Jam biscuit sandwiches will appeal to adults and children alike, while spiced gingerbread mittens look adorable and are deliciously moreish. A Nordic-style wreath, a buttery pear cake and an army of miniature whoopee pies are surprisingly simple to make but wonderfully impressive. For those of you who prefer not to turn your hand to baking, try the pomegranate and black cherry jellies, which make lovely Christmas gifts. Match these sweet recipes with our honey recipes for the perfect spread.
Snowflake jam sandwich biscuits
Snowflake jam sandwich biscuits
Makes about 20 These delicate biscuits require a bit of effort, but the results are beautiful. I like to make them in a variety of sizes, filled with different types of jam, such as ginger and red plum. Ingredients:
175g unsalted butter, softened200g golden caster sugar2 large eggs1 tsp vanilla paste425g plain flour, plus extra for rolling1 tsp baking powder¾ tsp fine salt6 tbsp jam of your choice
Method:
Pomegranate and black cherry jellies
Pomegranate and black cherry jellies
Makes about 60 cubes The pomegranate juice in these delectable jellies is just sharp enough to stop them being too sweet. Roll them in sugar just before serving or they will absorb it. Ingredients:
14 sheets fine leaf gelatine320ml fresh pomegranate juice340g caster sugar, plus 75g extra to coat560g black cherry jam
Method:
Pear and rosemary Bundt cake with sharp lemon icing
Pear and rosemary Bundt cake with sharp lemon icing
Makes one large cake Add as much lemon juice as you like to this icing to reach your desired flavor. Ingredients:
200g salted butter, softened, plus extra for greasing4 firm medium pears, peeled, cored and cut into 2cm cubes2 tsp finely chopped rosemary leaves, plus sprigs to decorate375g golden caster sugar420g plain flour, plus extra for the tin1bsp baking power1tbsp bicarbonate of soda4 large eggs. at room temperatureFinely grated zest and juice of 1 lemon2 tsp vanilla extract240ml natural yogurt
For the icing:
200g unrefined icing sugar, sifted25g salted butter, melted
Method:
Spiced Christmas mittens
Spiced Christmas mittens
Makes 24-30 If nozzles and piping bags are off-putting, try using a bought tube of ‘writing icing’ to decorate these spiced, gingerbread biscuits. The dough is a forgiving one and will keep its shape in the oven as long as it is chilled and rested before rolling and shaping. Ingredients:
400g plain flour, plus extra for rolling1 ½ tsp baking powder½ tsp bicarbonate of soda2 tsp ground ginger1/2 tsp ground mixed spice1 ½ tsp ground cinnamon90g salted butter120g dark brown soft sugar1 large egg150g treacle1 tsp vanilla bean paste1 tsp finely grated orange zest200g royal icing2 tbsp orange juice
Method:
Gingerbread whoopie pies
Gingerbread whoopie pies
Makes 16, once sandwiched together These slightly misshapen but incredibly delicious ginger-spiked pies are a far easier alternative to French macarons. They require little skill or time, making them perfect as a Christmas project to bake with children. Ingredients:
340g plain flour1 tsp baking powder2 tsp ground ginger120g slightly salted butter, softened220g dark muscovado sugar2 large eggs1 tsp vanilla extract250ml buttermilk
For the filling:
225g full-fat cream cheese60g salted butter, softened120g unrefined icing sugar, plus extra to dust2 rounds of stem ginger, drained and finely chopped
Method:
Danish spiced almond wreath
Danish spiced almond wreath
Makes 1 large wreath This sweet, yeasted wreath is a pretty variation on a traditional Nordic bake. Ingredients:
100g blanched almonds7g pack or scant 1 ½ tsp fast-acting dried yeast200ml lukewarm milk½ tsp fine salt550g plain flour3 large eggs, lightly beaten60g golden caster sugar140g unsalted butter, softened plus extra for the tin50g dried apricots1 tsp fennel seeds, crushed
For the topping:
250g icing sugar, sifted3-4 tbsp lemon juice30g toasted flaked almonds
Method:
Winter berry star tarts
Winter berry star tarts
Makes 6 individual tarts Replace the compote in these tarts with good-quality jam if you’re short on time. Ingredients: For the pastry:
100g blanched hazelnuts400g white spelt or plain flour, plus extra for rolling200g salted butter120g golden caster sugar4 egg yolks1-2 tbsp iced water, or as needed
For the filling:
1 tbsp orange juice3 tbsp cornflour100g light muscovado sugar1 small cinnamon stick2 pared strips of orange zest500g mixed frozen berries, such as raspberries, blueberries, blackberries and cherries, defrosted icing sugar, to dust
Method:
