California Raisin Christmas Pudding Cookies by Charlotte White

California Raisin Christmas Pudding Cookies by Charlotte White

These cookies are easy to make and fun to decorate. Making these would be a wonderful chilly day activity for children or a great way to get ahead on a homemade gift. I imagine that a few of these lightly spiced and very chocolatey cookies, bagged neatly in cellophane or arranged in a ribbon-tied box, would be gratefully received!

I’ve included an optional ingredient here because it is always exciting to have an excuse to use a fun ingredient; my Christmas Pudding extract can be found online from a company called Foodie Flavours. It really does taste and smell like Christmas Pudding. If you cannot find this, add a ½ tsp of mixed spice to add that festive feel.

Ingredients:California Raisin Christmas Pudding Cookies by Charlotte White

200g unsalted butter
200g golden caster sugar
1 egg
Christmas Pudding extract (optional)
150g California raisins
350g plain flour
50g cocoa powder
100g white chocolate
holly leaf and berry sprinkles

You will need:
6cm round cookie cutter
baking sheets (2-4)
baking parchment

Preheated oven 180⁰C / 350⁰F / Gas Mark 4

Makes 30x 6cm round cookies

  1. Cream the butter and sugar together using some kind of mechanical assistance to aid you – I use a freestanding mixer but an electric handwhisk works just as well. Aim to combine the butter and sugar until the texture is light and pale.
  2. Beat in the egg until fully combined.
  3. Add the Christmas Pudding extract if using or spice.
  4. Chop the California raisins as finely as you are able. The natural stickiness of the raisins makes this a bit tricky but the smaller you can get them, the easier you will find it to cut out the cookies later. Add the chopped raisins into the mixture.
  5. Add the flour and cocoa and mix until a dough forms.
  6. Turn the dough out onto a worksurface, bring together into a large flattened round, and wrap in clingfilm. The dough will need to rest in the fridge for an hour to firm up the butter.
  7. Roll the chilled dough out to around 5mm thickness. I use marzipan spacers to create an even thickness across the dough, that’s a top tip if you can get hold of these wonderfully versatile pieces of plastic!
  8. Use a 6cm round cookie cutter to cut your cookies from the dough. Place each one on a baking sheet, lined with baking parchment.
  9. Return the cookies to the fridge for 10 minutes before baking. This prevents the cookies from spreading out in the oven.
  10. Bake the cookies for 10 minutes, or until dry and firm to the touch. Allow to cool on the baking sheet for 5 minutes and then transfer to a cooling rack to cool completely.
  11. A little melted white chocolate, drizzled onto the cookie with a teaspoon, creates the perfect Christmas Pudding look. I held my cookie up to allow little drips of chocolate to be teased out with my spoon, then I topped the cookie with a couple of holly leaves and a berry from a jar of sprinkles. You can find these in most supermarkets.
  12. Allow the decorated cookies to set before bagging, boxing, or snaffling unashamedly in front of It’s a Wonderful Life with a glass of mulled wine.

To see other Christmas recipes – click here

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