Christmas is the perfect time to enjoy treats, and when they are homemade they are even better! Here are 8 simply scrumptious Christmas baking recipes that would be lots of fun to make with the kids.
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Thanks to Dr Oetker for providing these scrumptious recipes, they are guaranteed to fill the house with delicious smells!
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Christmas Baking Recipes to Try
#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.
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#2. Chocolate Roulade Log
- 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.
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#3. Christmas Cake Brownies
- Makes 12
- 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!
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#4. Christmas Jumper Cookies
- 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.
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#5. Christmas Shard Cake
- 335g / 12oz plain flour
- 525g / 18.5oz soft brown sugar
- 125g / 4.5oz Dr. Oetker Cocoa Powder
- 2 tsp Dr. Oetker Baking Powder
- 2 tsp (2 sachets) Dr. Oetker Bicarbonate of soda
- 3 eggs
- 185ml coconut oil or vegetable oil
- 2 tsp Dr. Oetker Madagascan Vanilla Extract
- 375ml whole milk
- 2 tsp instant espresso coffee
- 375ml boiling water
For the milk chocolate ganache covering / filling:
- 600g / 21oz Dr. Oetker Fine Cooks’ Milk Chocolate
- 300ml double cream For the marble shards:
- 600g / 21oz Dr. Oetker Fine Cooks’ 72% Dark Chocolate
- 75g / 2.5oz Dr. Oetker Fine Cooks’ 26% White Chocolate
- 2 tbsp freeze dried raspberries or strawberries
- Dr. Oetker Chocolate Strands
- 100g / 3½oz White Chocolate Chunks
- Dr. Oetker Gold Shimmer Spray
For the decorations:
- Mini Christmas candy canes
- Seasonal berries
For the Marble Shards:
- Melt 300g of Dark Chocolate and 75g of White Chocolate in 2 bowls over a pan of boiling water, stirring in between.
- Line a baking tray with greaseproof paper and pour in the melted dark chocolate. Spread to the edges with a pallet knife and tap the tray on your surface to smooth.
- Add 8 spoonfuls of white chocolate on top of the dark chocolate in random places, using a BBQ skewer create a marble effect by swirling the two chocolates in a figure eight pattern repeatedly.
- On a separate piece of greaseproof paper, spray the white chocolate chunks with Gold Shimmer Spray. Add the freeze dried raspberries, Gold Chunks and Chocolate Strands on top of the melted mixture. Chill in the fridge for 3 hours then break into large shards using a sharp knife.
For the Milk Chocolate Ganache:
- Add 300ml of cream to a saucepan and heat gently on the hob until the cream is bubbling. Keep stirring whilst the cream is heating.
- Once boiling, remove from hob and break the Dr. Oetker Fine Cooks’ Milk chocolate into squares.
- Add the milk chocolate to the cream and stir until melted. Chill in the fridge for 2 hours until set.
For the Cake:
- Preheat oven to 180°C / 355°F. Put all the ingredients except the hot water into a bowl and fold until everything is evenly mixed.
- Add the boiling water carefully and with a hand whisk, mix until you have a smooth consistency.
- Place your chocolate cake mix into the tins. Bake for 30 minutes and leave to cool.
To Cover the Cake:
- Stick the cake to the cake board using a little ganache. (If your ganache is too stiff to spread, warm it slightly in the microwave for 20 seconds, then stir).
- Fill each layer of cake with ganache. Using a pallet knife spread a thin amount of ganache on the outside of your cake, starting from the base and working your way up. Chill for 30 minutes in the fridge until set.
- Add another layer of ganache around the whole cake and once covered, use a hot palette knife (you can dip this in a cup of boiling water) to get a lovely shiny smooth finish.
For Chocolate Drips:
- Melt 300g of Dr. Oetker Dark Cooking Chocolate in a heatproof bowl on a hob. Leave to cool for around 5 minutes.
- Pour onto the top of your cake and using your palette knife, quickly spread this out and push it to the edges of the cake so that it starts to drip over the edge.
