Snowflake bis­cuits

BBC Good Food - - Family -

Snowflake cut­ters are usu­ally widely avail­able at this time of year – you can buy them on­line at lake­ and nis­

MAKES about 25-30 mins PREP 25 mins plus cool­ing and dry­ing COOK 20 mins (2 batches) EASY

200g un­salted but­ter, soft­ened 200g golden caster sugar 1 large egg

1/2 tsp vanilla ex­tract 400g plain flour, plus ex­tra 500g pack ready-to-roll fon­dant ic­ing

honey, for stick­ing

100g royal ic­ing sugar sil­ver balls and white sprin­kles, to dec­o­rate you will need snowflake cookie cut­ter

1 Heat oven to 200C/180C fan/gas 6 and line a bak­ing sheet with bak­ing parch­ment. Put the but­ter in a bowl and beat it with elec­tric beat­ers un­til soft and creamy. Beat in the sugar, then the egg and vanilla, and fi­nally the flour to make a dough. If the dough feels sticky, add a lit­tle flour and knead it in. Chill for 20 mins in the fridge. 2 Roll the dough to about the thick­ness of a £1 coin on a lightly floured sur­face. Cut out snowflake shapes us­ing a bis­cuit cut­ter, then re-roll the off-cuts and re­peat.

3 Bake for 8-10 mins or un­til the edges are just be­gin­ning to brown. Leave to cool for 5 mins be­fore try­ing to move them. Cool com­pletely. 4 Roll out the fon­dant ic­ing to the thick­ness of a 50p piece. Use the same cut­ter to stamp out the ic­ing. If you have smaller cut­ter you can stamp out holes in the mid­dles of some of them. Brush each bis­cuit with a tiny amount of honey and press an ic­ing snowflake on top.

5 Mix the ic­ing sugar with enough wa­ter to make a pi­peable ic­ing, and spoon it into a pip­ing bag fit­ted with a straight pip­ing noz­zle. Pipe pat­terns onto the snowflakes and add sil­ver balls and sprin­kles as you dec­o­rate. Leave to dry com­pletely.

PER SERV­ING (30) 206 kcals • fat 6g • sat­u­rates 4g • carbs 36g • sug­ars 26g • fi­bre 1g • pro­tein 2g • salt 0.1g

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