Christmas Biscuits

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  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Recipe course: Desserts

Can be made with these products:

These gorgeous little Christmas biscuits will be a firm favourite and are great for kids to decorate and give as gifts. They are lightly spiced for a warming Christmassy taste everyone will enjoy. 

Ingredients

Makes around 30 biscuits

Rest for 1 hour before baking for 12 minutes. 

For the base dough:

  • 250 g Butter, soft
  • 125 g sugar
  • 1 tsp salt
  • 1 egg yolk (size M)
  • 375 g flour (plain)
  • Flour for rolling

Flavours for the dough:

  • 1 lemon
  • 2 dessert spoon cocoa
  • 1 tsp Speculaas spice blend (A Dutch blend of spices, including cinnamon, nutmeg, cloves, ginger and cardomom).

Decoration:

  • 100 g icing sugar
  • 1–2 tsp lemon juice
  • 100 g chocolate
  • Nuts e.g. chopped Pistachios, Almonds, Hazelnuts
  • Decorations e.g. hundreds and thousands, sugar nibs, Marshmallows

Utensils: Kenwood Chef XL, grater, cling film, rolling pin, biscuit cutters, baking paper, baking sheet, piping bag, pastry brush

Preparation:

1 Place the butter, sugar, salt, egg yolk and flour into the Chef bowl and knead using the dough hook into a smooth dough. Divide into three equal portions

2 Wash the lemon, then finely grate the zest. Knead one portion of the dough with the lemon zest. Combine another portion of the dough with cocoa. Mix the remaining dough with the  Spekulatius spice blend. Wrap each portion in cling film and place in the fridge for an hour.

3 Preheat the over to 180 °C/ Fan: 155 °C). On a floured work surface roll out the dough to approx. 0.5 cm thick. Cut out the biscuits using the variety of cutters and place on the baking sheet covered with baking paper. Place in the oven on the middle shelf and bake for approx 12 minutes. Then remove from oven and leave to cool.

4 For a frosting, mix the icing sugar and lemon juice in the mixing bowl until smooth. Melt chocolate in a bowl over a warm water bath. Decorate biscuits with as desired.

Tip: When you chill the dough, don’t roll into a ball, but into a flat disc so that the dough will chill evenly.

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