From festively shaped cookies to indulgently rich chocolate cakes, make every day special this holiday season with Lindt’s latest selection of recipes.
INGREDIENTS 360g plain flour 4 teaspoons ground ginger 2 teaspoons baking powder 1 teaspoon bicarbonate of soda Pinch of salt 1 teaspoon ground cinnamon ¼ teaspoon ground cloves ¼ teaspoon ground nutmeg 225g unsalted butter, at room temperature 300g soft light brown sugar 265g black treacle 90g golden syrup 4 large eggs 2 teaspoons vanilla extract 250ml full-fat milk, room temperature For the white chocolate buttercream 200g Lindt Excellence White Chocolate with a Touch of Vanilla, chopped 225g unsalted butter, at room temperature 500g icing sugar, sifted 4 tablespoons double cream A couple of drops of vanilla extract To decorate 1 Lindt Milk Chocolate Teddy Rosemary springs Cinnamon sticks Iced gingerbread stars
Preheat the oven to 180°C/160°C fan/ Gas Mark 4. Grease and line three 23 cm/9-inch loose-based round cake tins with greaseproof paper.
Whisk together the flour, ginger, baking powder, baking soda, salt, cinnamon, cloves and nutmeg until well combined then set aside.
In the bowl of a stand mixer, beat together the butter and sugar until light and fluffy. Beat in the treacle and golden syrup until blended. Beat in the eggs, one at a time, incorporating each one fully before adding the next, then beat in the vanilla extract.
With the mixer on a low speed, add one third of the flour mix, followed by half of the milk. Repeat with another third of the flour and the remaining milk (scrape down the bowl as needed). Finish with the final third of flour. Mix until you have a smooth batter.
Divide the batter equally between the 3 prepared tins and smooth over the tops using the back of a spoon. Bake in the preheated oven for 25 minutes - or until a skewer inserted into the centre comes out clean. Leave to cool in the tins for 10 minutes before turning out onto separate wire racks to finish cooling completely.
Meanwhile, for the white chocolate buttercream: put the chopped white chocolate into a heat-proof bowl set over a pan of barely simmering water. Stir until melted and smooth. Remove from the heat and leave to cool.
In a separate bowl, using an electric mixer on medium speed, beat the butter, icing sugar, double cream and vanilla extract until you have a smooth buttercream. Increase the speed and beat for 1-2 minutes until light and fluffy (pausing to scrape down the sides as needed). Pour in the melted chocolate and beat on low-speed until fully incorporated.
Place one cake upside down on a flat serving plate. Spread with a generous layer of buttercream using a palette knife. Repeat with the second and third cakes until you have three tiers. On the final cake, spread on the top, working down around the sides of the cake in a smooth and even layer. Chill for at least 1 hour.
When ready to serve, unwrap the Lindt Milk Chocolate Teddy and place in the centre of the cake. Decorate with fresh rosemary (to resemble Christmas trees), dust with icing sugar (to look like snow) and finish with cinnamon sticks and gingerbread stars.
Slice, serve and enjoy!
INGREDIENTS 250g butter, diced 150g caster sugar 1 large egg 400g plain flour, plus extra for dusting 2 tablespoons cocoa powder Pinch of salt To decorate 200g roasted and salted peanuts 2 tablespoons runny honey 2-3 tablespoons water Pinch of cinnamon 150g Lindt Excellence 70% Cocoa Dark Chocolate, chopped Edible gold flakes, optional
In an electric mixer, bring together the butter, sugar, egg, flour, cocoa powder and a pinch of salt until you have a smooth dough. Wrap in cling film and chill in the fridge for about 1 hour.
Preheat the oven to 180C/160 Fan. Line a couple of baking sheets with greaseproof paper.
Roughly chop the peanuts and tip into a heat-proof bowl.
Pour the honey into a saucepan with the water and cinnamon. Bring to a boil. Remove from the heat and pour over the chopped peanuts. Stir to coat.
Tip onto the prepared baking sheet and spread out in an even layer. Bake in the oven for about 8-10 minutes until caramelised and golden. Leave to cool completely.
Lightly dust a work surface with flour before rolling out the dough to about 5 mm thick. Stamp out Christmas tree shaped cookies and transfer onto the prepared baking sheets, leaving a couple of cm between each one.
Bake for about 12 minutes or until cooked. Leave to cool on the sheets for 5 minutes before using a palette knife to carefully transfer onto wire racks to finish cooling completely.
Meanwhile, put the chopped chocolate in a heat-proof bowl set over a pan of barely simmering water. Stir until melted and smooth. Leave to cool for 15 minutes.
Brush over the cooled cookies and sprinkle with the caramelised nuts and edible gold flakes, if using. Leave to set.
Heat the milk, 250ml of the cream, and 60g of the icing sugar, stirring often, in a medium saucepan set over medium-low heat until hot and steaming. Remove from the heat and stir in the Lindt Lindor 70% Balls until completely combined. Stir in vanilla and salt then divide among 4 mugs.
Meanwhile, whip the remaining cream and icing sugar until stiff peaks form. Garnish each hot chocolate with a dollop of whipped cream and marshmallows. Shave the remaining chocolate with a vegetable peeler over the top.
