My Triple Chocolate Christmas Pudding Cookies
Makes approximately 12 cookies. You can buy ready made decorative icing in larger supermarkets or speciality cake shops.
Ingredients
For the cookies
- 200 gr Self-raising Flour
- 150 gr Golden Caster Sugar
- 150 gr Salted Jersey Butter softened
- 50 gr Milk Chocolate drops
- 25 gr Cocoa Powder
- 2 teaspoons quality Vanilla extract
- 1 large free-range Egg beaten
For the Topping
- 180 gr White Chocolate
- 25 gr Red and Green Decorative Icing
Equipment
- Baking trays
- Silicon baking mats
Instructions
- Cream the butter and sugar together in a large bowl. Add the beaten egg and the vanilla extract and stir in. Sift the self-raising flour and coca powder into the bowl and add the chocolate drops. Mix together thoroughly.
- Spread onto some cling film and wrap tightly into a cylinder, inside a sheet of silver foil. Chill for at least two hours in the refrigerator.
- Preheat your oven to 375 F / 190 C / Gas Mark 5 and line two baking sheets with non-stick baking paper or silicon baking mats. Unwrap the cookie mix and slice into rounds into nearly a centimetre or the thickness of two pound coins. Approximately 12 cookies. Space out on to the trays and place into the oven.
- Bake for around eight minutes to ten minutes, until they are firm on the edges and just slightly soft in the very centre if you press them. If you prefer a slightly firmer cookie leave in the oven for a couple of extra minutes.
- Remove from the oven and leave on the tray for a couple of minutes to set. Carefully transfer onto a cooling rack and allow to cool.
- Melt the white chocolate in a bain-marie and dip in the cookies. Return to baking tray and set aside somewhere cool for the chocolate to set.
- When the chocolate is set add the holly using some decorative icing or royal icing coloured with a little food colouring. Pipe small green wiggly lines for the holly and red dots for the berries.
Notes
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