Get creative in the kitchen with the little ones this Christmas and try these Christmas sweet treats.
Alix, from @mykitchendrawer, shows us how to bake two simple and delicious festive bakes – Penguin Chocolate Doughnuts and Gingerbread Krispie Men.
Get to know Alix and take a tour of her stunning Wren kitchen:
Cute Penguin Chocolate Doughnuts
Watch the video here:
140g plain flour
25g cocoa powder
1/2 teaspoon baking powder
1/8 teaspoon salt
1 large egg
100g caster sugar
150 ml milk
30g unsalted butter, melted
1/2 teaspoon vanilla extract
85g dark chocolate
3 tablespoons double cream
30g unsalted butter
6 large white marshmallows
18 orange smarties
12 candy eyes
Preheat the oven to 180C and grease a doughnut tin with butter
In a large bowl, whisk together the flour, cocoa powder and baking powder then set aside.
In a separate bowl, beat together the butter and sugar then add the eggs, vanilla and milk and whisk together until fully combined.
Make a well in the large dry ingredients bowl and pour in the wet ingredients then gently fold the two together until just combined.
Fill doughnut holes with batter ¾ way full using a spoon or a piping bag (much easier).
Bake for 8-10 minutes until a toothpick inserted into a doughnut comes out clean and you can see them peeling away from the tin. Remove from the oven and leave to cool on a wire rack.
Melt the chocolate, double cream and butter gently in the microwave (in 30-second intervals, stirring in between) until smooth.
For the Decoration
Dip the doughnuts halfway into the chocolate glaze and place on a cooling rack to set.
Cut a large marshmallow in half and push it into the doughnut hole.
Take the candy eyes and position them above for the eyes.
Then with the smarties put one just above the marshmallow to resemble the nose and two at the bottom to resemble the feet.
Leave everything to set for 30 minutes and then enjoy.
Easy Gingerbread Krispie Men
Watch the easy peasy recipe above
50g unsalted butter + more for greasing
150g white mini marshmallows
1 tbsp. cocoa powder
1/2 tsp ginger
1/2 tsp nutmeg
200g rice cereal
White writing icing
Coloured sweets for buttons
Melt the butter in a pan over a low heat.
Once the butter is melted, add in the marshmallows and stir to melt. Combine with cocoa powder, ginger and nutmeg and remove from heat.
Stir in the rice cereal until completely combined.
Grease your hands and the inside of a gingerbread man cookie cutter and place it on baking paper. Press the rice cereal mixture firmly into the mould about 1/2 inch thick.
Remove the gingerbread man cookie cutter and place on baking paper.
Decorate with icing writing to make the eyes and smile and then add 3 sweets for the buttons.