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We Love Christmas Dough Much

Recipe created by Almond Breeze Australia

Serves 20
Prep Time 75 minutes


• 125g butter
• 1/2 cup caster sugar
• 1/4 cup Almond Breeze Unsweetened
• 1 tsp vanilla extract
• 1 1/2 cups self-raising flour
• 8 cm cookie cutter
• 350g white chocolate
• 20 white marshmallows
• Red, orange and black writing icing pens


1. Preheat oven to 180°C. Grease and line two baking trays with baking paper
2. Whisk butter and sugar together until pale and creamy
3. Add Almond Breeze and vanilla extract to the mixture, then fold in flour until a dough forms
4. Press dough into a ball and cover with cling wrap. Refrigerate for 30 minutes
5. Once set, divide the dough into two even portions and roll out each portion onto a sheet of non-stick baking paper
6. Using an 8cm cookie cutter, cut 20 cookies from the dough and place each one onto the baking tray
7. Bake cookies for 15 minutes, then set out to cool
8. Bring around a cup of water to a simmer in a small saucepan. Break chocolate and place into a heatproof bowl over the saucepan, making sure the water doesn’t touch the bottom of the bowl
10. Spread melted chocolate onto each cookie and add a marshmallow on top
11. Refrigerate for 10 minutes until chocolate has set
12. Once set, use icing pens to decorate
13. Refrigerate for 15 minutes, until set and enjoy!