For grown-up hot chocolate, spike with your favourite liqueur.
INGREDIENTS 360g all-purpose flour/plain flour 2 teaspoons ground ginger 1 teaspoon bicarbonate of soda 1 teaspoon ground cinnamon ½ teaspoon salt ¼ teaspoon each ground cloves and allspice 115g unsalted butter, at room temperature 65g packed brown sugar 35g granulated sugar 1 egg 125ml black treacle 75g candied or crystallised ginger, finely chopped 100g Lindt Excellence Touch of Vanilla, finely chopped Shimmer dust for garnishing, optional
In large bowl, stir together the flour, ginger, baking soda, cinnamon, salt, cloves and allspice, then set aside. Using an electric mixer, beat together the butter, brown sugar and granulated sugar until light and fluffy. Add the egg and mix until combined then beat in the treacle and mix until smooth.
Add the flour mixture and beat on a low speed until just combined. Divide the dough into 2 portions and wrap each in cling film, then refrigerate for at least 1 hour or overnight before rolling.
Preheat the oven to 180°C/fan 160°C/ Gas Mark 4. On a lightly floured work surface, roll out the dough, one portion at a time, to 1/4-inch (5 mm) thickness.
Using floured 8 cm festive biscuit cutters, cut out shapes from the dough. Use a spatula to transfer them to a parchment paper-lined baking sheet, spacing at least 5cm apart. Gather and reroll the scraps to cut out more shapes.
Bake, in batches, for 8 to 10 minutes, or until the biscuit bottoms are lightly golden and the tops are set. Cool on the baking sheet for 2 minutes, then transfer to a wire rack and cool completely.
Place the chocolate in a heat-proof bowl set over a saucepan of barely simmering water and leave to melt for 5-6 minutes. Remove the chocolate from the heat and leave to cool for 2-3 minutes until you have a pipeable consistency.
In batches, pour the chocolate into a piping bag fitted with small round decorating nozzle. Pipe lace-like designs on each biscuit. Sprinkle shimmer dust on top if using, then leave the biscuits to stand until chocolate sets.
For spicier gingerbread cookies, add a pinch cayenne pepper.
INGREDIENTS 100g Lindt Excellence 70% Dark Chocolate, finely chopped 60 g cocoa powder, sifted 250 ml just brewed hot coffee 200g unsalted butter, room temperature 235g granulated sugar 140g packed brown sugar 3 eggs 2 teaspoons vanilla extract 325g all-purpose flour, sifted 1 teaspoon baking powder 1 teaspoon baking soda 175ml buttermilk For the frosting 250g brick style plain cream cheese, room temperature 45g unsalted butter, room temperature 30g cocoa powder, sifted ¼ teaspoon salt 100g Lindt Excellence 70% Dark Chocolate, melted and cooled 265g icing sugar, sifted 80g sour cream 1 teaspoon vanilla extract For the glaze 200g Lindt Excellence 70% Dark Chocolate, finely chopped 200ml single cream 75g butter, cut into cubes and room temperature
Preheat oven to 350°F /180°C/ Gas Mark 4. Grease and flour three 9-inch/23 cm round cake pans and line bottom with parchment; set aside. Whisk together flour, baking powder, baking soda and salt; set aside. Combine chopped chocolate and cocoa powder in a heatproof bowl. Pour hot coffee over top. Let sit for 2 minutes and whisk until smooth and let cool.
In large bowl or bowl of a stand mixer, beat together butter, granulated sugar and brown sugar until light and fluffy. Add eggs one a time, beating until incorporated after each addition. Beat in vanilla and then cooled chocolate mixture.
With mixer on low, alternately add the dry mixture in 3 parts with buttermilk in 2 parts, starting and ending with dry. Scrape the bowl as needed between additions. Scrap into prepared pans; smooth top.
Bake for 25-30 minutes or until a cake tester inserted into the centre of cake comes out clean. Cool completely in pan on wire rack. Remove from pans.
Fudgy Cream Cheese Chocolate Frosting: Beat cream cheese with electric beaters until light and fluffy. Beat in butter until blended and smooth. Beat in melted and cooled chocolate and cocoa powder. Beat in icing sugar until blended. Beat in sour cream and vanilla until creamy. If frosting is too soft to spread, chill for 15 to 20 minutes.
Place one cake on a cake plate; spread top with a half the frosting. Top with another cake and spread remaining frosting on top. Cap with remaining cake. Chill cake for 2 to 3 hours to set frosting and until ready to glaze.
Glaze: Place cream in microwave-safe bowl. Microwave on MEDIUM power, stirring every 30 seconds for 1-2 minutes or until hot. Add the chopped chocolate to the cream and allow to stand for 30 seconds before stirring. Stir through the butter until smooth.
Place cake on a cake rack above a plate or tray large enough to catch the excess glaze. Pour glaze over top and smooth it over with a metal spatula. Chill for 1 to 2 hours until glaze is set.
Garnish cake with gold leaf and Lindt Teddy.
For a smooth chocolate glaze, glaze cake as soon as butter is incorporated. If you prefer to see traces of the spatula, wait a few minutes and allow the glaze to harden slightly.