Christmas baking with your children

Do you remember Christmas when you were a child? Advent calendars, end-of-term get-togethers, Christmas presents... There was something magical in the air. Try baking in the kitchen with your children and you can experience that magic again.

Below you will find the recipe for Dizzy biscuit lollipops, Christmas lollies, Christmas tree cake, Candied apples, Snowman cookies, Teddybear gingerbread biscuits, Bear feet, Gingerbread lights, Fun Christmas cookies and Cake pops.


Christmas lollies

Christmas lollies

makes 15
Ingredients

225 g Dansukker Granulated Sugar
50 ml water
70 g  Dansukker Glucose Syrup


Mix the sugar, water and syrup in a saucepan.
Heat to about 160 °C.
Add any flavourings, colour and decoration that you like.
Place lollipop sticks on a piece of baking parchment, and carefully pour the sugar mixture over the sticks.
Leave until completely hardened, then store in a cool, dry place.

The recipe was made by

Dansukker

Christmas tree cake

Christmas tree cake

Ingredients

100 g (100 ml) soft margarine
3 eggs
250 ml Dansukker Sugar
150 ml sour milk
300 ml flour
2 tsp baking powder
1 tsp powdered ginger
1 tsp powdered cloves
2 tsp ground cinnamon


Cover a baking tin with greaseproof paper. Set the oven temperature at 200 °C.
Beat the eggs and sugar until fluffy. Add margarine and sour milk. Mix flour, baking powder and spices together and mix it into the egg mixture. Pour the dough into the baking tin and bake for approx. 15 minutes.

Use predesigned shapes to cut out stars in different sizes.
Stack the stars on top of each other. Sprinkle sugar over them – and you have a snow-covered Christmas tree for the coffee table or for table decoration.

You can also download our predesigned shapes. If you do, double the serving of the cake and bake two baking tins to ensure your Christmas tree has an adequate number of levels.

The recipe was made by

Dansukker

Candied apples

Candied apples

makes 8
Ingredients

8 small, red apples
8 wooden plant sticks or ice lolly sticks

Marinade
270 g Dansukker Granulated Sugar
150 ml water
2 tbsp Dansukker Glucose Syrup


Remove the blossom end and stem from the apples. Dry them thoroughly and pierce a stick through each apple from the blossom end to the stem. Grease a sheet of baking parchment.

Combine the sugar, water and glucose syrup in a saucepan and cook over a low heat until the sugar has dissolved. Then raise the heat so that the marinade is boiling fiercely. To check whether it is ready, dip a stick in the marinade and hold it under cold, running water. It's ready when it hardens.

Dip the apples in the hot marinade. Rotate them over the saucepan until all surplus
marinade has dripped off. Place the apples on the greased baking parchment and leave to set.

The recipe was made by

Dansukker

Dizzy biscuit lollipops

Dizzy biscuit lollipops

Ingredients

270 g plain flour
40 g Dansukker Superfine Sugar or 60 g Dansukker Icing Sugar
1 tsp Dansukker Vanilla Sugar
200 g butter or margarine
1 egg
Red food colouring
Hundreds and thousands
sticks


Preheat the oven to 175 °C.

Mix the ingredients together until they form a dough.

Place half of the mixture in another bowl and add the red food colouring. Do not colour the other half.

Wrap the doughs in cling film and leave them in the fridge for 15 minutes.

Roll out both pieces of dough, preferably on baking parchment, placing the red dough over the light-coloured one.

Carefully roll them together from the long end and roll them in the hundreds and thousands.

Leave the dough in the fridge for 15 minutes before cutting it up. Cut the dough into discs, about 0.5 cm across, and, if desired, place a stick in the middle.

Bake in the centre of the oven for about 8 minutes. Leave the biscuits to cool on a wire rack. Store in an airtight container.

The recipe was made by

Dansukker

Snowman cookies

Snowman cookies

makes 12
Ingredients

5 egg yolks
600 ml plain flour
120 g butter or margarine
125 ml Dansukker Light Muscovado Sugar
1 tsp Dansukker Vanilla Sugar

To decorate
2 egg whites
300 ml Dansukker Icing Sugar
Orange food colouring
75 g dark chocolate
12 chocolate truffles


Combine all ingredients for the dough in a bowl and work into a dough. Put the dough on a floured worktop and roll until it is 3 mm thick. Use cookie cutters or a glass to cut the dough into round biscuits. Place on a parchment-lined baking sheet.

Bake in the centre of the oven at 200 °C, convection oven 175 °C, for approx. 10 minutes. Leave to cool on tray.

Whip the egg whites until firm peaks form. Now add the icing sugar and whisk until the mixture is smooth. Remove about 1 tbsp of the mixture and use food colouring to turn it orange.

