The 1 2 Bake s

Chr i s tmas

of

Rapidrecipes

Toffee VodkaMince Pies

T a b l e o f c o n t e n t s

Bake

3-4. Chocolate orange & cinnamon cookies

5-6. Mince pies

Sweet

7-8. Caramel and cinnamon popcorn

9-10. Toffee & peanut bon bons

Drinks

11-12. Mulled cider

13-14. Toffee vodka

Editor Lucy Bushell

lucy.bushell12@bathspa.ac.ukPhotographerLucy BushellPhotographerCharley Pope

charley.pope12@bathspa.ac.uk

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When we think about Christmas, one of the first things our minds drift to is the anticipation of

all that glorious food. Christmas baking is arguably the best kind, with succulent fillings, dustings of icing sugar and all that tangy spice. We’ve scoured the web for twelve fantastic time-friendly Christmas recipes. They have been tried and tested by our food writer, Lucy Bushell, and adapted to suit all your baking needs this year.

One of the biggest stresses when it comes to Christmas cooking is time. Between decorating the tree, sending off cards and organising your bulk of decorations there just doesn’t seem to be any time for baking. You’re probably thinking ‘Who can ever find the time to make their own mince pies?’ The answer is you can. The recipes within this mini magazine are time-friendly and stress-free, complete with clear direction and time indication. In fact, a lot of these recipes can be made ahead and will keep for a relatively long time.

If you find yourself with a last-minute schedule this Christmas, don’t be afraid to add some Christmas baking to your to-do list. You have to admit that when it comes to baking, homemade trumps shop-bought every time. Give these straightforward recipes a go and bring a touch of homemade to your holidays this year.

Christmas is the perfect time to explore new recipes and experiment in the kitchen. You can try something entirely new, or perhaps build on old traditions. Who knows, maybe something you try this Christmas will become an adored tradition of your own.

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Chocolate Orange & Cinnamon Cookies

With this straightforward recipe you can substitute the orange chocolate for any flavour of your choice.

BakeFor all the chocolate orange lovers out there, this recipe for gooey chocolate chip cookies is a great one to get the whole family involved in. The balance of flavours is just right and the cinnamon spice adds a tempting Christmas twist.

Prep time: 30 minutesMakes: around 30

Ingredients

225g butter, softened140g caster sugar1 egg yolk, lightly beaten280g plain flourpinch of salt100g Terry’s chocolate orange, chopped into small chunks (see image above)

For the cinnamon coating:1 1.5 tablespoons caster sugar1 1.5 tablespoons ground cinnamon

Method

– Preheat the oven to 190ºC/Gas Mark 5. Line two baking trays with grease-proof paper, or butter.

– Add the butter and sugar to a bowl and mix well with a wooden spoon, then add the egg yolk. Sift together the flour and salt into the mixture and add the chocolate orange chips. Mix well.

– For the cinnamon coating, mix the sugar and cinnamon together in a shallow dish. Spoon tablespoons of dough out of the bowl and roll them into balls. Next, roll them in the cinnamon mixture.

– Using your fingers, flatten the balls slightly and place them on the baking tray leaving room for spreading during cooking.

– Bake in the preheated oven for 12–15 minutes. Leave to cool for 5–10 minutes before transferring the cookies to a wire rack to cool completely.

Bake

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Mince PiesGood old fashioned

Prep time:Pastry- 30 minutesMincemeat- 30 minutesMakes: 350g

Ingredients

For the pastry:200g butter, softened1 tablespoon icing sugar, sifted1 egg1 tablespoon water350g plain four, sifted

For the mincemeat:450g cooking apples, cored and chopped225g shredded suet350g raisins225g sultanas225g currants225g whole mixed candied peel, finely chopped350g soft brown sugargrated zest and juice of 2 orangesgrated zest and juice of 2 lemons50g whole almonds, chopped4 teaspoons mixed ground spice1.5 teaspoon ground cinnamon1.4 teaspoon nutmeg, grated6 tablespoons brandy

There is always the risk of disappointment when buying mince pies from the supermarket. There may not be enough pastry or maybe they’re lacking in juicy mincemeat.This recipe shows you how to make your own pastry and mincemeat so you can get the ratio just right.

Method

– Beat the butter and icing sugar together until soft and creamy.

– Mix the egg and water and gradually add to the butter. Add the flour and mix with a knife to a smooth dough. Wrap in cling film and chill for an hour.

– For the mincemeat, combine all the ingredients apart from the brandy in a large mixing bowl. Stir and mix together thoroughly.

– Cover the bowl with a clean cloth and leave somewhere cool for 12 hours or overnight, allowing the flavours to develop.

– Next preheat the oven to 110ºC/Gas Mark 1/4.

– Cover the bowl with foil and place it in the oven for 3 hours. (Don’t be alarmed by the fatty appearance, it’s supposed to look like that!)

