Sparkly Christmas Biscuits

Sparkly Christmas Biscuits
 
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Ingredients

Ingredients
Method
 
  • Makes approx 25
  • Preparation time: 30-40 minutes, plus chilling time and decoration time
  • Cooking time: 15 -20 minutes
  • 2 level tbsp Lyles Golden Syrup
  • 75g unsalted butter
  • 50g Tate & Lyle Fairtrade Caster Sugar
  • 1 tsp grated orange zest
  • 250g self raising flour
  • 1 level tsp ground cinnamon
  • 1 level tsp ground ginger
  • 50 g ground almonds
  • 1 medium free-range egg, beaten
  • To decorate:
  • 225g Tate & Lyle Fairtrade Icing Sugar
  • 5-6 tsp orange juice
  • Silver balls or sprinkles
Put Lyle's Golden Syrup into a small pan with the butter, sugar and orange zest. Stir over a low heat until the butter has melted, remove from the heat and allow to cool.
Sieve the flour with the spices into a large bowl, stir in the ground almonds. Add the butter mixture and egg and mix until the dough comes together. Knead the dough on a lightly floured surface. Wrap in cling film and chill for 30 minutes.

Pre-heat the oven to 180C/160Cfan/gas 4, grease two baking sheets.
On a lightly floured surface, roll out the dough to a thickness of 5mm and cut out stars or Christmas shapes. Lift them onto the baking sheets with a fish slice or large palette knife. Gather up the scraps of dough, knead again and reroll and cut out as many shapes as possible.
Bake for 15 minutes until beginning to go brown at edges.

Remove biscuits from the oven, and while still warm, use plastic straw to make holes in the cookies so a ribbon can be threaded through to hang onto the Christmas tree. Transfer them to a wire rack to cool completely. Store in an airtight container for up to a week.
To decorate, mix icing sugar and orange juice to make a thick icing. Either drizzle over the cookies or spoon into a piping bag fitted with a small plain nozzle and pipe dots or outline the edge. Add silver balls or sprinkles as wished.

Sparkly Christmas Biscuits

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This recipe was uploaded by emms

 
 
New Lyle’s Golden Syrup recipes create tiny treats to tickle your taste buds
We all like to treat ourselves at Christmas, and one smart way of not feeling too guilty is to create tiny treats so you can enjoy a mouthful of delicious home baking as and when you fancy something sweet. Food guru Lorna Rhodes has teamed up with Lyle’s Golden Syrup – officially Britain’s number one golden syrup – to help you impress your family and friends with bite-size Christmas recipes.
They make great stocking fillers and give you the satisfaction of making something delicious that is both magical and homemade. Why not try these gorgeous Sparkly Christmas Biscuits over the holiday season?
To learn more about the magic of Lyle’s visit the website: www.lylesgoldensyrup.com

Method


Put Lyle's Golden Syrup into a small pan with the butter, sugar and orange zest. Stir over a low heat until the butter has melted, remove from the heat and allow to cool.
Sieve the flour with the spices into a large bowl, stir in the ground almonds. Add the butter mixture and egg and mix until the dough comes together. Knead the dough on a lightly floured surface. Wrap in cling film and chill for 30 minutes.

Pre-heat the oven to 180C/160Cfan/gas 4, grease two baking sheets.
On a lightly floured surface, roll out the dough to a thickness of 5mm and cut out stars or Christmas shapes. Lift them onto the baking sheets with a fish slice or large palette knife. Gather up the scraps of dough, knead again and reroll and cut out as many shapes as possible.
Bake for 15 minutes until beginning to go brown at edges.

Remove biscuits from the oven, and while still warm, use plastic straw to make holes in the cookies so a ribbon can be threaded through to hang onto the Christmas tree. Transfer them to a wire rack to cool completely. Store in an airtight container for up to a week.
To decorate, mix icing sugar and orange juice to make a thick icing. Either drizzle over the cookies or spoon into a piping bag fitted with a small plain nozzle and pipe dots or outline the edge. Add silver balls or sprinkles as wished.
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