Stylist Jules Sebastian (picture) shared her baking secrets for Christmas
Stylist Jules Sebastian has shared her baking secrets for Christmas – including her staple foods and the secret ingredients she adds to her cookies.
Singer Guy Sebastian, 41, mother of two, wife of two, said she would bake gifts for family and friends instead of buying them after a tumultuous 2020.
“After the year we’ve all had, I’m making Christmas a little more special,” she told Daily Mail Australia.
“I bring the children in and we decorate and give these gifts from the heart. I bring the children in and we decorate and give these gifts from the heart. ‘
When it comes to baking, the five ingredients Jules always keeps in her kitchen are vanilla paste, self-raising flour, fresh eggs, quality butter and various flavors of chocolate chips.
“A touch of vanilla in any dessert always gives it a delicious aroma and taste, while the texture and taste of butter always affects the end result,” she said.
“If you don’t nibble on them, chocolate chips are delicious on muffins, cookies and all kinds of sweet slices.”
The mother of two, 41, said she would bake gifts for family and friends instead of buying them after a tumultuous 2020
To bake gifts, Jules suggested making the cookies a few days before giving them away to loved ones so that the treats cool and the icing hardens
Five common baking mistakes – and the best ways to avoid them
Do not sift flour: Sift your ingredients to avoid lumps of flour in your baked goods
Roll out the dough on a hot or warm surface: When rolling out the dough, do so on a cool surface to avoid it sticking too much
Incorrect storage of baked goods: Make sure you store your baked goods properly so they don’t spin quickly before you can enjoy them
Do not measure ingredients: Make sure you measure your ingredients correctly as baking can be a bit of a science so you need to have the correct measurements
To bake gifts, Jules, who teamed up with the Lurpak butter brand to encourage Australians to bake gifts this year, suggested making the cookies a few days before giving them away to loved ones.
“This can cool the biscuit or roll, set the icing, and leave you with delicious treats,” she said.
When baking treats, Jules said she always added sour cream or yogurt.
“Always makes everything super moist when baking,” she said.
Jules (pictured with singer-husband Guy Sebastian) said she baked with her sons – eight-year-old Hudson and Archer at the age of six
Jules has partnered with the Lurpak butter brand to encourage Australians to start making gifts this year. Lurpak is giving away thousands of free Lurpak baking sets so you can create a thoughtful Christmas masterpiece for family or friends
What’s in Jules’ fridge and pantry?
Dried herbs and spices: They always add amazing taste and aroma to everything you cook
Salsa: We love to entertain so much that salsa can be added to your plates quickly and deliciously
Sea-salt: It is the most important ingredient in flavoring in baking and cooking
Pure maple syrup: Ideal for pancakes, on your oats for breakfast, to add to marinades and for baking.
Flour: This can be useful for making pasta, pizza dough, and baked goods, making it incredibly versatile
Butter: Always handy for baking and lunch and breakfast for children
Eggs: Simple and versatile for cooking
Fresh fruit: We love fresh fruit and it’s even more refreshing when it’s cold
Chocolate: We prefer not to have melted chocolate to nibble on and it also holds its shape better while baking
Special cheese: We’re big entertainers so we always have cheese that can easily turn into a platter
The mother said she baked with her sons – eight-year-old Hudson and Archer, aged six – so they could give treats to their teachers and coaches.
“If you make cookies, make them with your children and let them help decorate them. My boys love to do this and decorate their baked goodies which will be gifted. If something is made with care, it’s always special, ”she said.
“Personal touch is everything … I get the boys to make handmade cards and attach them to the box of goodies with festive strings. That way, they understand why it was special for them to give someone a gift that is important to them. ‘
With the Christmas season approaching, Jules has shared her simple tips for hosting the ultimate Christmas on a budget too.
“Choose what your main course will be – if you want to indulge yourself, indulge your main course and build your pages around it,” she said.
“Try a festive potluck – ask your guests to bring a dish they love or specialize in. Everyone has something they love for Christmas, so delegate classes to your guests for a stress-free Christmas. “
“And look at what’s in season – avoid buying items that aren’t seasonal as they are more likely to be expensive. Instead, research what’s growing locally during the Christmas season and make the most of it. ‘
Lurpak is encouraging Australians to make a gift this year and are giving away thousands of free Lurpak baking sets to help you create a thoughtful Christmas masterpiece for family or friends.
To get a free Christmas bakery set, all budding bakers need to do is purchase a Lurpak product from a Woolworths store and upload the receipt to the website. The promotion ends on Friday December 18th.
Spiced gingerbread cookies
INGREDIENTS (20 servings)
300 g normal flour
1 teaspoon Baking powder
3 teaspoons of ground ginger
2 teaspoons of ground cinnamon
1 teaspoon ground clove
100 g dark muscovado sugar
200 g soft brown sugar
1 tbsp golden syrup
150 g unsalted Lurpak butter
225 g powdered sugar
1 teaspoon of pink peppercorns, ground in a mortar and pestle
2 tbsp powdered sugar
Preheat the oven to 180 ° C
Line 2 large baking sheets with parchment paper.
Sift the flour, spices, and baking powder into a large bowl.
Melt the butter, sugar and golden syrup in a medium saucepan over medium heat until the sugar has dissolved. Remove the heat and let cool for 15 minutes.
Stir the sugar mixture into the sifted ingredients to form a batter. Then divide the dough in two.
Take the parchment paper and half of the batter and roll right on top.
Roll it out to the thickness of a pound coin, then use a cookie cutter to cut out individual cookies directly on the paper, leaving a 2 cm gap between each one. Save the cuttings and roll them again to make more cookies.
Lift the papers back onto the baking sheets and bake the gingerbread in the oven for about 10 minutes. Use a pallet knife to move it to a grate.
Sift the powdered sugar and add boiling water until it has a stiff consistency. Then either hand out the cooled cookies or whistle your own designs. Mix sugar and pink peppercorns and sprinkle lightly over them.