EXCLUSIVE Mary Berry Christmas recipes (2024)

Free inside this Saturday’s Daily Mail, the first in a two-part series of 32-page mags with delicious Christmas recipes from Mary Berry. Don’t miss tomorrow’s Daily Mail so Mary can show you how to make her all-time classic recipes for a hassle-free Christmas.

Including much loved recipes, from heavenly roast turkey to delicious Boxing Day glazed gammon. Plus, a selection of sweet treats from the ultimate chocolate roulade to old-fashioned sherry trifle.


We’ve got a sneak-peak below to tempt your taste buds, check out the stained glass window biscuits and some festive mulled wine to keep you warm!

Don’t miss tomorrow’s Daily Mail so Mary can show you how to make her all-time classic recipes for a hassle-free Christmas.

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These look incredibly pretty and are great as gifts or to hang as decorations on your Christmas tree. Make holes with a co*cktail skewer before baking if you want to thread ribbon through the top and hang them.

Makes 20

175g (6oz) butter, softened 100g (4oz) caster sugar 225g (8oz) plain flour About 20 boiled sweets (in different colours)

1. Preheat the oven to 160°C/fan 140°C/gas 3. Line two baking sheets with non-stick baking paper. You will need a large star or other Christmas cutters.

2. Measure the butter and sugar into a bowl and, using a wooden spoon or spatula, beat until smooth. Add the flour and bring the dough together by hand.

3. Roll out on a lightly floured work surface using a rolling pin until the dough is about 0.5cm (¼in) thick. Use your large cutter to cut out the shapes. If you have a small version of your chosen cutter use this to cut the middle out of each shape, otherwise do it by hand, leaving about 1cm (½in) of biscuit around the edge. Arrange on the baking sheets.

4. Separate the boiled sweets into their colours and put them in plastic bags (one colour in each bag). Crush using a rolling pin until they’re fine grains, and sprinkle these grains in the middle of each biscuit (see picture).


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5.Bake in the preheated oven for about 12-15 minutes or until the biscuits are a pale gold and the sweets inside them have melted. Leave to stand on the trays for about 5 minutes to cool slightly, then carefully transfer to a wire rack and leave to cool completely and firm up.

PREPARING AHEAD Can be made up to 2 days ahead and kept in a sealed box. They also freeze well.

TIP The biscuits will firm up once out of the oven and cooling so don’t be tempted to overcook them if you think they seem a bit soft in the oven.


For an extra kick, add a glass of sherry or brandy before serving. Makes 12 glasses

4 lemons 2 large oranges 2 bottles red wine 16 cloves 2 cinnamon sticks About 150g (5oz) caster sugar 1. Peel the zest thinly from 3 of the lemons and 1 orange, and squeeze the juice. Thinly slice then quarter the remaining fruit and reserve.

2. Pour the wine, 1.2ltr (2pt) water, zest and juices into a pan, and add the spices. Cover and simmer for about an hour. Add sugar to taste. 3. Strain and serve hot with the reserved fruit on top.

PREPARING AHEAD Can be kept covered in the fridge for up to 3 days. Reheat, and add sliced fruit just before serving.

EXCLUSIVE Mary Berry Christmas recipes (2024)
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