To Assemble your cake:
- Whilst your chocolate drips are still melted, you can add your final decorations. Insert your shards, by making some incisions in the top of your cake (1inch depth) to help the shards stay upright. Add your red berries sprayed with Dr. Oetker gold shimmer spray and a few Christmas candy canes!
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#6. Christmas Tree Brownies Pops
- 100g / 3½ oz Dr. Oetker Fine Cooks’ 54% Dark Chocolate
- 125g / 4½ oz unsalted butter, cut into small pieces
- 100g / 3½ oz dark soft brown sugar
- 2 medium eggs, beaten
- 115g / 4oz plain flour
- 1 sachet / 5g (1 tsp) Dr. Oetker Baking Powder
- 8 x Dr. Oetker Giant Chocolate Stars
- Dr. Oetker Gold Shimmer Spray
- 25g (1oz) unsalted butter, softened
- 50g (2oz) icing sugar
- Dr. Oetker Gel Food Colour Lime Green
- 2ml (1/2 tsp) Dr. Oetker Vanilla Extract
- Chocolate Beans/Smarties/M&M’s
- 500g Dr. Oetker Regal-Ice ColouredReady to Roll Icing pack – Includes 5 x100g / 3½oz Green, Red, Blue, Black & Yellow
- 454g / 16oz Dr. Oetker Regal-Ice White Ready to Roll Icing
- 100g / 3½oz Dr. Oetker Milk Chocolate Chips
- Preheat the oven to 170°C (150°C fan oven, 325°F, gas 3). Grease and line a 20cm (8 inch) square cake tin.
- Break up the 54% Dark Chocolate and place in a heatproof bowl with the butter. Place over a saucepan of barely simmering water until melted. Remove from the water and stir in the sugar. Leave to cool for 10 minutes.
- Whisk in the eggs to make a thick and glossy mixture. Sift the flour and baking powder on top and carefully mix together.
- Spoon into the prepared tin and smooth the top. Bake in the oven for 22-24 minutes until risen and lightly crusty on top. Leave to cool completely in the tin (the cake will sink slightly) then remove and wrap in baking parchment and foil. Store for 24 hours to allow flavour and texture to develop.
- The next day, unwrap the brownie and cut in half using a sharp knife. Separate each brownie half. Working on one half at a time, starting from a corner, cut diagonally, up and down, across the cake, to make 4 long sided triangles, each with a bottom edge of approx. 6.5cm (2 ½ inch) wide.
- Repeat with the other half of the brownie slab. Keep the leftovers for cake pops or truffles, or cut up into small pieces and serve as brownie “bites”.
- To decorate, lay 8 Chocolate Stars on a sheet of baking parchment. Shake the can of Shimmer Spray as directed and then lightly spray the Stars all over, and let them dry. Spray again in a fine layer, and leave them to dry. Continue building up the layers of Gold Spray until they are well covered. Leave them to dry completely.
- Meanwhile, put the butter in a large bowl and beat until smooth. Gradually sieve and mix in the icing sugar to make a smooth, creamy icing. Squeeze in approx. 30 drops Green Food Colour Gel and mix to make a bright green shade. Add Vanilla Extract to taste.
- Transfer the icing to a small piping bag fitted with a 1/2cm (1/4inch) wide plain nozzle and zig-zag pipe across the top of each brownie. Decorate with Chocolate Beans and top each with a gold Chocolate Star. Carefully push a lolly stick into the bottom of each to resemble the trunk.
Your festive pops are now ready to serve and enjoy!
#7. Mini Chocolate Gingerbread Loaves
- 100g / 3½ oz Dr. Oetker 72% Extra Dark Fine Cooks’ Chocolate
- 75g / 3oz Unsalted butter
- 100g / 3½ oz Dark brown sugar
- 75g / 3 oz Golden syrup
- 75g / 3 oz Treacle
- 100ml / 3½ fl.oz Whole milk
- 225g / 8oz Plain flour
- 2 sachets Dr. Oetker Baking Powder
- 10g (10ml or 2 tsp) Ground ginger
- Dr. Oetker Rich Chocolate Surprise Inside Cupcake Centre
- 150g / 5oz bar Dr. Oetker White Fine Cooks’ Chocolate Extra Dark Chocolate holly leaves – see Tip
- Preheat the oven to 170°C (150°C Fan Oven, Gas Mark 3, 340°F). Grease and line 6 mini loaf tins.
