Easy-to-Bake Christmas Treats

Get baking this Christmas!

Christmas is here in two days and what’s on the menu? Worried about not having time for the perfect festive delicacies? Fret not! Here are some easy-to-bake Christmas treats to add to your dessert menu .To make your sourcing all the more easy , just click on Junglee to order all your ingredients and moulds and you’re set to bake!

Cinnamon Stars


2 2/3 cups finely ground almonds

1 tablespoon ground cinnamon

1 teaspoon lemon zest

1/3 cup egg whites

1/8 teaspoon salt

2 1/2 cups confectioners' sugar

1 3/4 teaspoons lemon juice


Stir together the ground almonds, cinnamon, and lemon zest until it’s mixed well. Beat the egg whites and salt until you see soft peaks form. Slowly sift in the confectioner's sugar while continuing to beat until the mixture is stiff. Don’t forget to set aside at least 1/3 cup of the egg white mixture for the final glaze.

Preheat oven to 325 degrees F and line the cookie sheets with parchment paper. Roll the dough onto a surface that has been sprinkled with confectioners' sugar. Using a star cookie cutter, cut out the cookies and place them on the cookie sheets. There are various moulds available on Junglee to make great designs.

To make the glaze, add the lemon juice to the left over egg white mixture and stir until smooth and brush the tops of the cookies lightly with the glaze. Bake for about 20 to 25 minutes and when done, they will be light brown and soft in the center. Remove and cool it and you’re done!


Chocolate Chip Bread


1/2 cup butter, softened

1/2 cup sugar

1 teaspoon vanilla essence

1 cup flour

1/4 teaspoon salt

1/2 cup miniature semisweet chocolate chips


First, preheat oven to 375 degrees. Beat butter and sugar until light and very fluffy. Beat in vanilla essence and add flour and salt into the mixture in the chocolate chips. Divide the dough in half and press each half into an ungreased round pan. Bake for about 12 minutes or until the edges of the bread are golden brown. Mark each shortbread with sharp knife into 8 even wedges, but do not cut all the way through. Leave it in the pan to and let it cool for few minutes and invert onto racks and cool completely and break into wedges.


Gingerbread cookies


1/2 cup unsalted butter

1 cup sugar

1 egg

2 3/4 teaspoons grated fresh lemon rind

1/2 teaspoon vanilla extract

1 cup flour

2 tablespoons flour

1 1/2 teaspoons baking powder

1 teaspoon ground ginger

1/4 teaspoon salt


Set the oven at 325 degrees. Line 2 baking sheets with parchment .In an electric mixer, cream the butter with the 3/4 cup flour and 1 tablespoon sugar. When the mixture is smooth, beat in the egg, lemon rind, and vanilla. Sift the flour, baking powder, ginger, and salt. With the mixer set on its lowest speed, add the dry ingredients to the batter. Scrape down the sides of the bowl, cover with plastic wrap, and refrigerate at least 1 hour or until well chilled. With floured hands, using heaping teaspoons of the dough to form balls and roll them until smooth. Arrange them 2-inches apart on the baking sheets and put the remaining 3 tablespoons of sugar in a bowl. Dip the bottom of a glass first in cold water then sugar and press them to flatten them to a 1/3-inch thickness. Bake the cookies for 18 minutes or until the edges are golden brown. Cool on wire racks and its ready to eat!



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