Brush off your rolling pin, because we’ve got some mouth-watering ideas to feed your faves this Christmas. From a festive classic with a twist, an easy bake the kids can make, and a show stopping finale for the big day, we got our resident baking expert @bakesby.olivia to help us with some simple, purse-friendly recipes.

The festive family favourite

Ingredients
225g cold cubed butter
350g plain flour
100g caster sugar
400g jar of mincemeat
Chopped stem ginger
1 apple cored and cubed
Golden marzipan

The festive family favourite

Ingredients
225g cold cubed butter
350g plain flour
100g caster sugar
400g jar of mincemeat
Chopped stem ginger
1 apple cored and cubed
Golden marzipan

Method
1) Preheat your oven to 180 degree fan

2) Rub the flour and butter together with your hands until a breadcrumb consistency is formed

3) Add your sugar and mix in, then form a dough out of the mixture

4) Refrigerate for 30 mins

5) Whilst your dough is in the fridge, mix together your apple cubes, stem ginger and mincemeat to form the mixture to go inside your pies

6) Take the dough out of the fridge and press conker sized balls into each hole of a 12 hole baking tray - making sure the sides come to the top of the tin

7) Once this is done, spoon the mincemeat mixture into each case ensuring it is level at the top

8) Bake for 20 mins

9) Whilst the pies are baking, roll out your marzipan and cut into star shapes to place on the top of your pies once out of the oven

10) Once pies have cooled for 5 mins, place your star top on each pie and then leave the pies to cool completely before removing from the tin

Method
1) Preheat your oven to 180 degree fan

2) Rub the flour and butter together with your hands until a breadcrumb consistency is formed

3) Add your sugar and mix in, then form a dough out of the mixture

4) Refrigerate for 30 mins

5) Whilst your dough is in the fridge, mix together your apple cubes, stem ginger and mincemeat to form the mixture to go inside your pies

6) Take the dough out of the fridge and press conker sized balls into each hole of a 12 hole baking tray - making sure the sides come to the top of the tin

7) Once this is done, spoon the mincemeat mixture into each case ensuring it is level at the top

8) Bake for 20 mins

9) Whilst the pies are baking, roll out your marzipan and cut into star shapes to place on the top of your pies once out of the oven

10) Once pies have cooled for 5 mins, place your star top on each pie and then leave the pies to cool completely before removing from the tin

The kid friendly bake

Ingredients
125g soft unsalted butter
Light brown sugar
1 large egg
80g golden syrup
350g plain flours
1 tsp baking powder
2 tsp cinnamon
2 tsp ground ginger
1/2 tsp mixed spice
Icing writing pens

The kid friendly bake

Ingredients
125g soft unsalted butter
Light brown sugar
1 large egg
80g golden syrup
350g plain flours
1 tsp baking powder
2 tsp cinnamon
2 tsp ground ginger
1/2 tsp mixed spice
Icing writing pens

Method
1) Beat the butter and sugar together for 2-3 mins until combined

2) Mix you golden syrup and egg to create a liquid then add to your butter and sugar mixture. Continue to beat until smooth

3) Add in all of your dry ingredients and combine until a dough is formed

4) Roll your dough into a ball, cover in clingfilm and refrigerate for 1 hour

5) Preheat your oven to 170 degrees fan

6) Roll your dough out to 0.5cm thick and using your Matalan cookie cutters, cut your festive shapes out of the dough until you have used it all up

7) Bake your biscuits for 10 minutes until golden brown

8) Once cooled, decorate your biscuits with your icing pens however you like.

Method
1) Beat the butter and sugar together for 2-3 mins until combined

2) Mix you golden syrup and egg to create a liquid then add to your butter and sugar mixture. Continue to beat until smooth

3) Add in all of your dry ingredients and combine until a dough is formed

4) Roll your dough into a ball, cover in clingfilm and refrigerate for 1 hour

5) Preheat your oven to 170 degrees fan

6) Roll your dough out to 0.5cm thick and using your Matalan cookie cutters, cut your festive shapes out of the dough until you have used it all up

7) Bake your biscuits for 10 minutes until golden brown

8) Once cooled, decorate your biscuits with your icing pens however you like.

