You don't have to be a Bake Off-worthy whizz in the kitchen to create some festive and fun dishes this Christmas.
There are plenty of recipes available that are easy to follow so that you can make them with children.
To give you some inspiration we've selected three recipes from the baking brand Dr Oetker .
They include snowman emoji biscuits, chocolate crispy treats and a quick Christmas cake that is ready in two hours.
No bake chocolate Christmas pudding crispies
Prep time: 40
150g Dr. Oetker 54% Dark Fine Cooks’ Chocolate
50g lightly salted butter
65g golden syrup
65g toasted rice cereal (Rice Krispies)
100g Digestive biscuits, crumbled into small pieces
½ tsp Dr. Oetker Valencian Orange natural extract
100g Dr. Oetker white fine cooks’ chocolate
Mint leaves and pomegranate seeds
- Line 6 muffin tins with cling film. Break up the dark chocolate and place in a saucepan. Add the butter and syrup. Place over a low heat, and stir gently until melted. Cool for 10 minutes.
- Stir in the rice cereal, biscuits and orange extract, and mix well to make sure everything is well coated. Transfer to a bowl and leave to cool.
- Divide the mixture between the muffin tins, piling it up and then pressing down well with the back of a spoon to make sure the tins are well packed with mixture. Chill for at least an hour until firm and set. Using the cling film to help, carefully pull out the mixture from the muffin tins, unwrap and place upside down on a wire rack.
- To decorate, break up the white chocolate and place in a small heatproof bowl and place over a saucepan of barely simmering water to melt. Remove from the water and cool for 10 minutes.
- Use a teaspoon to dollop the melted white chocolate on top of each crispy cake, allowing it to drip down the sides to resemble custard. Leave for about 30 minutes in a cool place to set before decorating with mint leaves and pomegranate seeds. Your crispy chocolate puddings are now ready to serve and enjoy.
Quick Christmas cake
Prep time: 40 minutes
Cooking time: 1 hour and 15 minutes
240g dates, stoned
200g unsalted butter cut into pieces
300g light muscovado sugar
2 medium eggs
25g stem ginger, chopped
1 tsp Dr. Oetker Sicilian Lemon Extract
200g plain flour
1 ½ tsp Dr. Oetker Baking Powder tub
250g cooking apples peeled, grated or chopped
1 tsp Dr. Oetker Madagascan Vanilla Extract
- Preheat oven to 160˚C Fan, Oven 140˚C. Grease a 6-inch round cake tin.
- Sieve the flour and baking powder together.
- Place the dates and sultanas in a bowl and cover with boiling water.
- Melt the butter and sugar together in a saucepan and allow to cool slightly.
- Beat the eggs, ginger, lemon extract and vanilla extract into the butter and sugar. Drain the dates and chop finely. Add to the saucepan and mix well.
- Stir in the apple and flour, then spoon into the tin and bake in the oven for about 1 hour, 15 minutes until well risen. A skewer inserted should come out clean, with a few crumbs. Leave to cool in the tin.
- Dust the top with icing sugar to serve. The cake lasts a week stored in an airtight container (delicious from the fridge) or for one month frozen.
Snowman emoji biscuits
Prep time: 1 hour 30 minutes plus chilling, cooling and setting
Cooking time: 15 minutes
100g lightly salted butter, softened
40g caster sugar
½ tsp Dr. Oetker Madagascan natural vanilla extract
1g ground mixed spice
165g plain flour plus extra for dusting
225g Dr. Oetker Regal-Ice
Icing sugar to dust
20g clear honey
25g each of Dr. Oetker Ready to Roll Regal-Ice Coloured: black, red, green, yellow and blue
- Preheat the oven to 190˚C, 170˚C fan oven, 375˚F, Gas Mark 5. Line a large baking tray with baking parchment. In a bowl, beat the butter and sugar together until soft and creamy. Stir in the vanilla extract.
- Sift the flour and spice on top, and stir into the creamed mixture, then bring together with your hands to form a soft dough. Turn on to a lightly floured surface and knead gently until smooth.
- Roll out to a thickness of ½ cm - the mixture will be quite soft and short. Using a 6cm round cutter, stamp out 14 rounds, re-rolling the trimmings as necessary.
- Arrange on the baking tray, spaced slightly apart, prick the tops with a fork and chill for 30 minutes.
- Bake for about 15 minutes until lightly golden. Cool for 5 minutes then transfer to a wire rack to cool completely.
- To decorate, gently knead the Regal Ice for a few seconds to make it more pliable. Lightly dust the work surface with icing sugar and roll out the Regal Ice to about the thickness of a £1 coin. Using the same cutter, stamp out 14 rounds, re-rolling the icing as necessary. Save the trimmings for the emoji features.
- Brush the tops of the cookies lightly with honey and place a Regal Ice disc on top. Gently smooth the disc of icing with your fingertips to create a professional finish.
- Working on whichever colour of Ready to Roll you want to use first, knead it gently before using it to make the face shapes for the snowmen emojis. For eyes, break off tiny pieces and roll into balls, then press into place using your fingertips. Mouths can be made from tiny sausage shapes of icing and then curved and pressed on top of the iced cookie, or tiny balls of black to make a more traditional snowman mouth. Roll tiny pieces of blue icing into balls for tears. Use tiny pieces of reserved Regal Ice for teeth and score them lightly with a knife to add detail
- If you want to give the snowmen hats, use a piece of your favourite colour, roll out the icing thinly and then use the same round cutter to cut a circle. Trim the circle down into a crescent shape and stick on to the iced cookie using a little water. Add woolly texture by dotting with a skewer, and don’t forget a small ball of icing for the bobble!
- Once you’ve finished your decorating, leave the cookies for about an hour to dry a little before serving.