Christmas pudding cookies

  • 40 mins cooking
  • Makes 30 Item
  • Print


Christmas pudding cookies
  • 1 2/3 cup (250g) plain flour
  • 1/3 cup (40g) almond meal
  • 1/3 cup (75g) caster sugar
  • 1 teaspoon mixed spice
  • 1 teaspoon vanilla extract
  • 125 gram cold butter, chopped coarsely
  • 2 tablespoon water
  • 700 gram rich dark fruit cake
  • 1/3 cup (80ml) brandy
  • 1 egg white
  • 400 gram dark eating chocolate, melted
  • 1/2 cup (75g) white chocolate melts, melted
  • 30 red glacé cherries


Christmas pudding cookies
  • 1
    Process flour, almond meal, sugar, spice, extract and butter until crumbly. Add the water, process until ingredients come together.
  • 2
    Knead dough on floured surface until smooth, roll dough between sheets of baking paper until 5mm thick. Refrigerate 30 minutes.
  • 3
    Preheat oven to 180°C (160°C fan-forced). Grease oven trays, line with baking paper. Using 5.5cm round cutter, cut 30 rounds from dough. Place about 3cm apart on trays. Bake about 10 minutes.
  • 4
    Meanwhile, crumble fruit cake into medium bowl, add brandy. Press mixture firmly into round metal tablespoon measures. Brush partially baked cookies with egg white, top with cake domes, bake further 5 minutes. Cool on wire racks.
  • 5
    Place wire racks over tray, coat cookies with dark chocolate, set at room temperature.
  • 6
    Spoon white chocolate over cookies, top with cherries.

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