I can't remember a year our family hasn't made a batch of these Christmas butter biscuits! Super simple to make and a nice basic biscuit to nibble on that isn't rich and fun for kids to make as well.


You can use any cookie cutters you like but my family have always stuck with this classic look. I picked up this great set of reversible cutters by Tala a little while ago in a baking shop, but you can find them in many places including Amazon for around £5.50.  The scallop edges are so pretty!

To create the holly impression on top I used a small metal holly leaf cutter and a piping nozzle for the berries. Just be careful not to press all the way through the dough when making the impression.

For the colour, I used Rainbow Dust Pro gel. Its concentrated meaning you only need a small amount to get a bold colour. These food gels are much better than liquids which my mum and I used to use for years. Liquid food colour had a tendency to fade when the biscuits were baking however these gels really hold their colour.

Of course, you can create any design and use any colours you like. This technique is easy but very effective.  Scroll down for the recipe and method...

The Recipe:

Makes: Roughly 12 depending on the size and shape you go for, I often double the mixture to make bigger batches.

Ingredients 

• 75g or 3oz - Butter
• 50g or 2oz  - Icing Sugar
• 1- Egg Yolk
• 175g or 6oz - Plain Flour
• A Pinch of Salt

To Decorate 

• 2 -Egg Yolks
• Red and Green Food Gels

Method

 

1. In a large bowl, beat the butter, sugar together until pale and fluffy. Tip: If you like you can also add the finely grated rind of 1 small lemon for added flavour.
2. Beat in the egg yolk and then sift in the flour and the salt. Knead together to form a smooth dough. Wrap in cling film and chill for 30 mins.
3. Pre-heat the oven to Gas Mark 5.
4. On a lightly floured surface roll out the dough to roughly the thickness of a pound coin. Tip: Use a rolling pin that has guide rings to ensure the dough is evenly rolled out. 
5. Now cut out your biscuits and transfer to baking trays lined with baking paper. Repeat until you've used all the dough.
6. Make the impression on the tops using the holly cutter and piping nozzle for the berries. It's not necessary but sometimes it helps to chill the biscuits for 10 minutes next.
7. Meanwhile, prepare the colouring by putting each egg yolk into a small cup or dish. Mix a colour into each egg yolk. 
8. Using a small clean paintbrush, carefully paint the colours onto the biscuits.
9. Bake for 8-10 minutes, or until they begin to colour around the edges.
   Tip: The original recipe for these state 10-12 minutes but I find biscuits bake and can burn quickly! So depending on how hot your oven is, check on them around the 7-minute mark, and then keep an eye on them from there.
10. Leave to cool on the baking trays before transferring to a wire rack to cool completely.

And that's it. Enjoy!

Fully dusted in icing sugar this spruced-up vanilla cake recipe is definitely a show stopper! As impressive as it looks it's more down to the tin used than any masterful baking skill. The recipe is from Nigellas Christmas book and you can also find it in on her website. I’ve made a number of recipes from this book over the years and I’d highly recommend it. This cake is made with natural yogurt making it nice and light. Perfect for when you’ve already overindulged!


The tin used is expensive there's no denying it. It's the pine forest bundt tin from Nordic Ware, they create the most amazing high-quality baking tins that last for years. You can find a number of them on places like Amazon and even eBay. Although pricey they are worth the splurge for special occasions. Of course, you can just use a normal  2.5-litre bundt tin.
 
So without further ado here's the recipe:

Makes:  about 12 slices

Ingredients 

• 225g - Soft Butter (plus more for greasing)
• 300g - Caster Sugar
• 6 - Free Range Large Eggs
• 350g - Plain Flour
• ½ tsp - Bicarbonate of Soda
• 250g - Plain fat-free yoghurt
• 4 tsp - Vanilla Extract
• 2 tbsp - Icing Sugar 

To turn this into Spruced-Up Spice Cake halve the vanilla and add 2 teaspoons each of ground cinnamon and ginger and a half teaspoon of ground cloves.

