Christmas biscuit recipes are a great way to get in the festive spirit. Bake these classics and add this go-to recipe to your repertoire. You can make the dough in advance and leave it overnight to chill before rolling and cutting. This recipe from Stacey of That Makes Six uses a blender/mixer.
No-spread biscuit recipe
• 200g Unsalted Butter (room temp)
• 200g Caster Sugar
• 1 Egg Lightly Beaten
• 410g Plain Flour
• Few drops of vanilla essence
• Cookie cutters
Start by mixing your butter and sugar on a low speed.
Beat your egg in a seperate cup, just enough to make sure it’s combined.
Add your egg to the mix along with the vanilla and mix in for a minute or so. At this point it may look ‘separated’, don't worry it’s normal and will mix when we add the flour.
Add the flour a tablespoon at a time until you have a thick dough. The last bits you may need to add by hand depending on the strength of your mixer.
Give it a little knead then wrap in cling film. Pop it in the fridge to chill for at least 30 minutes.
When your dough is chilled, preheat your oven to 160 and get your Falcon trays ready.
Roll your dough to a 4 – 6 mm thickness on a lightly floured surface. Next is the fun bit cutting your shapes.
Once cut, transfer them to your sheets and bake for around 8 – 10 minutes depending on size. A lightly golden edge is perfect. When you take them out your biscuits will still be soft so leave them a few minutes to cool before transferring them to a cooling rack.
Ensure your biscuits are completely cool before icing.
Make your own icing or top with decorated fondant, simply roll it onto a surface dusted lightly with icing sugar so it won't stick. Cut out using the same cutters as your biscuits. I like to roll to approx 3mm.
I love to decorate mine with stamps, embossers, food colouring, sprinkles etc.
Once they're all finished you can simply paint a tiny bit of water onto the top of your biscuit and the underside of your icing and pop them together. You can move them around a little to make sure they’re in the perfect spot.
Sealed, they'll last for around a week.
Recipe and photography- Stacey Sutcliffe