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Christmas pudding mint ‘Oreos’


Makes: 25
timePrep time: 1 hr
timeTotal time:
Christmas pudding mint ‘Oreos’
Recipe photograph by Dan Jones.

Christmas pudding mint ‘Oreos’


Makes: 25
timePrep time: 1 hr
timeTotal time:

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Nutritional information (per serving)
Calories
275Kcal
Fat
16gr
Saturates
10gr
Carbs
29gr
Sugars
20gr
Fibre
1gr
Protein
3gr
Salt
0.2gr

Edd Kimber

Edd Kimber

Also known as 'The Boy Who Bakes', Edd was the first GBBO winner in 2010 and has since become a familiar face on TV and in magazines. In addition to a thriving blog and podcast Stir The Pot, he has published three cookbooks, The Boy Who Bakes, Say it With Cake and Pattiserie Made Simple.
See more of Edd Kimber’s recipes
Edd Kimber

Edd Kimber

Also known as 'The Boy Who Bakes', Edd was the first GBBO winner in 2010 and has since become a familiar face on TV and in magazines. In addition to a thriving blog and podcast Stir The Pot, he has published three cookbooks, The Boy Who Bakes, Say it With Cake and Pattiserie Made Simple.
See more of Edd Kimber’s recipes

Ingredients

  • 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)

Step by step

Get ahead
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.
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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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