Christmas is the one time we can enjoy treats, and when they are home made they are even better. Here are 8 Simply Scrumptious Christmas Baking Recipes You’ll Love to Make, and the kids will enjoy making them with you too. Thanks to Dr Oetker for providing these scrumptious recipes, they are guaranteed to fill the house with delicious smells!
#1. Chocolate Chip Christmas Pudding Cookies
Makes 12 cookies
- 100g (3½ oz) unsalted butter, softened
- 75g (3oz) caster sugar
- 1 medium egg yolk
- 100g (3½ oz) plain flour
- 1 sachet / 25g (1oz) Dr. Oetker Fine Dark Cocoa Powder
- 1 sachet / 5g (1 tsp) Dr. Oetker Baking Powder
- 100g pack Dr. Oetker Dark Chocolate Chips
- To decorate: 1 Pack Dr. Oetker Regal Ice Ready to Roll Icing Coloured (25g/1oz) Green and 5g / ¼oz (Red)
- 1 pack of Dr. Oetker Fine Cooks’ White Chocolate
- Icing sugar to dust
- Preheat the oven to 190°C (170°C fan oven, 375°F, gas 5). Line baking trays with baking parchment.
- In a mixing bowl, beat together the butter and sugar until creamy. Beat in the egg yolk.
- Sift the flour, Cocoa and Baking Powder on top and add 75g (3oz) of the Chocolate Chips. Mix together to form a firmish dough.
- Divide the mixture into 12 and form into balls. Place a little apart, on the prepared baking trays; press down gently to flatten them into rounds.
- Push the remaining Chocolate Chips into the cookie dough, flat side up, to resemble the fruit in a Christmas pudding.
- Bake for 15-18 minutes until just firm. Cool for 5 minutes then transfer to a wire rack.
- To decorate, knead the Ready to Roll Icing to soften it. Roll out the Green Icing thinly on a lightly dusted work surface, and cut out 24 x 2cm (3/4 inch) holly leaf shapes using a small cutter, re-rolling the icing as necessary. Form the Red Icing into tiny balls for the holly berries.
- Line a board or tray with baking parchment. Lay the cookies on the parchment.
- Melt 1 packet of the white cooking chocolate in a microwave proof bowl either over a pan of boiling water, or in a microwave in 30 second blasts, stirring in between (be careful not to overheat the chocolate). Using a teaspoon, thickly spoon the chocolate over the tops of the cookies, allowing it to drip a little.
- Finally decorate with the holly leaves and berries before the white chocolate sets. Leave for a few minutes to dry in a cool place before serving.
Tip: These festive treats make lovely gifts. Pop in a cellophane bag and tie tightly with festive ribbon. Will store like this for up to 2 weeks. For an extra festive flavour, add 1 tsp ground cinnamon or ground mixed spice to the cookie dough, and replace the caster sugar with dark soft brown sugar.
#2. Chocolate Roulade Log
- Preparation time: 40 minutes.
- Cooking time: 10 minutes.
- Level Of Difficulty: medium.
- Makes 10 servings
- 3 medium eggs, separated
- 100g / 4oz sugar
- 1 tsp Dr. Oetker Madagascan Vanilla Extract
- 40g / 1.4oz plain flour
- 1 sachet (25g) Dr. Oetker Fine Dark Cocoa Powder
- 55g / 2oz ground almonds
- ½ tsp Dr. Oetker Baking Powder
- 1-2 tbsp your favourite liqueur or orange juice
- Dr. Oetker Giant Chocolate Stars to decorate
For the filling:
- 200ml double cream
- 1 tbsp icing sugar
For the topping:
- 400ml double cream
- 1 sachet (25g) Dr. Oetker Fine Dark Cocoa Powder, sifted
- 2 tbsp icing sugar
- Heat the oven to 200°C (Gas Mark 6, 390°F). Whisk together the egg yolks, sugar and vanilla extract until pale. In a separate bowl, whisk the egg whites until stiff.
- Mix together the flour, cocoa, ground almonds and Baking Powder. Fold in the egg yolk mixture along with the egg whites until combined. Spread into a 21 x 31cm lined Swiss roll tin. Bake for 10 minutes.
