Christmas cut-out bikkies

taste.com.au - - CHRISTMAS -

makes 40 filled & 20 shapes | prep 45 mins (+ 1 hour 30 mins chill­ing & cool­ing time) | cook­ing 25 mins

380g un­salted but­ter, chopped, at room tem­per­a­ture 180g caster sugar 1 12⁄ tsp vanilla ex­tract 14⁄ tsp sea salt 120g al­mond meal 1 egg 500g (3 13⁄ cups) plain flour 14⁄ tsp ground cloves 12⁄ tsp ground cin­na­mon Ed­i­ble glit­ter and coloured sugar, to dec­o­rate Rasp­berry jam, to sand­wich bis­cuits

1 Use elec­tric beat­ers to beat but­ter, sugar, vanilla and salt in a bowl un­til pale and creamy. Beat in al­mond meal and egg un­til com­bined. Sift flour, cloves and cin­na­mon over but­ter mix­ture. Beat on low speed un­til just com­bined. Turn onto a lightly floured sur­face and bring dough to­gether. Di­vide in half. Shape into rec­tan­gles. Wrap in plas­tic wrap. Place in the fridge for 1 hour to rest. 2 Pre­heat oven to 180°C/160°C fan forced. Line 3 bak­ing trays with bak­ing pa­per. Roll out 1 por­tion of dough be­tween 2 sheets of lightly floured bak­ing pa­per un­til 3-4mm thick. Cut into 7 x 5cm rec­tan­gles. Place on 1 pre­pared tray. Place in the freezer for 15 min­utes to chill. 3 Re­peat rolling and cut­ting with re­main­ing dough. If it be­comes soft or sticky, place in fridge for 15 min­utes be­tween rolling and cut­ting. Use a 4cm Christmas tree and 4cm an­gel cut­ter to cut out shapes from the cen­tre of each rec­tan­gle. Place the shapes and cut-out rec­tan­gles on pre­pared trays. Sprin­kle with glit­ter or sugar to dec­o­rate. Place in the freezer for 15 min­utes to chill. 4 Bake all rec­tan­gle bis­cuits, swap­ping the trays halfway through cook­ing, for 12-14 min­utes or un­til light golden. Set aside on trays to cool com­pletely. Bake shaped bis­cuits for 7-8 min­utes or un­til light golden. Set aside on trays to cool com­pletely. 5 Spread full rec­tan­gles with 1 tsp jam. Sand­wich with cut-out bis­cuits.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.