Our Christmas Edition- Baking Recipes

Put the carols on, pre heat the oven and let’s bake! We hope you enjoy these next three Christmas recipes as much as we love bringing them to you. x

Candy Cane Whoopie Pies

Part cookie, part cake, whoopie pies are taking the world by storm. Everyone will love the candy cane twist!

Makes: 12
Prep time: 10 mins
Cook time: 20 mins

125g butter, room temperature
115g caster sugar
1 tsp. vanilla paste
2 eggs
200g The Healthy Baker Plain Flour
40g cocoa
1 tsp. baking powder
125ml buttermilk

For the Filling:
200g butter, room temperature
300g icing sugar
3 drops, peppermint essence
3 drops, pink food colouring
10 candy canes, crushed

Preheat oven to 180°C and line two large baking trays with baking paper. Cream the butter, sugar and vanilla together until pale and fluffy. Add the eggs, one at a time, beating well between each addition. Sift in the flour, cocoa and baking powder and fold together. Add in the buttermilk and gently fold to combine. Drop a level tablespoon of mixture onto the trays, about 5cm apart to allow room to spread.

Bake for 10 minutes or until puffed up and cooked through. Let cool on the trays for a couple of minutes then gently transfer to a cooling rack. For the Filling, combine the butter, icing sugar and peppermint essence in the bowl of an electric mixer and beat until pale and fluffy. Stir in the food colouring until you have the colour of your liking.

Spread about a tablespoon of the filling on one of your little cakes, top with another cake then roll the edges in crushed candy cane mixture. Repeat with remaining cakes.


Christmas Morning Mango Crumble Muffins

This really is a delicious and moreish muffin recipe, with or without the crumble topping. No mangoes? You can also swap the mango with any roughly chopped, soft, fresh fruit that’s in season.

Makes: 12
Prep: 10 mins
Cooking: 25 mins

1 cup The Healthy Baker Self Raising Flour
1⁄2 tsp. bicarbonate soda
1⁄2 tsp. ground cardamom
175ml buttermilk
2 eggs
165g brown sugar
100ml auzure canola oil
2 mangoes, cut into rough cubes
1 cup crumble mixture

Preheat oven to 180°C and grease or line a 12-hole muffin tray with paper cases. Sift dry ingredients together in a large bowl. In another bowl, whisk together the buttermilk, eggs, sugar and canola oil until well combined. Gently fold the wet and dry ingredients together and add the mango, stirring until just combined. Divide the batter between the muffin holes, filling them only 3⁄4 of the depth and top with a 1cm layer of crumble mix. Bake for 25 minutes or until muffins are golden and cooked through.

Nutty Crumble Mix

Makes: 2 cups
Prep: 10 mins

100g brown sugar
150g butter, softened
1 cup The Healthy Baker Plain Flour
1⁄2 cup hazelnut or almond meal pinch of salt
1⁄4 tsp. cinnamon
80g rolled oats
80g cup hazelnuts or almonds, roasted and roughly chopped

Mix the sugar, butter, our, nut meal, salt and cinnamon together with your fingers, working the ingredients into a sand-like mixture. (This is a great job for the kids to do, or you could always use a food processor). Stir through the oats and chopped nuts and keep in the fridge or freezer until ready to use.


Chocolate and Cardamom Christmas Wreath

The spices create the most moreish, rich flavour once baked. Serve warm with fresh cherries and a self-satisfied grin.

Serves: 10-12
Prep: 20 mins (plus 2 hours resting)
Cook: 35 mins

3 tsp. dried yeast
11⁄2 tbsp. caster sugar
3⁄4 cup warm buttermilk
1⁄2 tsp. ground cardamom
2 egg yolks
100ml auzure canola oil
3 cups The Healthy Baker Plain Flour
Pinch of salt

For the Filling:
100g butter, softened
4 tbsp. cocoa
80g caster sugar

Combine the yeast, sugar and warm buttermilk in the bowl of an electric mixer with dough hook (or a large bowl if you are kneading by hand) and leave covered for 10 minutes or until frothy. Add the cardamom, yolks, canola oil, our and salt and knead for 10 minutes or until smooth. If doing this by hand, please note the dough is fairly sticky and needs to be, so don’t add too much our as you go. Place the dough in a lightly oiled bowl, cover with a clean tea towel and leave to rise in a warm place for an hour or until doubled in size.

Line a large baking tray with paper and lightly dust a work surface. Gently roll dough out into a large rectangle and transfer to the tray, cover with plastic and place in the fridge for an hour. This will make the twisting/rolling part much easier. Preheat oven to 200°C.

Beat the soft butter together with the cocoa and sugar and set aside. Now, once ready to roll, take the dough out of the fridge and spread with the butter and sugar mixture.

Roll dough, from the longest edge of the rectangle into one long sausage. Now, cut this in half lengthways, take the two ends and twist together into a braid, pressing the ends together. This bit can take a bit of practice but honestly it’s quite fun. Gently transfer back to the lined baking tray and bake for 10 minutes at 200°C then reduce heat to 180°C and bake for a further 25 minutes or until the wreath is golden brown.