A lot of your really seemed to enjoy my previous Gluten Free baking post (here) so when I found out that Delicious Alchemy were bringing out a Christmas range, I knew that pulling together some yummy creations would make the perfect first post for December! To reiterate, I am not gluten intolerant but I know a lot of people who are and I firmly believe a few clever and simple changes can allow everyone to join in the fun.
I think everyone’s first memory of Gingerbread men is similar to mine, being handed a paper bag and peering inside delightedly. My little ginger friend never lasted long before he head was gleefully bitten off or he lost a leg or too! So I was thrilled to be able to return to a small slice of my childhood and produce some Gingerbread biscuits for this post. I think this is a great thing to do with children or even some friends, why not have a go at making each other? The decorating was definitely the best part!
You will need:
Gingerbread Biscuit Mix
1 large egg
2 tbsp golden syrup
40g softened butter or dairy free alternative
1) Heat your oven to 180 degrees/160 degrees fan/ Gas mark 4
2) Combine all the ingredients together and mix well. You’ll be left with a sticky dough which you then want to wrap in clingfilm and leave in the freezer for one hour.
4) Place your biscuits on a baking tray lined with baking parchment and bake for 12 minutes or until firm.
5) Leave to cool before decorating as you please!
Christmas Fruit Cake
I’ll admit, I’m not a fruit cake kinda gal. That said, I know it’s a classic recipe and I know my family love it. This was a real hit with them and even my two-year-old niece tucked in with relish. If you’re feeling a bit boozy, use brandy instead of orange juice and decorate with a layer of icing for a real treat.
You will need:
Christmas Fruit Cake Mix
110g of soft unsalted butter
2 large eggs
75ml of brandy or orange juice
Zest of 1 orange (optional)
1) Preheat your oven to 160 degrees/140 degrees fan and line the base and sides of a 7 inch baking tin with greaseproof paper. The paper needs to stick out about an inch above the rim of the tin.
2) Mix the butter and zest if you are using it in a large bowl then add in 45ml of your brandy or orange juice.
3) Whisk your 2 eggs in a separate bowl and then add to your large bowl along with the cake mix.
4) Mix everything together for about 2 minutes, even popping in a mixer if you need to. When everything is combined, pour your completed mix into your tin and bake in the oven for 1 hour and 45 minutes.
5) You’ll want to leave your cake to cool for 25 minutes before you pierce the cake several times (I used a skewer!) and pour the remaining 30ml of orange juice or brandy all over your cake.
6) You can now wrap up your Christmas Cake ready until you fancy a munch!
I actually produced this post with the help of my lovely mother so a huge thanks to her for being the best model! I really hope you’ve enjoyed this special Christmas baking post. You can find out more about Delicious Alchemy’s new Christmas range here! Let me know what your favourite thing to bake at Christmas is. Do you like a Chocolate Log or perhaps a Stollen? I’d love to know!
If you read my blog post last week, you’ll know that I won Entertainment Blog at the Cambridgeshire Digital Awards last month. Well now I’ve been entered into ‘The Digital Awards Champions’ which is where the winner from each county go against each other to win overall! I’d be over the moon if you could vote for me here, it’s incredibly simple and you don’t even need to enter your email or anything. It means the world to me that I even have a chance to win so your support would be incredible. A huge thank you to anyone who has voted already!
Post contains product samples sent for review purposes. As always, views are 100% my own.