- December 2008
- Makes 24 biscuits
- Takes 20 minutes to make, 12-15 minutes to bake and about 30 minutes to decorate, plus chilling and cooling
This snowflake biscuit recipe creates beautiful iced biscuits that look lovely hung on the Christmas tree.
- 4.2g (2.4g saturated)
- 25.1g (14.5g sugar)
- 100g unsalted butter, at room temperature
- 100g caster sugar
- 1 tsp vanilla extract
- 2 medium free-range eggs, beaten
- 3 tbsp clear honey
- 300g plain flour, plus extra for dusting
- 1 tsp baking powder
For the decoration
- 1 medium free-range egg white
- 225g icing sugar
- Gold and silver edible lustre powder (see tip)
- Cream the butter, caster sugar and vanilla together in a bowl until light and fluffy. Mix the eggs with the honey, and sift the flour with the baking powder and a pinch of salt in separate bowls. Add the flour and enough of the honey and egg mixture to the creamed mixture to make a soft dough. If it seems a little sticky, mix in a little more flour, but don’t let the dough get too stiff and dry.
- Turn the dough out onto a lightly floured work surface, divide into 2 and knead each piece briefly until smooth. Shape into flat discs, wrap in cling film and chill for 30 minutes.
- Preheat the oven to 180°C/fan160°C/gas 4. Using 1 piece of dough at a time, roll out on a lightly floured surface to 5mm thick. Cut out snowflakes, using a floured cutter, and lift onto baking sheets lined with baking paper. Punch a hole near the base of 1 point with a small icing nozzle to make a hole for a piece of string or ribbon to go through. Re-knead and roll the trimmings to make more biscuits.
- Bake for 12-15 minutes, until lightly golden around the edges. Carefully lift onto a wire rack and leave to cool.
- For the decoration, put the egg white into a bowl and stir with a wooden spoon to break it up a little. Sift in the icing sugar and mix to give a slightly stiff but still pipeable mixture. Spoon the mixture into a small nylon or baking paper piping bag fitted with a number 3 or number 4 plain nozzle. Pipe snowflake designs onto some of the biscuits. Onto the other biscuits, pipe a snowflake outline around the edge of each biscuit and leave to set.
- Transfer the remaining icing from the piping bag into a clean bowl and mix in a few drops of water until the icing is more fluid (but don’t make it too runny). Drop a little icing into the centre of each outlined biscuit and use the tip of a fine skewer to tease out the icing to fill out the shape. Leave the biscuits to dry, then brush with the edible lustre powder.
Buy edible lustre powder, nylon piping bags and nozzles from www.rainbowsugarcraft.co.uk. Snowflake cutters are available from good cook shops or from www.coxandcox.co.uk.
These will keep in an airtight tin for 3 weeks.
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