There’s something cosy and comforting about baking, especially throughout the festive season. With Christmas music playing, twinkly lights flashing and cinnamon candles burning in the background; I can picture the scene just thinking about it.
If you’re not a pro baker, don’t feel like you need to pull out all the stops to create the most epic Christmas Cake or Yule Log you’ve ever seen. These easy to make sweet treats can be a great crowd pleaser for the family or to simply have stashed away on the run up to Christmas.
I’ve selected some super simple, no-fuss bakes which can be personalised to your own taste. Swap the Quality Street for Toblerone, The Terry’s Chocolate Orange for After Eight or the Baileys for Amaretto – you do you!
Now let’s appreciate this Christmas more than ever. Unwind, be present and eat the ultimate food of the year, we truly do deserve it…
100g Mini Marshmallows
125g Unsalted Butter
125g Golden Syrup
200g Digestive / Rich Tea Biscuits
200g Dark Chocolate
200g Milk Chocolate
600g Quality Street
Line a square tin with parchment paper – you do not want these nuggets of joy to stick and crumble!
Break up the chocolate into similar sized pieces. Melt in a large bowl with the golden syrup and butter. I recommend doing this over a hob to ensure the mixture is smooth and does not burn! Meanwhile, crush up your biscuits – these can be as chunky or fine as you wish.
Once everything has melted and combined, it should form a glossy smooth mixture. Now it’s time to add in the mini marshmallows and crushed biscuits. Next, pour in the best bit – quality street! If you want smaller pieces feel free to roughly chop these beforehand.
Fold everything together – you want to work quickly before the marshmallows melt and become very sticky!
Pour into the pre-lined tin and spread evenly. Place in the fridge for a few hours until set.
Chop up the rocky road into bitesize chunks or larger squares – these are extremely rich so a little is more than enough to satisfy those sweet cravings!
300g Dark Chocolate
300g Milk Chocolate
300 ml Double Cream
200 ml Baileys
300g Milk Chocolate
50g White Chocolate
50g Candy Canes
Break or chop up the chocolate into small pieces and add to a large bowl. Then, pour the double cream and baileys into a pan and heat gently, but not to boiling point!
Pour the liquid mixture over the chocolate and allow to set. Once set give the mixture a good whisk together until it is smooth and fully combined. Leave the mixture in the fridge until it has set solid.
Once set, scoop out the mixture and roll into balls –think of a truffle shape. When all the truffles are formed, place these in the freezer until hardened. Meanwhile, melt the remaining chocolate.
Once the truffles are out of the freezer, coat in the melted milk chocolate and allow to harden.
Optional – melt white chocolate and crush some candy canes to drizzle on top. Alternatively, you can dust the truffles with icing sugar or edible glitter.
1x Ready Roll Puff Pastry
300g Terry’s Chocolate Orange –you can also opt for forerro rocher, salted caramel or biscuit spread
Icing sugar for dusting (Optional)
Preheat oven to 200°C (180°C Fan). Line a baking tray with parchment paper.
Melt 200g of the terry’s chocolate orange over a low heat or in the microwave. Spread the melted chocolate over one half of the puff pastry sheet. Chop up the remaining chocolate into chunks and sprinkle on top.
Fold the plain side of the pastry on top of the chocolate. Cut into 6 even strips, then twist each strip multiple times.
Space the twists onto the prepared tray. Bake for 15-20 minutes until golden and crisp.
Dust with icing sugar and enjoy on Christmas morning with a coffee.
1 tin of Condensed Milk
400g White Chocolate
½ tsp Vanilla Extract
125g Icing Sugar
½tsp Ground Nutmeg
½tsp Ground Cinnamon
Mini Gingerbread Men
First you want to line a baking dish with parchment paper. Next, melt the white chocolate, condensed milk and vanilla extract over a low heat.
Add the spices and continue stirring until all the ingredients are combined. Once melted, tip in the sieved icing sugar and stir well– the mixture will become stiff so work quickly!
Chop up 3/4 of the gingerbread men and reserve the rest for decoration. Pour in the chopped gingerbread and quickly stir through.
Pour into the lined baking dish and smooth out the fudge evenly. Place and press the remaining mini gingerbread men on top – or any other sprinkles you prefer.
Allow to set in the fridge for a minimum of 3-4 hours. Once set, remove from the dish and cut into delicious, bite-sized chunks.
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