Christmas Pudding Cookies
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h.
Ready in
Ingredients
for
24
- Ingredients
- ⅙ cup Currants
- 0.333 cup mixed, chopped Citrus peels
- ⅙ cup raisins
- 2 tsps Brandy
- ½ cup unsalted butter
- 0.333 cup light brown sugar
- ½ tsp vanilla extract
- 1 Tbsp finely grated Orange zest
- 2 tsps Molasses
- 1 tsp Mixed spice
- 0.333 cup Almond flour (chopped)
- 1 ¾ cups self-rising flour (sifted)
- ⅙ cup Almond flour
- 1 cup brown sugar
- For the icing
- 2 cups powdered sugar
- 1 Tbsp lemon juice
- hot water
- To decorate
- 4 Candied cherry (cut into small pieces)
- mint
Preparation steps
1.
Put the currants, mixed peel and raisins in a bowl with the brandy. Stir, cover with cling film and leave to stand for at least 1 hour.
2.
Put into a food processor and blend until fairly smooth.
3.
Heat the oven to 200°C (180° fan) 400°F gas 6. Line 2 baking trays with non-stick baking paper.
4.
Beat together the butter, sugar, vanilla and zest in a mixing bowl.
5.
Gently warm the treacle and add to the butter mixture with the spice. Mix well to combine.
6.
Add the chopped almonds, flour, ground almonds and chopped fruit. Mix well to combine.
7.
Roll the mixture into walnut-sized balls with your hands, then roll each ball in the demerara sugar and place on the baking trays, 2cm|1" apart.
8.
Bake for 10-15 minutes, until the biscuits look dry and slightly cracked on the surface. Cool on the trays for 5 minutes, then place on a wire rack to cool completely.
9.
For the icing: sift the royal icing sugar into a deep bowl. Beat in the lemon juice and beat well until thick and smooth. Add a little hot water, beating again until thick and smooth.
10.
Spoon a little icing on each cake, allowing it to run down a little, to resemble snow.
11.
Add a piece of cherry and a mint leaf to each cake and leave to set.
