These Christmas pudding cookies are a fun, festive treat for all the family to enjoy! They combine rich, silky chocolate cookie with a snowball of pecan goodness; not to mention the sweet sugar icing and the delicate decorations which may be tricky, but are certainly worth the patience!
165g margarine / butter
1tsp vanilla essence
45g icing sugar
1tsp baking powder
1 1/2 tbs cocoa powder
45g chocolate (50% cocoa solids or more)
1/2 tsp baking powder
23g chocolate chips
Mix the margarine / butter, vanilla essence and icing sugar together in a large bowl. Scoop out 1/3 of the mixture into a smaller bowl (for the filling), and add the 105g flour, 1tsp baking powder and 1 1/2 tbs cocoa powder to the large bowl, then mix. Grate the 45g chocolate (on the small side of the grater) and add to the large bowl as well.
In the smaller bowl, add the 90g flour, 1/2 tsp baking powder, chopped pecans and chocolate chips. Now leave both of the doughs in the fridge for 30 – 60 mins.
Once the doughs have chilled, divide each one into 14 balls (14 larger chocolate balls and 14 smaller pecan and chocolate chip balls). Flatten the chocolate balls and wrap them around the pecan balls. Bake at 180c / Gas Mark 4 / 360F for 12 – 15 mins or until completely firm.
When the cookies are cool, mix together icing sugar, 1tsp glycerine, and water until it is thick but runny enough to drip slightly. Spread over the top of the cookies, then cut out little holly leaves and small pieces of cranberries, then place on top to look like a mini Christmas pudding.
When the icing is set it is time to taste! 😁😋
I hope you enjoy these tasty Christmas snacks and send me a photo of your finished bakes on Instagram with the hashtag #eloisescreativebakes or by email (see contact) for a chance to be featured on my Creativity in the kitchen and Food Design page!
Eloise xxx 🎄