– Stir now and then as it cools, allowing the fat to coagulate and combine with the other ingredients.

– When cold, stir again and add in the brandy.

– Fill your sterilised jars, cover with wax disc and seal. (see below)

VThis recipe is also suitable for vegetarians. Vegetarian suet can be substituted for the suet.

TIPTo sterilise your jars:Wash the jars with their lids in warm soapy water and rinse. After drying, place them on a baking tray and pop them into an oven at 180ºC/Gas Mark 4 for 5 minutes.

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Toffee & Peanut Bon Bons

If you’re a peanut butter fanatic then you’re bound to love these. These fun crunchy toffee and peanut bon bons are incredibly easy to make and are the perfect party snack or Christmas treat this year. You can even wrap them up and give them away as a gift – they’re that good.

Sweet

Prep time: 30 minutesMakes: 15

Ingredients

100g smooth peanut butter50g butter, softened140g icing sugar2 bars of Cadbury Dairy Milk Daim (or other toffee bars)100g milk chocolate, chopped100g salted peanuts, chopped

Method

– Add the peanut butter, butter and icing sugar to a food processor. Pulse until the mixture comes together. Alternatively, mix thoroughly by hand using a wooden spoon.

– Half melt the Cadbury Daim bars in the microwave on high for 30 seconds,

or over a pan of boiling water until thick.

– Add the toffee chocolate to the main mixture and stir in. When combined, using your fingers, roll the mixture into small balls and place on a baking tray. Chill for 30 minutes.

– Next, melt the milk chocolate in the microwave on high for 1 minute, or over a pan of boiling water. Using your fingers (or a fork if you want to avoid mess), dip half of the balls into the chocolate and roll on the peanuts.

– Leave to harden for 2 hours.

Keeps for 1 week in an airtight container.

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Caramel & Cinnamon Popcorn

Prep time: 20 minutesServes: 6

Ingredients

For the popcorn:125g popcorn, plain and popped

For the caramel:125g unsalted butter1.5 teaspoon salt2 teaspoons cinnamon230g unrefined dark muscovado sugar1.5 teaspoon bicarbonate of soda

Method

– Add the popcorn to a bowl and place aside.

– Preheat the oven to 120ºC/Gas Mark 1/2.

- For the caramel, melt the butter in a large pan until bubbling.

– Add the salt, cinnamon and sugar and stir until the sugar has dissolved and combined with the rest of the ingredients.

– Lower the heat and leave to gently bubble for 5 minutes.

– Remove from the heat and quickly add the bicarbonate of soda.

– Stir quickly until thoroughly mixed and pour over the popcorn until they are evenly coated.

– Spread the popcorn across a baking tray and bake in the oven for 15–30 minutes until crisp. Serve.

Every year December’s television is filled with all our favourite Christmas films. This caramel and cinnamon popcorn provides an ideal festive film snack for you and your friends and family to enjoy beneath the blankets this winter.

Sweet

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Mulled Cider with Christmas spice

Is there a more perfect winter warmer than a glass of steaming mulled cider? This recipe compiles all the best flavours of Christmas, infusing them into a delicious combination of fruit and spice.

Prep time: 3 minutesServes: 12-15

Ingredients

2 litres flavoursome dry cider4 cloves10 cardamom pods1 cinnamon stick3 fresh bay leaves1 vanilla pod4 star anisezest of 1 orange, in long strips1 teaspoon black peppercornsjuice of 2 clementines50g light soft brown sugar, or to taste

Drinks

Try keeping a cinnamon stick to serve in the glass with the cider. It maintains a great flavour and looks effective.

Method

– Pour the cider into a large pan and place over a low heat. Let it warm for a few minutes.

– Add all the spices and juices and turn the heat up.

– Once boiling, turn down to a simmer and leave for 5–8 minutes.

– Add sugar to taste. You may want to strain the cider in order to separate the spices from the liquid.

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Method

– Pour the vodka into a larger empty bottle, or alternatively pour a little of the vodka out of the original bottle.

– Add the smashed toffees.

– Leave the vodka overnight, or for at least 8 hours. You can speed up the process by putting the sealed bottle in the dishwasher on a hot cycle. The toffees will then have dissolved.

– Serve and enjoy!

Why not experiment by swapping toffees for chocolate bars such as Mars or After Eight for even more delicious flavours.

Drinks

We all love a little Christmas spirit, so why not take a common spirit and transform it into the perfect Christmas drink. Warm your throat with this creamy toffee liquer, the recipe is extremely straightforward and the result really is delectable.

Leaving the crushed toffees to dissolve.

Prep time: 5 minutesMakes: 350ml

Ingredients

1 350ml bottle of vodka50g Werther’s Originals (or substitute butter toffees), smashed

TIPTo smash the toffees, unwrap them and place in a small plastic bag. Seal the bag with a knot and place on a chopping board. Use the end of a rolling pin to crush the toffees within the bag.

toffeevodka

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