Christmas time. It’s all about warmth, family and indulgence. Growing up, my most poignant memories of the festive period aren’t the presents, they’re the people and the preparations. Christmas begins when my Mum starts soaking dried fruit ready for the Christmas cake in November, and it truly arrives when we bake her marzipan-star-topped mince pies together on Christmas Eve – a tradition that lives on to this day.
We all have our own family rituals and recipes that are passed down from generation to generation. If you’re having to mix things up this year since switching to a vegan diet, fear not, because this miniature guide is here to make sure that everyone has a fun, and delicious, Christmas.
What better way to enjoy yourself this December than to blast some Christmas songs in the kitchen and fill your house with the warming smells of rich spices? Here are our top two recipes:
Gingerbread men
Gingerbread is really easy to make, and your children can go wild with their decorating. If you invest a few pounds in a set of cookie cutters, they can be used year on year to start your very own biscuit legacy. If you only have a classic gingerbread man shaped cutter, most can be turned upside down to create a reindeer – the ‘legs’ become antlers, the ‘arms’ become ears and the ‘head’ can be a big red nose!
Likewise, a circular cutter makes a perfect bauble (extra marks for threading a ribbon through and hanging it proudly on your tree) and a freehand square with a triangle on top can be a stunning house with iced windows and doors. To decorate – go with whatever your children like. Writing icing, fondant icing, Jelly Tots (yes they’re vegan!), dairy-free chocolate buttons, festive sprinkles and edible glitter. Whatever you and your children can get your hands on.
Not a fan of ginger? Use vanilla or chocolate biscuits instead – anything can look Christmassy with a snowflake on top!
RECIPE
Ingredients
- 300g plain flour
- 1 teaspoon bicarbonate of soda
- 2 teaspoons ground ginger
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 125g dairy-free butter (I use Vitalite or Flora Freedom)
- 200g soft brown sugar
- 3 tablespoons golden syrup
Method
- Preheat your oven to 180ºC and line two baking sheets with greaseproof paper.
- Sift together the flour, bicarbonate of soda and spices.
- Melt the butter, sugar and golden syrup over a low heat until the sugar dissolves.
- Add it to the dry ingredients to form a dough.
- Roll out to 5mm thick (directly onto the baking sheets works best) and cut out your shapes, leaving 2cm between each biscuit. Save the cuttings to make more!
- Move the paper back onto the baking sheets and bake for 12 minutes, or until lightly golden.
- Leave to cool – now is the time to pierce a hole if you’re using them as decorations.
- Ice, decorate and enjoy!
Mince pies
An absolute classic. This is the recipe my Mum uses every year, dug out from the depths of the kitchen cupboard in an ancient Delia Smith cookery book.
Not a fan of the traditional filling? I never was as a child either – jam tarts are an easy alternative to keep fussy mouths happy.
Don’t have time to make your own pastry? Jus-Rol and most supermarket own-brand ready-rolled pastries are vegan – your biggest decision will be shortcrust or puff!
RECIPE
Ingredients
For the pastry…
- 350g plain flour
- 150g lard (I use Trex)
- A pinch of salt
- Cold water
For the filling…
- 700g mincemeat
Method
- Sift the flour and salt into a mixing bowl, holding the sieve as high as possible to air the flour.
- Cut the fat into small cubes, add them to the flour then gently rub the fat into the flour (again lifting your hands to air the mixture).
- When the mixture is uniformly crumbly, start to sprinkle 2 tablespoons of cold water all over. Using a round-bladed knife, mix and cut the mixture to bring it together.
- Add more water as needed, then bring the dough together into a ball with your hands. If it doesn’t leave the bowl clean, you need more water.
- Rest the pastry in the fridge for 20-30 minutes before rolling it out to 3mm and cutting with 7.5cm rounds (for the bottoms) and 6cm rounds or stars (for the lids).
- Grease your muffin trays and line with the large rounds before filling (not too much!) with the mincemeat filling.
- Dampen the edges of the lids, then press them into position.
- Brush each pie with a little plant-based milk and prick with a fork or knife to allow air to escape.
- Bake for 25-30 minutes, allow them to cool then sprinkle with icing sugar – or top with marzipan/icing!
If you already make a habit of baking with the little ones, put a festive twist on the normal – a bit of mint flavouring in the chocolate brownies with some crushed candy canes on top, some cranberry and orange in the chocolate cereal cakes, or simply some festive cupcake cases!
Keep it simple! Christmas can be a stressful time, and baking shouldn’t be a cause for more of it. Choose easy recipes that children of any age can get stuck in with – and make sure they can get creative.
Written by Catie Allwright, a twenty-something Masters student, animal charity volunteer, vegan and foodie.