Traditional homemade baklava recipe as handed down through the generations....in other words this is how my grandmother used to make it. I used Shipton Mill organic white flour and the result was mouth wateringly good. Crispy flakes on the outside, sweetly moist on the inside dripping with syrup! It takes some time and effort may be but it is worth it.
This apple tart takes a tad longer to prepare due to cooking and pureeing the fruit prior to baking, but it produces a lovely smooth tart with a good flavour, and looks really good if you leave red skins on the sliced apples for decoration - only if you're using organic fruit though. The gluten-free pastry can be made in advance and kept cool in the fridge for up to 3 days.
This is my mother's recipe for Linzer Torte. Not specifically a Christmas cake, but no Christmas was complete without this cake. (And it's the most delicious dough to be eaten raw ...)
This is a movable feast. The basic idea is a rich yet light chocolate tart, in a crisp pastry shell with a fruity bit in the middle. For the Christmas theme I suggest using a cranberry mincemeat.