These are so easy to make and are perfect for Christmas with their spicy flavour. It is a great recipe to get children involved with, especially the decorating at the end – the fun part!
You can create whatever you wish with this recipe, such as stars, Christmas trees, hearts or reindeer. They can even be personalised as gifts and presented in clear cellophane and tied with a festive ribbon.
You will need:
3 baking trays (for approximately 50 small biscuits)
250g self raising flour
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp mixed spice
130g unsalted butter
130g light muscovado sugar
70g ground almonds
1 tsp almond extract
1 egg – beaten
Preheat your oven to 170°c (340°F)
Line the trays with baking paper
Sift the flour and spices into a large mixing bowl
Cut the butter into small chunks and rub into the flour
Stir in the muscovado sugar and the ground almonds
Pour in the beaten egg and almond extract, mix up then bind the pastry by pressing it all together
take out of the bowl and knead, until the mixture is sticking together and can form a ball
Wrap the dough in cling film and rest in the fridge for about 30 minutes
When the pastry is chilled, roll it out into a lightly floured surface to about 5 mm thickness
Cut into your desired shapes and bake for 10-15 minutes. When they are done they shall be golden around the edges. Bring out and leave to cool
As the biscuits will have expanded slightly, you can use the same cutter to get the desired icing shape. best to use fondant icing as it is more maleable and you can create more designs much easier.
It is easy to buy edible glitter and paint online too. Just make sure it is edible!
Have fun making, and enjoy.