Whether you’re searching for the perfect merry activity to do with loved ones, are planning to give a gift handmade with love, or simply looking to add a heartwarming personal touch to your seasonal endeavours this year, consider this your recipe for a crafty Christmas to remember.

Maple Mince Pies

Recipe by: Maple from Canada 

Makes 10 – 12 mince pies

Ingredients:

For the filling:

• 600g mincemeat
• 2 satsumas, segmented
• 1 apple, finely chopped
• Zest of 1 lemon
• 100ml maple syrup 

For the pastry:

• 375g plain flour
• 260g unsalted butter, softened
• 125g maple sugar, plus extra for sprinkling
• 2 large eggs
• You will also need two round cutters, one slightly larger than the other

Method:

1. Preheat the oven to 220°C and grease a muffin tray.
2. Place the plain flour and butter in a bowl and rub together to a crumb consistency.
3. Add the maple sugar and one large beaten egg, and mix together.
4. Tip out onto a lightly floured surface and fold until the pastry comes together, being careful not to over mix.
5. Wrap the pastry in cling film and chill for 10 mins or overnight.
6. Scoop the mincemeat into a bowl and add the satsumas, apple, lemon zest and maple syrup.
7. Roll out pastry to 3mm thick and using the larger cutter, cut out 16 bases and place into the muffin tray.
8. Put 1 tbsp mincemeat mixture into each. Brush the edge of each pie with a little beaten egg.
9. Use the smaller cutter to make 16 circles for the tops. 
10. Glaze with beaten egg and sprinkle with the extra maple sugar.
11. Bake the mince pies for 15-20 mins until golden brown. Leave to cool before releasing them from the muffin trays before serving.

Christmas Jar Treats with Bonne Maman

Recipe by: Bonne Maman

Chocolate Cherry Crinkles 

Makes about 15 -18 mini mouthfuls

Ingredients:

• 85g granulated sugar
• 2 tbsp (30ml) vegetable oil
• ½ tsp vanilla extract
• 1 egg
• 75g plain flour
• 30g cocoa
• ½ tsp baking powder
• Large pinch salt
• 45g icing sugar
• 3 tbsp Bonne Maman Black Cherry Conserve

Method: 

1. Put the sugar, oil and vanilla extract in the bowl of a stand mixer and, using the paddle attachment, beat for 2 – 3 minutes until combined. Alternatively, beat well with a wooden spoon.

2. Add the egg and beat again for 2 – 3 minutes.

3. Slowly beat in the flour, cocoa, baking powder and salt. The mixture will look like raw cake mix at this stage, but that’s OK. Cover with clingfilm and chill for at least 2 hours, but preferably overnight, to firm up.

4. When ready to bake, heat the oven to 180ºC (160ºC fan oven, gas mark 4). Line a baking tray with non-stick baking parchment and put the icing sugar in a small bowl.

5. With fingers dusted with icing sugar, pinch off small pieces of dough and roll into walnut sized balls. Press the balls into flat discs and put a generous half teaspoon of conserve in the middle. Bring up the edges of the dough and pinch together to seal in the conserve. Roll again lightly into a ball and drop into the icing sugar. Roll around in the sugar until thoroughly coated and drop, seam side down, onto the lined tray.

6. Bake the cookies for 7 – 10 minutes or until they have risen and crinkled. Leave to cool then store in an airtight jar. 

TOP TIPS: 

Make sure that there is plenty of icing sugar on the cookies before baking as some will melt into the dough, but the excess forms the powdered effect on the outside. Don’t worry if a little conserve is showing before baking. The mixture will make 6 – 8 larger cookies, just bake for 3 – 4 minutes longer. The cookies will keep in an airtight container for up to four days.

Linzer Cookies

Makes about 16 – 20 mini cookies or 8 – 10 standard size

Ingredients: 

• 115g unsalted butter, softened
• 115g golden caster sugar
• 1 large egg, beaten
• ½ tsp vanilla extract
• Large pinch salt
• 50g cornflour
• 225g plain flour
• 100g Bonne Maman Conserve
• 2 tbsp icing sugar

Method: 

1. Heat the oven to 180ºC (160ºC fan oven, gas mark 4). Line two baking sheets with non-stick baking parchment.

2. Put the butter and sugar in a stand mixer and beat together until smooth and fluffy. Alternatively, beat well with a wooden spoon.

3. Add the egg, a little at a time, then stir in the vanilla, salt and cornflour. Finally, add the flour a little at a time.

4. Roll out the dough on a lightly floured surface to about the thickness of a pound coin. Use a round (preferably fluted) cutter to cut circles then use a smaller cutter (stars, hearts, trees – whatever you have), to cut little windows in half of the rounds.

5. Transfer to the baking sheets and bake for 8 – 10 minutes or until barely coloured. Cool completely.

6. Spread the whole cookie rounds with conserve and top with a windowed cookie. Sift with icing sugar and store in an airtight jar.

TOP TIP: 

Vary the flavour and colour of conserve for a stunning festive look. Use apricot, raspberry and blueberry for example.

Spiced Sugar Snowflakes

Makes about 20 cookies

Ingredients: 

• 50g unsalted butter, diced, plus extra for greasing
• 50g Demerara sugar
• 75g golden syrup
• 25g Bonne Maman Salted Caramel
• 1 tsp bicarbonate of soda
• 1 tsp mixed spice
• 1 large egg yolk
• 250g plain flour

Method: 

1. Heat the oven to 170ºC. Lightly grease two baking sheets.

2. Put the butter into a medium bowl. In a small pan, gently heat together the sugar, syrup, caramel, bicarbonate of soda and mixed spice, until smooth. Bring to the boil and pour over the butter. Stir until all the butter has melted.

3. Beat in the egg yolk and flour and knead lightly on a floured surface to a smooth dough. Roll out the dough to about the thickness of a pound coin. Use a variety of cutters to cut out the cookies. 

4. Transfer to the baking sheets and bake for 10 – 12 minutes. Cool completely then store in airtight jars.

TOP TIP: 

The thinner the dough, the crisper the biscuits will bake. If possible, roll out the dough between sheets of non-stick baking parchment. For tree decorations, make a hole in the top with a skewer when the biscuits are hot out the oven and thread with fine ribbon when cold. The biscuits will store for 2-3 weeks in an airtight container or for 1-2 months in the freezer.

Ginger Mulled Wine

Recipe by: Pan Pacific London 

Serves 6 -7

Ingredients:

• 1 bottle of red wine
• 100ml Brandy
• 3 cinnamon sticks
• 3 star anise
• 3 cloves
• 3 large slices of ginger
• 3 orange slices
• 2 lemon slices

Method:

1. Add all the ingredients to a large saucepan or pot.
2. Warm over medium heat until the wine is steaming, but do not let it boil (alcohol begins to evaporate at around 78°C).
3. Reduce heat to low and let it simmer gently for 10 – 15 minutes to allow the flavours to infuse.
4. Serve warm in heatproof mugs or glasses. Optionally, garnish with a slice of orange or a cinnamon stick.

Recreate this beverage at home and tag @panpacificlondon with the hashtag #SavourTheSeasonAtPanPacificLondon.

For more festive recipe inspiration, click here to read our most recent issue.