Christmas Baking – My Christmas Pudding Triple Chocolate Cookies. Did you know today is Stir up Sunday. Stir up Sunday is a Victorian tradition where the family gathered together to make the Christmas pudding or plum duff. It is believed the name comes from a time when families listened to the collect for the day from the Book of Common Prayer for this particular day.
Stir up Sunday is always a week before Advent. This is the period in Christian churches that is before the Nativity and the celebration of everything Christmas. Since Victorian times Stir up Sunday also became the time that you made your mincemeat and Christmas cake. However, in the shops this gets earlier every year and now happens around the end of summer and celebrating Halloween.
My Christmas Pudding Triple Chocolate Cookies
Why Christmas Pudding Triple Chocolate Cookies? The family loves baking biscuits and cookies ( and eating them! ) and this year I wanted to do something different. As the girls are getting a little older, we can be a bit more ambitious in our bakes and these are really delicious. Who doesn’t like a classic slightly chewy chocolate cookie loaded with chocolate pieces?
Christmas Baking – My Class Christmas Pudding and other recipes
My Christmas Pudding Triple Chocolate Cookies – The Recipe
The cookie recipe is really simple to follow if you want it a little more chocolatey you can substitute a little of the flour for more coca powder. You can adapt this cookie recipe further by adding a mix of white, dark and milk chocolate drops if you wish. It is my go to cookie recipe if I want something simple to bake with the family. You can melt your white chocolate in the microwave but I always seem to burn it. And so I prefer to use a bain-marie. If you follow this like you can find out how to make one. You can make royal icing and colour with food colouring but most large supermarkets now stock ready made decorative icing.
My Triple Chocolate Christmas Pudding Cookies
Equipment
- Baking trays
- Silicon baking mats
Ingredients
For the cookies
- 200 gr Self-raising Flour
- 150 gr Golden Caster Sugar
- 150 gr Salted Jersey Butter softened
- 50 gr Milk Chocolate drops
- 25 gr Cocoa Powder
- 2 teaspoons quality Vanilla extract
- 1 large free-range Egg beaten
For the Topping
- 180 gr White Chocolate
- 25 gr Red and Green Decorative Icing
Instructions
- Cream the butter and sugar together in a large bowl. Add the beaten egg and the vanilla extract and stir in. Sift the self-raising flour and coca powder into the bowl and add the chocolate drops. Mix together thoroughly.
- Spread onto some cling film and wrap tightly into a cylinder, inside a sheet of silver foil. Chill for at least two hours in the refrigerator.
- Preheat your oven to 375 F / 190 C / Gas Mark 5 and line two baking sheets with non-stick baking paper or silicon baking mats. Unwrap the cookie mix and slice into rounds into nearly a centimetre or the thickness of two pound coins. Approximately 12 cookies. Space out on to the trays and place into the oven.
- Bake for around eight minutes to ten minutes, until they are firm on the edges and just slightly soft in the very centre if you press them. If you prefer a slightly firmer cookie leave in the oven for a couple of extra minutes.
- Remove from the oven and leave on the tray for a couple of minutes to set. Carefully transfer onto a cooling rack and allow to cool.
- Melt the white chocolate in a bain-marie and dip in the cookies. Return to baking tray and set aside somewhere cool for the chocolate to set.
- When the chocolate is set add the holly using some decorative icing or royal icing coloured with a little food colouring. Pipe small green wiggly lines for the holly and red dots for the berries.
Notes
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