Somehow we’ve already reached the last post in my Christmas biscuit series this year – and that also means it’s only 3 days left until Christmas (or 2, if Christmas for you is celebrated on Christmas Eve, like for me 🙂 )! For the last biscuit recipe I have got some lovely buttery and rich butter biscuits for you. These are definitely the easiest type of Christmas biscuit, as they’re made from just a few ingredients and then just need to be rolled out and cut out with some cookie cutters.
This recipe makes quite a lot of biscuits, but it is the amount I make every year (they are really quite popular with everyone!). If you don’t want to make quite as many you can cut the recipe in half and add one whole egg instead of the egg yolks. You will notice that there is no vanilla or any other flavouring in these. They don’t actually need any additional flavours, because they already have a great rich and sweet taste from all the butter in them.
These are another great one to make with your kids – they’ll love stamping out all the different shapes! When I was young, my mum would make a big amount of the dough and then my brother and I would each get a bit of it and stamp out whatever shapes we wanted. We each had our own favourite cutters, so we’d end up with a lot of biscuits in the same shapes – one of my favourite ones was a dolphin cutter we had. Only the tail was quite thin, so it tended to break quite a lot once the biscuits were baked. But I guess that’s just more to eat right there and then 😉
Another great idea to do with your kids is to decorate these biscuits. You can use melted chocolate or a simple glacé icing made from icing sugar and lemon juice and then go nuts with the sprinkles! My mum had all her sprinkles in an empty biscuit tin and would put it in the middle of the table for us to decorate our own biscuits. You can keep kids entertained for quite a while baking and decorating these biscuits – and you have some delicious biscuits to look forward to when you’re all done!
Makes about 120 biscuits
You will need
750g plain flour
500g butter, softened
250g icing sugar
3 egg yolks
Pinch of salt
- Put all the ingredients in a large mixing bowl and mix with the dough hooks of an electric hand mixer or the paddle attachment of a stand mixer until you have a smooth dough. Divide into 2 equal portions, wrap in cling film and chill in the fridge for about 1 hour.
- Preheat the oven to 180°C / gas mark 4 and line two baking trays with baking paper. Roll the dough out to about 3-4mm thick on a lightly floured surface. Stamp out biscuits in different shapes and transfer to the baking trays. Bake for about 10 minutes, or until lightly golden brown around the edges. Transfer to a cooling rack to cool completely.
- Decorate with melted chocolate or glacé icing and sprinkles if you wish and leave to set. Will keep in an airtight container for a few weeks.