Christmas baking: 7 recipes for great baking day (2024)

Christmas cupcakes with peppermint frosting
12 stk.

Christmas baking: 7 recipes for great baking day (1)A delicious chocolate cake hides under the beautiful frosting.

Time:approx. 30 minutes plus baking time

225 g brun farin
3 eggs size L
150 g of butter
200 g wheat flour
3 tsp. baking soda
50 g cocoa powder
1 dl milk
75 g dark chopped chocolate
75 g chopped white chocolate

Peppermint Frosting:
100 g natural cream cheese
200 g icing sugar peppermint oil
red fruit colouring
sugar stars
__________

1. Beat brown sugar and eggs until foamy - approx. 10 minutes

2. Melt the butter over low heat.

3. Mix flour with baking powder and cocoa, and fold it into the egg mixture alternately with melted butter, milk and chopped chocolate. Carefully fold the dough together.

4. Divide the dough into 12 muffin tins and bake at 200 degrees for 15-20 minutes. Cool the cakes on a baking rack.

5. Stir cream cheese with icing sugar. Divide the mass into two equal parts. Add a few drops of food coloring to one portion and peppermint oil to the other, and stir each portion into a glaze. Now stir the frosting carelessly so that it becomes marbled. Distribute it in a piping bag with a star nozzle and decorate the cakes. Sprinkle the cakes with sugar stars.
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Continued on next page...Finnish bread
35 stk.

Christmas baking: 7 recipes for great baking day (2)One of the childhood classics that you never tire of.

Time:approx. 30 minutes plus rest and baking time

200 g wheat flour
75 g of sugar
125 g of butter
1 egg for brushing
chopped almonds and coarse cane sugar for decoration
__________

1. Pour the flour and sugar into a bowl and crumble the butter into it. Grind to a crumbly mass and gather the dough quickly.

2. Wrap the dough in cling film and refrigerate for approx. 1 hour.

3. Turn on the oven at 200 degrees.

4. Roll out the dough into a square of approx. 5 mm thickness. Cut the dough into squares approx. 2 x 6 cm.

5. Place the cakes on a baking tray with baking paper and brush with beaten egg. Sprinkle with chopped almonds and cane sugar.

6. Bake the cakes for approx. 10 min., and cool on a baking rack.Small almond cakes
30 stk.

Christmas baking: 7 recipes for great baking day (3)Probably the world's easiest cookies - and they're super delicious on top of that.

Time:approx. 15 minutes plus rest and baking time

1 egg white
100 g almond flour
80 g flower honey
approx. 30 slipped almonds
__________

1. Beat the egg white stiff, and fold in the almond flour and icing sugar.

2. Let the dough rest for approx. 30 minutes at room temperature.

3. Turn on the oven at 200 degrees.

4. Using two teaspoons, place the dough in small peaks on a baking tray lined with baking paper. Put an almond in each cake.

5. Bake the cakes for approx. 10 min., until they are golden.Macarons with salted caramel
40 macarons in petit fours size

Christmas baking: 7 recipes for great baking day (4)Once you have fallen in love with macarons, it is a great pleasure to make them yourself. It requires a little patience, but the taste is worth all the effort.

Time:approx. 1 hour plus resting, cooking and baking time

150 g of sugar
½ dl water
100 g pasteurized egg whites, approx. 2 ½ pcs.
125 g almond flour
150 g flower honey
25 g cocoa powder sugar thermometer

Salted Caramel:
1 can of condensed milk
1-2 tsp. flake salt
__________

1. Turn on the oven at 140 degrees.

2. Put sugar and water in a small saucepan and cook until the mass is approx. 110 degrees and has the consistency of a syrup. Use a sugar thermometer when measuring the liquid.

3. Beat half of the egg whites fluffy at low speed until they are stiff and form small air bubbles. Increase the speed and pour in the hot sugar syrup in a thin stream while whisking. Whip for 5-6 min.

4. Sift the almond flour, icing sugar and cocoa powder together in a bowl. Pour in the rest of the egg whites (which do not need to be beaten) and stir to a thick almond mass. Now carefully fold some of the meringue into the almond mixture, then fold in the rest. Stir the batter well until it is smooth, uniform, shiny and slightly runny.

5. Put the dough in a piping bag with a small nozzle. Place uniform small circles – approx. 4 cm in diameter - well spaced on two baking sheets lined with baking paper.

6. Let the unbaked macarons rest for approx. 15 min., before they are baked. By letting them dry, you get macarons that become smooth on the surface and have the characteristic edge with cracks at the bottom. Bake the cakes for approx. 12 minutes Carefully transfer the baking paper to a baking rack and cool the macarons. Repeat with the rest of the dough. You must have approx. 80 pcs. Total.

