4 Indulgent Desserts to Make This Holiday Season

The holiday season is the time to let loose and indulge in some delicious food. Here, we're leaning into the sweet side with a selection of divine treats that are sure to lift everyone's spirits.

Whether you're in need of something to take to a party or you want a tasty final dish to serve at your Christmas feast, give one (or all) of these four delicious desserts – that probably aren't in your repertoire – a go.

Method

• Mix the filmjölk with bicarbonate of soda in a medium bowl and set aside.
  2. In a large bowl, cream the butter and sugar together. Add one egg at a time and beat well.
• Mix in the flour, vanilla sugar, baking powder and salt followed by the filmjölk mixture.
• Preheat the oven to 175 C and line a round springform cake tin (about 22cm).
• In a small bowl mix the raw sugar and cinnamon together.
• Start by spreading a third of the mixture across the base of the cake tin, sprinkle about 1 tablespoon of the cinnamon sugar over the mixture, repeat this two more times. There should be three layers with a generous amount of cinnamon sugar remaining to be sprinkled over the top layer.
• Bake for 45-50 minutes.

Method

• Preheat oven to 200 C.
• In a large bowl add fruit and cornstarch. Toss until distributed then add vanilla. Add to a 20cm by 20cm baking dish greased with coconut oil. Set aside.
• In a medium bowl combine oats, almond flour, cinnamon, salt and brown sugar. Add the butter and break it up with a pastry cutter, fork, or use your hands. Toss the butter in the dry mixture then add the coconut oil. Use a rubber spatula to combine. The mixture should resemble something similar to wet sand.
• Crumble the topping over the berries until completely covered. Bake for 30-35 minutes. Serve warm with vanilla ice cream.

Method

• Preheat the oven to 170°C (350°F) fan-forced. Lightly spray a donut tray with cooking oil.
• Whisk the flour, baking powder, salt and sugar into a large mixing bowl.
• Place the wet ingredients into a heat-proof bowl, and gently melt together using the microwave (in 30-second intervals, stirring in between) or double-boiler method, allow to cool.
• Add the wet mixture to the dry ingredients and whisk to combine, being careful not to over-mix.
• Transfer the donut batter into the donut tray with a spoon or a piping bag.
• Bake for 15 minutes, or until donuts spring back when gently pressed.
• Remove from the oven and let cool for a few minutes before transferring the donuts to a wire cooling rack. Allow to cool completely before glazing.
• While the donuts are cooling, make the glaze. Melt the chocolate, coconut oil, and butter gently in the microwave or double-boiler method until smooth. Dip the tops of the donuts into the chocolate glaze, and place on a cooling rack to set.

Method

• Beat the sugar and butter together in a large mixing bowl or mixer. The consistency should be very creamy.
• Add the beaten egg and vanilla to the bowl.
• Combine the flour, salt, cinnamon and baking powder together and slowly mix in with the butter mixture.
• Gently knead the dough into a ball (add a little bit of flour to the surface if the dough is slightly sticky). Place the ball on top of a large piece of cling wrap and flatten the shape with your palm. Cover with the remaining plastic and place on a flat surface in the fridge for at least one hour.
• Cover a baking tray with parchment paper and preheat the oven to 180 C.
• Roll out the dough to just under 0.5cm and start to cut out the biscuit rounds making sure there is space between each.
• Mix the egg and espresso together in a small bowl and brush over the biscuit tops. Finish off by dragging the back of a fork across the tops to create vertical and horizontal lines that cross over.
• Bake for about 12 minutes, until golden brown.