Rich buttery biscuits made from a Sable style pastry. If you want to hang your biscuits on your tree make a hole in the dough before baking. You can use a pen top or small sharp knife. Make sure you don't make the hole to close to the edge.
Course: Cakes and Biscuits
Keyword: Biscuits, Christmas, Sable Pastry
Author: Christian Gott
100gramJersey Butterat room temperature
100gramGolden Caster Sugar
1Vanilla Podopened and seeds removed
3tablespoonfresh squeezed Lemon juice
Edible Cake Decorations
For the Biscuits
Preheat your oven to 375 F / 190 C / Gas Mark 5 and line a baking tray with baking parchment. Cream the butter and sugar together in a bowl until light and fluffy.
Whisk the egg, vanilla seeds and almond essence together and beat a little at a time into the creamed butter and sugar, until thoroughly mixed. Fold in the flour until the mixture comes together as a dough.
Sprinkle flour on to a work surface and carefully roll out the biscuit dough to about 1cm thick. Cut the biscuits using cutter shapes of your choice and carefully place onto the baking tray.
To make into Christmas tree decorations, make a hole in the top of the biscuit. Place in the oven and bake for 8 - 10 minutes, or until pale golden-brown.
Remove from the oven and leave to cool for a few minutes then transfer onto wire rack.
For the Icing
Place the icing sugar into a large mixing bowl and stir in sufficient lemon juice to make a smooth, thick but workable icing. Stir in the food colouring if you want to at this stage.
Carefully spread the icing onto the biscuits using a small knife and sprinkle over the decorations. Put to one side and leave until the icing hardens.
Save the discarded Vanilla pod and place it in some Caster sugar to infuse it with the vanilla.Allergens in this recipe are;Please see the Allergens Page