rest for 15 minutes before rolling out to roughly 0.3cm thick. Cut into 20 discs using a round, fluted cutter and cut another 20 with a smaller cutter or a festive shaped cutter for the lids
  • Line a cake tin with the larger discs and fill with mincemeat. Moisten the edges of the lids and place firmly in position on top of the pies. Brush with milk.
  • Bake in the oven at 220C (gas mark 7) for 15 – 20 minutes, until light golden brown. Leave to cool on a wire rack.
  • Serve warm or cold, dusted with icing sugar

 

Gingerbread

Ingredients

350g (12 oz) plain flour

5ml (1 tsp) bicarbonate of soda

10ml (2 tsp) ground ginger

100g (4oz) butter or margarine

175g (6oz) soft brown sugar

60ml (4 tbsp) golden syrup

1 egg, beaten

White icing for decoration

Method

  • Grease three baking trays. Sieve the flour, bicarbonate of soda and ginger into a bowl. Rub in the butter. Add the sugar
  • Beat the syrup into the egg and stir into the bowl
  • Mix to form a dough and knead until smooth (or use a food mixer)
  • Divide into two and roll out on a floured surface to 0.5cm thickness. Using a cutter, cut out shapes until all the dough is used. Place on baking sheets.
  • Bake in the oven at 190C (gas mark 5) for 12 – 15 minutes until golden brown. Leave to cool.
  • Once cool, pipe on white icing to decorate

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