Cover the biscuits with the white mixture. Half the chocolate truffles and place one half on each side of the biscuit. Place the orange mixture in a small piping bag and pipe a “nose” onto each biscuit.

Place the chocolate in a plastic piping bag and melt it in a microwave or in hot water. Pipe eyes, mouth and “holders” between the chocolate truffles.

The recipe was made by

Dansukker

Teddybear gingerbread biscuits

Teddybear gingerbread biscuits

makes about 30
Ingredients

150 ml coffee cream
400 ml Dansukker Brown Sugar
150 ml Dansukker Organic Light Syrup
1 tsp ground ginger
1 tsp ground cinnamon
2 1/2 tsp bicarbonate of soda
1 tbsp water
1.1 L plain flour


Combine the cream, sugar, syrup and spices. Dissolve the bicarbonate of soda in the water and fold into the mixture. Work the flour into the dough and knead until smooth. Leave the dough to rest overnight.

Divide the dough into four pieces. Each piece of dough should provide 10 larger bits for the body, 10 slightly smaller bits for the head, a total of 40 pieces for the arms and legs and 20 small bits for the eyes. Shape the arms and legs into sticks and roll the other pieces into balls. Assemble the teddybears and place on parchment-lined baking sheets. Bake in the centre of the oven at 200 °C for approx. 15 minutes. Press a cocktail stick into each bear as soon as you take them out of the oven. Leave to cool on a wire rack. Garnish with white icing.

Dough can also be baked into ordinary round sandwich-style gingerbread biscuits.

The recipe was made by

Dansukker

Bear feet

Bear feet

makes about 24
Ingredients

150 g butter or margarine
200 ml Dansukker Light Muscovado Sugar
3 eggs
200 ml plain flour
50 g almond flour
2 tbsp cocoa powder
1 tsp Dansukker Vanilla Sugar
1 tsp baking powder
Madeleine baking tray
Butter or margarine for greasing baking tray

To decorate
120 g dark chocolate
50 g slivered almonds or pine kernels


Mix the butter/margarine and sugar until smooth. Add the eggs one at a time. Mix the remaining ingredients together and work into the dough. Grease a madeleine tray and pipe in the mixture. Bake in the centre of the oven at 175 °C, convection oven 150 °C, for approx. 18 minutes. Turn out the biscuits and leave to cool on racks.

Place the chocolate in a plastic piping bag and melt it in a microwave or in hot water. Pipe the chocolate onto the biscuits. Add the slivered almonds or pine kernels to look like tears in the chocolate.

The recipe was made by

Dansukker

Gingerbread lights

Gingerbread lights

Ingredients

Form small lights out of baked gingerbread cookies. Attach with hard icing.

Icing
1 egg white
200 g Dansukker Icing Sugar
2 ml vinegar

Using an electric whisk, beat all the ingredients into a stiff mixture.

The recipe was made by

Dansukker

Cake pops

Cake pops

makes about 25
Ingredients

1/4 of the roasting pan cake
10 digestive biscuits
75 g Philadelphia cream cheese, natural
30 g Dansukker Dark Muscovado Sugar
200 g chocolate (any kind)
cake decorations
wooden lollipop sticks


Halve the wooden skewers and place in water. Mash or mix the cake to make very fine breadcrumbs. Crush the biscuits and mix with the roasting pan cake crumbs. Work in the cream cheese and muscovado sugar. Form balls of the desired size and place them on a plate in the fridge. Melt the chocolate over a water bath or in the microwave on a low heat. Dip one end of the skewer in the chocolate and leave to cool (fill a bowl with rice and stick the skewers in this). When dry, stick a skewer in each cake ball and dip in the melted chocolate. Dip the balls in cake decorations or sprinkle with cake decorations and leave to set. Store in a cool place.

The recipe was made by

Dansukker

Fun Christmas cookies

Fun Christmas cookies

Ingredients

200 g butter or margarine, softened
100 ml Dansukker Granulated Sugar
1 tsp Dansukker Vanilla Sugar
450 ml plain flour
Food colouring
Cake decorations, sweets


With an electrical whisk, beat the butter or margarine and both types of sugar until light and fluffy. Add the flour and whisk until the mixture is crumbly. Place the crumbs on a floured surface and knead into a dough. Divide according to the recipe for teddybears.

If you want brown dough, replace 50 ml flour with the same amount of cocoa powder. The granulated sugar can be replaced with muscovado sugar to vary the taste and colour of the cookies.

Roll the dough into balls and sticks and put together into the desired figures/shapes. Bake in the centre of the oven at 200 °C for approx. 15 minutes. Leave to cool on a wire rack. Decorate the cookies. To turn them into cake pops, add a cocktail stick as soon as you take them out of the oven. Store in a dry place.

The recipe was made by

Dansukker