4 Christmas Treat Recipes | Blogmas With LisaG



  • Are you entertaining over the Christmas Holiday Period and are in need of some Christmas desserts inspiration?
  • Planning on baking some festive treats with your young children?

These are my 4 favourite Christmas Desserts I picked out, that not only look great but taste delicious too.



Mince pies

Serves: 18
225g plain flour
4 tablespoons icing sugar
2 teaspoons ground cinnamon
150g butter, softened
2 tablespoons orange zest
4 tablespoons ice water
200g mincemeat
1 egg, beaten
Icing sugar for dusting



Prep: 25min  ›  Cook: 15min  ›  Ready in: 40min Preheat oven to 200 C / Gas mark 6.
Sift together the flour, 4 tablespoons icing sugar and cinnamon. Use a pastry cutter or two forks to mix in the butter until mixture resembles fine breadcrumbs. Stir in the orange zest. Sprinkle with ice water, and gather dough into a ball. Roll out on a lightly floured surface to 5cm thick. Cut out approximately 18 (7cm) diameter circles, and 18 (5cm) circles, rerolling dough as needed.
Line muffin tin or patty tin using the larger pastry circles. Fill each pastry shell with about 1 tablespoon of mincemeat. Top with smaller pastry circles, pinching pastry together to seal the edges. Brush the top of each pie with egg.
Bake pies in preheated oven until tops are golden brown, 15 to 20 minutes. Cool slightly on wire racks. Dust with icing sugar just before serving.



Snowball Truffles


Serves: 16

100g (3 ¼ oz) desiccated coconut
60g (2 ¼ oz) icing sugar
100g (3 ¼ oz) ricotta cheese
16 whole almonds

70g (2 ¾ oz) chopped white chocolate
3 tablespoons double cream
50g (2 oz) desiccated coconut, or enough to coat.


Prep: 20min  ›  Cook: 1hr ›  Ready in: 1hr 20min

For the filing: In a medium bowl, mix together coconut, sugar and ricotta cheese to form a dough. Divide into 16 portions.
Roll each portion into a ball, pressing one almond each into the centre of each;
cool in freezer for 20 minutes.
Place the white chocolate in a large stainless steel bowl and set over a saucepan of barely simmering water to melt. While the chocolate is melting, stir in the cream. Use a cocktail stick or fork to dip the truffles in the chocolate mixture. Arrange coated truffles on a platter. Sprinkle remaining coconut over the truffles while the chocolate is still melted. Cool in refrigerator until the chocolate coating hardens.




Gingerbread Waffles
Serves: 6
110ml black treacle
110ml golden syrup
110g butter
1 1/2 teaspoons bicarbonate of soda
120ml milk
1 egg
250g plain flour
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
475ml boiling water
200g caster sugar
2 tablespoons cornflour
60g unsweetened cocoa powder
1 teaspoon salt
2 teaspoons vanilla extract
2 tablespoons butter

Prep: 20min  ›  Cook: 10min  ›  Ready in: 30min
In a small saucepan, heat treacle, golden syrup and
110g butter until almost boiling.
Remove from heat and let cool slightly.
Stir in bicarb, milk and egg.
In a large bowl, sift together flour, ginger, cinnamon and salt.
Make a well in the centre and pour in the treacle mixture.
Mix until smooth.
Spray preheated waffle iron with cooking spray.
Pour mix onto hot waffle iron.
Cook until golden brown.
Serve hot with chocolate sauce.

To make chocolate sauce:

In a saucepan, combine water,
200g sugar, cornflour, cocoa powder and 1 teaspoon salt.
Cook over medium heat, stirring constantly, until mixture comes to the boil.
Remove from heat and add vanilla and 2 tablespoons butter; stir until smooth.



Yule log

Serves: 14
Sponge 5 eggs, room temperature, separated
125g caster sugar
2 tablespoons plain flour
3 tablespoons best quality cocoa powder


2 1/2 tablespoons plain flour
110ml milk
100g caster sugar
125g butter, softened
1/2 teaspoon vanilla extract
60g chopped walnuts


225g butter, softened icing sugar
1 tablespoon cocoa powder
1 teaspoon strong coffee icing sugar chopped nuts


Prep: 45min  ›  Cook: 15min  ›  Extra time:15min  ›  Ready in:1hr 15min
Preheat the oven to 180 C / Gas 4.
Grease a swiss roll tin; line with parchment, and grease and flour parchment.

To make the sponge: In a large mixing bowl, beat egg yolks at high speed until light and fluffy.
Gradually add sugar, beating until mixture is thick and light-coloured.
Add flour and cocoa, beating on low speed.

In another bowl, beat egg whites until soft peaks form; fold into above cake mixture. Fold in gently until no streaks of white remaining. Spread cake mixture evenly in prepared tin.
Bake in the preheated oven for 15 minutes or until cake springs back when touched lightly.
Cover with parchment and cool slightly on wire rack.
Dust a clean towel with icing sugar.
Run a knife around the edge of the tin, and turn the warm cake out onto the towel. Remove and discard the baking parchment. Starting at the short edge of the cake, roll the cake up with the towel.
Cool for 30 minutes.

For the filling, combine flour and milk in a saucepan.
Cook over low heat; stirring until thick. Cool.
In a mixing bowl, cream sugar, butter and vanilla.
Add cooled flour and milk mixture; beat until fluffy. Fold in walnuts if desired. Spread on cake; roll up as you would a swiss roll, starting from one short end.

For icing, beat butter until fluffy in a small bowl. Beat in sugar, cocoa and coffee. Spread over cake, using a fork to create a bark-like effect. Dust with icing sugar and sprinkle with nuts if desired.



In the case of Allergies or Intolerance, Ingredients will need to be altered depending on individual needs.

All data and information was accurate & correct at time of posting. Illustrations shown are sourced from websites & I do not claim them to be my own.


What is on the menu in your household over the Christmas period?





2 thoughts on “4 Christmas Treat Recipes | Blogmas With LisaG”

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s