Festive Biscuits
Get in the festive spirit and make your own tasty decorations!
Ingredients
250g Yeo Valley Unsalted Butter
150g golden caster sugar
1 egg yolk
400g plain flour
1 tbsp ground cinnamon
2 tsp ground ginger
1 tsp ground nutmeg
small pinch of salt
250g icing sugar
2 tbsp water
Try it with...
Method
- Cream together the butter and sugar until soft & lighter in colour.
- Add in all other ingredients & bring together… Try not to be too heavy handed! I know it’s exciting!
- Roll into a sausage in parchment paper & chill for at least an hour.
- When you’re ready to finish the biscuits, pre heat the oven to 180C & line 2 baking trays with baking paper.
- Cut off 1/3 of the dough & roll between two pieces of parchment until it’s the thickness of a £1 coin. Use your desired cutters to cut out the biscuit shapes and then place on the lined trays. If you want to hang them later make sure you make the hole at this stage.
- Repeat until you have as many cookies as you need. Your dough will last in the fridge for 1 week if you want to make another batch later!
- Cook in the preheated oven for 15 mins, in batches if you need the space then allow to cool before decorating.
- Mix together the icing sugar & water – add the water slowly to make sure its not too wet then pop in a piping bag.
- Have fun decorating!
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