Rather than falling into a stupor in front of the TV, why not while away the festive season with a brand new baking project? Whether it’s a gingerbread house worthy of a Bake Off final, a biscuit wreath to hang on your door, or a traditional panettone to give away to a loved one, a festive baking project is the perfect way to spend your holiday, particularly if you want to wow your friends and family with an edible gift. These recipes will guide you through with helpful advice and tips so even baking novices should have no problem trying their hands.
Gingerbread House
This decorative gingerbread house from luxury biscuit-makers Biscuiteers is truly a baking masterpiece. From their cookbook, Biscuiteers Book of Iced Gifts, this is a project for bakers with a keen eye for detail.
From the book
Biscuiteers Book of Iced Gifts
Decorative biscuits for every occasion
Inventive ideas for biscuits and cakes
Fun family projects and gifts to bake at home
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Candice Brown’s Gingerbread House
If you’re looking for a kid-friendly gingerbread house project to occupy your little ones, why not try Candice Brown’s recipe, complete with stained glass windows and festive adornments made from their favourite sweets.
Proper Panettone
Ever wondered how a proper panettone is made? This traditional panettone recipe from Bake Off runner-up, James Morton’s Brilliant Bread cookbook, will show you how. “This recipe for the traditional Milanese panettone is something that is miles from those tinned monstrosities you can get in the supermarket… and this is the real deal”, he says.
Christmas Biscuit Wreath
For a beautiful Christmas wreath with a difference, hang this show-stopping Biscuit Wreath from Biscuiteers Book of Iced Gifts on your door. You can brush edible metallic silver paint onto your crisp snowflakes, as they have, or you can simply use green holly and red berries for an equally festive vibe.
Croquembouche
This croquembouche from Bread, Cake, Doughnut, Pudding by Justin Gellatly is the ultimate choux pastry showstopper. Filled with creamy vanilla custard and topped with caramel, this dessert is not only downright delicious, it’s a feast for the eyes! This recipe is for a small croquembouche but you can increase the quantities to make a larger one. As Justin says, “the largest croquembouche I have made used 800 profiteroles and lots of caramel, and involved a few burnt fingers…”. The challenge is on.
Nadiya Hussain’s Kransekake Biscuit Tower
Nadiya’s Swedish-inspired biscuit tower is packed with wrapped chocolates and brimming with the wow-factor. It’s guaranteed to be a hit with kids and adults alike.
