Have a go at these little fellas if you’ve got chance, they make a fantastic treat at this time of the year and look the biz too. TIP – as you’re busy shaping and rolling your icing, the little ones can have a wonderful play with a ball of their own. It’s just like play dough and what’s even better is that this stuff actually tastes nice!!! Happy ‘slow’ rolling fun!!
CHRISTMAS PUDDING BISCUITS
- 150g unsalted English butter, softened
- 175g Fairtrade caster sugar
- 1 teaspoon Taste the Difference Madagascan vanilla extract
- 175g British plain flour
- 30g cocoa powder
- ½ teaspoon Dr. Oetker bicarbonate of soda
- 200g white ready to roll icing
- 50g green ready to roll icing
- 1 tube red writing icing
- Preheat the oven to 180°C, fan 160°C, gas mark 4. Line 2 baking sheets with baking paper. Put the butter and sugar in a bowl and cream together using an electric handheld whisk. Beat in the vanilla extract.
- Sift together the flour, cocoa powder and bicarbonate of soda, then add to the butter and sugar. Mix until crumbly, then, with clean hands, gather the dough and knead until just smooth.
- Turn out onto a work surface and shape into a 27cm-long sausage shape. Slice into 18 rounds and place, spaced apart, on the baking sheets. Flatten each with your fingertips to a 5cm diameter. Bake for 10-12 minutes. Cool on the baking sheets for 10 minutes then transfer to a wire rack to cool completely.
- To decorate, dust your work surface with icing sugar and roll out the white icing to a thin sheet. Use an 8cm-round cookie cutter to stamp out 9 circles. Cut each one to make two wavy-edged semicircles. Lightly brush with water and stick onto the cookies.
- Roll out the green icing and cut out 36 leaf shapes. Use the tip of a teaspoon to cut away the edges to resemble holly leaves. Attach two to each cookie with a dab of water. Use the writing icing to dot two ‘berries’ on each cookie.