We’ve long been fans of the team at Honeywell Biscuit Co. for their creativity, originality and fun. Oh, and their baked goodies are pretty delicious too! Each biscuit is handcrafted in their artisan bakery, using locally sourced ingredients wherever possible. We asked founder Rebecca to share her go-to quick Christmas biscuit recipe to sweeten up your festive season. Who’s putting the kettle on?
These easy and versatile biscuits are a great Christmas treat – you can give them as gifts, use for a cute place setting or, well, you could just enjoy them to yourself.. We know what we’ll be doing. Just follow the instructions below and hey presto; your kitchen will be filling with delicious Christmas smells.
300 plain flour
100 self raising flour
125 cold butter, diced
125 caster sugar
3 tablespoons syrup
2 teaspoons ginger
2 teaspoons cinnamon
1 teaspoon all spice
Christmas shaped cookie cutters. Think stars, snowmen, Christmas trees, you know the drill.
Fondant icing (also called sugarpaste or roll out icing, available from most supermarkets) – white, green, pink, brown and red
Edible ink pens in red, green and black
A clean paintbrush
Preheat oven to 175C
1.Mix both flours, all the lovely spices, and the sugar together, then rub, rub, rub in that butter until breadcrumb consistency is achieved.
2. Add syrup and egg and combine until it comes together.
3. Roll out the dough and cut out all your lovely shapes. Re-roll until all the dough is used.
4. Place on a baking tray and bake for 10-15 minutes until golden brown (think that just-got-back-from-the-Maldives kind of brown).
5. Allow to cool
1. Roll out icing and cut out Christmas shapes, using the same cutters as before, of course. Brush your biscuits with a little water, which will ensure the icing sticks to the biscuit. No sliding icing here.
2. Carefully add the icing to the biscuits. You can run your finger lightly over the top at this stage to make it nice and smooth.
3. For the Christmas pudding and stocking biscuit, roll out some white icing. Using the circle or stocking cookie cutters, cut out the shapes. With a sharp knife, carefully cut the white top for the stocking, and the wavy line for the Christmas puddings icing top.
4. Add the white icing to the biscuits.
5. Allow the biscuits to set overnight. I know, I know that seems far too long to wait before you tuck into them, but If you try to draw on soft icing with edible ink pens, you’ll make a mess,. It’s worth the wait, promise.
6. Add little faces to each biscuit, then with the pink fondant icing, roll tiny balls and squash them to add cheeks.
Happy baking! Let’s us know how you get on – we love to see pictures of people’s bakes and send any questions our way, we know a thing or two about baking biscuits…