We would like to introduce you to the baking enthusiast behind the Instagram account @mykitchendrawer.
Alix is a 30-year-old self-taught baker, food photographer and cookbook author from Bedfordshire who has a passion for sharing fun and creative recipes with her followers.
What started as a hobby, in 2015, has continued to grow, along with Alix’s baking equipment and the need for a bigger kitchen drawer.
Alix’s blog homes a little slice of the internet, providing baking tips and tutorials in hope to leave you inspired to get in your own kitchen drawer.
We have some exciting plans to celebrate the upcoming Christmas season with Alix so get your equipment and tools out the drawer and get ready to become creative in the kitchen.
In the meantime, we’ll leave you to get into the holly jolly spirit with Alix’s Christmas Pudding Cookies with Foodie Flavours recipe.
Preparation Time – 20 minutes
Baking Time – 10 minutes
100g dark brown sugar
2 tbsp Golden syrup
1 tbsp milk
175g plain flour
2 tbsp cacao powder
2 tsp ground ginger
1/2 tsp cinnamon
1 1/2 tsp bicarbonate soda
1 1/2 baking powder
5 drops Foodie Flavours Xmas Pudding flavouring
200g White chocolate
100g green fondant
Red cake sprinkles
Preheat the oven to 180C/160C and prepare 2 trays lined with baking paper or silicone.
In a large bowl combine the flour, cacao powder, spices, baking powder and bicarbonate soda. Add the butter and rub in with your fingertips until you get breadcrumb texture. Then stir in the sugar.
Mix golden syrup with the milk until it has dissolved then add your Xmas Pudding flavouring. Add this to your flour mix and combine together with your hands to create a dough.
Break off small pieces about 7g in weight and roll into a ball. Then space them out on the trays leaving enough room for them to expand.
Bake for 10 minutes, keeping a close eye on them as they can burn quick.
Leave them on a wire rack to cool before getting on with the decoration.
For the pudding effect melt your white chocolate in a microwave or over a pan of simmering water. Let the chocolate cool a little then begin dipping half your cooled biscuits into the bowl. Tip them upside down and let the chocolate drip down slightly to create the melting effect. Leave them to one side to set.
In the meantime roll out your green fondant and using a mini leaf cutter or holly cutter if you have one cut out two leaves per cookie. If you have no cutter you can cut out triangles for a similar effect.
Stick the leaves to the top of the cookies and add a final finishing touch with two red sprinkles as the berries.
Leave them all to set in the fridge or a cool room before eating.
These will store in a biscuit tin or air tight container for up to 1 week. Alternatively you can make the dough and freeze the balls then bake for 15/20 minutes.