Christmas Butter Biscuits

I can't remember a year our family hasn't made a batch of these Christmas butter biscuits! Super simple to make and a nice basic biscuit to nibble on that isn't rich and fun for kids to make as well.

You can use any cookie cutters you like but my family have always stuck with this classic look. I picked up this great set of reversible cutters by Tala a little while ago in a baking shop, but you can find them in many places including Amazon for around £5.50.  The scallop edges are so pretty!

To create the holly impression on top I used a small metal holly leaf cutter and a piping nozzle for the berries. Just be careful not to press all the way through the dough when making the impression.

For the colour, I used Rainbow Dust Pro gel. Its concentrated meaning you only need a small amount to get a bold colour. These food gels are much better than liquids which my mum and I used to use for years. Liquid food colour had a tendency to fade when the biscuits were baking however these gels really hold their colour.

Of course, you can create any design and use any colours you like. This technique is easy but very effective.  Scroll down for the recipe and method...

The Recipe:

Makes: Roughly 12 depending on the size and shape you go for, I often double the mixture to make bigger batches.

Ingredients 

• 75g or 3oz - Butter
• 50g or 2oz  - Icing Sugar
• 1- Egg Yolk
• 175g or 6oz - Plain Flour
• A Pinch of Salt

To Decorate 

• 2 -Egg Yolks
• Red and Green Food Gels

Method

 

1. In a large bowl, beat the butter, sugar together until pale and fluffy. Tip: If you like you can also add the finely grated rind of 1 small lemon for added flavour.
2. Beat in the egg yolk and then sift in the flour and the salt. Knead together to form a smooth dough. Wrap in cling film and chill for 30 mins.
3. Pre-heat the oven to Gas Mark 5.
4. On a lightly floured surface roll out the dough to roughly the thickness of a pound coin. Tip: Use a rolling pin that has guide rings to ensure the dough is evenly rolled out. 
5. Now cut out your biscuits and transfer to baking trays lined with baking paper. Repeat until you've used all the dough.
6. Make the impression on the tops using the holly cutter and piping nozzle for the berries. It's not necessary but sometimes it helps to chill the biscuits for 10 minutes next.
7. Meanwhile, prepare the colouring by putting each egg yolk into a small cup or dish. Mix a colour into each egg yolk. 
8. Using a small clean paintbrush, carefully paint the colours onto the biscuits.
9. Bake for 8-10 minutes, or until they begin to colour around the edges.
   Tip: The original recipe for these state 10-12 minutes but I find biscuits bake and can burn quickly! So depending on how hot your oven is, check on them around the 7-minute mark, and then keep an eye on them from there.
10. Leave to cool on the baking trays before transferring to a wire rack to cool completely.

And that's it. Enjoy!