A few inspiring Christmas themed recipes courtesy of the Happy Egg Co. and Masterchef winner Mat Follas. This Simple Cinnamon Christmas Cake is one I'll be trying for sure!
Simple Cinnamon Christmas Cake
2 happy eggs
Two cups sifted flour
2 tsp baking powder
1 tsp powdered cinnamon
1 tsp mace
1 tsp mixed sugar and cinnamon
- Whip sugar and butter until no grains of sugar are left and it is a pale yellow colour. Beat eggs into the mix then add gradually milk, sifted flour, baking powder, cinnamon and mace, folding ingredients together.
- Bake in a buttered, non-stick 20cm round dish for 40 minutes at 180ºC, until the sides just begin to pull away from the tin. Sprinkle the top of the cake with the cinnamon and sugar mix and replace in oven for 5 minutes to glaze.
Christmas Reindeer Biscuits
For the biscuits
175g caster sugar
2 happy eggs
2 happy egg yolks
50g ground almonds
240g plain flour
For the icing
250g icing sugar
1-2 tbsp milk
Food colouring to suit
- In a bowl, mix the butter and sugar together with an electric blender, until they form a creamy paste. Add the happy eggs and happy egg yolks and mix, then fold in the almonds and flour with a wooden spoon or spatula until fully combined.
- Press the mixture into a greased tray to a thickness of about ¼” (6mm). Place in a preheated oven at 180°C/350°F/Gas Mark 4 for 10-12 minutes.
- The biscuit mixture is ready when it has just started to colour. Carefully turn out onto a sheet of baking parchment on a flat cool surface.
- While still warm to touch, use a cookie cutter to press out the shapes but don’t try to lift them out until completely cooled, or they’ll break.
- Mix the butter and icing sugar together in a bowl, adding the milk as needed to make a smooth paste.
- Mat’s top tip: It’s much easier if you warm the butter.
- First, ice the biscuits all over with the plain icing, adding some edible glitter for a festive feel. Then add a little red food colouring to the remaining icing, spoon it into a piping bag and draw on his shiny red nose.
Mince Pies with Crumble Topping
For the pie:
250g plain flour
50g ground almonds
50g caster sugar
pinch of salt
1 happy egg
1-2 tsp cold water
280g/10oz good quality mincemeat
For the topping:
75g plain flour
100g caster sugar
1tsp cinnamon powder
- Place butter in freezer overnight.
- Preheat oven to 180°C.
- Put the flour into a mixing bowl. Using a cheese grater, grate the butter into the flour and add caster sugar, almonds, and salt; zest the orange and add, then gently stir with a wooden spoon to combine.
- In a food processor, add the mixture, happy egg yolks and 1-2 teaspoons of water. Use a pulse action until it forms a soft dough, then place it in the fridge for 30 minutes, to chill.
- Roll out the pastry to a thickness of a pound coin and with a round cookie cutter, cut out about 20 rounds.
- In a non-stick tartlet baking tray, press the rounds into the tray and spoon the mincemeat evenly into the pies.
- Make a crumble topping by quickly mixing the butter, flour, cinnamon and caster sugar in your food processor until it forms a crumble. Sprinkle the crumble over the pies, grate some nutmeg over the top and bake in the oven for 12 - 15 minutes until golden.
- Remove from oven and cool on a wire rack.