Lots and Lots of Christmas Biscuits!

My Favourite Biscuit Dough for Biscuit Cutters

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Directions

1.	Sift the flour, baking powder and salt into a large bowl. Set aside.
2.	In a separate bowl cream the butter and sugar until light and fluffy. Add the egg and vanilla beat until well combined.
3.	Gradually add the flour to the mixture and beat on low speed until combined.
4.	Divide the dough in half and work into a ball then flatten into discs. Wrap each disc in plastic wrap and place in the fridge for at least 40 minutes, or until firm.
5.	Preheat the oven to 160°C and line baking trays with baking paper.
6.	Remove the dough disc from the fridge and let it sit at room temperature for 5 to 10 minutes.
7.	Place the disc onto a sheet of baking paper lightly dusted with flour then place another sheet on top. Roll the disc to 1/4 cm thick between the two sheets of paper. Lightly dusting with flour as required to stop the dough from sticking. (If the dough gets too warm and difficult to cut, put it back in the fridge to firm up.)
8.	Dip the biscuit cutters into some more flour before using to cut the dough. Transfer the cut shapes to the prepared trays. Re-roll the scraps and repeat.
9.	Place the dough in the oven for 10 to 20 minutes (depending on the size), rotating halfway through, until the edges are golden.
10.	Transfer to a wire rack to cool completely.
11.	Decorate as desired.

Note

Low Chemical / Failsafe

Variations:

1. The vanilla can be left out if your are particularly sensitive to it.
2. Vanilla essence can be substituted for extract, just double the quantity.
3. Use half wholemeal flour, and add the husks back in after sifting.
4. Leave out the vanilla and use 3 tablespoons of cocoa or carob powder.
5. Substitute maple syrup for vanilla.

Royal Icing for Biscuit Decorating

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Directions

1.	In a bowl with an electric mixer, whisk the egg white then gradually add in the icing sugar and whisk on low speed until smooth. You need to have a firm pipeable consistency. If it is too hard add a bit more egg white, if it is too soft add some more icing sugar.
2.	Tansfer the icing to a piping bag. If it doesn't all fit, store the rest in an airtight container until you need it.
3.	Pipe directly onto the biscuits and allow to set for 20 minutes.

Note

Low Chemical / Failsafe

Variations:

1. To make coloured icing add a few drops of Hoppers natural food colours (if tolerated).
2. Add some carob of chocolate to the icing sugar before mixing in.

Honeycomb Stars

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Note

Low Chemical / FAILSAFE

When honeycomb comes into contact with air it goes soft and gooey, which makes the top of these biscuits very yummy.

Best decorated on the day you want to serve them, but last quite well for 2 - 3 days.  The biscuits keep extremely well and can be made days or weeks in advance and stored in an airtight container.

You can use any biscuit dough, but I use this one; my favourite combination is made with chocolate and wholemeal flour variation of the biscuit dough.

The number of biscuits made depends on the size of the cutters used.

Jam Centres

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Note

Low Chemical / FAILSAFE

Best assembled on the day you want to serve them, but last quite well for 2 - 3 days although the biscuits does get a bit softer.  The biscuits keep extremely well and can be made days or weeks in advance and stored in an airtight container.

You can use any biscuit dough; I use this one.

The pear jam can be substituted for any other jam that is tolerated.  For pear jam, try this recipe.

The number of biscuits made depends on the size of the cutters used.

Stained Glass Windows

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Note

The biscuits keep extremely well and can be made days or weeks in advance and stored in an airtight container.

You can use any biscuit dough; I use this one.

The pear drops can be substituted for any other hard-boiled lolly.

The number of biscuits made depends on the size of the cutters used.

Custard Biscuits

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Note

Low Chemical / FAILSAFE

The biscuits keep very well and can be made days in advance and stored in an airtight container.

You can use any biscuit dough; I use this one.

The number of biscuits made depends on the size of the cutters used.

Vanilla sugar can be made at home, or substitute caster sugar and 2 teaspoons vanilla essence added to the milk.