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Sweet Christmas Party Recipes

So you’ve prepared your savoury food and an abundance of beverages for the festive season but now is the time to start thinking about all the delicious sweet treats you can enjoy!

Chocolate Pretzel Reindeer

Ingredients

Salted Pretzel Sticks

Instructions

  • Add the flours, yeast, 2 teaspoons of brown sugar and salt to a mixing bowl and mix in 250ml of warm water until a dough forms.

  • Dust a clean work surface with flour and knead the dough for 5 minutes or until smooth.

  • Divide the dough in to 24 pieces. Using your hands, roll each piece in to a long stick shape (see image for reference).

  • Place the dough sticks on to baking paper and leave to rise for an hour.

  • Preheat the oven to 190C. Fill a large pot with 1800ml of water and bring to a simmer. Add the baking soda and 50 grams of sugar and mix until dissolved.

  • Carefully drop a few of the dough sticks in to the liquid for for 15 seconds. Using tongs, remove the sticks and repeat until all sticks have been poached.

  • Place the sticks on to the baking paper and mix the egg and 1 tablespoon of water together. Brush the sticks with the egg wash and sprinkle on the coarse sea salt.

  • Bake in the oven for 30 minutes or until the sticks turn a dark golden brown colour.

  • Allow to cool completely before dipping half way in to melted chocolate. Snap small pretzels in half to form antlers and attach using the chocolate.

  • Use sweet decorations for eyes and nose to create the reindeer features. Place on to baking paper and pop in the fridge so that the chocolate solidifies.

Festive Macaroon

Ingredients

Macaroons

Syrup

  • 150g Granulated Sugar
  • 50g Water

Filling

  • 115g Dark Chocolate Chips
  • 115g Heavy Cream
  • 1 teaspoon Vanilla Extract
  • 2 tablespoons Butter room temperature

Decoration

  • Edible Glitter
  • Snowflake Icing

Instructions

  • Line your baking trays with silicon baking paper.

  • Mix the ground almonds, beetroot and the icing sugar in a food processor for about 2/3 minutes. Sift the blended mixture into a bowl and discard of the big lumps that have been left behind.

  • Whisk 60g of egg whites and add to the almond/sugar mixture. It will form quite a stiff mixture.

  • Whisk the remaining 60g of the egg whites to soft peaks and then add 35g sugar.

  • Put the sugar and water in a saucepan to make the syrup. Heat until it reaches 118 C. Slowly add the boiling syrup to the egg whites and whisk on medium/high speed for about 10-15 minutes. The meringue will have become shiny and will have cooled.

  • Add a quarter of the meringue to the almond/sugar mixture. Mix well so that the mixture loosens. Now fold in the remaining meringue a quarter at a time. Mix until the two mixtures are completely combined and it has a little fluidity to it. To test this hold up the spoon and it should fall back in to the bowl slowly. If it runs quickly like a ribbon it will be over mixed.

  • Fit a piping bag with a plain tip and add the mixture. Pipe the macaroons on to the baking sheet. Make them the size you want – I usually do about 5 cm across.

  • Leave to rest so that the macaroon forms a skin – when it is touched your finger will not pick up any of the macaroon mixture. This can take anything from 15 mins – 1/2 hours depending on the weather.

  • Bake at 150 C for 15-25 minutes.

  • Check to see if macaroons are done by grabbing the top of one macaroon and trying to shake it. They are done when the top barely slides against the skirt. If they are not done, extend baking time by two minutes intervals, checking after each extension. When ready leave on a cooling rack. Don't remove the shells off the parchment paper as soon as the tray comes out of the oven, else you will break the shell. Wait for 2-3 minutes at least for it to cool down.

  • To make the Ganache, put the chopped chocolate in a bowl. Heat the heavy cream in a small saucepan till it just begins to boil. Add it to the chocolate and stir until all the chocolate melts. Add in the vanilla extract and soft butter and mix till silky smooth.Allow to cool in the fridge for at least 30-40 minutes.

  • Sandwich 2 macaroon together with the ganache. Sprinkle the edible glitter on top and using a small amount of water and icing sugar mixed together fix your festive decoration on top.

Vegan Santa Hat Brownies

Ingredients

Brownies

Frosting

  • 450g Icing Sugar
  • 45g Vegan Butter
  • 60ml Plant based milk
  • Strawberries
  • 1 teaspoon Vanilla Extract

Instructions

Brownies

  • Preheat the oven to 180C and mix the flour, sugar, carob powder, baking powder and salt in a mixing bowl.

  • Add the water, melted coconut oil and half of the vanilla seeds (slit the vanilla pod open down its length, and scrape out the small, sticky seeds using the tip of a small, sharp knife and add them to your recipe). Mix until combined.

  • Pour the brownie mixture in to a square baking tin and bake in the oven for 25 to 30 minutes. Allow to cool completely before cutting.

  • When your brownies have cooled down, cut in to small squares.

Frosting

  • Place the icing sugar, vegan butter, vanilla extract and half of the plant-based milk in to a bowl and whisk together. Add the remaining milk and whisk until the frosting is smooth yet thick.

  • Pipe a circle of frosting on top of each brownie and place a de-stemmed strawberry on top. Finally, add a small amount of frosting to form a Christmas hat.

Marshmallow & Pretzel Snowman

Ingredients

  • 14g Powdered Gelatine
  • 450g Caster Sugar
  • 2 teaspoons Vanilla Extract
  • 1 tablespoon Coconut Oil
  • 50g Icing Sugar
  • 50g Cornflour
  • Chocolate for melting
  • Pretzels Sticks
  • Water

Instructions

  • Mix together 100ml of cold water and 14g of gelatin in a bowl and leave to sit.

  • Add the sugar and 170ml of cold water to a pan and bring to a boil over a medium or high heat. Stir to dissolve the sugar.

  • Decrease the heat to a low simmer for 20 minutes or until the temperature drops to 110C. This is when you pour the gelatine and water in to a blender or food processor and blend on the lowest setting. Slowly and gradually pour in the sugar water (careful it will be hot) and mix.

  • Add the vanilla extract and blend for 20 minutes or until the mixture becomes thick and cool.

  • Line a square baking tin with baking paper or grease with oil. Mix the icing sugar and cornflour together and sprinkle some on top of the baking paper or oiled tray.

  • Spoon the marshmallow mixture in to the tin, making sure the surface is smooth by using a knife. Dust with some of the icing sugar and cornflour.

  • Cover the tin with clingfilm and leave on the side over night.

  • Now that the marshmallow has set, cut out your desired shape. Add three marshmallows to a toothpick and add pretzel sticks for arms and legs. Melt chocolate and form the snowman's features. Finally use an orange sweet for the nose.

  • Garnish hot drinks with your snowman creations or add to a plate for a festive snack.

Strawberries & Cream Santas

Ingredients

Instructions

  • For a festive spin on a classic dessert simply wash your strawberries with water and slice in half (see image for reference).

  • Pipe whipped cream in the middle of your strawberries and place the bottom of the strawberry on top.

  • Add a blob of cream on top to form the tip of the hat and two smaller blobs to represent buttons.

  • Using nigella seeds carefully place two eyes on to the middle layer of cream and store in the fridge until ready to serve.

Instructions

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