Christmas is a special time for all the family, so why not explore some new and fun recipes that everyone can enjoy. We've compiled our top 3 family-friendly recipes for the festive season, the kids can enjoy mucking in and getting messy whilst you put together a merry masterpiece.
1. Thumbprint Jam Cookies are a terrific treat to try this season.
Both simple and fun to bake, your kids will love getting stuck into making these sweet treats.
Step 1: Pre-heat the oven to 180°C (fan 160°C/gas mark 4). Line 2 large baking trays with non-stick baking parchment. Step 2: Beat together the softened butter, sugar and vanilla until pale and fluffy. Step 3: Add in the beaten egg and mix until combined before adding the flour, baking powder and salt. Mix together until a soft dough is formed. Step 4: Roll the dough into small balls (approx. 3cm diameter) and place onto the baking trays, leaving a gap for the biscuits to spread in the oven. Gently press the centre of each biscuit with your thumb to create a hollow in the centre. Step 5: Add approximately ½ tsp of jam to the centre of each biscuit or until the hollow is filled. Step 6: Bake in the oven for 12-15 minutes until very lightly coloured. Leave to cool before moving to a wire rack. (Optional: dust with icing sugar for a festive appeal). Serve them on our thick marble board for a simple yet cheerful appeal.
2. Whether it's dessert or breakfast, these Cinnamon Rolls will soon become a family favourite.
You can top them with a dusting of icing sugar, or if you have a particular sweet tooth, mix some water and icing sugar together and drizzle over the buns and let set.
350g can ready-made croissant dough (we recommend Jus Rol)
30g unsalted butter, softened
2 tsp cinnamon
6 tbsp soft light brown sugar
Step 1: Heat oven to 180C/160C fan/gas 4. Line a 23cm cake tin with a square of baking parchment, leave the corners sticking up (this will help you to lift the rolls out afterwards). Step 2: Unroll the croissant dough from the can and lay it out on a clean, flat surface. Cut it into three sections along the dotted lines, but don’t cut the diagonal line. Spread over a quarter of the butter onto each piece. Step 3: Mix the cinnamon and sugar together. Using one square of dough at a time, sprinkle over 2-3 tsp of the sugar and roll up the dough. When you have three rolls, cut each one in half and then each half into three. Arrange the rolls in the tin in two circles – you need to spread them well apart as they will rise and spread. Stick the end bits in among fatter pieces from the centre of the rolls so they cook evenly. Bake for 15 mins or until the rolls are risen and cooked through. Step 4: Meanwhile, heat the remaining sugar mix with the remaining butter until you have a thick caramel (don’t worry if some of the butter separates out, it will soak into the dough). When the rolls are cooked, pour over the caramel. Leave to cool a little, then eat warm. After leaving to cool, we like to serve our Cinnamon Rolls on our stoneware cake stand, to achieve a perfectly delicious display.
3. No Christmas season is complete without the classic Gingerbread Men.
Kids will love splattering icing and sweets onto these biscuits after you have done the hard work of making them.
175g dark muscovado sugar
85g golden syrup
100g butter
350g plain flour, plus extra for dusting
1 tsp bicarbonate of soda
1 tbsp ground ginger
1 tsp ground cinnamon
1 egg, beaten
Step 1: Melt the sugar, golden syrup and butter in a saucepan, then bubble for 1-2 mins. Leave to cool for 10 mins. Step 2: Tip the flour, bicarbonate of soda and spices into a large bowl. Add the warm syrup mixture and the egg, stir everything together, then gently knead in the bowl until smooth and streak-free. The dough will firm up once cooled. Wrap in cling film and chill for at least 30 mins. Step 3: Remove the dough from the fridge, leave at room temperature until softened. Heat the oven to 200C/180C fan/gas 6 and line two baking trays with baking parchment. Step 4: Roll out the dough to the thickness of a £1 coin, then cut out gingerbread people with a cutter. Re-roll the excess dough and keep cutting until it’s all used up. Step 5: Lift the biscuits onto the trays and bake for 10-12 mins, swapping the trays around half way through. Step 2: Tip the flour, bicarbonate of soda and spices into a large bowl. Add the warm syrup mixture and the egg, stir everything together, then gently knead in the bowl until smooth and streak-free. The dough will firm up once cooled. Wrap in cling film and chill for at least 30 mins. Step 3: Remove the dough from the fridge, leave at room temperature until softened. Heat the oven to 200C/180C fan/gas 6 and line two baking trays with baking parchment. Step 4: Roll out the dough to the thickness of a £1 coin, then cut out gingerbread people with a cutter. Re-roll the excess dough and keep cutting until it’s all used up. Step 5: Lift the biscuits onto the trays and bake for 10-12 mins, swapping the trays over halfway through cooking. Leave to cool on the trays for 5 mins, then transfer to a wire rack to cool completely. Use icing to decorate the biscuits as you wish and stick on chocolate or sweets for buttons. Though the chances of these treats making it further than the decorating stages are slim, we like to display ours on our Marble Turntable, blending the coziness of homemade treats with the style of our marble range.
Pair these delicious goodies with our fabulous Christmas range for a fully festive feel.
