So here we are, it’s 35 days till Christmas and I’ve been waiting patiently for over a week to get these out to you. The start of November may seem like a little early to be Christmas baking and while photographing these in my Kitchen liam did quite literally say “bit early for this isn’t it”, but each year Christmas literally creeps up on before I’ve had chance to pack away the decorations from the year previous so I had to give myself a head start this year.
If I had any more patience I may have been able to wait another week before publishing these, but the Cocacola advert is officially on air and well if they can start Christmas now then so can I.
Christmas pudding is historically prepared at least 6 weeks before the big day but half my family hate it so I haven’t seen much point in making the effort even though I absolutely love it. However, when Foodie Flavours natural food flavouring sent me a box of their flavour drops including an Xmas Pudding one I couldn’t resist making my own mini Christmas Puddings in cookie form.
Now the idea was that I’d have my own batch little puddings to enjoy, but obviously Liam had a taste and decided he must actually LIKE Christmas pudding now *eye rolls* so I reluctantly shared!
Further feedback has indicated these taste better than Christmas pudding so I think I’ll claim these a triumph! Thanks Foodie Flavours!!
Makes | 16 cookies
Preparation time | 20 minutes
Baking time | 10 minutes
100g butter
100g dark brown sugar
2 tbsp Golden syrup
1 tbsp milk
175g plain flour
2 tbsp cacao powder
2 tsp ground ginger
1/2 tsp cinnamon
1 1/2 tsp bicarbonate soda
1 1/2 baking powder
5 drops Foodie Flavours Xmas Pudding flavouring
200g White chocolate
100g green fondant
Red cake sprinkles
Preheat the oven to 180C/160C and prepare 2 trays lined with baking paper or silicone.
In a large bowl combine the flour, cacao powder, Â spices, baking powder and bicarbonate soda. Add the butter and rub in with your fingertips until you get breadcrumb texture. Then stir in the sugar.
Mix golden syrup with the milk until it has dissolved then add your Xmas Pudding flavouring. Add this to your flour mix and combine together with your hands to create a dough.
Break off small pieces about 7g in weight and roll into a ball. Then space them out on the trays leaving enough room for them to expand.
Bake for 10 minutes, keeping a close eye on them as they can burn quick.
Leave them on a wire rack to cool before getting on with the decoration.
For the pudding effect melt your white chocolate in a microwave or over a pan of simmering water. Let the chocolate cool a little then begin dipping half your cooled biscuits into the bowl. Tip them upside down and let the chocolate drip down slightly to create the melting effect. Leave them to one side to set.
In the meantime roll out your green fondant and using a mini leaf cutter or holly cutter if you have one cut out two leaves per cookie. If you have no cutter you can cut out triangles for a similar effect.
Stick the leaves to the top of the cookies and add a final finishing touch with two red sprinkles as the berries.
leave them all to set in the fridge or a cool room before eating.
Storage
These will store in a biscuit tin or air tight container for up to 1 week. Alternatively you can make the dough and freeze the balls then bake for 15/20 minutes.
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