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Christmas Biscuits PDF Print E-mail

Something seasonal again, easy to make and absolutely 'more-ish'.  Try eating only one!!

 

INGREDIENTS ( To make 48 biscuits!)

a.  For the Biscuits

 

¾    Cup of softened un-salted butter

½    Cup of sugar

1     Egg

1     Tablespoon of finely grated lemon peel

1     Teaspoon of vanilla

¼    Teaspoon salt

2¼   Cups of unsifted flour

1     Tablespoon water (Possibly 2 if required)

 

b.  For the Icing

 

3     Egg whites

1     Caster Sugar

2     Teaspoons of water (Possibly 3 if required)

Food colours, sprinkles etc.

 

Method

a.  The Biscuits

 

(1)   Beat together the butter and sugar in small bowl with an electric mixer until light and fluffy

(2)   Beat in the egg, lemon peel, vanilla and salt

(3)   Gradually beat in the flour until thoroughly incorporated

(4)   Add the water, a few drops at a time, but only until the dough starts to come away from sides of bowl

(5)   Wrap the dough in cling film

(6)   Refrigerate the dough until it is firm, which should take about 2 hours

(7)   Preheat the oven to 180ºC /350ºF (Gas Mark 4)

(8)   Lightly grease 4 baking sheets

(9)   Roll out dough to about 1/8" thickness, on a lightly floured surface

(10) Cut out various shapes using biscuit cutters or similar

(11) Re-roll the leftover scraps and cut out

(12) Bake for 12 to 15 minutes or until the biscuits are just beginning to brown around edges

(13) Place the biscuits on a wire rack to cool before decorating

 

a.  The Icing

 

(1)   Beat the egg whites in small bowl with electric mixer until foamy

(2)   Slowly beat in the caster sugar

(3)   Continue to beat the mixture until thick and creamy

(4)   Add just enough water to get a good spreading consistency

(5)   Tint with food colouring, if required

(6)   Spread evenly over the biscuits

(7)   Decorate with glitter, sprinkles, dragees and cinnamon and a small sprig of holly if desired

 

The biscuits will keep for ages in an airtight tin, but won't keep for long once you have tasted them!

 
 

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