7. Remove the paper around the can of condensed milk. Place the can in a large pot of water to cover. Put the lid on and cook the can on a low heat for 3 hours. In this way, the contents become caramel. Make sure the can is under water at all times. Remove the can and let it cool for approx. 1 hour.

8. Put the caramel in a bowl and beat until it is uniform without lumps and add salt.

9. Put caramel in a piping bag with a small tip and pipe a small tablespoon onto half of the baked macarons. Put them together with the remaining macarons.

TIP:The finished macarons will be even better if you leave them in the fridge until the next day. If stored in a container with a tight-fitting lid in the fridge, they will keep well for a few weeksDecorated gingerbread figures
approx. 25 pcs. or 12 cake houses

Christmas baking: 7 recipes for great baking day (5)The dough for the fine cake figures is a lightly spiced cake batter. Remember that the dough must be made the day before you want to bake the cakes.

Time:approx. 30 minutes plus rest and baking time

100 g of butter
250 g dark syrup
125 g brun farin
1½ pcs. potash
1 tsp. water
approx. 400 g wheat flour
½ tbsp. ground cloves
½ tbsp. ground cinnamon

Glaze:
250 g flower honey
½ egg white
1 tsp. glucose
__________

1. Put butter, syrup and brown sugar in a pan and heat to boiling point.

2. Stir potash in water. Remove the pan from the heat and stir the potash into the sugar mixture.

3. Mix flour with cloves and cinnamon and stir it into the dough. Knead until the dough is glossy.

4. Divide the dough into 2 pieces, wrap the dough in cling film and put it in the fridge until the next day. Take the dough out of the fridge in good time - approx. 3 hours before you have to work with it, then it is easier to roll out.

5. Turn on the oven at 175 degrees. Roll out each piece of dough for approx. 5 mm thick, and cut out different shapes. Place the figures on a baking tray lined with baking paper. Cut out any a hole in the cakes so they can be hung up.

6. Bake the cakes for 5-8 min., depending on size, until they are light brown. Cool the cakes on a baking rack.

7. Stir the ingredients for the glaze together. Put the glaze in a piping bag with a nozzle and decorate the cakes.Snowman Frost
about. 250 pcs.

Christmas baking: 7 recipes for great baking day (6)The nice, fun snowmen for the children are easy to make with a little icing, food coloring and licorice. The cakes must first be decorated on the same day as they are to be eaten.

Time:approx. 30 minutes plus rest and baking time

100 g of butter
125 g brun farin
200 g wheat flour
¼ tsk. salt
1 tsp. baking soda
grains of 1 stick of vanilla
1 tsp. brownie seasoning (ready mix)
1 small egg
ca. 200 g of honey
approx. 1 pasteurized egg white
a little red food coloring
25 marshmallows
25 licorice wheels
25 small licorice
__________

1. Put butter, brown sugar, wheat flour, salt, baking powder, vanilla bean and spices in a bowl. Gather the dough with the egg. Roll the dough into a thick sausage of approx. 8 cm in diameter and wrap it in cling film. Refrigerate the dough for approx. 30 minutes

2. Turn on the oven at 150 degrees.

3. Cut the dough into 3 mm thickness and place the cakes on a baking sheet with baking paper.

4. Bake the cakes for 10-12 min., until they are golden. Cool the cakes on a baking rack.

5. Stir icing sugar with egg white for a glaze. Stir a little of the glaze with red food coloring. Decorate the cakes carelessly with white icing, make 'buttons' of red icing, and face of marshmallows. Cut licorice and candies for arms, eyes, nose, mouth and hat, and decorate the cakes.Coconut marzipan cakes
about. 70 pcs.

Christmas baking: 7 recipes for great baking day (7)Classic cookie with a little Christmas twist of marzipan and coriander.

Time:approx. 20 minutes plus rest and baking time

175 g soft butter
100 g of sugar
100 g brun farin
180 g marzipan
1 egg
200 g wheat flour
75 g coconut flour
1 tsp. baking soda
75 g grains
__________

1. Beat butter together with sugar and brown sugar until it becomes soft. Grate the marzipan on the coarse side of a grater and stir into the dough together with the egg.

2. Mix wheat flour with coconut, baking powder and coriander and stir it into the dough. Put the dough in the fridge for approx. 15 minutes.

3. Turn on the oven at 175 degrees.

4. Roll the dough into small balls and place them on a baking tray with baking paper. Lightly press them flat with your hands.

5. Bake the cakes for approx. 12 minutes. Cool on a baking rack.
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ALSO READ:Christmas cake in long lanes: Get 10 delicious recipes
ALSO READ:Nanna Simonsen's Christmas cake
ALSO READ:Christmas cake for the smallest of the family

Christmas baking: 7 recipes for great baking day (2024)

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