- Cool in the tin for 10-15 minutes, and then carefully turn out onto fresh baking paper. Drizzle with alcohol or orange juice and gently roll using the paper to help you. Leave rolled until ready to fill.
- Whip the cream for the filling with the icing sugar and then unroll the sponge, fill and re-roll. Whip the topping ingredients together and spread all over the log. Decorate with Giant Chocolate Stars.
#3. Christmas Cake Brownies
- Preparation time: 1 hour plus cooling & 24 hours storing.
- Cooking time: 20 minutes plus 5 minutes melting.
- Level Of Difficulty: Medium.
- Makes 12 Brownies.
- 150g Dr. Oetker Fine Cooks’ 72% Extra Dark Chocolate (1 bar)
- 125g / 4½oz Unsalted Butter
- 100g / 3½oz Dark Brown Sugar
- Medium Eggs x 2, beaten
- 10g Dr. Oetker Madagascan Vanilla Paste (2 tsp)
- 115g / 4oz Mixed Dried Fruit
- 45 ml Brandy (3 tbsp) or dark rum
- 100g / 3½oz Plain Flour
- Dr. Oetker Baking Powder Sachet x 1 (1 tsp / 5g)
- 15ml Honey (1 tbsp)
- 250g / 9 oz Dr. Oetker Ready to Roll Marzipan
- 100g / 3½ oz Dr. Oetker Coloured Ready to Roll Regal-Ice Red
- 100g / 3½ oz Dr. Oetker Ready to Roll White Icing
- Dr. Oetker Chocolate Silver Pearls
- 100g / 3½ oz Dr. Oetker Coloured Ready to Roll Regal-Ice Green
- 25g / 1 oz Dr. Oetker Coloured Ready to Roll Regal-Ice Yellow
- about 1g Icing Sugar (a little to dust)
- Preheat the oven to 180°C (160°C Fan Assisted Oven, Gas Mark 4, 320°F). Grease and line a deep 20cm (8inch) square cake tin.
- Break up the Extra Dark Chocolate into a heatproof bowl. Add the butter and sugar and place over a saucepan of barely simmering water until melted. Remove from the water, stir well and cool for 10 minutes.
- Mix in the eggs and Vanilla Extract to make a thick glossy mixture. Add the fruit and brandy or rum and sift the flour and Baking Powder on top. Mix together thoroughly to make a thick cake batter.
- Spoon the mixture into the prepared tin, smooth the top and bake for about 20 minutes until risen and slightly crusty on top but the mixture should still be slightly soft underneath. Leave to cool in the tin. Wrap well in parchment and foil and store for 24 hours to allow the texture and flavour to develop.
- To decorate, turn the brownie out of the tin and discard the lining paper. Place upside down on a board and brush the top with honey. Set aside.
- Gently knead the Marzipan to soften it, then lightly dust with work surface with icing sugar and roll out the marzipan to a square shape to fit the top of the brownie. Gently press in place and trim as necessary.
- Using a large, sharp knife, cut the brownie into 3 equal strips. Brush the Marzipan with a little bit water to make it sticky. Working on the White, Red and Green Ready to Roll Icing separately, roll each into a strip about 1cm (1/2inch) wider than the dimensions of the brownie portions. Trim the edges, then gently press on each of the cake portions and trim further if necessary.
- For a smooth finish, rub the top of the icing with dusted finger tips until smooth. Cut each iced brownie strip into 4 equal portions – this is a crumbly cake so use a sharp knife to cut a neater edge.
- Gather up and roll out the icing trimmings along with the Yellow Ready to Roll Icing. Using mini cutters, stamps out Christmas trees, holly leaves, stars and snowflakes to decorate each piece of cake – use a little water to stick the shapes on top.
- If liked, decorate the icing edge of each piece of brownie using a serrated tool or the blade of a serrated knife. Add a touch of sparkle with Chocolate Silver Pearls. Your brownies are now ready to serve and enjoy!
