Xmas Cake Cookies

Makes 16

Hands-on Time 25 minutes plus chilling (overnight)

Baking Time 15 minutes

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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!