Chocolate Chip Christmas Pudding Cookies

 Chocoloate Chip Christmas Pudding Cookies - Recipe from Dr.Oetker

Preparation Time: 50 minutes plus cooling and setting - Cooking Time: 18 minutes - Serves: 12

Ingredients

• 100g (3 ½ oz) unsalted butter, softened
• 75g (3oz) caster sugar
• 1 medium egg yolk
• 100g (3 ½ oz) plain flour
• 1 sachet /25g (1oz) Dr. Oetker Fine Dark Cocoa Powder
• 1 sachet / 5g (1 tsp) Dr. Oetker Baking Powder
• 100g pack Dr. Oetker Dark Chocolate Chips

To decorate:

• 25g (1oz) Dr. Oetker Regal Ice Ready to Roll Icing (Green)
• Icing sugar to dust
• Small piece (5g/ ¼ oz) Dr. Oetker Regal Ice Ready to Roll Icing (Red)
• 1 pot Dr. Oetker White Easy Choc 

Method

1. Preheat the oven to 190˚C (170˚C fan oven, 375˚F, gas 5). Line baking trays with baking parchment. In a mixing bowl, beat together the butter and sugar until creamy. Beat in the egg yolk.
2. Sift the flour, Cocoa and Baking Powder on top and add 75g (3oz) of the Chocolate Chips. Mix together to form a firmish dough.
3. Divide the mixture into 12 and form into balls. Place a little apart, on the prepared baking trays; press down gently to flatten them into rounds. Push the remaining Chocolate Chips into the cookie dough, flat side up, to resemble the fruit in a Christmas pudding. Bake for 15-18 minutes until just firm. Cool for 5 minutes then transfer to a wire rack.
4. To decorate, knead the Ready to Roll Icing to soften it. Roll out the Green Icing thinly on a lightly dusted work surface, and cut out 24 x 2cm (3/4 inch) holly leaf shapes using a small cutter, re-rolling the icing as necessary. Form the Red Icing into tiny balls for the holly berries.
5. Line a board or tray with baking parchment. Melt the Easy Choc as directed on the carton. Using a teaspoon, thickly spoon the Easy Choc over the tops of the cookies, allowing it to drip a little.
6. Lay the cookies on the parchment and decorate with the holly leaves and berries before the Easy Choc sets. Leave for a few minutes to dry in a cool place before serving.

• TIP:
• These festive treats make lovely gifts. Pop in a cellophane bag and tie tightly with festive ribbon. Will store like this for up to 2 weeks.
• For an extra festive flavour, add 1 tsp ground cinnamon or ground mixed spice to the cookie dough, and replace the caster sugar with dark soft brown sugar.

This recipe is from Dr.Oetker