Rye Christmas Pudding Cookies

Prepare a large plate or freezer-safe container by lining it with baking parchment. In a stand mixer or using an electric whisk, beat the softened butter with the dark muscovado and golden caster sugars until the mixture is pale, creamy, and well combined.

Add the egg to the butter mixture and beat until fully incorporated, then stir in the brandy or cognac.

In a medium bowl, whisk together the self-raising flour, dark rye flour, and 1 teaspoon of sea salt. Gently fold these dry ingredients into the wet mixture until just combined.

Fold in the bite-sized Christmas pudding pieces and flaked almonds. Divide the dough into 16 equal portions (weighing them for accuracy if preferred) and roll each piece into a smooth ball using your hands.

Arrange the dough balls on the prepared plate or container, ensuring they are well spaced. Chill in the freezer for at least 1 hour. If you need to stack them, place a sheet of parchment paper between layers to prevent sticking.