You can’t beat a festive bake to help get you in the spirit.
Christmas music, a little sing-a-long and an afternoon getting creative in the kitchen. Perfect and so relaxing.
Designed to look like little Christmas puddings, these mini treats are made from soft chocolate cookies, finished with iced decoration – you don’t need to like Christmas pudding to enjoy these choccy treats.
These aren’t too tricky, are delicious and they look fab, making them perfect for guests. If you have little ones around this festive season, they could even get involved with this one – it’s really not difficult!
I think we might make some of these for Christmas day this year, for serving with coffee late afternoon!
Recipe below for you all – hope you enjoy making them as much as I did!
What are you baking this festive season?
Chocolate Christmas Cookies
There's nothing like a little festive bake to get you in the Christmas spirit. These are perfect for serving with coffee to guests, or even for making with the little ones.
- 100 g salted butter room temperature
- 100 g soft light brown sugar
- 100 g granulated sugar
- 1 tsp vanilla essence
- 1 egg
- 1/2 tsp bicarbonate of soda
- 100 g plain flour
- 60 g cocoa powder
- 250 g icing sugar
- 1 red writing icing
- 1 green writing icing
Preheat the oven to 200° celsius. Line a large baking tray with baking parchment.
In a mixing bowl, place the butter, brown sugar and granulated sugar. Beat with a spatula or electric whisk until well combined.
Add the egg and vanilla essence to the butter and sugar mixture. Whisk again until combined well.
Sieve the bicarbonate of soda, flour and cocoa powder into the mixing bowl. Whisk until the mixture forms a thick dough.
Your cookie dough is now ready to roll. Using a teaspoon and your hands start forming balls out of the dough, making cookie balls roughly the size of a chocolate truffle. You should be able to make roughly 28. Place on the baking parchment and flatten the top slightly with your finger.
Bake in the centre of the oven for 8-12 minutes, when the edges start to look done/crispier - you don't want to cook them too much or they won't be soft once cooled. Note: if there are too many cookies to fit on one row, cook one batch, followed by the second half of the cookies.
Remove from the oven and leave to cool. This is important - don't be too impatient!
Once cooled, you can start decorating. In a bowl, mix the icing sugar with 2 tbsp water and stir thoroughly until smooth - you want the consistency to be like a thick paste. Take a teaspoon and carefully add icing to one edge of the biscuits, guiding the icing to look like the top of a Christmas pudding. Pop them in the fridge for 10-15 mins to set. Leave the icing to the side.
Remove from the fridge, add another layer of white glace icing and pop back in the fridge for 30 mins to harden. Note: You can miss this step if you're happy with the colour of the glace icing after one layer.
Once the white icing is strong enough to write on, remove from the fridge, take your red and green writing icing pens and add the berries and holly detail to each of your cookies. Return to the fridge once more.
Sprinkle with a little sieved icing sugar and serve on a Christmas plate or wooden tray.
If you and your guests don't eat them all, store them in an airtight container and eat within a few days. Keep them in a cool, dry place where the icing won't melt to avoid them sticking together. Enjoy!