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Christmas time baking that’s perfect for tea time, all year round…

baked treats

Ah Christmas! The very mention of this time will make you salivate. Your mind taken back to the time when your home was just full of festive smells. The cookies, the gingerbread men and of course the ever present Yule log. What if you could keep the Christmissy feeling with you all year round, because let’s face it, many of your Yuletide favourites are made with ingredients that are available all year long, they go excellently with your evening cuppa and are relatively simple to make.


In our quest to bring you Christmas time baked treats that are perfect for tea time, irrespective of the time of the year, we present a couple of recipes that while being simple to execute are exquisite to taste and of course keep you Christmissy, every time you consume them!


Gingerbread Cookies

A quintessential Christmas must have that goes incredibly well with tea. And here’s how you make them!



3 cups all purpose flour (maida) and a little extra to help roll the dough

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/4 teaspoon ground cloves

1/4 teaspoon kosher salt

½ cup (1 stick) unsalted butter, at room temperature

2/3 cup granulated sugar

1/2 cup molasses

1 large egg

1 cup confectioners’ sugar (caster sugar)



  1. Heat oven to 350° F/ 175° C. In a large bowl, whisk together the flour, ginger, cinnamon, baking soda, cloves, and salt

  2. Using an electric mixer, beat the butter and granulated sugar until smooth. Add the molasses and egg and beat until fluffy, about 2 minutes

  3. Reduce the mixer speed to low and gradually add the flour mixture, mixing until just incorporated. Shape into a disk. Wrap in plastic wrap and refrigerate until firm, at least 30 minutes

  4. On a floured surface, roll the dough to ¼ inch thick. Using cookie cutters, cut into shapes; place on parchment-lined baking sheets

  5. Bake until firm, 10 to 12 minutes. Cool slightly on baking sheets, then transfer to wire racks to cool completely

  6. Place confectioners’ sugar in a small bowl; gradually whisk in 1 tablespoon water until a thick icing forms. Transfer to a resealable plastic bag and snip a small hole in one corner. Decorate cookies as desired and let set

  7. Store in an airtight container at room temperature


This recipe will make you a batch of around 36 to 40 cookies that will hold fresh for up to a two weeks once stored in an airtight container.


The Yule Log

A yummy Christmas cake in the form of a traditional log. This rendition is decadent, as it features chocolate. Mouth watering yet?



75gm milk chocolate

25gm cocoa powder

3 medium sized eggs

75gm caster sugar

75gm plain flour (maida)

Caster sugar for dusting

100gm butter softened

100gm icing sugar



  1. Preheat the oven to 200°C. Grease and line the Swiss roll tin with baking paper

  2. Mix the eggs and sugar in a mixing bowl until thick and creamy, using an electric hand mixer. Then sieve in the flour and cocoa together and fold into the mixture carefully with 1 tablespoon of hot water

  3. Place into the prepared tin and tilt to level the mixture, making sure it goes right into the corners. Bake for 10-12 minutes until springy to the touch

  4. Dust a large piece of baking parchment with caster sugar and turn the sponge out onto it. Trim off the hard edges and make a dent along the width, 1cm in. From this end, roll it up with the paper in the middle. Cool on a wire rack

  5. Beat the butter and icing sugar together until light and fluffy and then beat in the melted chocolate. Unroll the sponge, spread over 1/3 the butter icing and up roll again

  6. Cut a small portion of the Swiss roll off and place to one side of the log to form a branch and then cover the whole cake with the remaining icing, marking with a fork to look like a log. Decorate with Christmas decorations, pieces of chocolate or simply dust with icing sugar


Here’s to keeping a little bit of Christmas on your tea tray throughout the year. Feliz Navidad everyone!





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