The dough scraps can be kneaded again, rolled out on a floured counter top, cut out and baked into gingerbread men.

Some elements of the dessert can be prepared in advance: the base for the white chocolate cream and the raspberry filling can be stored in the fridge for up to 2 days, while the rolled out craquelin can be stored in the freezer for up to 1 month.

To make your own ice cream, search Cookidoo® for your favorite ice cream flavor and prepare prior to starting recipe.

By clicking here, you can download a template of gingerbread houses for a mug. .

Pinch the seams well to let out air bubbles and avoid leaks when baking.

To test if baguettes are ready to bake, gently press dough with your fingertip. The indentation left by your finger should slowly disappear. If the dough springs up quickly then it has not risen sufficiently. If the indentation remains, the dough has over-proved. The baguettes won’t rise as much in the oven but they will still taste good.

To test if baguettes are ready to bake: gently press dough with your fingertip. The indentation left by your finger should slowly disappear. If the dough springs up quickly then it has not risen sufficiently. If the indentation remains, the dough has over-proofed. The baguettes won’t rise as much in the oven but they will still taste good.

To test if baguettes are ready to bake, gently press dough with your fingertip. The indentation left by your finger should slowly disappear. If the dough springs up quickly, more proving time is needed. If the indentation remains, the dough has been left to prove too long. The baguette will not rise as much during baking but the end result will taste the same.

To make your own Pumpkin Butter: search Cookidoo® for the recipe in our Pumpkin and Spice collection.

We used ground turmeric in this recipe as a natural food colouring. You can use other types of foods to add colour (such as raspberry or blackberry juice, etc.) or you can purchase natural food colouring in the baking aisle of your supermarket. Add food colouring to your preference to create the desired layers of colour.

Filone is considered an ‘everyday’ bread in Italy - a simple yeast bread eaten at mealtimes. The name filoni comes from the Italian word for 'line' as the bread is shaped into a long stick. This recipe is for mini versions with the addition of green olives for an extra flavour dimension. You’ll need lots of flour when shaping this sticky dough into individual sticks before serving as an accompaniment to soup or salad.

Search Cookidoo® for Apple Wheat Starter recipe in our Artisan Bread collection.

If rolls are browning too quickly, loosely tent the pan with foil.

For TM31 users: when blending gradually increase from speed 4 to speed 10.

For a nut-free pastry, omit almonds and use 370 g flour instead of 340 g.

To test if baguettes are ready to bake, gently press dough with your fingertip. The indentation left by your finger should slowly disappear. If the dough springs up quickly, more proving time is needed. If the indentation remains, the dough has been left to prove too long. The baguette will not rise as much during baking but the end result will taste the same.

It is important that the diameter of your cake tins matches the diameter of your trifle dish. If you are using a trifle dish that is smaller or larger, ensure you adjust your cake tins accordingly to ensure your brownie cakes fit into the trifle dish perfectly.

Search Cookidoo® for Apple Wheat Starter recipe in our Artisan Bread collection.

Do a vinegar wash to thoroughly clean your mixing bowl before whipping the egg whites: Insert butterfly whisk , then place 500 g water and 1 tablespoon of vinegar into mixing bowl and mix 30 sec/speed 4 . Remove butterfly whisk , empty mixing bowl, rinse with hot water and dry.

Baking weights can be replaced with 16 oz dry beans.

Make any extra marzipan stars into biscuits for a delicious festive snack. Bake biscuits for an extra 10 minutes (180°C).

Egg whites: An egg white separated from the yolk weighs 30 g on average. Only use egg whites from freshly separated eggs.