I love baking, but I think I love Christmas baking most of all.
These biscuits are something we have been making for years in our house and I can’t imagine Christmas without them.
They are super versatile. You can leave them plain or you can decorate them with all kinds of embellishments. In the book we originally found the recipe (Christmas Crafts for Kids from 1994), they show you how to make stained glass windows in them with boiled sweets, and how to hang them from your tree with strawberry laces. This time, however, we chose to bake them plain and then decorate with a mixture of piping icing, snowflake sprinkles, festive hundreds and thousands, edible glitter and little coloured chocolates.
These biscuits can also be made into any shapes, so you could essentially make them at any time of year with different cutters. We used a star, penguin, and Christmas tree, plus a couple of mini versions for good measure!
They are ridiculously easy to make and the mixture provides about 3 baking trays worth of biscuits, so you’ll have plenty to serve up to anyone who comes knocking on your door in the run up to the big day.
They are obviously great fun to make and decorate with children, but I still make them with my mum now and have a blast with icing and glitter! It’s really a biscuit for all ages.
Ingredients exactly as from ‘Christmas Crafts for Kids‘, but instructions altered slightly.
350g plain flour (Peru – use harina sin preparar)
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon bicarbonate of soda
100g butter, cut into small chunks
175g soft brown sugar (Peru – use panela)
4 tablespoons golden syrup (Peru – you can use honey, but do check the conversion as they won’t necessarily be equal)
1 egg, beaten
Decorations – icing, sprinkles, edible glitter, sweets
1.Preheat your oven to 190C (180C fan)/375F/Gas 5. Sieve the flour, spices and bicarbonate of soda into a large bowl.
2. Add the butter and rub between your fingers until the mixture looks like fine breadcrumbs
3. Stir in the sugar.
4. Warm the syrup in a saucepan until it is runny. Put the syrup and the beaten egg into the mixture and mix together.
5. Gather the dough into a ball and knead well until smooth.
6. Lightly flour your surface and roll out half the dough until 5mm thick. Cut out your chosen shapes. Re roll until all mixture is used.
7. Place on a baking tray covered in greaseproof paper and bake for 9 minutes.
8. Leave on the tray to cool and then remove. Decorate however you wish!