The 12 Bakes of
Chris
Rapid recipes
tmas
Mince Pies Toffee Vodka
Table of contents
Bake 3-4. Chocolate orange & cinnamon cookies 5-6. Mince pies
Sweet 7-8. Caramel and cinnamon popcorn 9-10. Toffee & peanut bon bons
Drinks 11-12. Mulled cider 13-14. Toffee vodka Editor Lucy Bushell lucy.bushell12@bathspa.ac.uk Photographer Lucy Bushell Photographer Charley Pope charley.pope12@bathspa.ac.uk
W
hen we think about Christmas, one of the first things our minds drift to is the anticipation of all that glorious food. Christmas baking is arguably the best kind, with succulent fillings, dustings of icing sugar and all that tangy spice. We’ve scoured the web for twelve fantastic time-friendly Christmas recipes. They have been tried and tested by our food writer, Lucy Bushell, and adapted to suit all your baking needs this year. One of the biggest stresses when it comes to Christmas cooking is time. Between decorating the tree, sending off cards and organising your bulk of decorations there just doesn’t seem to be any time for baking. You’re probably thinking ‘Who can ever find the time to make their own mince pies?’ The answer is you can. The recipes within this mini magazine are time-friendly and stress-free, complete with clear direction and time indication. In fact, a lot of these recipes can be made ahead and will keep for a relatively long time. If you find yourself with a last-minute schedule this Christmas, don’t be afraid to add some Christmas baking to your to-do list. You have to admit that when it comes to baking, homemade trumps shop-bought every time. Give these straightforward recipes a go and bring a touch of homemade to your holidays this year. Christmas is the perfect time to explore new recipes and experiment in the kitchen. You can try something entirely new, or perhaps build on old traditions. Who knows, maybe something you try this Christmas will become an adored tradition of your own.
1
2
Bake
Chocolate Orange & Cinnamon Cookies
For all the chocolate orange lovers out there, this recipe for gooey chocolate chip cookies is a great one to get the whole family involved in. The balance of flavours is just right and the cinnamon spice adds a tempting Christmas twist.
– Add the butter and sugar to a bowl and mix well with a wooden spoon, then add the egg yolk. Sift together the flour and salt into the mixture and add the chocolate orange chips. Mix well.
Prep time: 30 minutes Makes: around 30
Ingredients
With this straightforward recipe you can substitute the orange chocolate for any flavour of your choice.
225g butter, softened 140g caster sugar 1 egg yolk, lightly beaten 280g plain flour pinch of salt 100g Terry’s chocolate orange, chopped into small chunks (see image above)
– For the cinnamon coating, mix the sugar and cinnamon together in a shallow dish. Spoon tablespoons of dough out of the bowl and roll them into balls. Next, roll them in the cinnamon mixture.
For the cinnamon coating: 1 1.5 tablespoons caster sugar 1 1.5 tablespoons ground cinnamon
– Using your fingers, flatten the balls slightly and place them on the baking tray leaving room for spreading during cooking.
Method – Preheat the oven to 190ºC/Gas Mark 5. Line two baking trays with greaseproof paper, or butter.
4
– Bake in the preheated oven for 12–15 minutes. Leave to cool for 5–10 minutes before transferring the cookies to a wire rack to cool completely.
Bake
Good old fashioned
Mince Pies There is always the risk of disappointment when buying mince pies from the supermarket. There may not be enough pastry or maybe they’re lacking in juicy mincemeat.This recipe shows you how to make your own pastry and mincemeat so you can get the ratio just right.
For the mincemeat:
Prep time: Pastry- 30 minutes Mincemeat- 30 minutes Makes: 350g
450g cooking apples, cored and chopped 225g shredded suet 350g raisins 225g sultanas 225g currants 225g whole mixed candied peel, finely chopped 350g soft brown sugar grated zest and juice of 2 oranges grated zest and juice of 2 lemons 50g whole almonds, chopped 4 teaspoons mixed ground spice 1.5 teaspoon ground cinnamon 1.4 teaspoon nutmeg, grated 6 tablespoons brandy
Ingredients For the pastry:
200g butter, softened 1 tablespoon icing sugar, sifted 1 egg 1 tablespoon water 350g plain four, sifted
5
Method
– Stir now and then as it cools, allowing the fat to coagulate and combine with the other ingredients.
– Beat the butter and icing sugar together until soft and creamy.
– When cold, stir again and add in the brandy.
– Mix the egg and water and gradually add to the butter. Add the flour and mix with a knife to a smooth dough. Wrap in cling film and chill for an hour.
– Fill your sterilised jars, cover with wax disc and seal. (see below)
V
– For the mincemeat, combine all the ingredients apart from the brandy in a large mixing bowl. Stir and mix together thoroughly.
This recipe is also suitable for vegetarians. Vegetarian suet can be substituted for the suet.
– Cover the bowl with a clean cloth and leave somewhere cool for 12 hours or overnight, allowing the flavours to develop.