The impressive (but easy) show stopper

Ingredients
Italian Meringue
4 x egg whites
225g caster sugar
6 tablespoons of water

Cherry Frangipane Filling
175g unsalted butter
175 g caster sugar
175g ground almonds
2 x medium eggs
400g cherries

Chocolate Shortbread Base
175g unsalted butter
85g caster sugar
30g cocoa powder
200g plain flour
23cm flan tin

Method
1) Start with your pastry and preheat your oven to 160 degrees fan

2) Mix together the butter and sugar until combined then add the flour and cocoa, using your hands to ensure the mixture is fully combined

The impressive (but easy) show stopper

Ingredients
Italian Meringue
4 x egg whites
225g caster sugar
6 tablespoons of water

Cherry Frangipane Filling
175g unsalted butter
175 g caster sugar
175g ground almonds
2 x medium eggs
400g cherries

Chocolate Shortbread Base
175g unsalted butter
85g caster sugar
30g cocoa powder
200g plain flour
23cm flan tin

Method
1) Start with your pastry and preheat your oven to 160 degrees fan

2) Mix together the butter and sugar until combined then add the flour and cocoa, using your hands to ensure the mixture is fully combined

Method Continued
3) Press the dough into your flan tin and bake for 15mins

4) Leave to cool and change the temperature on your oven to 130 degrees fan

5) To make your frangipane, beat together your butter and sugar till light and fluffy

6) Add the eggs one at a time thoroughly beating between them

7) Fold in your ground almonds

8) Once your pastry case is cooled, place your cherries along the bottom then top with your frangipane

9) Bake in the oven for 1 hour and 15 minutes until golden

10) Leave to cool thoroughly before adding your Italian meringue

Method Continued
3) Press the dough into your flan tin and bake for 15mins

4) Leave to cool and change the temperature on your oven to 130 degrees fan

5) To make your frangipane, beat together your butter and sugar till light and fluffy

6) Add the eggs one at a time thoroughly beating between them

7) Fold in your ground almonds

8) Once your pastry case is cooled, place your cherries along the bottom then top with your frangipane

9) Bake in the oven for 1 hour and 15 minutes until golden

10) Leave to cool thoroughly before adding your Italian meringue

Method Continued
11) Using a thermometer, boil your sugar and water together until they reach 120 degrees - make sure you don't stir this mixture at all as it will crystallise

12) When your sugar is at 110 degrees, start whisking your egg whites so that they reach stiff peaks when the sugar is at 120 degrees

13) Take your sugar syrup of the heat and whisk into your egg whites on a medium speed - try not to let the mixture go on your bowl as it will harden

14) Once all your syrup is in the egg whites, whisk on a high speed for 5-7 minutes then let the mixture cool before using

15) Spoon the meringue on top of your frangipane mixture and use a spoon or a spatula to create grooves in the meringue for texture

16) Put your meringue under the grill for a couple of minutes to make it nice and golden - alternatively you can use a blow torch for this.

Method Continued
11) Using a thermometer, boil your sugar and water together until they reach 120 degrees - make sure you don't stir this mixture at all as it will crystallise

12) When your sugar is at 110 degrees, start whisking your egg whites so that they reach stiff peaks when the sugar is at 120 degrees

13) Take your sugar syrup of the heat and whisk into your egg whites on a medium speed - try not to let the mixture go on your bowl as it will harden

14) Once all your syrup is in the egg whites, whisk on a high speed for 5-7 minutes then let the mixture cool before using

15) Spoon the meringue on top of your frangipane mixture and use a spoon or a spatula to create grooves in the meringue for texture

16) Put your meringue under the grill for a couple of minutes to make it nice and golden - alternatively you can use a blow torch for this.

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