Christmas Cookies / Biscuits

Christmas Cookies / Biscuits
Snowflake biscuits
Ingredients
 200g unsalted butter, softened
 200g golden caster sugar

 1 large egg
½ tsp vanilla extract
 400g plain flour, plus extra

 500g pack ready-to-roll fondant icing
 honey, for sticking
100g royal icing sugar
 silver balls and white sprinkles, to decorate
You will need
 snowflake cookie cutter
Method
1. Heat oven to 200C/180C fan/gas 6 and line a baking sheet with baking parchment. Put the butter in a
bowl and beat it with electric beaters until soft and creamy. Beat in the sugar, then the egg and vanilla, and finally
the flour to make a dough. If the dough feels sticky, add a little flour and knead it in. Chill for 20 mins in the fridge.
2. Roll the dough to about the thickness of a £1 coin on a lightly floured surface. Cut out snowflake shapes
using a biscuit cutter, then re-roll the off-cuts and repeat.
3. Bake for 8-10 mins or until the edges are just beginning to brown. Leave to cool for 5 mins before trying
to move them. Cool completely.
4. Roll out the fondant icing to the thickness of a 50p piece. Use the same cutter to stamp out the icing. If
you have smaller cutter you can stamp out holes in the middles of some of them. Brush each biscuit with
a tiny amount of honey and press an icing snowflake on top.
5. Mix the icing sugar with enough water to make a pipeable icing, and spoon it into a piping bag fitted with
a straight piping nozzle. Pipe patterns onto the snowflakes and add silver balls and sprinkles as you
decorate. Leave to dry completely.
Snowy chocolate crackle biscuits
Ingredients
 200g dark chocolate
Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…
, chopped
 125g unsalted butter, softened

 300g soft light brown sugar
 2 eggs
150g plain flour
 60g cocoa powder

 2 tsp baking powder
2-3 tbsp milk
100g icing sugar
Method
1. Melt the chocolate in a bowl set over a pan of barely simmering water (make sure the base doesn’t touch
the water), or in a microwave in short bursts. Set aside to cool.
2. Beat the butter and sugar using electric beaters, then beat in the eggs, flour, cocoa powder, baking
powder and chocolate. Pour in the milk to make a soft dough, but don’t overmix it. Cover and chill for 1 hr.
3. Heat oven to 180C/160C fan/gas 4. Line one or two baking sheets with parchment. Put the icing sugar in a
bowl. Scoop heaped tablespoons of dough and roll each ball in your hands before dropping it into the icing sugar
and rolling it around. Put on baking sheets and repeat, spacing the balls apart.
4. Bake for about 12-15 mins until the biscuits feel firm when touched. The biscuits should puff up and
cracks should open up, too. Leave to cool on the trays, then transfer to wire racks to cool completely. Will keep
for up to a week in an airtight container.
Christmas biscuits
Ingredients
 100g/3½oz unsalted butter, softened at room temperature

 100g/3½oz caster sugar
 1 free-range egg, lightly beaten
 1 tsp vanilla extract
 275g/10oz plain flour
 To decorate
 400g/14oz icing sugar
 3-4 tbsp water
 2-3 drops food colourings
 Edible glitter
Method
1. Preheat the oven to 190C/375F/Gas 5. Line a baking tray with greaseproof paper.
2. Cream the butter and sugar together in a bowl until pale, light and fluffy.
3. Beat in the egg and vanilla extract, a little at a time, until well combined.
4. Stir in the flour until the mixture comes together as a dough.
5. Roll the dough out on a lightly floured work surface to a thickness of 1cm/½in.
6. Using biscuit cutters or a glass, cut biscuits out of the dough and carefully place onto the baking tray. To
make into Christmas tree decorations, carefully make a hole in the top of the biscuit using a straw.
7. Bake the biscuits for 8-10 minutes, or until pale golden-brown. Set aside to harden for 5 minutes, then
cool on a wire rack.
8. For the icing, sift the icing sugar into a large mixing bowl and stir in enough water to create a smooth
mixture. Stir in the food colouring.
9. Carefully spread the icing onto the biscuits using a knife and sprinkle over the glitter. Set aside until the
icing hardens.
Recipe Tips
To make honey biscuits, swap the caster sugar for 70g/2½oz honey and 30g/1oz caster sugar. Increase the vanilla
extract to 2 teaspoons. Cook at 180C/Fan 160/Gas 4. Pipe on Christmas shapes with 40g/1½oz melted white
chocolate instead of using icing.
For reduced sugar biscuits, use 60g/2½oz soft brown muscovado sugar instead of 100g/3½oz caster sugar.
Increase the vanilla extract to 2 teaspoons. Add 1 teaspoons ground cinnamon and 1 tbsp finely chopped candied
peel with the flour. Decorate with halved blanched almonds instead of icing.

Christmas Cookies / Biscuits

Uploaded by

Copyright:

Available Formats

Christmas Cookies / Biscuits

Uploaded by

Document Information

Original Description:

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Christmas Cookies / Biscuits

Uploaded by

Copyright:

Available Formats

Christmas Cookies / Biscuits

 200g unsalted butter, softened

 200g golden caster sugar

½ tsp vanilla extract

 400g plain flour, plus extra

100g royal icing sugar

 silver balls and white sprinkles, to decorate

You will need

 snowflake cookie cutter

 125g unsalted butter, softened

150g plain flour

 60g cocoa powder

100g icing sugar

 100g/3½oz unsalted butter, softened at room temperature

You might also like