One thing I love about TV in December is all the celebrity chefs Christmas specials. Some days I can hardly drag myself off the sofa, as long as I have a steaming mug of tea, a cat on my lap and the Sky remote, I’m a happy wookie. One of my very favorites is Nigella’s Christmas, I mean, who doesn’t love Nigella?! I watched them last year, I’m watching this year and will probably watch the very same series next year too 🙂 I just can’t get enough.
One thing I loved about Nigella’s Christmas was these Christmas Chocolate Cookies. I adore the homemade style of these biscuits, how the icing dribbles any which way it pleases taking the festive sprinkles with it. Just perfect with your morning cup of tea or just something to keep you going while braving those dreaded Christmas crowds.
Nigella’s Christmas Chocolate Cookies
250g unsalted butter softened
150g caster sugar
40g cocoa powder
300g plain flour
1/2 tsp bicarb
1 tsp baking powder
For the topping:
2 big tbsp cocoa powder
175g icing sugar
60ml boiling water
1 tsp vanilla extract
Preheat the oven to 170C and line a baking sheet with baking paper.
Cream the butter and sugar together till light and fluffy. Beat in cocoa powder, once mixed in add the flour with the bicarb and baking powder and mix until combined.
Once dough is formed pinch off walnut sized lumps and roll into balls. Place them upon the prepared baking tray spacing them well apart.
Bake them for 15 minutes, the biscuits should look dry and slightly cracked on top. Place cookies onto a wire rack with some newspaper underneath to catch any drips from the topping.
To make the topping place all the ingredients in a pan and place over a low heat, whisking till everything is combined and smooth.
When the biscuits are cool drizzle each one with a spoonful of the topping giving them a delicious uneven, dribble look. After you’ve topped 6 of the cookies scatter with Christmas sprinkles, if you try to top them all before sprinkling you’ll find the cocoa ‘glue’ will have dried and the sprinkles won’t stick.