- Break up the Extra Dark Chocolate and put in a saucepan with the butter, sugar, syrup and treacle and place over a very low heat, stirring occasionally, until melted. Remove from the heat and stir in the milk and leave to cool for 10 minutes.
- Sift the flour, Baking Powder and ginger into a bowl and make a well in the centre. Gradually pour in the melted mixture, carefully mixing together to make a smooth, thick batter.
- Divide the mixture between the tins and bake in the oven for about 35 minutes until slightly risen and just firm to the touch – a skewer inserted into the centre will come out clean. Leave to cool for 5 minutes then inject each loaf cake with a generous amount of Cupcake Centre as directed on the sachet. Leave to cool completely in the tins, then remove from the tins. Wrap and store for 24 hours to allow the flavour and sticky texture to develop.
- To decorate, break up the White Chocolate and put in a heatproof bowl over a saucepan of barely simmering water. Leave to melt then remove from the water; stir the chocolate well and leave to cool for 10 minutes.
- Carefully spread half the chocolate over the top of each loaf, then put in a cool place to set. Keep the remaining melted chocolate in the bowl over some hot water to keep it melted.
- Once the first layer of chocolate has set, spoon over the remaining chocolate allowing it to drip down the sides. Leave to set as before and then decorate with chocolate holly leaves.
Your cakes are now ready to serve and enjoy! If you want to cut the cakes in half, warm the blade of a sharp knife in hot water, wipe dry and the knife should slice through the chocolate top with ease.
Cooks Tips for the chocolate holly leaves:
- Melt 25g (1oz) Dr Oetker 72% Extra Dark Fine Cooks’ Chocolate in a heat proof bowl over a saucepan of barely simmer water. Remove from the water and cool for 10 minutes.
- Line a board or tray with baking parchment. Spoon the melted chocolate into a small uncut piping bag, snip off the end and pipe different sized holly leaves on the lined board – you may prefer to trace holly shapes using a pastry cutter as a template for your piping.
- Leave in a cool place to set, then carefully peel away from the parchment and use to decorate your loaf cakes.
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#8. Snowman, Cranberry & Chocolate Chip Muffins
- 16 Dr. Oetker Fun Baking Cases
- 100g / 3½ oz margarine, softened
- 100g / 3½ oz caster sugar
- 2 medium eggs, beaten
- 2.5ml (½ tsp) Dr. Oetker Madagascan Vanilla Extract
- 125g / 4½ oz plain flour
- 10ml (2 tsp) Dr. Oetker Baking Powder
- 100g / 3½ oz Dr. Oetker White Chocolate Chips
- 75g / 3oz Cranberries
- 500g Dr. Oetker Regal-Ice Coloured Ready to Roll Icing pack
Includes 5 x100g Green, Red, Blue, Black & Yellow
- 454g / 16oz Dr. Oetker Regal-Ice White Ready to Roll Icing
- 100g / 3½ oz Dr. Oetker Milk Chocolate Chips
- Preheat the oven to 190°C (170°C Fan Oven, Gas Mark 5, 375°F). Line a muffin tin with 16 red Fun Baking Cases.
- In a mixing bowl, beat the margarine with the sugar until pale, and creamy-light in texture.
- Gradually whisk in the eggs and Vanilla Extract, then sift the flour and Baking Powder on top. Add the Chocolate Chips and Cranberries. Using a large metal spoon, carefully fold the dry ingredients into the creamy mixture.
- Spoon the mixture into the Baking Cases and bake for about 15 minutes until lightly golden and just firm to the touch. Transfer to a wire rack to cool.
- To decorate, use the white regal icing to cover the muffins and make the snowman’s body. Then use the red and green regal icing to shape and form the snowman’s hat, ear muffs, scarf and gloves. Finish with milk chocolate chips for the eyes and buttons and serve.
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Will you give any of these Christmas baking recipes a try? Leave a comment below and let us know – we’d love to hear from you!