Magical Christmas biscuits
Chef:
Stork
225g (8 oz) self-raising flour
1 tsp vanilla extract
115g (4 oz) caster sugar
115g (4 oz) Stork Baking Liquid
1 medium egg, beaten
For the icing:
Icing sugar
55g (2 oz) white and/or plain chocolate
Glacé cherry pieces/currants/sprinkles etc
Heat oven to 180oC/160oC fan oven/gas mark 4. Grease two baking trays.
Mix flour and sugar, add the vanilla, Stork Baking Liquid and sufficient egg to make a stiff dough.
Roll out to 75mm (inch) thick. Using the Christmas novelty cutters, cut and place on a baking tray. Bake for 15 minutes, then cool on wire rack.
Decorate biscuits with either brightly coloured glacé icing by adding the food colour of your choice to the icing sugar in place of some of the water or melt the chocolate and drizzle over the biscuits. Decorate as wished.
Main ingredients
Dairy, Flour, Eggs
Recipe Type
Cakes & Baking, Dressings & Sauces, Cookies & Biscuits
Level of Difficulty
Easy