Indulge in festive delights with mouthwatering Christmas treats, that are beautifully decorated for the holiday season.

Reindeer Brownies

For the brownies:
1/2 cup unsalted butter, cut into pieces, plus more for baking pan.
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp salt
8 oz. chocolate, chopped.
1 1/4 cup sugar
3 large eggs

For the chocolate buttercream:
1/2 cup unsalted butter, at room temperature
1/2 cup cocoa powder
1 tsp vanilla extract
2 tbsp whole milk or cream
1 1/2 cup confectioners’ sugar
Pretzel twists, red M&Ms, and candy eyes, for decorating.

Brownie link

Preheat the oven to 350°F. Grease muffin pan. Whisk dry ingredients. Melt butter and chocolate. Add sugar and eggs; stir. Add flour mixture; stir. Divide batter in pan. Bake 20-25 minutes. Cool on rack. Make buttercream: Beat butter, cocoa, vanilla, and cream. Add sugar; beat. Frost brownies with buttercream, add decorations. Store covered at room temperature.

Pinwheel cookies

2 1/4 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup butter, softened.
1 cup granulated sugar
1 large egg
3/4 tsp almond extract
Red food colouring

In a bowl, mix flour, baking powder, and salt. In another bowl, beat butter, sugar, egg, and extract. Add dry ingredients and mix. Divide the dough in half and add red food colouring to one half. Shape each into a square and chill. Roll red and white dough into rectangles. Stack red on top of white and press together. Trim and roll dough tightly into a log. Chill. Preheat oven and line baking sheets. Roll cookie slices in sprinkles and place on sheets. Bake until edges turn golden, around 10 minutes.

Cookie link

Christmas tree cupcakes

For the cakes:
225 g unsalted butter softened
225 g caster sugar
225 g self-raising flour
4 eggs
1 tsp vanilla essence

For the icing:
175 g fondant icing
175 g fondant icing
2 tbs raspberry jam

Cake link

Preheat oven to 175C and place 18 mini paper baking cases in muffin tins. Dust two baking sheets with icing sugar.Combine cupcake ingredients in a large bowl and beat until smooth (2-3 mins). Spoon batter into the cases. Bake for 20 minutes. Cool in tray for 5 minutes, then transfer to a wire rack. Roll white fondant to 3 mm thickness. Cut 18 circles using a 6 cm biscuit cutter and place on one baking sheet. Roll green fondant to 3 mm thickness. Cut Christmas tree shapes out of the green fondant and place on the other baking sheet. Brush each cupcake with raspberry jam. Place a white fondant disk on top of each cupcake.Top with a Christmas tree and decorate with coloured balls.

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