Method

 

 

Additional Information

 

Looking for a nice little treat that's perfect to cosy up with during the autumn evenings? These lightly spiced Apple cakelets are perfect for just that. And they are even better dipped in a butterscotch sauce.

The recipe came free with the cakelet tin I bought from Nordic Ware, and the butterscotch recipe is from Nigella Lawson's book 'Nigella Express'.


Nordic Ware can be a little pricey but they are well worth the money, they are heavy weight tins that come in beautiful shapes that create great definition in the cake sponge. You can find them on Amazon, eBay and if you're lucky I've spotted them in shops like Tk Maxx. But of course, you can use a normal cupcake tin. They will still taste delicious regardless!

Top Tip: Use a little melted butter to lightly grease the pan with a pastry brush. You'll be able to get into all the nook and crannies of the design. I once used cake release in an intricate Christmas tin and it ruined the tin! Cake release contains a mix of flour, oil, and shortening. I found it left white clumps in the nooks that became impossible to clean afterwards! I'm wondering if I simply had a bad bottle or used too much, but I find you can never go wrong with butter. 

So here is the recipe, enjoy! 

Time: Roughly 30 Minutes

Ingredients 

• 1 ½ Cup -Plain Flour
• 1tsp  -Baking Powder
• ½ tsp - Bicarbonate Soda
• ½ tsp - Ground Cinnamon
• ¼ tsp - Ground Allspice
• 1 - Free Range Large Egg
• ½ Cup -Brown Sugar
• ⅓ Cup - Softened Butter 
• ½ Cup (A whole Colemans 155g jar) - Apple Sauce  
• ½ Cup -Water 
• Dash Ground Nutmeg
• Dash Salt 

  
Method

1. Pre-heat oven to Gas Mark 5.
2. Prepare the pan with a little melted butter.
3. Stir together flour, baking powder, Bi-Carb, spices and salt. Set aside.
4. In a medium bowl, whisk together the softened butter and sugar 
5. Add the apple sauce, egg, the water and combine.
6. Slowly add the flour mixture until combined.
7. Pour the mixture evenly into the pan. 
8. Bake for 12-15 minutes or until toothpick a toothpick inserted into the centre of the cakes comes out clean.
9. Let the cakes cool for 10 minutes and unmold.  

I've lost count of the number of years I've used this recipe as it never fails me! It's actually a Mary Berry recipe which I've changed ever so slightly. The original uses water but I've always used milk as I prefer it. So here's the recipe for the perfect chocolate cupcakes...

Makes: 14 Cupcakes 

Time: Roughly 25 -30 Minutes

Ingredients 

• 4tbsp - Milk
• 40g or 1oz  - Cocoa Powder
• 3 - Free Range Large Eggs
• 175g or 6oz - Unsalted Butter (softened)
• 165g or 6oz - Caster Sugar
• 115g or 4oz - Self Raising White Flour 
• 1tsp - Baking Powder

Method

 

1. Pre-heat oven to Gas Mark 6.
2. Sift cocoa powder into a bowl.
3. Heat the milk gently in a pan until its warmed through. Be careful not to fully boil it!
4. Add the milk to the cocoa powder and mix until you get a smooth thick paste. Tip: If the mixture hasn't quite come together just heat through a little more milk and add to the mixture.
5. Add all the other ingredients and mix together. It's best to use an electric hand whisk for this. Tip: Once mixed I often give it a quick stir (scrapping the sides of the bowl) with a spatula to make sure there's no cocoa paste stuck to the bottom of the bowl. If necessary give the mixture a quick 10 second electric whisk to make sure everything is combined.
6. Place cupcake cases into a cupcake tin and divide the mixture evenly. I usually make around 14 cakes from this mixture. 
7. Place in the center of the oven and bake for 12-15 minutes until well risen and spongy to the touch. Tip: to be sure they are cooked use a skewer in the middle of the cupcake and it should come out clean. 
8. Leave to cool before adding any icing or decorations.

And that's it. Enjoy!