While most of us look forward to splurging on treats for family and friends, chocolates and cookies can get pricey as Christmas season comes around. Instead spending a fortune, try creating your own pudding cookies, made of cocoa, white chocolate and marshmallows. For a festive touch, finish the look with red and green glacé cherries.
- 60 g butter, at room temperature
- 1 egg, at room temperature
- ¼ cup (55 g) caster sugar
- ½ tsp vanilla extract
- 1 cup (150 g) plain flour
- 2 tbsps cocoa powder
- 24 large (150 g) white and pink marshmallows
- 300 g dark chocolate
- 150 g white chocolate melts
- 12 red glacé cherries
- 6 green glacé cherries
StepsHide all images
Beat butter, egg, sugar and extract in a small bowl with an electric mixer until combined. Stir in sifted flour and cocoa. Knead until dough forms. Enclose dough in plastic wrap. Refrigerate for 30 mins.
Preheat the oven to 180 C (160 C fan-forced). Grease and line two oven trays with baking paper.
Roll dough between sheets of baking paper until 5 mm thick. Using a 4.5 cm round cutter, cut 24 rounds from dough, re-rolling scraps as necessary. Place the rounds about 2.5 cm apart on trays. Bake for 10 mins.
Remove cookies from oven; immediately press 1 marshmallow on top of each hot cookie. Return to oven for 1 min. Cool on trays.
Meanwhile, melt dark chocolate in a small heatproof bowl over a small saucepan of simmering water (don’t let the water touch the base of the bowl). Place cookies on a wire rack over a baking paper-lined tray. Spoon the chocolate over biscuits to completely cover the marshmallows. Stand cookies at room temperature until chocolate sets.
Melt white chocolate melts as in step 5. Cut the red cherries in half. Cut each green cherry into 8 wedges. Working with one cookie at a time, spoon a small amount of white chocolate on top of each cookie; position one red cherry half and two green cherry wedges on each cookie. Stand at room temperature until set.
TIP Chocolate can be melted in microwave.