Triple Chocolate Christmas Pudding Cookies, Inspired By Rosie

From Cherrapeño 

Recipe adapted from Rosie Bakes a 'Peace' of Cake 

150g (5 oz) self-raising flour & a little for dusting
25g (1 oz) cocoa powder
100g (4 oz) butter, cut into small cubes
75g (3 oz) soft brown sugar
Few drops of vanilla extract
1 egg, beaten
75g (3 oz) Mayan Gold Green & Black chocolate, or any dark chocolate
75g (3 oz) Cadbury’s chocolate mini buttons, from the baking section in a supermarket, or any chocolate chips

Using a food processor, chop the Mayan Gold chocolate (or dark chocolate) into small pieces, remove from processor and put to one side.

Into the same processor, add the flour, cocoa powder, cubes of butter, sugar and vanilla extract. Pulse until you have a fine mixture. Add the chopped Mayan chocolate and the egg, then pulse until the dough comes together. Remove the dough and place in the fridge, wrapped in cling film, for at least an hour to firm up and you are ready to roll it out.

Preheat the oven to 180°C/fan160°C/350°F/Gas mark 4.

Lightly dust a work surface with a little flour, unwrap your dough and roll out to about 5mm (¼ in) thickness. Cut out rounds with your cookie cutter and place on a baking tray that has been lined with baking parchment. You can use up all the scraps by re-rolling them. Push the mini buttons or chocolate chips into the dough to resemble currants, I only put them onto the bottom half of the cookies.

Place into the oven and cook for between 10-15 minutes, you want them just browning. Leave to cool for about 5 minutes on the baking tray before removing to a wire rack to cool completely.

For The Christmas Decoration
Roughly 4-6oz good white chocolate
Some ready-to-roll icing or fondant, coloured green
A tube of red icing for the berries, or red mini M&M's if you can find them
A tube of white icing to stick the leaves onto the cookies

Instructions
Melt the white chocolate and carefully spoon it over the cookies. You want the chocolate on just one side and it should only cover the top half, above the chocolate drops/chips. Place onto a wire rack to harden.

Roll out the green icing/fondant and cut out holly leaves with a cutter. Leave to harden.

To Assemble
Using a tiny drop of the white icing from the tube, stick the holly leaves onto the white chocolate.
Place 3 small drops of red icing near the leaves, to resemble the holly berries.