Free inside this Saturday’s Daily Mail, the first in a two-part series of 32-page mags with delicious Christmas recipes from Mary Berry. Don’t miss tomorrow’s Daily Mail so Mary can show you how to make her all-time classic recipes for a hassle-free Christmas.
Including much loved recipes, from heavenly roast turkey to delicious Boxing Day glazed gammon. Plus, a selection of sweet treats from the ultimate chocolate roulade to old-fashioned sherry trifle.
ADVERTIsem*nT
We’ve got a sneak-peak below to tempt your taste buds, check out the stained glass window biscuits and some festive mulled wine to keep you warm!
TRENDING
Moment police arrest woman after 'Miss Mizzy' punched strangers3.1K viewing nowBianca Censori exposes bottom in SHEER tights with Kanye West in LA13.3K viewing nowAngelina Jolie poses with mini-me daughter Vivienne, 152.6K viewing nowDon’t miss tomorrow’s Daily Mail so Mary can show you how to make her all-time classic recipes for a hassle-free Christmas.
Related Articles
- Vinnie Jones' friends reveal his new partner 'Blondie' has 'brought the light back into his eyes' as football's reformed hardman finds love with loyal PA who bossed him about in his Discovery+ farm series - five years after death of his wife
- Shocking moment dog owner repeatedly kicks crazed animal as it mauls another pooch 'after throwing its muzzle off when row broke out on the street'
- Moment police arrest woman after 'Miss Mizzy' was caught going round London punching strangers in bid to make herself famous with 'chaos for clout' videos
- Angelina Jolie accuses Brad Pitt of being 'physically abusive' towards her BEFORE that infamous 2016 row on plane in latest bombshell lawsuit
STAINED GLASS WINDOW BISCUITS
These look incredibly pretty and are great as gifts or to hang as decorations on your Christmas tree. Make holes with a co*cktail skewer before baking if you want to thread ribbon through the top and hang them.
Makes 20
175g (6oz) butter, softened 100g (4oz) caster sugar 225g (8oz) plain flour About 20 boiled sweets (in different colours)
1. Preheat the oven to 160°C/fan 140°C/gas 3. Line two baking sheets with non-stick baking paper. You will need a large star or other Christmas cutters.
2. Measure the butter and sugar into a bowl and, using a wooden spoon or spatula, beat until smooth. Add the flour and bring the dough together by hand.
3. Roll out on a lightly floured work surface using a rolling pin until the dough is about 0.5cm (¼in) thick. Use your large cutter to cut out the shapes. If you have a small version of your chosen cutter use this to cut the middle out of each shape, otherwise do it by hand, leaving about 1cm (½in) of biscuit around the edge. Arrange on the baking sheets.
4. Separate the boiled sweets into their colours and put them in plastic bags (one colour in each bag). Crush using a rolling pin until they’re fine grains, and sprinkle these grains in the middle of each biscuit (see picture).
ADVERTIsem*nT
Related Articles
- Angelina Jolie poses with mini-me daughter Vivienne, 15, during preview of their stage version of the Tom Cruise movie The Outsiders as Matt Dillon stops by
- Netflix fans can't stop watching new binge-worthy 10/10 series with a star-studded cast as it's finally released and praise 'talented' lead actor
- Bianca Censori exposes bare bottom in SEE-THROUGH nude tights for dinner date with Kanye West in LA - as her rapper husband is sued by ex Donda Academy employee
5.Bake in the preheated oven for about 12-15 minutes or until the biscuits are a pale gold and the sweets inside them have melted. Leave to stand on the trays for about 5 minutes to cool slightly, then carefully transfer to a wire rack and leave to cool completely and firm up.
PREPARING AHEAD Can be made up to 2 days ahead and kept in a sealed box. They also freeze well.
TIP The biscuits will firm up once out of the oven and cooling so don’t be tempted to overcook them if you think they seem a bit soft in the oven.
FESTIVE MULLED WINE
For an extra kick, add a glass of sherry or brandy before serving. Makes 12 glasses
4 lemons 2 large oranges 2 bottles red wine 16 cloves 2 cinnamon sticks About 150g (5oz) caster sugar 1. Peel the zest thinly from 3 of the lemons and 1 orange, and squeeze the juice. Thinly slice then quarter the remaining fruit and reserve.
2. Pour the wine, 1.2ltr (2pt) water, zest and juices into a pan, and add the spices. Cover and simmer for about an hour. Add sugar to taste. 3. Strain and serve hot with the reserved fruit on top.
PREPARING AHEAD Can be kept covered in the fridge for up to 3 days. Reheat, and add sliced fruit just before serving.
