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Christmas Biscuits

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Christmas Biscuits

It's not all parsnip-peeling and gravy-making - this is also a month for a bit of kitchen frivolity, so let your creativity loose with these pretty stars.

Preparation time:
20 minutes
Cooking time:
10 minutes to 12 minutes
Total time:
30 minutes to 32 minutes 35 minutes

Ingredients

  • 200g self-raising flour
  • 100g butter, in cubes
  • 100g light, soft brown sugar
  • ½ tsp cinnamon
  • ½ tsp ground ginger
  • 1 egg, lightly beaten
  • 12 clear boiled sweets

Method

  1. Preheat the oven to 180°C/gas 4. Pulse the flour and butter in a food processor until the mixture resembles breadcrumbs. Add the sugar and spices, then pulse again.
  2. Tip into a bowl and add the egg, stirring until a dough comes together. Knead gently till smooth. Tip onto a lightly floured work surface and roll to the thickness of a £1 coin – about 3–4mm. Cut into stars with a cutter. Lift the stars carefully with a palette knife and place, spacing them evenly, on baking sheets lined with baking parchment. (To create a glassy centre in the biscuits, cut out a shape in the centre of half of the stars and fill with a clear boiled sweet.) Make a hole in the top of each biscuit with a chopstick.
  3. 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 on the baking sheets, then transfer to a wire rack. When cool, you can decorate the biscuits with a simple icing made from icing sugar and water; add balls or colour, and thread with ribbon to hang on the tree.

Comments and images

Average user rating 3 stars out of 5

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topovix

topovix 10 November 2008 14:38

The dough is quite soft and sticky when you roll it out - next time I would start off with only 3/4 of the egg. Otherwise very easy straightforward recipe which made about 35 biscuits.

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3 stars out of 5

Average user rating Based on 1224 ratings

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Nutritional Info

Typical values per serving:
Energy 82.0kcal
Sugars 4.7g
Fat 4.0g
Saturated Fat 2.4g
Salt 0.2g

Per plain biscuit

Click here for more information about health and nutrition


This recipe was first published on Waitrose.com in December 2007