CHRISTMAS TREE MARBLE CAKE

For: 1 loaf tin 
Preparation time: 30 minutes 
Baking time: 75 minutes 
Resting time: 30 minutes 

 Ingredients for 1 loaf tin: 

 • 500g flour
 • 330g sugar
 • 330g soft butter
 • 100 mL whipping cream
 • 6 eggs
 • 15g cocoa
 • Pinch of salt
 • 1 sachet baking powder
 • Icing
Preparation:
1
Briefly mix the flour, baking powder, a pinch of salt and whipping cream together.
2
Beat the butter and sugar until light and fluffy and the mixture is creamy. Then add the eggs and beat again until creamy. Mix this mixture with the dough.
3
Remove a third of the dough and mix it with the cocoa.
4
Pre-heat the oven to 180 °C. Pour the cocoa mixture into the loaf tin and bake for about 30 minutes.
5
Leave the cake to cool for 15 minutes. Then cut the cake into slices two fingers wide.
6
Take a biscuit cutter (in this case, a Christmas tree) and cut Christmas trees out of the slices.
7
Take another loaf tin and add a thin layer of dough. Then line up the cut-out Christmas trees on the layer of dough like an army. Pour the rest of the dough into the tin, making sure to cover the Christmas trees.
8
Bake at 180 °C for about 45 minutes. After baking, leave the cake to cool for 15 minutes.
9
Decorate as desired, e.g. use icing to draw a Christmas tree on the cake. Serve on the king’s cake plate from the Toy's Delight Royal Classic collection and enjoy. Bon appétit!

CHRISTMAS STOLLEN

For: Serves 2 
Preparation time: 20 minutes 
Baking time: 1 hour 
Resting time: 1.5 hours 

Ingredients (serves 2):

 •410g flour
 •130 mL milk
 •155g candied lemon peel, chopped
 •155g candied orange peel, chopped
 •160g ground almonds
 •1 tablespoon raisins
 •50g yeast
 •90g sugar + 1/2 teaspoon sugar for the mother dough
 •26g icing sugar
 •190g butter for the dough
 •26g melted clarified butter
Preparation:
1
Dissolve the yeast and half a teaspoon of sugar in lukewarm milk.
2
Beat the butter until creamy, then stir in the flour and milk mixture. Cover the dough and leave for about 30 minutes.
3
Mix the candied lemon peel, candied orange peel, almonds and raisins with the rest of the sugar and add to the dough. Then cover the dough and leave for another hour.
4
Knead the dough again and shape into a log. Bake the stollen in a pre-heated oven at 180 °C for 60 minutes.
5
Brush the stollen with the clarified butter and dust with icing sugar. Serve on the oval plate from the Toy ‘snips Delight Royal Classic collection and enjoy. Bon appétit!

WHITE CHRISTMAS SNOWFLAKES

For: 20 pieces 
Preparation time: 25 minutes 
Baking time: 10-12 minutes 
Resting time: 2 hours 

Ingredients:

 •250g soft flour, plus extra for dusting and rolling
 •1 teaspoon baking powder
 •75g sugar
 •1 sachet of vanilla sugar
 •1 egg (M)
 •125g cold butter
 •Icing sugar, lemon juice and sugar pearls to decorate

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Preparation:
1
Rub the flour, baking powder, sugar, vanilla sugar, egg and butter with your fingertips and knead into a smooth dough. Wrap in cling film and leave to rest for approx. 1.5 hours in the refrigerator.
2
Pre-heat the oven to 190 °C top/bottom heat and line a baking tray with baking paper. Roll out the dough to about 5 mm thick on a lightly floured surface and cut out 20 snowflakes (8 cm).
3
Arrange the snowflakes on a baking tray, leaving some space between them, and bake for 10-12 minutes until they start to get some color. Remove from the oven and leave to cool completely on a cooling rack.
4
To make the sugar icing, mix the icing sugar and lemon juice together until firm. Decorate the biscuits with the sugar icing and sugar pearls.

GINGERBREAD MEN

For: 8-10 pieces 
Preparation time: 45 minutes 
Baking time: 12-15 minutes 
Resting time: 2 1/2 hours 

Ingredients: 

•125g honey
 •75g brown sugar
 •75g butter
 •1 egg (M)
 •300g soft flour, plus extra for dusting and rolling
 •2 teaspoons baking powder
 •2 teaspoons gingerbread seasoning
 •To decorate: icing sugar, lemon juice, food coloring, sugar pearls 
Preparation:
1
Put the honey, sugar and butter into a pan and simmer, stirring until the sugar has completely dissolved. Remove the pan from the cooker and leave to cool for 10 minutes.
2
Break the egg into a bowl and add the flour, baking powder and gingerbread seasoning. Add the honey mixture and knead everything into a smooth dough. Wrap the dough in cling film and leave to rest for 2 hours in the refrigerator.
3
Pre-heat the oven to 180 °C top/bottom heat and line a baking tray with baking paper. Take the gingerbread dough out of the refrigerator and roll it out to about 1 cm thick on a lightly floured surface. Cut out gingerbread men (10 cm) and arrange them on a baking tray, leaving some space between them.
4
Bake in the oven (middle shelf) for 12-15 minutes and then leave to cool completely on a cooling rack. To make the sugar icing, mix the icing sugar and lemon juice and then decorate the gingerbread men as you like

Tip: not all of the biscuits will always fit on one single baking tray, in that case bake several batches.

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