By Chelsea Sugar
Page views: 63743A change from the traditional gingerbread dough, this dough is lighter in colour making them ideal for colourful tree or tummy decorations!
9 reviews
125g butter, softened
1/4 tsp vanilla essence
1 tsp ground cinnamon
1/2 tsp each: ground nutmeg, allspice
1/2 cup Chelsea Caster Sugar
1 egg, lightly beaten
2 cups flour
Decorate with Chelsea Icing Sugar, silver balls, glace cherries etc.
Preheat oven to 180°C. In a food processor, mix the butter, vanilla, spices and sugar until light and fluffy. Add the egg and mix to combine. Add the flour to make a firm dough. Chill for 15 minutes in the fridge.
Roll dough out to about 5mm thickness and cut into shapes with Christmas biscuit cutters. With a thick skewer, make a hole in the top of each biscuit large enough for a ribbon to be threaded.
Place on an oven tray and bake for 10-15 minutes, until lightly browned.
Once cooled, decorate biscuits with coloured icing and silver balls.
Made these yesterday, they turned out perfectly. I did hand knead the dough a bit to save my mixer and it was not crumbly at all. I didn’t over chill the dough so was easy to roll out between two sheets of baking paper. They are delicious and snappy!
Great cookie had a similar recipe for along time added orange rind to recipe. if to crumbly reduce flour to 200 gm of flour. Iced half with light orange icing
Great recipe! Hard not to eat all the dough! I will say mine was a little on the crumbly side, but overall still came out nice
Fantastic recipe! Tasty cookies and easy to make. Quantity will depend on your cookie cutter size. I made these cookies with no icing and they were still a hit.
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