Deliciously sweet & simple, these Christmas cookies are the one.
Need a festive treat to fill your sweet-tooth cravings? These easy, 3-ingredient biscuits from Fitwaffle are the perfect choice and will be ready in under half an hour. Now that’s the kind of baking we can all get on board with.
They’re great just as they are, but even better with a little extra decoration to turn them into iced Christmas puddings. All you need to do is add a dollop of thick white icing to the top half and a create a spring of holly with sprinkles or coloured icing pens. Magical.
- 240 g All-Natural Peanut Butter
- 100 g light brown sugar
- 1 large egg
- Optional decorations: thick white icing & Christmas sprinkles
Preheat the oven to 150°C.
Add the peanut butter, light brown sugar, and egg to a large mixing bowl and stir until you have a smooth, combined mixture.
Scoop up a tablespoon of the mixture at a time and place on a lined baking tray. Repeat for the remaining mixture, making sure to leave enough of a gap between each ball of cookie mixture to allow for spreading in the oven.
Bake for 8-10 minutes until golden brown.
Leave cookies to cool for 5-10 minutes and then dollop on a generous amount of thick white icing to the top half of each one, like the icing on a Christmas pudding. Add 2 little holly leaf sprinkles and a red berry sprinkle to complete (or draw on with icing pens if you have these). Serve immediately or keep for up to 3 days in an airtight container.
Nutritional info per serving:
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Lauren is an English Literature graduate originally from the South. She’s always loved swimming, has discovered the power of weight training over the past few years, and has lots of room for improvement in her weekly hot yoga class.
On the weekends she’s usually cooking or eating some kind of brunch, and she enjoys trying out new recipes with her housemates – especially since shaking off student habits, like mainly surviving off pasta. Above all, she’s a firm believer in keeping a balance between the gym and gin.
Find out more about Lauren’s experience here.