Traditional Christmas biscuits, with a crunchy baked icing. These cookies are easy to make and make a great gift for friends.
Servings: 50 biscuits depending on size
baking sheet liner
star cookie cutter
- 200 g (7oz) plain flour
- ½ teaspoon baking powder
- 2 teaspoon ground cinnamon
- 100 g (3½oz) butter
- 75 g (3oz) golden caster sugar
- 1 large egg lightly beaten
- 1 large egg white
- 75 g (3oz) icing sugar
Preheat the oven to 180℃ (160℃ fan)/350°F/gas mark 4. Lightly grease or line two baking sheets.
Sift 200g (7oz) plain flour, ½ teaspoon baking powder and 2 teaspoon cinnamon into a mixing bowl. Rub in 100g (3½oz) butter until the mixture resembles fine breadcrumbs. Stir in 75g (3oz) caster sugar then mix to a soft dough with one beaten egg.
Roll out the dough on a lightly floured surface and cut into stars, using a biscuit cutter and place on the baking sheets.
Make a hole in the top of each biscuit, with a skewer, if you want to be able to hang the biscuits on the tree.
Bake for 10 minutes.
Meanwhile beat together one egg white and 75g (3oz) icing sugar. Brush over the tops of the biscuit and return to the oven for 5 minutes. Transfer to a wire rack to cool.
Thread with ribbon if desired.
The number of cookies will depend on the size and shape of the cookie cutter. Expect to get between larger 20 to 25 cookies or about 50 small star shaped cookies from one batch of dough.
In an airtight conatiner in a cool place for up to 2 weeks.