#4. Christmas Jumper Cookies
- Preparation time: 1¾ hours plus chilling, cooling, setting and drying
- Cooking time: 23 minutes (includes chocolate melting time)
- Level Of Difficulty: Medium
- Makes (How Many): 9
- 150g / 5oz Unsalted butter, very soft
- 150g / 5oz Caster sugar
- 10ml / 2 tsp Dr Oetker Madagascan Natural Vanilla Extract
- 250g / 9oz Plain flour
- 1 sachet / 7g (1 tsp) Dr Oetker Bicarbonate of Soda
- 12.5 g / 2½ tsp Ground ginger
- 12.5 g / 2½ tsp Ground mixed spice
- Icing sugar to dust
- 100g / 3½oz pack each Green, Blue and Red Dr Oetker Regal Ice Ready to Roll Icing Coloured
- 20ml / 4 tsp clear runny honey
- 40g / 1½oz Dr Oetker Milk Fine Cook’s Chocolate
- 15g / ½oz Dr Oetker Natural Marzipan
- Dr Oetker White Designer Icing
- Dr Oetker Brights Writing Icing
- Jumper shaped Cookie Cutter
- Preheat the oven to 180°C (160°C Fan Oven, Gas Mark 4, 355°F). Line 2 large baking trays with baking parchment.
- Put the butter and caster sugar in a bowl and beat until well blended and creamy. Stir in the Vanilla Extract.
- Sieve the flour, Bicarbonate of Soda and spices on top. Carefully combine to make a mixture that resembles a crumble topping and using your hands, bring the mixture together to form a firm dough. Turn on to a lightly floured surface and knead gently until smooth and pliable.
- Roll out the dough to a thickness of 1/2 cm (1/4 inch). Using an approx. 10cm (4 inch) wide jumper shaped cookie cutter, cut out 9 shapes, re-rolling the dough as necessary. Arrange on the trays and prick with a fork. Chill for 30 minutes.
- Bake the cookies for about 20 minutes until firm and lightly golden round the edges. Cool for 5 minutes then transfer to a wire rack to cool completely.
- To decorate, dust the work surface to decorate, dust the work surface lightly with icing sugar and knead each Regal Ice colour in turn until smooth and pliable. Roll out each coloured icing thinly. Using the same cutter, cut out 3 jumpers from each colour, re-rolling as necessary. Reserve the red icing trimmings.
- Gently roll each icing jumper a little more to make it slightly larger to better fit the top of the cookies. Brush the cookie tops with honey and stick the icing jumpers on top. Set aside.
- Put the Milk Chocolate in a small heat proof bowl and place on top of a saucepan of barely simmering water. Leave to melt, then remove from the water and leave to cool for 10 minutes.
- Spoon all but a teaspoonful of the chocolate into a small uncut piping bag. Keep the remaining chocolate over hot water to keep it melted.
- Working on one jumper at a time, snip a thin piece from the point of the piping bag using scissors and pipe a reindeer head-shaped pool of chocolate in the middle of each cookie. Leave in a cool place to set for about 15 minutes.
- Meanwhile, cut the Marzipan into 9 equal small portions. Roll each into a thin sausage approx. 4cm (1 3/4 inch) long. Cut off 2 tiny portions from each to make eyes and then cut the marzipan lengths in half. Cut small slashes in each of the lengths using a small sharp knife, opening out the slashes to make spiky antlers.
- Once the chocolate heads have set, secure the marzipan antlers on the cookies using a little water. Secure the reserved marzipan eyes in the same way.
- From the reserved red Ready to Roll icing into 9 small noses and secure in place as above. Use the remaining melted chocolate to paint or pipe the eye detail on the icing.
- Using the star nozzle on the Designer Icing tube, pipe the jumper trim on the neck, cuffs and hem, and pipe small stars to resemble snowflakes. Use the Writing Icing colours to add a contrasting coloured trim to the jumpers.
- As a finishing touch, pipe small dots using the plain nozzle on the Designer Icing tube to give a snowy effect. Leave your cookies for a few minutes to dry and then your cookies will be ready to serve and enjoy.