These Christmas pudding biscuits are a festive twist on a classic drop cookie, inspired by the rich, spiced flavors of a traditional British Christmas pudding. They’re packed with dried fruits, warm spices, and a hint of brandy or orange, then topped with a simple icing and a red berry to mimic the look of a tiny pudding. The recipe is forgiving, uses everyday ingredients, and the biscuits stay soft and chewy for days—perfect for holiday cookie swaps or leaving for Santa.
Ingredients
- 1 ¾ cups (220 g) all-purpose flour
- 1 tsp baking soda
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (150 g) packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp brandy or orange juice (see Tips)
- 1 cup (150 g) mixed dried fruit (raisins, currants, chopped candied peel)
- ½ cup (60 g) chopped walnuts or pecans (optional)
- For the icing: 1 cup (120 g) powdered sugar, 2–3 tbsp milk or water, ½ tsp vanilla extract
- Red candied cherries or fresh raspberries for decoration (one per biscuit)
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
- In a large bowl, beat the softened butter and brown sugar with an electric mixer until light and fluffy, about 2 minutes. Add the egg, vanilla, and brandy (or orange juice), and beat until combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Fold in the dried fruit and nuts (if using) with a spatula.
- Chill the dough in the refrigerator for 30 minutes (this helps prevent spreading).
- Scoop rounded tablespoons of dough (about 1.5 inches / 4 cm in diameter) onto the prepared baking sheets, spacing them about 2 inches (5 cm) apart.
- Bake for 10–12 minutes, until the edges are lightly golden but the centers still look slightly soft. The biscuits will firm up as they cool.
- Let the biscuits cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- To make the icing: whisk the powdered sugar, milk (or water), and vanilla until smooth. It should be thick but drizzle-able. If too thick, add a few drops of liquid.
- Once the biscuits are completely cool, drizzle a small spoonful of icing over the top of each, then press a red cherry or raspberry into the center to resemble a holly berry. Let the icing set for about 15 minutes before serving or storing.
Tips
- Brandy substitute: If you prefer not to use alcohol, replace the brandy with orange juice or even cold coffee. The flavor will be slightly different but still delicious.
- Chill the dough: Don’t skip chilling—it prevents the biscuits from spreading into flat disks. If you’re in a hurry, 15 minutes in the freezer works too.
- Fruit mix: Use a store-bought mixed dried fruit (often labeled “fruitcake mix”) for convenience. If it contains large chunks, chop them smaller so they distribute evenly.
- Icing consistency: If the icing is too runny, add more powdered sugar; if too thick, add milk a drop at a time. You want it to drizzle but not run off the biscuit.
Serving Suggestions
Serve these biscuits with a cup of hot tea, mulled wine, or a glass of cold milk. They’re perfect on a holiday dessert platter alongside gingerbread, shortbread, and sugar cookies. For a festive touch, dust them lightly with powdered sugar before serving to mimic snow.
Variations
- Chocolate chip version: Swap the dried fruit for 1 cup (175 g) of semisweet chocolate chips and add 1 tbsp of cocoa powder to the dry ingredients for a chocolate-spice cookie.
- Citrus twist: Add 1 tbsp of grated orange zest to the dough and use orange juice instead of brandy for a bright, non-alcoholic option.
- Nut-free: Omit the nuts entirely or replace with sunflower seeds for crunch without allergens.
- Vegan: Use vegan butter, a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water), and replace the egg with that mixture. The texture will be slightly denser but still good.
Storage and Reheating
Store the biscuits in an airtight container at room temperature for up to 5 days. They also freeze beautifully: place un-iced biscuits in a freezer-safe bag or container for up to 3 months. To serve, thaw at room temperature for 1–2 hours, then ice as directed. If you prefer warm biscuits, reheat them in a 300°F (150°C) oven for 5 minutes—but note that the icing will melt, so it’s best to add icing after reheating.
Frequently Asked Questions
Can I use fresh cranberries instead of dried fruit? Fresh cranberries have high water content and will make the dough too wet. If you want a tart flavor, use dried cranberries (craisins) instead.
Why did my biscuits spread too much? This usually happens if the dough wasn’t chilled long enough, or if the butter was too soft. Make sure your butter is softened but not melted, and chill the dough for the full 30 minutes.
Can I make the dough ahead of time? Yes, you can prepare the dough and refrigerate it for up to 2 days. Let it sit at room temperature for 10 minutes before scooping, as it will be very firm.
What if I don’t have brandy? Use orange juice, apple juice, or even water. The brandy adds a subtle flavor, but the spices and fruit are the stars.
How do I get the icing to look like a snow cap? Drizzle the icing in a zigzag pattern or spoon it over the top and let it flow naturally. You can also dip the top of each biscuit into the icing for a more uniform look.
Can I use a gluten-free flour blend? Yes, a 1:1 gluten-free baking flour works well. Add an extra tablespoon of flour if the dough feels too sticky, and check that your baking soda is gluten-free.
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