’Tis the season! Our ultra-popular holiday baking workshop is back – a full, up-to-your-elbows, roll-up-your-sleeves day of cookies, sweets and treats that will look gorgeous on your Christmas baking platters and, of course, delight the tastebuds of your family and friends. We’ll make a wide variety of sweets today and you’ll take home a dozen of each kind. Pop them in the freezer – if they make it that far – and consider your Christmas baking done. Or choose your favourites and do some replicating in your own kitchen. After all, you really can’t have too much of a good thing.
Today we’ll make: crispy butterscotch caramels with Maldon salt; no-bake white and dark chocolate espresso fudge; chocolate cinnamon double deckers (a blondie base topped with cinnamon-toffee snickerdoodle); orange- cardamom shortbread topped with orange icing sugar and chocolate glaze; no-bake chocolate amaretti and dried cherry bark; gingerbread cookies with royal icing and sprinkles; raspberry-coconut macaroons dipped in chocolate; lemon-walnut bars; and gluten-free cocoa glitter cookies. Today’s class includes a light lunch with wine pairings.