There’s nothing quite like the aroma of tasty treats baking in the oven and filling your home. Christmas in July is the perfect excuse to get busy baking super sweet and scrumptious delights, and enjoy sampling a few of them too! 😉
We’ve gathered a few Christmas-themed baked goodie recipes to get you started.
Chocolate Gingerbread Biscuits
Here’s one that is perfect for the young and the young-at-heart. Everyone will enjoy helping out to mix, bake and decorate these cute (and delicious!) Chocolate Gingerbread Biscuits.
Prep: 0:30 Mins
Cook: 0:15 Mins
INGREDIENTS:
- 125g butter, softened
- 1/2 cup (110g) brown sugar
- 1/2 cup (125ml) golden syrup
- 1 Australian Free Range Egg, lightly whisked
- 2 3/4 cups (410g) plain flour
- 1/4 cup (25g) cocoa powder
- 1/2 tsp bicarbonate of soda
- 3 tsp ground ginger
- 1 tsp mixed spice
- Red and green Mars M&Ms, to decorate<strong
ROYAL ICING
- 1 Australian Free Range Egg white*
- 1 tsp lemon juice
- 1 1/2 cups (240g) pure icing sugar, sifted
METHOD
Step 1
Preheat oven to 180C. Line 2 baking trays with baking paper.
Step 2
Use an electric mixer to beat the butter, sugar and golden syrup in a bowl until pale and creamy. Add the egg and beat until just combined. Add the flour, cocoa powder, bicarbonate of soda, ginger and mixed spice and stir to combine. Use your hands to bring the dough together. Turn onto a lightly floured surface and gently knead until smooth. Cover with plastic wrap. Place in the fridge for 30 mins or until firm.
Step 3
Roll out dough on a lightly floured surface to a 3mm-thick disc. Use a 9cm cutter to cut out shapes and place on the lined trays, rerolling dough scraps. Bake for 10-12 mins or until just firm. Set aside on the trays to cool.
Step 4
To make the royal icing, whisk the egg white and lemon juice in a medium bowl. Gradually add the icing sugar, stirring well after each addition, until a smooth paste forms.
Step 5
Place the icing in a piping bag fitted with a 1mm plain nozzle. Pipe over the biscuits. Use icing to attach the M&Ms to decorate. Set aside for 30 mins to set.
Source link: www.taste.com.au
Christmas Shortbread
Made with help of a handy shortbread mix, this simple but tasty recipe means you can quickly and easily get to the fun part of decorating these pretty little things. Certainly looking the part, these are perfect treats to adorn the table at your Christmas in July event or give them as gifts to spread a little festive cheer.
Prep: 1:00 Hr
Cook: 0:20 Mins
Serves: 30
INGREDIENTS:
- 415g shortbread mix
- 200g unsalted butter, softened
- 2 tablespoons raspberry jam
- Icing sugar, to dust
- 250g ready-to-roll white icing
- 250g ready-to-roll red icing
- 250g ready-to-roll black icing
- Silver cachous, to decorate
METHOD
Step 1
Prepare shortbread mix with butter following packet directions. Using festive cutters, cut shapes from dough. Bake following packet directions.
Step 2
Once the shortbread has cooled, spread with a thin layer of jam. Dust a clean work surface with icing sugar. Roll out each icing to 3mm thick. Using the same cutters as the shortbread, cut shapes from icing and place over the jam on the biscuits. Decorate with more icing and silver cachous, using jam to secure.
Source link: www.taste.com.au
Frosted Gingerbread Slab
What better way to feed the masses than with a SLAB! This generously portioned Frosted Gingerbread Slab is just perfect for satisfying the sweet tooth of plenty of Christmas in July guests. It looks, and tastes, just right for a festive celebration.
Prep: 1:00 Hr
Cook: 0:30 Mins
Serves: 35
INGREDIENTS:
- 125g butter, chopped
- 1 cup dark brown sugar
- 1/2 cup treacle
- 1 teaspoon bicarbonate of soda
- 1 egg, lightly beaten
- 2 cups plain flour
- 1 tablespoon ground ginger
- 1 teaspoon ground allspice
- Christmas sprinkles, to decorate
LEMON FROSTING
- 4 cups icing sugar mixture
- 100g butter, softened
- 2 tablespoons milk
- 2 tablespoons lemon juice
METHOD
Step 1
Place butter, sugar and treacle in a saucepan over medium-low heat. Cook, stirring occasionally, for 5 minutes or until mixture is melted and smooth. Bring to the boil. Remove from heat. Stir in bicarbonate of soda. Stand for 10 minutes to cool.
Step 2
Preheat oven to 180C/160C fan-forced. Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 5cm above edges of pan on all sides.
Step 3
Transfer treacle mixture to a large heatproof bowl. Add egg. Stir to combine. Sift over flour, ginger and allspice. Stir until well combined. Spoon mixture into prepared pan, spreading evenly. Bake for 20 to 25 minutes or until just firm to touch. Cool completely in pan.
Step 4
Make Lemon Frosting: Sift icing sugar into a large bowl. Add butter, milk and lemon juice. Beat with a wooden spoon for 1 minute or until mixture is thick and creamy. Spread frosting over cold slice. Decorate with sprinkles. Stand for 20 minutes to allow icing to firm up slightly. Cut into squares. Serve.
Source link: www.taste.com.au
Rum Balls
It wouldn’t be Christmas (in July) without some fruit cake and rum. These Christmas inspired rum balls are just divine.
Enjoy with a Deliciously Festive Drink for the perfect end to your Christmas in July celebrations.
Prep: 0:30 Mins
Cook: 2 Hrs
Serves: 30
INGREDIENTS:
- 1/2 x 800g dark fruit cake, chopped
- 1/4 cup dark rum
- 1/4 cup dried cranberries, chopped
- 2 x 180g blocks dark chocolate, melted
- 1 1/2 cups desiccated coconut
- 1/2 cup chocolate sprinkles
METHOD
Step 1
Crumble fruit cake into a bowl. Add rum and mix well to combine. Add cranberries, chocolate and 1/2 cup coconut. Mix well to combine.
Step 2
Roll 1 level tablespoon fruit cake mixture into a ball. Toss in remaining coconut. Place onto a baking paper-lined tray. Repeat with remaining fruit cake mixture, tossing half the rum balls in coconut and the remaining rum balls in chocolate sprinkles. Refrigerate the balls for 2 hours or until firm. Serve.
Source link: www.taste.com.au