Christmas cookie round up (super honest style)

Ah, so it’s (let me count…) five days before Christmas and you’re now thinking “you know what, I SHOULD make some Christmas cookies for a gift / that party / to put in my face.”

You’re right. You should. Sure, some people are on top of these things weeks ago. But they’re also the same people who order things online in advance. Unlike me who is puzzled that nothing I want to buy online today as a Christmas gift will arrive on time.

Therefore I’ve rounded up some Christmas cookies for you, and also ranked them in order of “easy-to-make” to “really-you’re-going-try-that-right-now?”

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Chocolate chip hot cross buns

Welcome to part two of my hot cross bun Easter super-special! Part one was traditional hot cross buns if that’s what you’re after.

I’ve been surprised to learn since my first post that hot cross buns are somewhat local to the UK, Australia and NZ. So, for my lovely American readers, these are an Easter bun (historically Christian – hence the cross) traditionally eaten hot or toasted during Easter.

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How to make hot cross buns

Look what I did! Look look! So proud. Don’t worry, I’ve got step by step instructions for you too.

And yes, they do taste better than store bought. Promise.

I did lots of research on this one. Combined three different recipes, checked what my favourite baker puts in his. Then, I made them again tweaking the things I thought could have been improved from the first batch. I’ve got your back on this one. AND, I’ve got a chocolate chip version I’ll put up in a few days.

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Tenille’s Terrific Trifle

Tenille’s trifles, with her Italian custard recipe, fresh whipped cream, jelly, peaches, and coffee and masala soaked sponge (plus a awholelottalove), is famous within our group of friends.

Especially her motto (taken straight from her instructions) “I like to eat trifle for breakfast, lunch and dinner so keep a spoon handy.”

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How to make creme caramels

Question: How to make creme caramels?

Answer: With nerves of steal and a willingness to be burnt.

But it’s worth it. Because creme caramels can be (well, need to be) made the night before a dinner party. And that’s handy. They’re also yummy and impressive. Win-win!

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