Xmas Cake Cookies
I couldn’t make cookies inspired by bakes and cakes without creating a Christmas cake version. These are based on my long-standing Christmas cake recipe, with a nod to the marzipan and icing typically found on top. The almond drizzle icing is simple and a great way to use up dried fruit.
Makes 16
Hands-on Time 25 minutes plus chilling (overnight)
Baking Time 15 minutes
Ingredients
300g sultanas
40g candied peel
75ml dark spiced rum
50g glacé cherries
30g whole almonds
1 orange
250g unsalted butter (softened)
200g dark brown sugar
175g caster sugar
3 tsp almond extract
2 large eggs
400g plain flour
1 tsp bicarbonate of soda
1 tsp fine salt
1 tsp mixed spice
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp cinnamon
1/2 tsp ginger
200g icing sugar
Equipment
Saucepan with lid
Micro-grater
Spatula
Knife
Freestanding mixer with paddle and whisk attachments
Baking parchment
Baking sheet (ideally aluminium)
Wire rack
Juicer
Bowl
Method
1. Prepare the Fruit
In a saucepan, combine sultanas, candied peel, and rum. Heat over medium heat, stirring until the rum bubbles and becomes fragrant. Remove from heat, cover, and let sit for 30 minutes.
Finely chop the cherries and almonds. Grate the zest of half the orange over the soaked fruit and stir to combine.
2. Make the Dough
In a freestanding mixer, beat butter, dark brown sugar, and caster sugar for 5 minutes until light and fluffy.
Add 2 tsp almond extract and eggs, mixing briefly to combine.
Add flour, bicarbonate of soda, salt, mixed spice, nutmeg, cloves, cinnamon, and ginger. Mix until just combined, scraping down the sides with a spatula.
Add the rum-soaked fruit mixture and mix for 10 seconds until evenly distributed.
3. Shape and Chill the Dough
Shape the dough into a log, wrap in parchment, and chill for 30 minutes.
Slice the dough into 16 equal rounds, roll into balls, and place on a parchment-lined baking sheet. Chill overnight.
4. Bake the Cookies
Preheat the oven to 170°C/150°C (fan)/325°F/Gas Mark 3.
Place 6–8 dough balls on a parchment-lined baking sheet, spaced 10cm apart.
Bake on the middle shelf for 15 minutes.
Let the cookies rest on the sheet for a few minutes, then transfer to a wire rack to cool completely.
5. Make the Orange Icing
Squeeze 50ml orange juice into a bowl. Add 1 tsp almond extract and icing sugar. Stir until thick and smooth. Adjust consistency with more icing sugar if needed.
Drizzle the icing over the cookies and let set.
Enjoy!























