Merry Christmas from the Workshop! Wishing you all a wonderful Christmas filled with warmth, joy, and plenty of delicious treats!

I wanted to take a moment to say a heartfelt thank you to everyone who has supported my business this year. It’s been my first full year in my new workshop, and what a wonderful year it’s been. Your enthusiasm, creativity, and love of baking have made every class an absolute joy.

I’m already looking forward to seeing you all in 2026 for more baking fun — there are exciting classes planned, so keep an eye on the schedule!

In the meantime, I thought I’d share my favourite Christmas bake with you – Peppermint Bark. It’s the perfect treat to make between Christmas and New Year when you want something sweet, festive, and impressively easy.

Peppermint Bark Recipe

Ingredients:
– 140g plain flour
– 140g strong white bread flour
– 1/4 teaspoon salt
– 225g unsalted butter, well softened
– 195g caster sugar
– 1 teaspoon vanilla extract
– 1 large egg yolk
– 175g plain chocolate, chopped
– Peppermint sweets/candy canes, crushed (amount to taste)
– 50g white chocolate

Method:
Preheat oven to 170°C fan/180°C. Line a 20cm x 30cm traybake tin with nonstick baking paper.

Whisk flours and salt in medium bowl. Beat butter in large bowl until creamy, gradually add and beat in sugar, scraping down sides of bowl. Add vanilla and egg yolk. Gradually add flour mixture, mixing just to blend.

Spread dough evenly into prepared baking pan, use moistened fingertips to form an even layer and pierce dough with a fork. Bake until light golden brown and slightly puffed and edges begin to come away from sides of pan, about 30 minutes.

Place pan on rack; immediately sprinkle plain chocolate over and let stand until chocolate softens, about 3 minutes. Using small offset spatula, spread chocolate over top of cookie in thin even layer. Immediately sprinkle chopped peppermint candies over.

Carefully melt white chocolate and drizzle over the top. Chill baking tray until chocolate sets. Break or cut “bark” into shards and store in an airtight container

Let’s Bake Together!

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