Santa's little helpers

Homemade Christmas treats don’t always have to be … um … homemade. Sometimes a little baking help is called for. For a boost from the elves, check out Bluebells Cakery’s festive collection, now including jars of spiced nuts, their own jam and salted caramel sauce, as well as sweet ideas like these Christmas tree cupcakes, $36 for a sixpack, and two new looks for their popular three-layer Rudolf Cake, from $120.

Shortbread is a perennial favourite and it’s easy to change the flavours, decorate and store it for the festive season. Bluebells’ Karla Goodwin shows how:

"For Christmas I like to add ginger and citrus flavours to a regular shortbread recipe but feel free to add a teaspoon of festive spice such as cinnamon or mixed spice. Alternatively, keeping them plain and adding a teaspoon of vanilla paste is always a winner too!

"Get the kids to dip the biscuits in melted chocolate, and decorate with Christmascoloured sprinkles. I like to cut out Christmas trees and once they are baked and cooled, dip half in white chocolate and sprinkle with silver sprinkles. Put a few of them in a cellophane bag for the perfect edible gift! "Shortbread dough can be made in advance and frozen for up to a month. "Just bring it back to room temperature before rolling and cutting shapes or you can freeze the unbaked, cut-out shapes too.

"If you’ve got a lot of baking to do, you can prepare these well in advance and bake them off on the night before Christmas."

● See Karla’s recipe for orange and ginger shortbread on eatwell.co.nz