Subscribe To Rosie Bakes A 'Peace' of Cake

Wednesday, 5 December 2007

Christmas Pudding Iced Cookies

Looking though my local bakers shop window I spotted some beautiful Christmas Pudding Iced Cookies, which gave me the inspiration to try and recreate some of my own at home. I used Mayan Gold Green & Blacks chocolate only because I had a little left over from another baking project. Of course it wouldn’t matter if you used plain or milk chocolate. I used Cradbury’s mini chocolate drops to resemble the currants in a Christmas pudding.

Christmas Pudding Iced Cookies

Makes 6 10cm (4 in) cookies – depending on what size cookie cutter you use

150g (5 oz) self-raising flour & a little for dusting
25g (1 oz) cocoa powder
100g (4 oz) butter
75g (3 oz) soft brown sugar
Few drops of vanilla extract
1 egg, beaten
75g (3 oz) Mayan Gold Green & Black chocolate, chopped
75g (3 oz) Cadbury’s chocolate mini buttons, from the baking section in a supermarket
For The icing
100g (4 oz) icing sugar sieved, & a little extra
1egg white, you may need only half the quantity * see method *
Few drops of lemon juice
Coloured fondant icing in green & red - cut out in shapes of holly leaves & berries
Edible glitter
You will also need
Cocktail stick
Piping bag with a small writing tube for piping icing
10cm (4 in) round cutter
1-2 baking trays lined with non-stick paper


In a mixing bowl add the flour, cocoa powder, butter, sugar and vanilla extract. With your fingers rub in the butter to combine all the ingredients, it should look clump together. Now add the Mayan Gold chopped chocolate working through a little with your fingers. Add the egg and with a fork start to bring the mixture together and finally press together the dough with your hands. Wrap in cling film and place in the fridge for at least 1 hour to firm up enough to roll out.

Preheat the oven to 180°C/fan160°C/350°F/Gas mark 4.

Lightly dust a work surface with a little flour, unwrap your dough and roll out to about 5mm (¼ in) thickness. Cut out with your cookie cutter as many rounds as possible then re-roll and carry on cutting out rounds until all the dough is used. Place onto the lined baking trays and take the chocolate drops and press them in to the cookies equally, now place into the preheated oven.

Cook for about 15 – 20 minutes until they look cooked. Leave to cool for about 5 minutes on the baking tray before removing to a wire rack to cool completely.

For The Icing, in a bowl add the sieved icing and a half of the egg white to start with and a few drops of lemon juice. Beat thoroughly until smooth and glossy and a runny consistency, (enough to coat the back of a spoon). If the icing is a little thick add a little more egg white until you achieve the correct consistency.

Into a small bowl add about 4 tablespoons of the icing and thicken with the extra icing until it forms peaks and thick enough to pipe with.

When the cookies are cold enough, pipe an icing line around the edge at one end and a quarter of the way onto each cookie to resemble brandy sauce dripping down. Take a small teaspoon and with the runny icing fill in the gaps between the piped icing. Take a cocktail stick and work the icing into all the curves until its completely filled in the middle of the piped icing. Carry on the same until all cookies are covered the same in icing. Let the icing harden a little before taking the fondant holly leaves and berries and sticking them onto each cookie with a little icing, then finally sprinkle a little edible glitter over the holly leaves and berries, it doesn’t matter if some goes onto the icing it just gives it a little glitzy finish. Leave to set completely before eating or storing them away.

Note: This recipe will make 6 10cm (4 in) cookies but depending on what size cookie cutter you use, you may have more or less. You may have a little icing left over from this recipe again depending on how many cookies you make.


Finla said...

Wow really clever.
You must be glad that u passed the bakers. So you could re create them

Maria♥ said...

Oh these Christmas Pudding cookies are so gorgeous, really festive ;o)


Rosie said...

Hi happy cook,
What a gem it was to see cookies like this in the baker's window :)

Hi Maria,
Of course these are really up my street with chocolate in, I couldn't resist lol

Thanks ladies for calling by and your kind comments as always :)

Rosie x

Pixie said...

Gosh, Rosie, everything just looks so incredibly tempting. I love all these xmas goodies, keep them coming!

Rosie said...

Hi Pixie,
Lovely to *see* you :) I must have the Christmas baking bug heehee.... I'm sure I will be adding many more Christmas goodies to my Blog.

Thanks for calling by and for your kind comment.

Rosie x

The Bhandari's said...

this looks so tempting.... I wish there was a facility to pick it up from ur blog and have it :P
Hey are u also into eggless baking as I was looking for some eggless cake for this christmas as will be in india with my MIL who don't eat eggs

Rosie said...

Hi The Bhandari's,
I wish it were possible to be able to have a feature to have a taste of my baked goodies too :)

Do you know I have never tried baking without eggs now here's a challenge for me at some point! I had a little browse around the web and came up with a link for - Eggless chocolate cake and I'm sure there must be more recipes out here somewhere. Anyway here is the link:

India for Christmas how wonderful and wishing you and your family have a lovely time :)

Rosie x

The Bhandari's said...

thanks for sharing the link, will check out cake there, I totally loved ur cakes and I too bake with eggs only but these days trying hands on eggless baking too :D

Gloria Baker said...

This cake is sooo beautiful, so nice Rosie. Gloria

Rosie said...

Hi Petti,
I will keep popping over your Blog to view your wonderful creations of eggless cakes. Glad you found the link helpful :)

Hi Gloria,
Many thanks for you kind comment and also for calling by Blog. Hope to see you again soon :)

Rosie x