I love anything that promises a chocolate fudge flavour, so decided to make these as a little afternoon snack. I love how festive they look, while being super easy to make. Using storecupboard ingredients, they can be put together and baked in less than an hour, so great for having last minute guests, or to prep ahead as they keep for up to four days.

Makes approx 35 – 40 cookies. Recipe from BBC Good Food.

60g cocoa powder, sieved
200g caster sugar
60ml vegetable oil
2 large eggs
180g plain flour
1 tsp baking powder
70g icing sugar

Mix the cocoa, caster sugar and oil together. Add the eggs one at a time, whisking until fully combined.

Stir the flour, baking powder and a pinch of salt together in a separate bowl, then add to the cocoa mixture and mix until a soft dough forms. If it feels soft, transfer to the fridge and chill for 1 hr. Heat the oven to 190C/170C fan/gas 5. Tip the icing sugar into a shallow dish. Form a heaped teaspoon of the dough into a ball, then roll in the sugar to coat. Repeat with the remaining dough, then put, evenly spaced, on a baking tray lined with baking parchment.

Bake in the centre of the oven for 10 mins – they will firm up as they cool. Transfer to a wire rack and leave to cool. Will keep for four days in a biscuit tin.