Christmas Honey and Cinnamon Biscuits
Christmas is the perfect reason to awaken the baker in you. Today it is raining and I am filling my biscuit tins with our favourite treats.
These biscuits are perfect for decorating the tree, using on the table as place cards with your guests' name on, or as gift. Use a cutter to suit your needs. I love Christmas trees, snowmen and angels best! The simplicity of the honey and cinnamon really embodies the flavours of Christmas and makes these biscuits really special.
300g flour
2t ground cinnamon
1t ground mixed spice
175g butter, chilled and diced
6T honey
Royal icing to decorate
200g icing sugar
1 egg white
Place the flour, cinnamon and mixed spice in a food processor. Add the butter and pulse a few times until the mixture resembles crumbs. Add the honey and process to make a soft dough.
Place the dough in cling wrap and chill for 30 minutes.
Preheat the oven to 180C.
Roll out the dough onto a lightly floured surface until 5mm thick. Cut out the shape and place them on a lined baking tray. Make a hole in the top if you want to hang them - it needs to be quite large as it will close slightly while the dough is baking.Chill for 10-15 minutes. Bake at 180C for 10-12 minutes. Allow to cool slightly on the baking tray and transfer to a wire cooling rack.
Mix the sifted icing sugar and egg white. Using a piping bag, decorate your biscuits once completely cooled. Store in an airtight container for up to 5 days.
These biscuits are perfect for decorating the tree, using on the table as place cards with your guests' name on, or as gift. Use a cutter to suit your needs. I love Christmas trees, snowmen and angels best! The simplicity of the honey and cinnamon really embodies the flavours of Christmas and makes these biscuits really special.
300g flour
2t ground cinnamon
1t ground mixed spice
175g butter, chilled and diced
6T honey
Royal icing to decorate
200g icing sugar
1 egg white
Place the flour, cinnamon and mixed spice in a food processor. Add the butter and pulse a few times until the mixture resembles crumbs. Add the honey and process to make a soft dough.
Place the dough in cling wrap and chill for 30 minutes.
Preheat the oven to 180C.
Roll out the dough onto a lightly floured surface until 5mm thick. Cut out the shape and place them on a lined baking tray. Make a hole in the top if you want to hang them - it needs to be quite large as it will close slightly while the dough is baking.Chill for 10-15 minutes. Bake at 180C for 10-12 minutes. Allow to cool slightly on the baking tray and transfer to a wire cooling rack.
Mix the sifted icing sugar and egg white. Using a piping bag, decorate your biscuits once completely cooled. Store in an airtight container for up to 5 days.
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