Christmas Pudding Cookies - @jane_littlesugarsnap

Christmas Pudding Cookies - @jane_littlesugarsnap

Christmas Pudding Cookies - @jane_littlesugarsnap

Try this cute chocolate ginger cookies recipe for something a little fun and different this Christmas! Created especially for us by @jane_littlesugarsnap, this beautiful Christmas cookie recipe is easy to make, fun to decorate, and most importantly delicious to eat! Why not try making them with the family, or packaging them up and giving them to friends and family as a gorgeous, heart-felt edible Christmas gift?
  • 125 grams butter

  • 125 grams caster sugar

  • 1 egg (large)

  • 240 grams plain flour (all-purpose)

  • 25 grams cocoa powder

  • Pinch salt

  • 2½ teaspoons Ground Ginger

  • 500 grams fondant icing powder

  • Red & green food colouring


  • 1 Cream the butter and sugar together until light and fluffy then beat in the egg
  • 2 Sieve the flour, cocoa, salt and spices into the bowl
  • 3 Mix together using a large metal spoon, then swap to your hands to bring the ingredients together to form a soft dough
  • 4 Knead briefly until smooth and roll out. Cut 15 circular cookies out (8cm diameter) and place on lined baking sheets. Chill for 30 minutes then bake in a preheated oven (160C/ 310F) for 20-25 minutes. Transfer to a wire rack to cool
  • 5 While they cool prepare the fondant icing according to pack instructions then tear off a small piece and add red food colouring. Tear off another slightly bigger piece and add green food colouring
  • 6 Roll out the white icing and use the same cookie cutter to cut out 15 circles, then use a flower cutter to cut each circle to give the effect of dripping sauce (or cut free-hand). Next roll out the green icing and use a small cookie cutter to create 30 leaves. Finally, take small pieces of the red icing and roll into small balls the size of holly berries
  • 7 Attach the white fondant icing to the cookies using either edible glue or a little water icing then stick the 2 leaves and 1 berry onto the top. Leave to set then store in an airtight container for up to 3 days