Festive Baking Recipes
Our cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your day and are ready to recreate the bakes at home.
- Mince Pies
- Lebkuchen Biscuits
- Brandy Butter
- 100g mixed dried mixed peel
- 100g sultanas
- 7g dried yeast
- 180ml apple juice
- 250g bread flour, plus a little extra for dusting
- 30g blanched whole almonds
- Generous pinch of ground cinnamon
- Generous pinch of allspice
- Small pinch of ground cloves
- 75g marzipan
- 75g butter, melted
- 1 tbsp icing sugar
- Soak the dried fruit in 100ml of hot water.
- Put the flour in a bowl. Stir in the yeast and apple juice mixture to form a smooth dough, then cover and leave to prove somewhere warm until roughly doubled in size, about 1-2 hrs.
- Drain the fruit and add to the dough along with the nuts, spices. Squish everything together, then turn the dough out onto a lightly floured work surface and knead until the fruit stays in the dough. Roll a sausage shape of marzipan and place down the centre of the dough, gently press either side of the marzipan so you can see the sausage shape.
- Shape the dough into a sausage shape and put it on a baking tray lined with baking parchment. Cover with a clean tea towel and leave to prove somewhere warm for 30 mins until it has risen by about a quarter.
- Heat oven to 180c/160c fan/gas 4. Bake the stollen for 20 mins, then reduce oven to 150c/130c fan/gas 2 and bake for 25-30 mins more until golden brown and firm to the touch.
- Remove the stollen from the oven and brush all over with the melted butter. Dust with the icing sugar and leave to cool completely before slicing. Store any remaining stollen, well wrapped, in an airtight container.
For Sweet Pastry
- 125g butter
- 50g caster sugar
- 1 egg – whole- beaten
- 175g plain flour
- 1 jar sweet mincemeat
- Icing sugar to dust
- Lightly cream sugar / butter
- Add the egg
- Add the flour and knead to a paste (do not over work)
- Chill for 10 mins
- Roll pastry approx. Thickness of £1 coin
- Cut rounds to fit well greased muffin tin
- Large spoon of sweet mince meat into each pastry round
- Place smaller pastry round as a lid
- Crimp, poke a small hole in the top of pastry lid
- Bake for approx. 12 mins
- Remove from tin whilst hot
- *general rule of thumb, pastry is usually baked around 180`c – 200`c for approx 12 – 15 mins to blind bake or approx 25-30 mins thoroughly bake.
- 90g unsalted butter
- 70ml runny honey
- 100ml black treacle
- 30g dark muscovado sugar
- Zest of 1 lemon and 1 orange
- 250g plain flour
- 1tbsp cocoa
- Pinch of salt
- 2tsp ground ginger
- 1tsp cinnamon
- ½ tsp allspice
- ½ tsp nutmeg
- ¼ tsp bicarbonate of soda
- 60g ground almonds
- 1 egg yolk
- To decorate after baking 150g icing sugar / water
- Gently melt part 1 in a pan – cool for few mins
- Sift part 2 into part 1 and combine into a dough
- Dust tabletop with flour
- Roll to the thickness of £1 coin, cut shapes and bake 180`c for approx. 12 mins
- Decorate when cool with icing
Brandy Butter (Additional Recipe)
- 250g butter (salted or unsalted)
- 250g icing sugar
- 100ml brandy (more to taste if required)
- Beat butter with mixer until very fluffy
- Add icing sugar slowly and beat well
- Add brandy to taste
- Pipe on top of mince pies
- Dust well with icing sugar
Take a Look at our cookery classes. Gift vouchers are available and never expire.