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Delicious Christmas Baking Recipes

Delicious Christmas Baking Recipes

Halls decked, tree twinkling, energy bills sky high. If you’re not Chrismassed-out already, grab a rolling pin and get involved in some Christmas baking. With a Whittard twist, of course…

Anisette Biscuits

We love these simple Italian seasonal biscuit, blended with our chocolatey Bourbon Espresso coffee.


350g plain flour

½ tsp baking powder

1 tsp sea salt

2 tsp ground anise

4 large eggs

250g caster sugar




Preheat oven to 180C/160C (fan)/Gas Mark 4. Sift the flour, baking powder, salt, and anise into a medium bowl. Whisk the eggs, then slowly add the sugar, increasing the whisking speed to high, and whisk until thick and glossy. Reduce the speed to low and add the flour mixture, whisking until just combined.


Spoon the batter into a piping bag fitted with a ½ inch round tip. Pipe small (think amoretti) mounds onto a baking tray lined with greased baking paper, spacing them 1 inch apart. Bake for ten to twelve minutes, until firm, then leave to cool on the baking sheets, supported on wire racks.


Dust each one with a shimmer of red edible glitter, and serve with coffee after dinner.





Café Francais Bûche de Noël

If you love chocolate and coffee, try our twist on the French Bûche de Noël – a chocolate yule log with a swirl of coffee buttercream. We’ve chosen our richly roasted Café Francais espresso blend to support the strength of the chocolate.

Ingredients (cake):

3 large eggs

85g caster sugar

85g plain flour

2 tbsp cocoa powder

½ tsp baking powder


Ingredients (buttercream):

225g butter

320g Icing Sugar

1 ½ tsp vanilla extract

1 ½ tsp ground Whittard Café Francais Coffee


To prepare to make the cake, first heat your oven to 200C/180C (fan)/gas mark 6, then grease and line a Swiss roll tin with baking paper.


Beat the eggs and sugar together until they are thick and creamy. Set to one side.


Mix the flour, cocoa and baking powder together (tip: make sure your baking powder is fresh, or your cake won’t rise!), then sift onto the egg mixture.


Fold it together very carefully, then pour into the tin. Now tip the tin from side to side to spread the mixture into the corners. Bake it in the oven for ten minutes.


When the cake is ready, lay a sheet of baking paper on your work surface. Tip the cake onto the paper, peel off the lining paper, then roll the cake up from its longest edge with the baking paper inside. Leave to cool.


While it’s cooling, you can prepare the espresso buttercream icing.


Mix the ground Café Francais coffee into the vanilla until it is dissolved and set aside. We recommend our seductively dark French-style coffee to give the buttercream a sweet, full-bodied yet mellow aromatic flavour, complimenting the cocoa and vanilla.



Whisk the softened (but not melted) butter on medium-high speed for five minutes, then reduce the mixer speed to low and add the icing sugar a little at a time, waiting until it is mostly incorporated before adding more. Once all of the icing sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whisk until fluffy (about a minute or two).


Add the coffee and vanilla mixture and continue to mix at medium-high until it is completely smooth.


Unroll the cooled cake, spread the cream over the top, then carefully roll up again into a log.


Go au naturel with a dusting of icing sugar and dried cranberries, or be a bit extravagant with a coating of chocolate ganache studded with white and dark chocolate espresso beans.




Spice Imperial Stollen


Who’s stolen my stollen? That’s what we were asking ourselves when we left this in the office kitchen for five minutes. Stollen is an enriched bread bursting with nuts, spices and marzipan, and the dried fruits are particularly plump and juicy when steeped overnight in tea. For years we’ve been using Earl Grey, but we recently discovered our Spice Imperial worked even better…



75g sultanas

50g currants

3 tbsp Spice Imperial Tea[], brewed strong

375g strong bread flour

A pinch of sea salt

50g caster sugar

1tsp mixed spice

40g fresh yeast (or half the amount of dried yeast)

120ml lukewarm whole milk

50g unsalted butter, melted

1 medium egg

55g chopped, unwaxed lemon and orange peel

50g blanched whole almonds, chopped roughly

220g marzipan

A little more melted butter, for glazing

Icing sugar for dusting



First grease a baking tray, cover in baking paper and grease again with oil or butter.

Then put the sultanas and currants in the Spice Imperial Tea and leave to soak while you prepare the bread.

Sift the flour, sugar and mixed spice into a large bowl, add a pinch of salt and mix them all together.

In a separate, small bowl, pour the lukewarm milk over the yeast and mix it until smooth and creamy. Make a well in the large bowl and pour in the yeast mixture, then cover the yeast with a little of the flour mix. Cover the bowl with cling film and leave it somewhere nice and warm for half an hour, to give the yeast a chance to get active and grow.

You’ve got time now for a cup of tea before the next stage!

When your half hour is up, add the melted butter and the egg (lightly beaten) and mix it together into a soft dough. Then knead the dough for ten minutes on a lightly floured surface until it is smooth and elastic. Put the dough into a lightly greased bowl, cover with cling film and leave in a warm place to rise for 2-3 hours. 

This is the perfect recipe for when you have a day of baking and Christmas preparation planned, filling your house with gorgeous smells as you wrap presents, or just snuggle up on the sofa with your favourite Christmas movies, some Anisette Biscuits and a large mug of creamy hot chocolate!

When you check your dough, it should have doubled in size. Put it on a lightly floured surface and ‘knock back’ the dough – fold it repeatedly in on itself, pushing with the heel of your hand, until all the large air bubbles have been ‘knocked out’ and the dough is smooth.

Roll the dough out then until it is about an inch thick. Strew the soaked fruit, mixed peel and chopped almonds over the dough, then gently fold and knead the fruits and nuts in until they are mixed through. Now roll the dough again into a long oval about a foot long and push down along the centre with your rolling pin to make a depression that you can place the roll of marzipan in.

Knead and roll your marzipan into a long thin sausage just slightly shorter than the dough, and place it in the centre, wrapping the dough around it and sealing the ends.

Place the dough on your baking tray and cover the loaf with some greased cling film (not too tight!) and leave to prove for another hour. When you come back it should have doubled in size again.

Preheat the oven to 200C/180C(fan)/Gas Mark 6. Bake your stollen for half an hour, until rich and brown. It should make a hollow sound if you tap the bottom.

Then while it’s still warm, brush the surface with a little melted butter. Wait until it is completely cool before dusting lightly with icing sugar.

Spice Imperial, Chilli Chai or Petit Macaron?

If you want to try a variation on the recipe, try soaking the fruits in Chilli Chai Tea[] for extra spice or our Petit Macaron Tea[] for an almond sweetness. In fact, you could try any tea which takes your fancy.

Do you love to bake at Christmas? Share your favourite recipes on our Facebook page[] – and send us your Pins there too if you’re happy for us to add them to our ‘A Wonderful Whittard’s Christmas’ board[].


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