Christmas baking

Christmas Baking – Christmas Pudding Chocolate Shortbread

December 12, 2014 by: bright-admin Biscuit, Bites, Christmas, Cookies, Indulgent

The Christmas baking has begun. I’ve delved in and decided it’s time to get ready, practice, prepare and list all the Christmas Baking that’s to be done over the festive period. I won’t lie, I’ve been thinking up Christmas Baking ideas since the summer, but I’m only just making them, and I couldn’t be happier. So, I thought I’d begin with something cheery – chocolate shortbread that looks like a Christmas pudding (just!) Cute and stupidly easy to make. Enjoy!

Ingreidents For Christmas Baking – Christmas Pudding Chocooate Shortbread

140g unsalted butter
100g caster sugar
160g plain flour (sifted)
30g cocoa (sifted)
150g white royal icing
holly and berry decorations (available at many supermarkets-I got mine from Asda!)
4-5 tbsp icing sugar for rolling the icing

Makes about 18 Biscuits

Rolling pin, two baking sheets lined or greased, a round cookie cutter or a decent sized glass top.

Preheat oven to 170oC

1) In a large bowl whisk together the butter and sugar until light and fluffy. Then add the flour and cocoa and mix with a wooden spoon until it all comes together and you can use your hands to form it into a big dough ball. Pop in the fridge to chill for about an hour. (If you are pushed for time, you can leave it in the fridge for a little less, but you will have to work quickly on the next steps)

2) Dust your work surface and rolling pin with icing sugar and plop the dough ball on top. Roll out the dough to a thickness of about 1-2cm. Always roll in one direction, don’t go back and forth. Then use the cookie cutter to cut out as many circles as possible – about 18. Place these on the prepared baking sheets and pop in the oven for about 12 mins. Leave on the baking sheet to cool and then turn out onto a wire rack to cool completely.

3) While these are cooling, dust your work surface and rolling pin with a little more icing sugar and roll out the royal icing to about a 1cm thickness. Use the same cookie cutter and cut 9 circles.

4) Take one circle and, using a sharp knife, draw a wiggly (Christmas pudding icing style) line through the middle. See the photo if you’re confused! Then repeat with all the circles.

5) Once the shortbread cookies are cool, place one of your icing halves at the top of the cookie. The cookies will be slightly larger than the icing (as they spread a tiny bit in the oven) so use your fingertips to carefully push the icing right to the edges of the cookie. This will help keep it in place too. Then add a couple of berries and holly leaves on top of the icing and use the back of your knife to press them into the icing so they don’t fly everywhere!

Then your done….Christmas has begun! :)

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