Chocolate eggnog
Treat guests to a chocolate version of a classic Christmas eggnog, with flavours of bourbon, cream and dark chocolate. Top with grated nutmeg to serve
Vegan Christmas cookies
- Preparation and cooking time
- Prep:
- Cook:
- plus chilling and cooling
- Easy
- Makes 25
Skip to ingredients
- 125g dairy-free spread
- 125g caster sugar
- 125g light brown soft sugar
- 1 tsp ground cinnamon
- ½ tsp mixed spice
- 125ml plant-based milk
- 1 tsp vanilla extract
- 275g plain flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 100g shelled pistachioschopped
- 75g dried cranberries
Nutrition: Per serving
- kcal151
- fat6g
- saturates3g
- carbs21g
- sugars12g
- fibre1g
- protein2g
- salt0.2g
Method
step 1
Beat the spread and sugars together with a pinch of salt until combined. Stir in the spices, milk and vanilla, then fold in the flour, baking powder and bicarb until you have a stiff batter. Fold in the pistachios and cranberries until evenly distributed, then chill the dough for 30 mins.
step 2
Heat the oven to 180C/160C fan/gas 4. Scoop out small, walnut-sized pieces of the dough and roll into balls. Arrange on a baking sheet lined with baking parchment, well spaced apart, then flatten slightly with your palm. Bake for 12-14 mins until golden. Leave to cool on the sheet for 5 mins before transferring to a wire rack to cool completely. You can freeze the raw cookie dough balls for up to three months. Bake for 15-18 mins from frozen.
