Luke's Christmas Recipes

Snacks

These gingerbread men are both fun and easy to make, and, what's more, the kids will love them. It's not hard to see why this impressive yet simple gingerbread men recipe has become so popular - each time our team has tested this easy gingerbread recipe, the consistency has been consistently perfect!

Whether you make these sweet little guys as gifts, or just bake and decorate gingerbread for a fun activity, you're bound to love the gently spiced, satisfying results. 

Melted Unsalted Butter, to grease

125g Unsalted Butter, at room temperature

100g (1/2 cup, firmly packed) brown sugar

125ml (1/2 cup) golden syrup

1 egg, separated

375g (2 1/2 cups) plain flour

10.00 gm ground ginger

2.50 gm mixed spice

2.50 gm Bicarbonate Soda

Plain flour, to dust

150g (1 cup) pure icing sugar, sifted

8-10 drops red liquid food colouring

8-10 drops green liquid food colouring

Smarties, to decorate

Preheat oven to 180°C. Brush 2 baking trays with melted butter to lightly grease.

Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add the golden syrup and egg yolk and beat until combined. Stir in the flour, ginger, mixed spice and bicarbonate of soda. Turn onto a lightly floured surface and knead until smooth. Press dough into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest.

Meanwhile, place egg white in a clean, dry bowl. Use an electric beater to beat until soft peaks form. Gradually add icing sugar and beat until stiff peaks form. Divide icing among 3 bowls. Cover 1 bowl with plastic wrap and place in the fridge. Add red colouring to 1 bowl and stir until combined. Add green colouring to remaining bowl and stir until combined. Cover with plastic wrap and place in the fridge.

Place the dough between 2 sheets of baking paper and roll out until about 4mm thick. Use a 9cm gingerbread man cutter to cut out shapes. Place on trays about 3cm apart. Repeat with any excess dough.

Bake in oven for 10 minutes or until brown. Remove from oven. Transfer to a rack to cool.

Place prepared icings in small plastic bags. Cut a small hole in a corner of each bag. Pipe icing over gingerbread men to decorate. Finish with Smarties.

Gingerbread men

Indulge in a homemade hot chocolate. Perfect as the cold nights draw in, you can add a pinch of chilli, cinnamon or a slug of rum if you like

250ml  milk of your choice

1 tbsp  cocoa

1-2 tbsp  soft light brown sugar

25g dark or plain  chocolate, finely chopped, plus a grating to serve

1 tbsp  whipped cream or squirty cream

Heat the milk, cocoa, sugar and chocolate in a small pan over a medium heat until steaming and the chocolate has melted. Whisk to dissolve the cocoa.

Pour into a mug, then add the cream to float on top. Grate over a little more chocolate to serve.

Homemade hot chocolate

A fluffy and moist treat with a delicate vanilla flavor, this Classic Vanilla Cake is perfect for any special occasion or a regular dessert night. Topped with a creamy buttercream frosting, it's as delightful to look at as it is to eat.

2 cups all-purpose flour

3 tsp baking powder

1/2 tsp salt

1 cup unsalted butter

1 cup milk

2 cups granulated sugar

3 large eggs

1 tsp pure vanilla extract

Preheat your oven to 350 degrees and grease your cake pans.

In a bowl, mix together the flour, baking powder and salt.

In a separate bowl, mix together the butter, sugar, eggs and vanilla extract until it’s creamy.

Slowly add the dry mixture into the creamy mixture while continuing to mix, then add the milk.

Pour the mixture into the cake pans and put in the oven.

Bake for around 30 minutes or until a toothpick comes out clean.

Once out of the oven, let it cool before adding your favorite frosting on top.

Classic Vanilla Cake

Two of Australia’s most popular dishes collide: the frittata and zucchini slice.

100g marinated feta, broken into large pieces

marinated feta oil, reserved

2 zucchini, coarsely grated, squeezed to remove excess water

8 eggs, lightly whisked

2 green shallots, thinly sliced

3 tsp fresh lime or lemon juice

5.90 gm Dijon mustard

60g baby spinach

Preheat oven to 220C/200C fan forced. Heat 2 tbsp reserved feta oil in a 20cm frying pan over medium-high heat. Add the zucchini. Cook, stirring, for 2 minutes or until softens slightly and most of the water has evaporated.

Reduce the heat to medium. Pour the egg into the pan and cook, without stirring, for 1 minute or until the egg just starts to cook. Use a flat-topped wooden spoon to gently push the egg mixture, scraping the top of the spoon along the base of the pan, from one side of the pan to the other until soft folds of cooked egg develop. Repeat the pushing action every 10-20 seconds, for about 2 minutes or until half of the mixture is cooked and half is still liquid. Remove pan from the heat.

Arrange the feta and shallot on top of the egg mixture. Place pan in the oven and bake egg mixture for 5-8 minutes or until the egg is set.

Meanwhile, whisk the lime or lemon juice, Dijon and 1 tbsp reserved feta oil in a bowl. Season. Add the spinach and toss to combine.

Serve the frittata with the spinach salad.

20-minute zucchini frittata recipe

Luke's Christmas Recipes

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