Christmas pudding mint ‘Oreos’
Makes 25 | prep 1 hr | total time
- 275g plain flour
- 40g cocoa powder
- ½ tsp baking soda
- ½ tsp fine sea salt
- 200g unsalted butter
- 125g caster sugar
- 125g light brown sugar
- 200g white chocolate, finely chopped
- holly and ivy edible cake sprinkles
For the mint white chocolate ganache:
- 250g white chocolate, finely chopped
- 165ml double cream
- 2 tsp peppermint extract (we used Taste the Difference)
The decorated cookies will keep for up to 2 days in a sealed container. The raw cookie dough also freezes well, rolled into logs and wrapped well before freezing.
- To make the cookies, put the flour, cocoa powder, baking soda and salt into a bowl and mix together to combine. Put the butter and sugars in a separate large bowl and, using an electric mixer, beat together for a couple of minutes until everything is combined. Add the dry ingredients and mix on a low speed until the flour has just been incorporated into the butter, stopping when the dough is still very crumbly but only once you can no longer see any flour.
- Tip the crumbly dough out on the work surface and carefully bring together into a dough. Divide into 2 equal pieces and gently form into logs 20cm long and 5cm diameter. Wrap the dough in clingfilm and chill for a few hours until firm.
- Preheat the oven to 180°C, fan 160°C, gas 4, and line 2 baking trays with baking paper. Use a thin sharp knife to carefully slice the dough into rounds about 5mm thick, placing on-to the prepared baking trays. Bake for about 10-11 minutes – they should still be quite soft in the middle. Leave to cool on the trays for 5 minutes before transferring to a wire rack.
- To make the ganache, put the chopped chocolate in a large bowl and set aside. Put the cream and peppermint extract in a saucepan and bring to a simmer, then pour over the chocolate and leave for a couple of minutes before stirring together to form a silky smooth ganache. Press a sheet of clingfilm onto the surface of the ganache (to prevent a skin forming) and chill for an hour or so until thickened.
- Once cooled, transfer the ganache to a piping bag fitted with a small round piping tip and use to sandwich the cookies together. To decorate the cookies, put the 200g chocolate in a heatproof bowl and set over a pan of simmering water, stirring occasionally until fully melted. Remove the bowl and set aside to cool for 15 minutes, then pour into a piping bag fitted with a thin round piping nozzle. Pipe the outline of a Christmas pudding on top of each cookie. Once the outlines have been piped, use the remaining chocolate to roughly fill in the decoration. Use a toothpick to tease the chocolate so that it spreads out and fills the outline. Decorate the cookies with the holly and ivy sprinkles and leave for 20 minutes to set.
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