Christmas biscuit recipes
Ingredients
- 250g Clover Butter Cubed
- 250g Caster Sugar
- 2 tsp. Vanilla extract
- 350g Plain Flour
- 2 tbsp. Cocoa powder
- 2 tsp. Ground Ginger
- 2 Large eggs
- 1 Egg yolk
- 250g Icing Sugar
Method
- . Put the butter into a food processor add the caster sugar and vanilla extract and blend until smooth.
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- 2. Add the flour, cocoa, ginger, whole egg and yolk. Blend again until the mixture comes together to form a ball.
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- 3. Knead the dough lightly for a couple of minutes until it is smooth.
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- 4. Wrap in the parchment paper and chill for 30 minutes.
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- 5. Roll out the cookie dough between two sheets of baking parchment until it’s 2.5 mm (1/8th inch) thick.
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- 6. Stamp out 6 angels using a cutter. Ease away the cookie dough surrounding the heart shapes and roll out these trimmings between two more sheets of baking parchment. Stamp out 2 more angel shapes.
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- 7. Take a small plain piping nozzle and stamp the tip near the top centre of the angel, to make a hole. Leave the shapes on the baking parchment and slide the paper onto two firm baking sheets.
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- 8. Bake at 180C (350F) Gas Mark 4 for 10-12 minutes until cookies are firm and golden.
- 9. Cool on the paper for 5 minutes, then use a palette knife to cool the cookies completely on a wire rack.
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- 10. Sift the Golden Icing Sugar into a bowl, add 1 tbsp of cold water, stir and add another 1 tbsp of water to make a smooth piping consistency.
- 11. Put a fine plain nozzle into a plastic piping bag and pipe a halo and wings on the angels.
- 12. When the icing is firm, thread some white raffia through the holes and hang onto twigs to display as a gift.
- 13. For white chocolate iced biscuits, melt 150g (5 oz) white chocolate in a heatproof bowl over a pan of simmering water and use to decorate biscuits instead of the icing.
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Ingredients
- 200g self-raising flour
- 100g butter
- 100g brown sugar
- ½ tsp. cinnamon
- ½ tsp. ground ginger
- 1 egg beaten
- 50g cocoa powder
Method
- 1.Preheat the oven to 180°C Mix the flour, cocoa powder and butter until the mixture become like breadcrumbs. Add the sugar and spices, then mix again.
- 2.Put into a bowl and add the egg, stirring until a dough comes together.
- 3.Knead gently till smooth. Tip onto a lightly floured work surface and roll to the thickness of 3-4mm.
- 4.Cut into different shapes, -use you imagination- with a cutter.
- 5.Lift them carefully with a palette knife and place, on baking sheets.
- 6.Make a hole in the top of each biscuit with a chopstick.
- 7.Bake for 10-12 minutes till golden. Push the chopstick back into each of the holes while the biscuits are still soft. Leave to cool for 2 minutes
- 8. When cool, you can decorate the biscuits as you wish (like:icing, made from icing sugar and water)
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Ingredients
- 2 tbsp Lyles Golden Syrup
- 75g unsalted butter
- 50g Tate & Lyle Fairtrade Caster Sugar
- 1 tsp grated orange zest
- 250g self-raising flour
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 50g ground almonds
- 225g Tate & Lyle Fairtrade Icing Sugar
- 1 medium free range egg, beaten
- 5-6 tsp orange juice
- 1 tbsp silver balls or sprinkles
Method
- Makes approx 25
- Cooking time: 15 -20 minutes
- 1. Put the Lyle’s Golden Syrup into a small pan with the butter, sugar and orange zest. Put over a low heat and stir until the butter has melted, remove from the heat and allow to cool.
- 2. Sieve the flour with the spices into a large bowl, stir in the ground almonds. Add the butter mixture and egg and mix until the dough comes together. Knead the dough on a lightly floured surface. Wrap in cling film and chill for 30 minutes.
- 3. Pre-heat the oven to 180C/160Cfan/gas 4, grease two baking sheets.
- 4. On a lightly floured surface, roll out the dough to a thickness of 5mm and cut out stars or Christmas shapes as wished. Lift them onto the baking sheets with a fish slice or large palette knife. Gather up the scraps of dough, knead again and reroll and cut out as many shapes as possible. Bake for 15 minutes until just turning brown at the edges.
- 5. Remove the cooked biscuits from the oven, while they are still warm, take a plastic straw and make holes in them so a ribbon can be threaded through to hang on the Christmas tree. Transfer to a wire rack to cool completely. Store in an airtight container for up to a week.
- 6. To decorate, put the icing sugar in a bowl and add the orange juice to make a thick icing. Either drizzle over the cookies or spoon into a piping bag fitted with a small plain nozzle and pipe dots or outline the edge. Add silver balls or sprinkles as wished.
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