by Athirah Sofea

 

‘Tis the season to be jolly 

Fa-la-la-la-la, la-la-la-la 

 

December is the most joyous and wonderful time of the year. Whether you celebrate Christmas or not, very few people can resist the festivities that also mark the end of the year as well as the holiday season. Everything about the festival seems to leave many of us feeling good and warm at the same time – from the sparkly decoration, bright, colourful lights, exchanging of gifts, Christmas carols, feel-good Christmas movies, warm home-cooked meals and even the sales!  

 

Christmas is about spending precious time with your loved ones, sharing love, laughter and creating memories that will last forever. On that note, how about getting into the holiday spirit with some easy baking. Discover new skills and spread that joy with some Christmas treats for your family or even your colleagues in office! Here are some  hard-to-resist holiday treat recipes to try out. 

 

Tear & Share Nutella Christmas Tree 

Source: Google

All you need is: 

• 2 sheets of puff pastry 
• Nutella (as much as you like to cover the pastry) 
• Egg wash (1 egg + 1 tsp water) 

Instructions: 

1. Spread Nutella over the puff pastry.
2. Lay over another sheet of puff pastry and press it down gently.
3. Cut a tree shape and cut out the trunk.
4. Use a star and gingerbread man cookie cutter to make more shapes with the extra pastry puff and remove the excess.
5. Cut strips down each side and twist each branch in the same direction.
6. Place the shapes that was cut earlier on top of the puff pastry.
7. Transfer to a baking sheet.
8. Brush with egg wash. 
9. Bake at 180°C for 20 minutes or until the top is golden.
10. Dust with icing sugar. 

 

Honeycomb Toffee 

Source: Culinary Ginger

Here’s what you’ll need: 

• 1 1/2 cups (439 grams) light corn syrup or golden syrup 
• 2 cups (400 grams) granulated sugar 
• 2 teaspoons baking soda (bicarbonate of soda) 

 

Instructions: 

1. Line an 8 x 8-inch square baking pan with parchment.
2. In a large saucepan, add the sugar and corn syrup over medium heat until melted.
3. Stir to mix.
4. Cook until a candy thermometer reads 295°F/146°C (the hard crack stage), about 15-20 minutes until golden brown without stirring.
5. Turn off heat and when bubbles disperse, whisk in the sifted baking soda until the colour is uniformly golden. Once the baking soda is no longer visible, stop stirring so as not to deflate the toffee.
6. Quickly scrape the frothing mass (it will keep growing, don’t panic!) into the prepared pan and let it set (do not spread it) until cool – this can take up to 2 hours, and it will continue to grow a little more before it sets.
7. Crack the toffee with a rolling pin to break into bite-sized pieces. 

 

*You need a large saucepan to factor in room for the sponge toffee to expand. 

 

P/s: The toffee will keep up to 4 weeks in an airtight container. 

 

Gingerbread Biscotti 

Source: She Wears Many Hats

All you need is: 

• 2 1/2 cups all-purpose flour 
• 1 teaspoon baking soda 
• 1 teaspoon salt 
• 1 1/2 teaspoon ground cinnamon 
• 1 1/2 teaspoon ground ginger 
• 3/4 teaspoon ground allspice 
• 1/2 teaspoon ground cloves 
• 1/4 teaspoon black pepper 
• 6 tablespoons unsalted butter, softened 
• 1 cup brown sugar 
• 2 large eggs 
• 2 teaspoons vanilla extract 
• 2 tablespoons unsulfured molasses 
• 1-2 tablespoons confectioners’ sugar 

 

Instructions: 

1. Preheat oven to 180°C. Prepare large baking sheet by lining with parchment, baking mat, or with butter and flour.
2. In a bowl whisk together flour, baking soda, salt, cinnamon, ginger, allspice, cloves and pepper, then set aside.
3. In a separate bowl, use an electric mixer to beat together the butter and brown sugar about 2 minutes on medium-high until combined. Add eggs and beat until it’s well-mixed. Stir in vanilla extract and unsulfured molasses and combine well.
4. Stir in flour mixture to form a stiff dough.
5. Divide dough in half. Flour hands and form dough into two slightly flattened logs on prepared baking sheets, each approximately 12-inches long and 2-inches wide. Sprinkle with confectioners’ sugar.
6. Let it bake for 30 minutes or until slightly firm to the touch.
7. Allow it to cool on baking sheet for 5-10 minutes.
8. Transfer to cutting board and cut into ¾-inch slices.
9. Arrange biscotti (cut sides facing down) on baking sheet and bake for about 10 minutes or until crisp and allow it to cool on a rack. 

 

P/s: Store in airtight containers up to 1 week. Biscotti may be kept wrapped in freezer-safe plastic wrap and frozen up to a month. 

 

White Chocolate Peppermint Cookies 

Source: Preppy Kitchen

Here’s what you’ll need: 

• 1 1/4 cup all-purpose flour 
• 1/2 cup unsalted butter room temp 
• 3/4 cup white chocolate chips 
• 1/2 cup crushed candy canes plus more for dipping 
• 1 pinch salt 
• 1/4 teaspoon baking soda 
• 1 pinch baking powder 
• 1 egg room temp 
• 1/2 cup plus 1 tbsp sugar  
• 1/2 teaspoon vanilla extract 
• 1/4 teaspoon edible peppermint oil 

 

Instructions: 

1. Whisk together the flour, baking soda, baking powder and salt.
2. Beat the butter and sugar until light and fluffy.
3. While the mixer is running, add the egg then the vanilla and peppermint oil.
4. Slowly add the flour mixture and scrape the bowl down.
5. Add the white chocolate chips and crushed candy canes and mix until just incorporated.
6. Place the cookie dough on a parchment lined cookie sheet using an ice cream scoop if you have one or about 2 tablespoon sized portion for each cookie.
7. Dip each ball of cookie dough into a bowl filled with crushed candy canes.
8. Chill on baking sheet for 5-10 minutes in the refrigerator.
9. Bake at 180°C for about 6 to 7 minutes.
10. Allow cookie to cool before removing it from the baking sheet. 

 

Time to share the baking excitement with your loved ones. May the magic of Christmas fill every corner of your heart and home with joy! 

 

 

Source: 

Instagram 

Culinary Ginger

Preppy Kitchen

She Wears Many Hats