In England we tend to leave Santa a sherry or a brandy and a mince pie. I’ve heard that in some Scandinavian countries he gets ‘treated’ to porridge…lucky guy. Well this post is a nod to our North American friends from whom Santa receives milk and cookies. I decided to jazz up the traditional a little, after all, you hard working parents deserve a little more than a glass of milk on the 24th.

I should start off by saying that the recipe leans more towards a sort of whoopie pie consistency than a cookie, a whookie if you’d like. Perhaps if you wanted to commit to whoopie pies you could sandwich them with the salted caramel buttercream I made a couple of months back.

Without further ado here’s an easy Bailey’s (Irish cream) cocktail (which is more like a pudding really) and triple chocolate Mars Bar whookies.

You will need

260g/9 oz Plain flour

150g/5.5 oz Soft dark brown sugar

100g/3.5 oz Unsalted butted

100g/3.5 oz White chocolate chips

40g/1.5 oz Cocoa powder

50-100g/2-3.5 oz Dark chocolate

3 Eggs

3 Mars Bars

1.5 tsp Baking powder

1 tbsp Full fat milk

For the Bailey’s cocktail

Bailey’s Irish Cream

Chocolate milk

50g/2 oz Dark chocolate

Rum/Brandy if you have some (I went without)

A sprinkle of cinnamon and nutmeg

Step one

Chop the Mars bars into small chunks.

If you, like me, can’t control yourself around chocolate, you might want to add an extra one to the mix. There’s just something about chopped up Mars bar that is excessively moorish.

Step two

Combine all the dry ingredients (minus the chocolate) in a large bowl.

Step three

Make a well in the middle and add the eggs, milk and butter. Stir to combine. Ideally your butter will be room temperature, otherwise you’ll be mixing for a while.

Step four

Add the white chocolate and Mars bar and mix again until the chips and chunks are evenly distributed.

Step five

Drop dessert spoonfuls of the mixture onto baking trays lined with greaseproof paper. They won’t spread too much so flatten down a bit.

Step six

Bake on 180C/gas mark 4/350 F for about 15-20 minutes.

Step seven

Leave to cool and then melt the dark chocolate and drizzle over the top.

Step eight

Melt the remaining dark chocolate in a small bowl and dip your glasses in to coat the rim.

Step nine

Add a shot of Baileys (and a dash of rum if you have it). A sprinkle of both cinnamon and nutmeg. Top up with approx 150ml of chocolate milk.

As you can probably tell, I didn’t exactly measure this one out, so go with your taste as a measure.

Step ten

Leave out for Santa.