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Ham & Cheese Muffins

1. Pre-heat the oven to 180ºC for at least 15 minutes. Cream butter on high speed using an electric mixer. Add the sugar and cream until light and fluffy.
2. Add the egg and mix on low speed until smooth.
3. Sieve half of the flour, milk powder, and double acting baking powder into the bowl. Fold them in gently with a spatula.
4. Fold in the water. Fold in the rest of the flour, milk powder, and baking powder.
5. Line a muffin tray with paper cupcake cases. Fill the cases up to half full of batter. Add a few pieces of ham and cheese into each cup.
6. Bake for 17-20 minutes or until a toothpick inserted in the centre of a muffin comes out clean.

Bailey’s Chocolate Truffles

1. Heat whipping cream in the microwave (high power) or over the stove (low to medium heat) for about 1 minute.
2. Pour the hot cream over the chocolate and allow it to sit for a minute.
3. Stir gently until the mixture is smooth. Stir in the Irish cream.
4. Chill the mixture overnight or until it is very firm.
5. Roll into small balls and coat in cocoa powder before serving.

Fruit Biscotti

1. Preheat the oven to 180ºC. Line a 21.5 cm by 11 cm foil loaf pan with baking parchment.
2. Whip egg whites until foamy. Add the caster sugar and whip until stiff peaks form.
3. Sieve the plain flour and ground almonds over the egg whites. Fold them in with a rubber spatula. Fold in the fruit. The mixture should resemble very thick cake batter.
4. Transfer the mixture to the loaf pan and smooth the surface.
5. Bake for 30 minutes. Remove from the oven and allow the loaf of biscotti to cool for 10-15 minutes. Preheat the oven to 130ºC.
6. Slice the loaf thinly. Arrange the slices on a parchment-lined baking tray and bake for 45-50 minutes.
7. Cool the biscotti completely before eating as they will become crunchy as they cool.

Cranberry and Pistachio Cream Cheese Pound Cake

1. Preheat the oven to 170°C for at least 15 minutes. Grease and flour the bundt pan thoroughly. Whisk self-raising flour and sugar together until well-mixed.
2. Rub cold butter and cheese into the flour mixture until the mixture resembles cookie dough.
3. Mix in 1/3 of the eggs at a time, using either a fork or an electric mixer.
4. Layer the cake batter, the cranberries and pistachios in the bundt pan. Smooth the surface. Bake at 170°C for 45 minutes, or until a toothpick comes out clean and moistened or with a few loose crumbs attached.
5. Cool completely before dusting with icing sugar.

Stollen

1. Whisk bread flour, sugar and salt together. Whisk in the instant yeast. Pour the flour mixture into the mixing bowl.
2. Add the egg and milk. Knead using the dough hook until the dough comes together. Knead for 5 minutes on high speed. Test a small piece of dough buy stretching it very thinly. If it does not break, it has reached windowpane stage. (If it breaks easily, continue kneading for another minute.)
3. Add butter and knead for another 5 minutes. Check for window pane stage.
4. Place the dough in a large bowl and cover with cling wrap. Proof in an enclosed space (such as an oven that is not switched on) for 30 minutes. Place a small bowl of hot water in the space to create a warm environment for the dough to expand.
5. After 30 minutes, the dough should have doubled in size. Flatten the dough into two rectangles. Spread the fruit and roll up each rectangle. Seal the ends of each roll by tucking in the edges.
6. Place on a tray lined with baking paper. Proof in an enclosed space for another 45 minutes until the loaves double in size. Preheat the oven to 190ºC.
7. Brush with egg wash (egg mixed with water) and bake for 25-30 minutes. When the bread is done, the loaves should sound hollow when you tap them with a knife. Allow them to cool before cutting as they are still cooking inside.

1. Why are these pastries your favourite during Christmas? Do they have a story on how you started making them for the holidays?

   I wrote the chocolate truffle recipe for my parents. They wanted something special to give their friends on their wedding anniversary two years back, and it so happens their anniversary falls near Christmas time.
   
   The cranberry and pistachio cream cheese bundt cake is great for Christmas because of their natural red and green colours. The cake looks pretty and tastes good, too.
   
   The Stollen is something my mom wants me to make every Christmas. She loves fruit and bread. We have an ongoing joke that the stollen was not, erm, bought.
   
   My husband really likes biscotti because it’s low fat and crunchy. It’s one of those naturally low fat baked products. The hard part is waiting for it to finish cooling down before eating. It gets crunchy after it has been baked twice and cooled.
   
   The ham and cheese muffin is a delicious way to use the honey baked ham we usually have on the table for Christmas parties. Together with the melted cheese, the muffin is like a meal in itself. The combination is easy and fun to eat.

2. Do you make these pastries as gifts or they’re just your favourite things to prepare for your Christmas celebration?

   They’re just my favourite things to prepare for Christmas. The ingredient lists are short, so they’re not difficult to prepare. They’re great to either eat or give away.

3. Do you make them every year or do you always change your menu? What are your inspirations?

   I like changing flavours, but I always end up making what my folks like to eat. They’re my inspiration.

4. What’s your favourite holiday dessert?

   Right now? Anything with caramel or apple.

5. What is your most memorable food-related Christmas memory?

   My mother made a royal icing cake when I was very little. I was thrilled and only ate the royal icing.

6. Do you have any holiday traditions you want to share with us?

   We sing Christmas carols at our gatherings. It always lifts the spirit.

7. What do you always look forward to for Christmas?

   Going on a hard-earned holiday! And buying Christmas things for the kids.