Ingredients:
For the cookies:
150g self raising flour
25g cocoa powder
100g butter, cut into small cubes
75g soft brown sugar
Few drops of vanilla extract
1 egg, beaten
75g dark chocolate
75g chocolate chips

For the Christmas decorations:
150g white chocolate, ready-to-roll green and red icing

Method:
1. To make the cookies: break dark chocolate into small pieces, put in a food processor and blitz for a few seconds. Remove and put to one side.

2. Add flour, cocoa powder, butter, sugar and vanilla extract to food processor and blitz until it turns into a fine mixture.

3. Add the dark chocolate and egg, then pulse until the dough comes together.

4. Remove dough, wrap in cling film and place in the fridge for at least an hour to firm.

5. Preheat oven to 180°C. Lightly dust a clean work surface with flour, unwrap dough and roll to about 5mm thick. Cut circles with a 2-3 inch cookie cutter (depending on how big you want them to be) and place on a lined baking tray. Remember to use the scraps by re-rolling them.

6. Cook for 10-15 minutes or until just brown. With a few minutes to go, take them out of the oven and push chocolate chips into the bottom half of the cookie to look like currants.

7. When cooked, leave to cool for a few minutes before moving to a wire rack to cool completely.

8. To make the Christmas decorations: melt the white chocolate and pipe over the top half of the cookies. Leave to set.

9. Roll out the green icing and cut holly leaf shapes with a cutter or by hand. Take small lumps of red icing and roll into small berries. Using leftover melted white chocolate, stick the holly leaves and berries to the hardened white chocolate.