There’s nothing like the holiday season—family get-togethers and a cozy vibe. Let’s not forget the delicious treats! Maybe you’ll grab some tiramisu, chocolate soufflé, or macarons. But honestly, nothing screens Christmas more than homemade goodies shaped like trees and candy canes covered in a generous sprinkle of red and green glitter.

No bake

No more spending hours baking and dealing with a messy kitchen this Christmas. These no-bake holiday treats will save both your dinner and your sanity! Plus, it’s a fun way to get the kids involved and make some festive memories together.

Strawberry and Cream Santas

 
Ingredients

• 150 ml thickened cream
• 1/2 tsp vanilla extract
• 2 tsp caster sugar
• 2 punnets fresh strawberries
• 1 chocolate icing pen

Instructions

1. Whip the Cream: In a bowl, whip the cream with the vanilla extract and caster sugar until stiff peaks form. Transfer the whipped cream to a piping bag or a freezer bag with the tip snipped off.

2. Prepare the Strawberries: Wash the strawberries and pat them dry with a paper towel. Slice off the stem end so the strawberry can sit flat. Then, cut each strawberry in half horizontally.

3. Assemble the Santas: Pipe a dollop of cream onto the bottom half of each strawberry, then place the top half back on to form the “hat.” Add a small dot of cream on the tip of the hat for a festive touch.

4. Add the Eyes: Use the chocolate icing pen to draw two small eyes on the cream. Serve immediately or refrigerate until ready to enjoy! Vegan treats can bring some holiday magic while being kind to the planet.

 
Ingredients

• 170 g plain white flour
  1 tbsp cornstarch (cornflour)
• ½ tsp baking powder
• ½ tsp of baking soda
• 90 g icing sugar
• 115 g vegan butter, room temperature
• 30 ml unsweetened, unflavored soy milk, room temperature
• ½ tsp vanilla extract
• ½ tsp almond extract
• 1 batch of vegan buttercream frosting
• Natural green food dye
• Gold lustre spray for decoration

Instructions

1. In a medium bowl, sift together the flour, cornstarch, baking powder, and bicarbonate of soda. Set aside.

2. In a stand mixer with the paddle attachment (or using a hand mixer), beat the icing sugar and vegan butter for 3 minutes or until light and fluffy. Slowly add the soy milk, then the vanilla and almond extracts, mixing until well combined.

3. Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms. The dough will be softer than traditional cookie dough.

4. Wrap the dough tightly in cling film and refrigerate for at least 2 hours, preferably overnight.

5. Preheat the oven to 190°C (375°F) and line three baking trays with parchment paper.

6. Heavily dust a clean surface with flour. Divide the chilled dough in half, keeping one-half in the fridge. Roll out the other half to about ½ cm thickness. Use a tree-shaped cookie cutter to cut out as many cookies as possible. Transfer them to a lined baking tray.

7. Gather the leftover dough, wrap it in cling film, and return it to the fridge. Repeat the process with the second half of the dough.

8. Place the cookies in the preheated oven and bake for 8 minutes or until the edges are just starting to turn golden. Allow the cookies to cool completely on a wire rack. Divide the prepared vegan buttercream into three small bowls. Dye one bowl dark green, another light green, and leave the third plain white.

9. Transfer each buttercream color into separate piping bags with a small tip. Pipe dark green blobs along the base of each cookie tree, then use a knife to press each blob down and drag upwards to create a textured look. Repeat with the light green halfway up and finish with the white at the top.

10. Alternatively, place the dark and light green buttercream in the same piping bag with a decorative nozzle, being careful not to blend the colors. Pipe onto the cookies for a two-tone effect and top with a white star. Lightly spray each cookie with gold luster spray for a festive sparkle.

Five ingredients or less Simple recipes with just a few ingredients are perfect if you're short on time or not very experienced in the kitchen but still want to impress your guests.

Ingredients

• 225g caster sugar
• three egg whites
• Black food colour Gel
• Orange food colour Gel

Instructions

1. Preheat the oven to 200° C (400°F). Line a baking tray with parchment paper.
Spread the 225g caster sugar evenly on the lined baking tray and place it in the oven for 7 minutes to warm it up.

2. Place the egg whites in a stand mixer and begin whisking slowly to form stabilizing bubbles. Gradually increase the speed until stiff peaks form.

3. Remove the sugar from the oven and reduce the temperature to 100 ° C (212 °F). With the mixer running at high speed, slowly add the warm sugar spoon by spoon to the egg whites. Continue whisking for about 5 minutes until the mixture is thick and shiny and all the sugar is incorporated.

4. Transfer the meringue mixture to a piping bag. On a lined tray, pipe the meringue into three blobs to create the snowman shape: one large circle for the body, a smaller circle for the middle, and an even smaller one for the head. Repeat until the mixture is used up completely.

5. Place the tray in the oven and bake for 35-45 minutes, allowing them to cool inside the oven to set properly.

6. Once the meringues are cooled, use a small paintbrush and black food color gel to create the eyes (two dots), buttons (three dots), and a smile (small line). Use orange food color gel to add a tiny nose.

7. Leave the decorated meringues to dry completely.The holidays are all about making memories with family and friends, and these festive treats will surely add a little extra cheer to your celebrations.

So, grab your apron, gather everyone together, and get baking! Here's to a season full of new traditions and delicious treats!

HAPPY HOLIDAYS!