Christmas Biscuits Cookies – yum let the fun games begin

There is no end to being creative with biscuits or cookies.  Since it takes awhile to organise the dough.  Very little cooking time, I believe that simple tasteful designs are the easiest way to go for Christmas biscuits or cookies.  The Rudolph the red-nosed reindeer shape is particularly useful as putting a sugar glaze on the icing and a simple dob of red icing on the nose is sufficient.  Smaller sized biscuit cookie cutters are best.  Christmas tree, Rudolph, stars, circles and whatever else you like works well.

Ingredients – Make sure the butter is soft and the eggs are at room temperature.

225 grams of unsalted butter

3/4 cup caster sugar and 1/4 cup of raw sugar

1 and a half teaspoons of vanilla extract

3 cups plain all purpose flour

1 teaspoon of baking powder

2 teaspoons of cream of tartar

2 organic or free range eggs


Take out your baking trays.  I use four for this recipe.   Grease the trays with butter all over and then a little flour poured in until even.  Or place some baking paper onto the trays.  Take out a large bowl.  Cream mix the butter and sugar together use an electric mixer or hand mixer.  Now – Preheat the oven 180 degrees celsius or 350 fahrenheit.  Next mix the eggs in and the dry ingredients – sifting in the flour, baking powder and cream of tartar.  Once it is a smooth dough.  Take it out knead it then roll it into a ball wrap in cling film/wrap and put in the refrigerator for one hour.

After the hour take it out place on a lightly floured surface and knead again.  Then take out your rolling pin and roll until it is 3 centrimetres thick.  Use the biscuit cookie cutters to make the shapes.

Hint:  When cutting out the shapes once you have pressed down on them move the shape around and the dough will come off the sides easily.  Use an egg flip to pick them up and place in the tray if you like.

Place biscuits cookies in the oven and cook for 10-15 minutes.  Check on them when they are slightly golden they are ready.  Once cooked take out place onto cooling rakes.  Once very cool.  Time to ice/frost.  Make royal icing use pure icing sugar not soft icing sugar and egg white.  Mix together until firm.  Use a knife dipped in warm water to spread the icing.  Use different colours by adding food colouring to the icing and placing in separate bowls and using piping icing bags.

You can also just put a sugar glaze on the biscuits cookies.  Use 1 cup pure icing sugar, 1 tablespoon of light corn syrup, 2 tablespoons of water and 8 drops of food colouring if desired.  If you would like to tie a ribbon on some of the biscuits cookies cut a small hole at the top of the pastry before baking.  You can also buy sweets/lollies/confectionery to place on top of the icing.

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