TIP
To sterilise your jars: Wash the jars with their lids in warm soapy water and rinse. After drying, place them on a baking tray and pop them into an oven at 180ºC/Gas Mark 4 for 5 minutes.
– Next preheat the oven to 110ºC/Gas Mark 1/4. – Cover the bowl with foil and place it in the oven for 3 hours. (Don’t be alarmed by the fatty appearance, it’s supposed to look like that!)
6
Sweet If you’re a peanut butter fanatic then you’re bound to love these. These fun crunchy toffee and peanut bon bons are incredibly easy to make and are the perfect party snack or Christmas treat this year. You can even wrap them up and give them away as a gift – they’re that good.
Prep time: 30 minutes Makes: 15
Ingredients
Toffee & Peanut Bon Bons
100g smooth peanut butter 50g butter, softened 140g icing sugar 2 bars of Cadbury Dairy Milk Daim (or other toffee bars) 100g milk chocolate, chopped 100g salted peanuts, chopped
Method
or over a pan of boiling water until thick.
– Add the peanut butter, butter and icing sugar to a food processor. Pulse until the mixture comes together. Alternatively, mix thoroughly by hand using a wooden spoon.
– Add the toffee chocolate to the main mixture and stir in. When combined, using your fingers, roll the mixture into small balls and place on a baking tray. Chill for 30 minutes.
– Half melt the Cadbury Daim bars in the microwave on high for 30 seconds,
– Next, melt the milk chocolate in the microwave on high for 1 minute, or over a pan of boiling water. Using your fingers (or a fork if you want to avoid mess), dip half of the balls into the chocolate and roll on the peanuts. – Leave to harden for 2 hours. Keeps for 1 week in an airtight container.
7
8
Caramel & Cinnamon Popcorn
Sweet Every year December’s television is filled with all our favourite Christmas films. This caramel and cinnamon popcorn provides an ideal festive film snack for you and your friends and family to enjoy beneath the blankets this winter.
Prep time: 20 minutes Serves: 6
- For the caramel, melt the butter in a large pan until bubbling.
Ingredients
– Add the salt, cinnamon and sugar and stir until the sugar has dissolved and combined with the rest of the ingredients.
For the popcorn: 125g popcorn, plain and popped
– Lower the heat and leave to gently bubble for 5 minutes.
For the caramel: 125g unsalted butter 1.5 teaspoon salt 2 teaspoons cinnamon 230g unrefined dark muscovado sugar 1.5 teaspoon bicarbonate of soda
– Remove from the heat and quickly add the bicarbonate of soda. – Stir quickly until thoroughly mixed and pour over the popcorn until they are evenly coated.
Method – Add the popcorn to a bowl and place aside.
– Spread the popcorn across a baking tray and bake in the oven for 15–30 minutes until crisp. Serve.
– Preheat the oven to 120ºC/Gas Mark 1/2.
10
Mulled Cider
Drinks with Christmas spice Is there a more perfect winter warmer than a glass of steaming mulled cider? This recipe compiles all the best flavours of Christmas, infusing them into a delicious combination of fruit and spice.
Method
Prep time: 3 minutes Serves: 12-15
– Pour the cider into a large pan and place over a low heat. Let it warm for a few minutes.
Ingredients 2 litres flavoursome dry cider 4 cloves 10 cardamom pods 1 cinnamon stick 3 fresh bay leaves 1 vanilla pod 4 star anise zest of 1 orange, in long strips 1 teaspoon black peppercorns juice of 2 clementines 50g light soft brown sugar, or to taste
Try keeping a cinnamon stick to serve in the glass with the cider. It maintains a great flavour and looks effective.
– Add all the spices and juices and turn the heat up. – Once boiling, turn down to a simmer and leave for 5–8 minutes. – Add sugar to taste. You may want to strain the cider in order to separate the spices from the liquid.
12
Drinks
toffee vodka
We all love a little Christmas spirit, so why not take a common spirit and transform it into the perfect Christmas drink. Warm your throat with this creamy toffee liquer, the recipe is extremely straightforward and the result really is delectable.
Prep time: 5 minutes Makes: 350ml
Ingredients 1 350ml bottle of vodka 50g Werther’s Originals (or substitute butter toffees), smashed
Method – Pour the vodka into a larger empty bottle, or alternatively pour a little of the vodka out of the original bottle. – Add the smashed toffees. Leaving the crushed toffees to dissolve.
– Leave the vodka overnight, or for at least 8 hours. You can speed up the process by putting the sealed bottle in the dishwasher on a hot cycle. The toffees will then have dissolved.
TIP To smash the toffees, unwrap them and place in a small plastic bag. Seal the bag with a knot and place on a chopping board. Use the end of a rolling pin to crush the toffees within the bag.
– Serve and enjoy! Why not experiment by swapping toffees for chocolate bars such as Mars or After Eight for even more delicious flavours.
14
241582