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Festive baking projects: from Gingerbread houses to panettone

by Malou Herkes

published on 26 November 2018

Rather than falling into a stupor in front of the TV, why not while away the festive season with a brand new baking project? Whether it’s a gingerbread house worthy of a Bake Off final, a biscuit wreath to hang on your door or a traditional panettone to give away to a loved one, a festive baking project is the perfect way to spend your holiday – particularly if you want to wow your friends and family with an edible gift. These recipes will guide you through with helpful advice and tips so even baking novices should have no problem trying their hands.

Gingerbread House

Gingerbread House

by Biscuiteers

This decorative gingerbread house from luxury biscuit-makers Biscuiteers is truly a baking masterpiece. From their cookbook, Biscuiteers Book of Iced Gifts, this is a project the whole family can get stuck into.

From the book

Proper Panettone

Proper Panettone

Ever wondered how a proper panettone is made? This traditional panettone recipe from Bake Off runner-up, James Morton’s Brilliant Bread cookbook, will show you how. “This recipe for the traditional Milanese panettone is something that is miles from those tinned monstrosities you can get in the supermarket… and this is the real deal”, he says.  

Christmas Biscuit Wreath

Christmas Biscuit Wreath

by Biscuiteers

For a beautiful Christmas wreath with a difference, hang this show-stopping Biscuit Wreath from Biscuiteers Book of Iced Gifts on your door. You can brush edible metallic silver paint onto your crisp snowflakes, as they have, or you can simply use green holly and red berries for an equally festive vibe. 

Croquembouche

Croquembouche

by Justin Gellatly

This croquembouche from Bread, Cake, Doughnut, Pudding by Justin Gellatly is the ultimate choux pastry showstopper. Filled with creamy vanilla custard and topped with caramel, this dessert is not only downright delicious, it’s a feast for the eyes! This recipe is for a small croquembouche but you can increase the quantities to make a larger one. As Justin says, “the largest croquembouche I have made used 800 profiteroles and lots of caramel, and involved a few burnt fingers…”. The challenge is on.

Nadiya Hussain’s Kransekake Biscuit Tower

Nadiya Hussain’s Kransekake Biscuit Tower

Nadiya’s Swedish-inspired biscuit tower is packed with wrapped chocolates and brimming with the wow-factor. It’s guaranteed to be a hit with kids and adults alike.

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