Are you and your housemates planning a Christmas party? On the hunt for homemade Secret Santa gifts? Maybe you are looking for a festive activity to get in the Christmas spirit? Whatever the occasion, whether you are sharing with friends and family or just fancy treating yourself, we’ve got you covered. Below are some gorgeous festive sweet treats that don’t just look impressive, but taste incredible too (trust us, we’ve tested every bite!).

Traditional Mince Pies

This recipe is a family favourite. Sure, you can purchase a pack at the shop, but nothing beats the feeling of enjoying homemade mince pies. Each one’s handcrafted uniqueness is both charming and endearing, with their rich, sweet filling melting in your mouth with every bite. These are my go-to homemade Christmas treats that really are perfect for the festive period, especially when paired with a hot drink or shared after a cosy Sunday roast. 

Ingredients:

• • 350g plain flour
  • 75g lard 
  • 75g margarine or butter
  • A pinch of salt
  • Cold water to mix
  • 560g mincemeat 

For the top

• • A little milk
  • Icing sugar

Equipment: 

• • One (or two) trays of 2 ½ inch (6 cm) patty/ muffin tins
  • One fluted 3 inch (7.5 cm) pastry cutter
  • One 2 ½ (6 cm) pastry cutter

Method:

1. 1. Preheat the oven to 180°C.
   2. To make the pastry, sift the flour and salt into a mixing bowl. Gently rub some of the margarine/ butter into the dry ingredients using your fingers until it has the texture of fine crumbs. 
   3. Then add just enough cold water for the pastry to come together and come away from the sides of the mixing bowl. 
   4. Leave the pastry to rest in a polythene bag and keep refrigerated for 20-30 minutes to chill. 
   5. After the dough has chilled, roll out half of it as thinly as possible. Then cut out 24 circles using your 3-inch (7.5 cm) pastry cutter. After cutting out the rounds, collect any scraps and re-roll. 
   6. Repeat with the second half of the pastry, but use a 2 ½ inch (6 cm) cutter for the tops of the patties.
   7. Now grease the patty tins lightly and line them with the larger rounds. Fill these with mincemeat to the level of the edges of the pastry.
   8. Place lids on the cases: dampen the edge of the smaller disc of pastry with a small amount of water and press it down firmly on the filled case.
   9. Brush each one with milk and cut three small Xs into the middle of the round. 
   10. Place on the top shelf of the oven and bake for 25-30 minutes until slightly golden. 
   11. Cool on a wire cooling rack, dust with icing sugar, then store in an airtight container as soon as completely cool. 

Words by Jasmine Mitchell

No-Bake Chocolate Orange Cheesecake

There’s no better feeling than cracking open a chocolate orange during the festive season; so why not bring that little moment of joy to your Christmas dinner table? If a traditional Christmas pudding isn’t your thing (let’s face it, it’s not many people’s first choice), then this no-stress, no-bake chocolate-orange cheesecake is the perfect alternative. No one wants the extra hassle of baking a dessert straight after grafting over a Christmas lunch, and so this recipe gives you the freedom to make this the day before (you could even turn this into a wholesome Christmas Eve activity!). Each bite balances a smooth, chocolatey creaminess with a zingy citrus lift, as well as a satisfying crunch from the buttery biscuit base. One of my favourite Christmas baking recipes, both indulgent and refreshing, this delicious cheesecake is just what you need after a hearty roast dinner.

Ingredients:

• • 250g chocolate orange biscuits (alternatively you can use digestives).
  • 100g unsalted butter
  • 300g Terry’s Chocolate Orange for the filling (alternatively, you can use another brand or dark chocolate)
  • 500g Mascarpone Cheese (ideally full fat)
  • 300ml Double Cream
  • 1tsp vanilla extract or 1tsp golden syrup to add depth and sweetness to the filling (optional)
  • 75g of dark chocolate, 1 Terry’s Chocolate Orange (or a non-branded alternative), 1 tsp of unsalted butter and the zest of half an orange for decoration

Method:

1. 1. Prepare the base

• •  First, lightly grease a 20cm loose-bottomed cake tin, and line with parchment paper.
  • Grab the chocolate orange biscuits and crush them until they resemble fine crumbs.
  • Combine the biscuit crumbs with the melted butter until the mixture becomes a sandy texture.
  • Tip this into the tin, press down to create an even layer, and pop it into the fridge to chill.

2. 2. Make the filling

• • Break up the chocolate orange into small pieces and melt it over a pan of simmering water.
  • Stir this until completely smooth before setting aside to cool slightly.
  • In a mixing bowl, whisk the mascarpone and half of the double cream together until it looks silky.
  • Gradually add the melted chocolate and remaining cream. Continue to mix until the filling is fluffy and holds soft peaks.
  • Mix in the vanilla extract or golden syrup.

3. 3. Assemble the Cheesecake

• • Spoon the filling on top of the chilled biscuit base and use a spatula to smooth the top until even.
  • Cover and refrigerate for at least 4 to 5 hours, but for best results refrigerate overnight.

4. 4. Decorate

• • Melt the dark chocolate together with a little butter and drizzle this over the chilled cheesecake.
  • For best results, spread the chocolate gently so it drips slightly over the edges of the cheesecake.
  • Finally, for a festive touch, finish with chocolate orange segments and orange zest. 

Words by Emmie Sainsbury

Christmas Crispy Wreaths

Want an aesthetic, festive recipe to satisfy those sweet treat cravings without breaking the bank? These budget-friendly Christmas cornflake wreaths are the perfect uni treat, quick and easy, they’re ideal for anyone short on time during the end of term rush. They are rich and chocolatey, yet still light and wonderfully crunchy, bound together with a subtle chew from the marshmallows. Simple and straight-forward, these crispy chocolate wreaths are a guaranteed crowd pleaser. Ideal for your flat or house celebrations this holiday season, these chocolate wreaths even double up as charming edible decorations. Not hosting this year? Why not add a fun twist to a cosy craft day and make these with a friend.

Ingredients:

• • A 200g bar of milk chocolate (or alternatively you can use dark for a lactose-free recipe, or white chocolate to mix things up!)
  • Between 300-450g of cornflakes, depending on how chocolatey or crispy you like your cornflake cakes.
  • 80g of mini marshmallows.
  • Festive red, white and green sprinkles to decorate.
  • Edible gold sparkly glitter to decorate.

Method:

1. 1. Break up the chocolate into a bowl.
   2. Melt the chocolate in the bowl over the stove and mix slowly whilst doing so (or alternatively in the microwave, ensuring you take it out to mix in short 20 second intervals).
   3. Once fully melted and smooth, take the chocolate off the heat and leave to cool for a minute.
   4. Put the cornflakes into a large mixing bowl and pour the melted chocolate over.
   5. Mix and fold together until the cornflakes are evenly coated.
   6. Add and mix in the mini marshmallows.
   7. Lay out a flat layer of foil on top of a tray on a flat worktop/surface.
   8. Use a shot glass to shape the mixture into circular wreaths (Spread the mixture around the outside of the shot glass).
   9. Add a selection of green, white and red sprinkles for a cosy festive touch!
   10. Finally, once your cornflake cakes resemble a Christmas wreath, place the tray in the fridge for roughly 30 minutes, until the treats are solid. 

Words by Emmie Sainsbury 

Photo by syhin_stas on stock.adobe.com