Magical Christmas biscuits

Chef: Stork
Magical Christmas biscuits

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

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