Christmas is a time to indulge into your favourite foods and desserts guilt free. So, this Christmas break why don’t you begin festive baking?

Chocolate chip cookies (Vegan)

Preparation time: 30 minutes

Cooking time: 10-15 minutes

Ingredients

200g dairy-free margarine

125g soft light brown sugar

100g caster sugar

1 tsp vanilla extract

250g plain flour

½ tsp baking powder

½ tsp bicarbonate of soda

pinch of salt

200g vegan dark chocolate chips

1 tbsp soya milk

Method:

1. Preheat the oven to 180C/160C Fan/Gas 4 and line two baking trays with baking paper.
2. Mix the dairy-free margarine, both sugars and the vanilla extract into a large bowl. Sift the flour, baking powder, bicarbonate of soda and a pinch of salt into the bowl and beat everything until thoroughly combined and almost smooth.
3. Add the chocolate chips and soya milk and mix again until the chocolate chips are mixed in.
4. Make dough balls and place onto the lined baking trays allowing plenty of space between each cookie as they will spread during cooking.
5. Bake for about 10 minutes, or until golden brown.

Cinnamon buns (Vegan)

Cooking time: 25-30 minutes

Ingredients:

DOUGH

2 cups almond milk (480 mL), at room temperature

½ cup vegan butter (115 g), melted

¼ cup organic sugar (50 g)

1 packet active dry yeast

5 ½ cups flour (690 g), divided

1 teaspoon salt

FILLING

¾ cup vegan butter (170 g)

¾ cup brown sugar (165 g)

2 tablespoons ground cinnamon

ICING

1 cup powdered sugar (160 g)

2 tablespoons almond milk

½ teaspoon vanilla extract

Method

1. In a large bowl, whisk together your milk of choice, melted butter, and sugar. The mixture should be just warm. Sprinkle the yeast evenly over the warm mixture and let set for 1 minute.
2. Add 5 cups flour and 1 teaspoon of salt to the milk mixture and mix with a wooden spoon until just combined.
3. Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.
4. Preheat oven to 350˚F (180˚C).
5. Remove the towel and add an additional ½ cup (95g) of flour and salt. Stir well, then turn out onto a well-floured surface. Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface.
6. Roll the dough out ad spread the softened vegan butter evenly over the dough. Sprinkle evenly with brown sugar and cinnamon.
7. Roll up the dough, forming a log, and pinch the seam closed. Place seam-side down. Trim off any unevenness on either end.
8. Cut the log in half, then divide each half into 7 evenly sized pieces. About 8 cm thick each.
9. Place 7 cinnamon rolls in each cake pan, bake the cinnamon rolls in a preheated oven at 350˚F (180˚C) for 25-30 minutes, until golden brown.
10. To prepare the frosting. In a medium-size mixing bowl, whisk together powdered sugar, almond milk, and vanilla until smooth. While still warm, drizzle evenly with frosting.

Don't forget to tag us @HuddersfieldSU so we can see how creative you have all been!