Christmas Gingerbread Muffins

Three Recipes for Festive Treats

Nov 9, 2007 Corinne Lutton

Delicious recipes for Spiced Christmas Shortbread, Gingerbread Muffins and Cranberry and Pecan Pies

Not only are these baked goods the perfect way to welcome your guests at Christmas, they also make great gifts -just pop them into a cellophane bag or tissue lined gift box and secure with a ribbon.

Spiced Christmas Shortbread Recipe

  • 225g unsalted butter (at room temperature)
  • 75g caster sugar
  • 275g plain flour (sifted)
  • 1 teaspoon ground mixed spice
  • finely grated zest of 1 small orange
  • a pinch of salt
  • 75g fine semolina

Method

  1. Pre-heat the oven to 180 degrees C / gas mark 4.
  2. Beat the butter and caster sugar together on a bowl until light in consistency. Mix in the flour, mixed spice, orange zest, salt and semolina, finishing off with your hands to form a pliable dough.
  3. Wrap the dough in cling film and allow to rest in the fridge for approximately 30 mins before rolling out.
  4. Dust the worktop with flour and roll the dough to about 1cm thick. Cut out shapes with a festive cookie cutter and place on greased baking sheets.
  5. Place in the oven and bake for about 15 minutes.
  6. Remove from the tray and leave to cool. Sprinkle with caster sugar.

Makes about 16 pieces of shortbread.

Gingerbread Muffins Recipe

  • 250g (9oz) wholemeal flour
  • 250g (9oz) plain flour
  • 75g (3oz) demerara sugar
  • 2 tablespoons ground ginger
  • 2 teaspoons bicarbonate of soda
  • 125g (4oz) butter
  • 175g (6oz) golden syrup
  • 175g (6oz) black treacle
  • 225ml (8 fl oz) milk
  • 2 large eggs
  • 50g (2oz) icing sugar
  • 1 tablespoon orange juice

Method

  1. Pre-heat the oven to 200 degrees C / 400 F / gas mark 6. Place paper muffin cases on a large baking sheet.
  2. Put the flours, sugar, ginger and bicarbinate of soda in a bowl and stir well.
  3. Cut the butter into small pieces and place in pan with the golden syrup and treacle. Heat gently until the butter melts.
  4. Whisk the milk and eggs together in a small bowl.
  5. Add the treacle mixture and milk with eggs to the dry ingredients and beat until thoroughly mixed.
  6. Spoon into the muffin cases (about 3/4 full) and bake for about 25 minutes until risen and springy to touch. Cool on a wire rack.
  7. Mix the icing sugar with the orange juice until smooth and drizzle a little over each muffin. Leave to set.

Makes 16 muffins

Cranberry and Pecan Pies Recipe

Makes 18 - 20

  • 500g packet of ready-made shortcrust pastry
  • 450g jar of orange marmalade
  • 125g pecan nuts, roughly chopped
  • 150g dried cranberries
  • 4 tablespoons brandy or Grand Marnier
  • 1 small beaten egg, for glazing
  • icing sugar for dusting

  1. Pre - heat the oven to 200 degrees C / 400F / gas mark 6
  2. Roll out the pastry on a floured surface until it's about 3mm thick. Cut out 18-20 circles of pastry with a 10cm pastry cutter. Press the circles into a deep non stick muffin tin.
  3. Make the filling by mixing together the marmalade, pecans, cranberries and liqueur. Divide between the pastry cases.
  4. Roll out the remaining pastry and using a mini pastry cutter, cut out Christams shapes to sit in the middle of each pie.
  5. Brush the tops with a little beaten egg and bake in the oven for 12 minutes until golden.
  6. Remove from the oven and transfer to a wire rack to cool. Dust with icing sugar.
  7. Serve with a dollop of whipped cream or brandy butter.

The copyright of the article Christmas Gingerbread Muffins in Seasonal Cooking is owned by Corinne Lutton. Permission to republish Christmas Gingerbread Muffins in print or online must be granted by the author in writing.
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