Christmas biscuits
These easy cinnamon flavoured Christmas biscuits are great for getting the kids involved in cooking, and they can also be used as edible tree decorations
Eggnog cookie kisses
- Preparation and cooking time
- Prep:
- Cook:
- plus chilling and cooling
- Easy
- Serves 28
Skip to ingredients
Ingredients
- 175g butter, softened
- 50g golden caster sugar
- 50g icing sugar, plus extra for dusting
- 2 egg yolks (freeze the whites for another recipe)
- 2tsp vanilla extract
- 275g plain flour, plus extra for dusting
- 2tbsp custard powder
- nutmeg
- ground cinnamon
For the filling
- 100g softened butter
- 200g icing sugar, sifted
- 1tbsp custard powder
- vanilla extract
- 1tbsp milk
Method
- STEP 1
Beat the butter and both sugars in a large bowl using an electric whisk until creamy. Add the egg yolks and vanilla, whisk to combine, then add the flour, custard powder, a grating of nutmeg, the cinnamon and a pinch of salt. Mix until everything clumps together into a dough.
- STEP 2
Roll small pieces of dough into cherry-sized balls (about 10g each), then arrange on a baking tray lined with baking parchment. Squash each down slightly using a fork. Chill for at least 30 mins or up to a day. Will keep frozen for two months.
- STEP 3
Heat the oven to 180C/160C fan/gas 4 and bake for 12-15 mins until golden and firm to the touch. Cool completely, then dust the tops lightly with icing sugar.
- STEP 4
For the filling, beat the ingredients together using an electric whisk until smooth, then spoon into a piping bag fitted with a large round nozzle. Pipe a dot of icing on the flat side of half the cookies. Sandwich with the plain cookies. Will keep in an airtight container for three days.
